Description
A warm and comforting one-pot soup that blends creamy cannellini beans with fresh vegetables and fragrant herbs, creating a nutritious and hearty meal perfect for any season.
Ingredients
3 cans (15 oz each) cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 garlic cloves, minced
2 TB olive oil
2 large carrots, peeled and chopped
1 celery stalk, diced
⅓ cup white wine (e.g., Pinot Grigio)
2 cups chopped kale (stems removed)
2½–4 cups vegetable or chicken broth (low sodium recommended)
1 TB tomato paste
1 tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
¼ tsp Italian seasoning
2 bay leaves
1 tsp dried thyme
½ tsp dried oregano
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until beginning to soften.
- Stir in garlic, carrots, and celery; continue to sauté for about 5 minutes until vegetables soften.
- Pour in white wine and cook until most of the liquid evaporates.
- Add beans, tomato paste, broth, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Stir well.
- Bring to a boil, then cover and reduce to low heat. Simmer for about 15 minutes.
- Remove and discard bay leaves. Transfer 2½–3 cups of soup to a blender and blend until smooth.
- Return blended soup to pot, stir in kale, and simmer until wilted.
- Adjust seasoning and serve warm with crusty bread or on its own.
Notes
- Vegetables: Swap kale for spinach, Swiss chard, or add leeks/shallots.
- Protein boost: Add cooked Italian sausage, pancetta, or bacon for a non-vegetarian twist.
- Spicier: Increase red pepper flakes or include cayenne.
- Herb enhancements: Include fresh rosemary or basil for extra depth.
- Refrigerator: Store in an airtight container for 3–5 days.
- Freezer: Cool completely, transfer to freezer-safe container; store up to 2 months.
- Reheating: Defrost overnight in the fridge, reheat on the stove over medium heat or in the microwave, stirring occasionally.
- If you don’t have white wine, you can skip it or substitute with extra broth.
- To make creamy without cream, puree part of the soup either in a blender or with an immersion blender.
- Can be made vegan by using vegetable broth and omitting any meat additions like pancetta or sausage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
