Warm, hearty, and full of nourishing flavors, this Creamy White Bean Soup is the perfect comfort food for any day. Packed with tender white beans, fresh vegetables, and a hint of garlic, it’s blended to velvety perfection for a satisfying, wholesome meal. Whether you’re looking for a cozy weeknight dinner or a healthy option to meal prep, this soup is a delicious way to fill your bowl and your soul.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 stalks of kale
3 carrots chopped
1 tablespoon minced garlic
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper
2 (15 ounce) cans no-salt-added great northern beans, rinsed
1 (2 ounce) Parmesan cheese rind (optional)
4 cups unsalted vegetable broth
½ teaspoon salt
½ teaspoon ground pepper
1 fresh or dried bay leaf
½ teaspoon grated lemon zest
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley for garnish
Directions:
Heat oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes.
Stir in beans, kale, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.
Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)
Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 8 bowls; sprinkle with Parmesan and garnish with parsley, if desired.
INSTANT POT:
Add all ingredients to Instant Pot. Cook for 40 minutes. Let steam release and serve.
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