Description
A rich, comforting, and nutritious soup made with creamy cannellini beans, fresh vegetables, and aromatic herbs. This hearty meal is vegan, gluten-free, and perfect for meal prep.
Ingredients
Scale
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2½ – 4 cups vegetable broth (adjust for desired thickness)
- 1 tbsp tomato paste
- 1 tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¼ tsp Italian seasoning
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried oregano
- 2 cups kale, chopped & stems removed
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft.
- Add garlic, carrots, and celery. Cook for 5 minutes.
- Stir in tomato paste, Italian seasoning, thyme, oregano, salt, and pepper. Cook for 1-2 minutes.
- Pour in vegetable broth and beans. Add bay leaves. Simmer for 15 minutes.
- Remove 2-3 cups of soup, blend until smooth, and return to the pot for a creamy texture.
- Stir in chopped kale and cook for a few minutes until wilted.
- Taste and adjust seasoning. Serve warm with crusty bread.
Notes
- Blend more soup if you want an even creamier consistency.
- A squeeze of lemon juice before serving enhances the flavor.
- Store in an airtight container for up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian