White Bean Soup

Ingredients

• 3 cans (15 oz / 425 g each) white beans, drained and rinsed

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 3 carrots, peeled and sliced

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 6 cups (1.4 liters) vegetable broth or chicken broth

• 3 cups chopped kale, tough stems removed

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary, crushed

• 1 bay leaf

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• ½ teaspoon smoked paprika, optional

• ½ cup heavy cream or unsweetened plant-based cream, optional

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh parsley

• Grated Parmesan cheese, optional, for serving

Instructions

1. Prepare the vegetables. Chop the onion, carrots, and celery. Mince the garlic and roughly chop the kale.

2. Sauté the vegetables. Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until slightly softened.

3. Add the garlic and herbs. Stir in the garlic, thyme, rosemary, black pepper, and optional smoked paprika. Cook for about 30 seconds until fragrant.

4. Add the beans and broth. Stir in the rinsed white beans and pour in the broth. Add the bay leaf and bring the soup to a gentle boil.

5. Simmer. Reduce the heat to low, cover partially, and simmer for 15–20 minutes, until the vegetables are tender and the flavors have blended.

6. Make it creamy. For a thicker soup, remove about 1 cup of beans and broth, mash them with a fork, and return them to the pot. Alternatively, blend a small portion carefully.

7. Add the kale. Stir in the chopped kale and simmer for another 3–5 minutes until wilted and tender.

8. Finish the soup. Remove the bay leaf. Stir in the optional cream and lemon juice. Taste and adjust the salt and pepper.

9. Garnish and serve. Sprinkle with fresh parsley and optional Parmesan cheese. Serve hot with crusty bread or toasted sourdough.

Nutrition Information

Estimated per serving, assuming 6 servings and using vegetable broth without cream or Parmesan.

Nutrition varies with the bean brand, broth, and optional toppings.

Nut & Allergen Information

• Peanuts and tree nuts: Not intentionally included in the basic recipe.

• Dairy: The optional heavy cream and Parmesan contain milk.

• Gluten: The listed ingredients are naturally gluten-free, but check broth and packaged seasonings for possible gluten or cross-contact.

• Soy: Some plant-based creams may contain soy.

• Nut-free preparation: If cooking for someone with a nut allergy, check all labels and avoid products with relevant cross-contact warnings.

Q/S — Questions & Tips

Q: Which white beans work best?

Cannellini beans are creamy and hold their shape well. Great Northern beans or navy beans also work.

Q: Can I use dried white beans?

Yes. Cook them fully according to package instructions before adding them to the soup. Never add uncooked dried beans directly to this quick recipe.

Q: How can I make the soup thicker without cream?

Mash some of the cooked beans or blend a small portion of the soup. The beans naturally create a creamy texture.

Q: Can I make it vegetarian or vegan?

Yes. Use vegetable broth and skip the Parmesan. Choose plant-based cream if you want extra creaminess.

Q: Can I add meat?

Yes. Add cooked shredded chicken or sliced, fully cooked sausage for extra protein.

Q: How do I store leftovers?

Refrigerate within 2 hours in an airtight container and use within 3–4 days. Reheat until steaming hot, adding a little broth if the soup thickens.

Q: Can I freeze white bean soup?

Yes. Freeze in airtight containers for about 2–3 months for best quality. If using cream, add it after thawing and reheating for a smoother texture.

Chef’s tip: The secret to a rich, creamy white bean soup is mashing a portion of the beans and adding lemon juice at the end. The beans thicken the broth naturally, while the lemon brightens the savory flavors.