White Bean Soup

White Bean Soup

from acouplecooks.com
35 min
6 servings

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 3 celery ribs, thinly sliced
  • 6 cloves garlic, minced
  • 1 pound yellow or Yukon Gold potatoes, small diced
  • 3 15-ounce cans (4 1/2 cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)
  • 2 quarts vegetable broth
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons dried tarragon*
  • 3/4 teaspoon kosher salt, or more to taste
  • Fresh ground black pepper
  • 5 to 6 leaves Tuscan kale, chopped into small pieces

Directions

  1. 1

    Prep the fresh ingredients (see above).

  2. 2

    In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes.

  3. 3

    Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth, lemon zest, dried tarragon, kosher salt and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.

  4. 4

    Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).

  5. 5

    Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add any additional salt, to taste (depending on your brand of vegetable broth). Eat immediately or save leftovers refrigerated for up to 3 days or frozen for up to 3 months.