Name: White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; ½ medium yellow onion (chopped); 2 medium carrots (chopped); 2 celery ribs (chopped); ½ teaspoon sea salt; Freshly ground black pepper; 1 tablespoon tomato paste; 3 garlic cloves (grated); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon chopped fresh rosemary leaves (or ½ teaspoon dried); Pinch red pepper flakes; 4 cups vegetable broth; 3 cups cooked cannellini beans (drained and rinsed); 2 cups chopped kale leaves or fresh spinach; 1 tablespoon fresh lemon juice; Parmesan cheese (for serving, optional)

White Bean Soup

This white bean soup recipe is a delicious, cozy, and healthy meal for a cold day. It's filled with creamy white beans, tender vegetables, and herbs. It's a great soup for meal prep—the flavor is even better after a day or two in the fridge!

40 min total 10 min prep 30 min cook 4 202 cal

Instructions

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1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
2 Stir in the tomato paste, garlic, thyme, rosemary, and red pepper flakes. Add the broth and beans and simmer for 20 minutes.
3 Add the kale and cook until wilted, then add the lemon juice and season to taste.
4 Serve topped with Parmesan cheese, if desired.