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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/white-bean-soup-recipe/