Description
A hearty soup that combines creamy beans with fresh vegetables and aromatic herbs, perfect for cozy evenings.
Ingredients
Scale
- 2 cans (15 ounces each) of cannellini beans, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 6 cups vegetable broth
- 1 cup diced tomatoes
- 4 cups chopped kale or spinach
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Parmesan cheese for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it until it’s soft and translucent, about 4-5 minutes.
- Toss in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring frequently.
- Sprinkle in the thyme and crushed red pepper flakes. Stir well for about 1 minute.
- Add the rinsed cannellini beans, diced tomatoes, and vegetable broth. Bring to a gentle simmer, cover, and let it simmer for about 20 minutes.
- After 20 minutes, toss in the chopped kale or spinach. Stir and let it cook for an additional 5 minutes.
- Finally, season with salt and pepper to taste. Give everything a good stir.
- Serve the soup hot, topped with freshly chopped parsley and Parmesan cheese, if desired.
Notes
For a vegetarian or vegan version, omit cheese and use vegetable broth. This recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg