Description

Cozy White Bean Soup is a creamy, veggie-packed comfort dish made with canned beans, kale, and lemon. It’s quick, hearty, and easy—perfect for cool weather!

Ingredients

Scale

1 tbsp extra‑virgin olive oil

2 × 400 g cans white beans, drained and rinsed

1 medium white onion, diced

1 carrot, peeled and sliced

1 celery stalk, diced

2 garlic cloves, minced

1 bay leaf

1 tbsp tomato paste

80 ml (⅓ cup) dry white wine

500 ml (2 cups) vegetable stock

1 tsp Italian seasoning

1 sprig rosemary, finely chopped

1 tsp dried oregano

Salt and pepper, to taste

Pinch of red pepper flakes

1 bunch kale, chopped

Juice of ½ lemon

20 g Pecorino cheese, grated

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Instructions

Warm the oil & sweat the aromatics
In a large, heavy‑bottomed pot or deep skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Stir and sauté for about 7 to 9 minutes, until the vegetables begin to soften and the onion becomes translucent. If things start sticking, add a splash of water to loosen.
Add flavor building elements
Stir in the minced garlic, tomato paste, bay leaf, Italian seasoning, fresh rosemary, dried oregano, and red pepper flakes. Cook for another 1 to 2 minutes, letting the tomato paste darken slightly and the garlic become fragrant (but avoid burning).
Deglaze & add liquids
Pour in the white wine to deglaze the pan—scrape any browned bits off the bottom—and let the wine reduce for a few minutes. Then pour in the vegetable stock along with the drained white beans.
Partial blending & simmering
Use an immersion (hand) blender to blend about one‑third of the soup in the pot. If you prefer a smoother consistency, blend up to half or even ¾, leaving some chunks. Then allow the soup to simmer gently for 5 to 8 minutes so the flavors meld and the soup thickens slightly.
Add greens & finish seasoning
Stir in the chopped kale, and let it wilt (a minute or two). Season with salt, pepper, and fresh lemon juice. Remove the bay leaf (if desired).
Serve
Ladle the soup into bowls. Top with freshly grated Pecorino (or your cheese of choice), sprinkle some extra red pepper flakes, and drizzle a little extra virgin olive oil. Enjoy warm.

Notes

Sauté vegetables well for flavor.

Blend more for a smoother texture.

Add extra broth if reheating leftovers.

Skip cheese for a vegan version.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup

Nutrition

Serving Size: 1 bowl (¼ recipe)
Calories: 383
Sugar: 4g
Carbohydrates: 59g
Protein: 23g