White Bean Soup

White Bean Soup

from eatingbirdfood.com
50 min

This Mediterranean white bean soup is the perfect vegetarian meal that's packed with plant-based protein and tons of flavor. It's creamy, comforting and easy to make in one pot!

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion (minced )
  • 2-3 large carrots (diced, about 1 cup)
  • 2 celery ribs (diced, about ½ cup)
  • 4 cloves garlic (minced)
  • 1 ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 2 Tablespoons white wine vinegar
  • 3 15 oz cans cannellini beans or great northern beans (drained and rinsed)
  • 4 cups low sodium veggie broth
  • 2 Tablespoons low sodium tamari
  • 2-3 cups kale (spinach or swiss chard)
  • ¼ cup fresh parsley
  • Grated parmesan (for serving)

Directions

  1. 1

    Blend 1 can of the drained beans with 1 cup broth. Set aside.

  2. 2

    Add oil to a dutch oven or large pot over medium heat. Add onions, carrot, celery, garlic and salt and saute for 7-8 minutes until veggies soften and become fragrant.

  3. 3

    Season with pepper, dried oregano, thyme and basil. Stir to combine and saute for 1-2 more minutes. Deglaze the pan with white wine vinegar.

  4. 4

    Add blended beans, remaining beans and veggie broth. Bring to a boil then reduce heat and simmer for 20-30 minutes until soup starts to thicken.

  5. 5

    Add tamari, greens and fresh parsley and simmer for 5 more minutes until the greens wilt.

  6. 6

    Serve warm topped with parmesan cheese and crusty bread.