White Bean Soup Recipe

Introduction

White Bean Soup is a comforting and nutritious dish that combines creamy beans with hearty vegetables and fragrant herbs. It’s easy to prepare, making it perfect for a cozy weeknight meal or a simple lunch. Enjoy the rich flavors enhanced by a touch of lemon and Pecorino cheese.

Ingredients

• 1 tbsp olive oil
• 2 (400g) tins white beans, drained
• 1 white onion, diced
• 1 carrot, sliced
• 1 celery stick, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tbsp tomato paste
• 80ml white wine
• 500ml vegetable stock
• 1 tsp Italian seasoning
• 1 sprig fresh rosemary, diced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Pinch of red pepper flakes
• 1 cup kale, chopped
• 1/2 lemon, juice
• 20g Pecorino cheese

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the diced onion, sliced carrot, and diced celery. Sauté for 7 to 9 minutes, stirring often, until the vegetables begin to soften. If the vegetables start to stick, add a splash of water to prevent burning.
2. Step 2: Add the minced garlic, tomato paste, bay leaf, Italian seasoning, rosemary, and dried oregano to the pan. Cook for another 1 to 2 minutes until fragrant.
3. Step 3: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for a few minutes.
4. Step 4: Add the vegetable stock and drained white beans. Use a hand blender to blend about one-third of the soup for a creamy texture, or more if you prefer it smoother.
5. Step 5: Let the soup simmer gently for 5 to 8 minutes, allowing it to thicken slightly.
6. Step 6: Stir in the chopped kale and season with salt, pepper, and a pinch of red pepper flakes to taste. Remove the pan from the heat.
7. Step 7: Serve the soup hot, garnished with a squeeze of lemon juice, grated Pecorino cheese, and an optional drizzle of extra virgin olive oil.

Tips & Variations

• For a smoother texture, blend up to three-quarters of the soup, leaving some beans and vegetables chunky for added bite.
• Add a splash of cream or coconut milk for extra richness.
• Swap kale for spinach or Swiss chard depending on what you have available.
• If you prefer a spicier kick, increase the red pepper flakes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. This soup also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly before adding them to the soup, as they take much longer to cook than canned beans.

Is this soup suitable for vegans?

The recipe can be made vegan by omitting the Pecorino cheese or substituting it with a plant-based cheese alternative. Also, check that your vegetable stock is vegan-friendly.

White Bean Soup Recipe

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★★★★★

4.6 from 121 reviews

A comforting and hearty White Bean Soup featuring creamy white beans, aromatic vegetables, and fresh herbs, finished with a splash of lemon juice and Pecorino cheese. This easy-to-make soup blends rustic flavors with a creamy texture, perfect for a nourishing meal any time of year.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 white onion, diced
• 1 carrot, sliced
• 1 celery stick, diced
• 2 garlic cloves, minced
• 1 cup kale, chopped
• 1 sprig of fresh rosemary, diced

Pantry & Canned Goods

• 2 x 400g tins white beans, drained
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 500ml vegetable stock
• 80ml white wine

Herbs & Seasonings

• 1 bay leaf
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• Salt and pepper, to taste
• Pinch of red pepper flakes

Finishers

• 1/2 lemon, juice
• 20g Pecorino cheese, grated

Instructions

1. Sauté vegetables: Heat the olive oil in a large pan over medium heat. Add the diced onion, carrot, and celery. Cook for 7 to 9 minutes, stirring frequently, until the vegetables start to soften. If the mixture begins to stick, add a small splash of water to prevent burning.
2. Add aromatics and seasonings: Stir in the minced garlic, tomato paste, bay leaf, Italian seasoning, oregano, diced rosemary, and a pinch of red pepper flakes. Cook for an additional 1-2 minutes to enhance the flavors.
3. Deglaze and add liquids: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce for a few minutes, then add the vegetable stock and drained white beans.
4. Blend part of the soup: Using a hand blender, blend about one-third of the soup directly in the pan for a creamy texture while keeping some bean and vegetable chunks. You can blend more if a smoother soup is preferred.
5. Simmer: Let the soup simmer gently for 5 to 8 minutes to thicken the sauce and allow flavors to meld.
6. Add kale and season: Stir the chopped kale into the soup and cook briefly until wilted. Season with salt and pepper to taste, then remove the pan from the heat.
7. Serve: Ladle the soup into bowls, grate Pecorino cheese on top, squeeze over fresh lemon juice, and add an extra drizzle of olive oil and red pepper flakes if desired. Serve immediately.

Notes

• Ensure the vegetables are properly softened before adding beans and stock to avoid crunchy texture in the finished soup.
• For a smoother soup, blend half or up to three-quarters of the soup, leaving some chunks for texture.
• If the soup becomes too thick during simmering, add a little extra vegetable stock or water to reach desired consistency.
• Use fresh herbs whenever possible to enhance the flavor profile.

Keywords: white bean soup, vegetarian soup, Italian soup, kale soup, healthy soup, easy dinner recipe, creamy bean soup