This Italian Winter Recipe Will Make You Feel Warm Inside

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often more affordable.

Make the Vegetable Stock: In a pot add the onion, carrots, celery, bay leaves and a pinch of salt. Cover with water, bring to a boil, then reduce the heat and simmer for 15/20 minutes.

Sauté the Vegetables: Add olive oil in a large pot. Add the diced onion, carrots, celery and bay leaves and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Add Garlic and Spices: Stir in the minced garlic, thyme, rosemary, paprika, and red pepper flakes (if using). Cook for 30 seconds, or until fragrant.

Add Tomatoes, Beans and Broth: Add the beans and diced tomatoes. Stir well to combine, bring the soup to a gentle boil and cover everything with vegetable stock leaving 2cm over the top of the beans.

Simmer: Reduce the heat to low and let the soup simmer for 15–20 minutes to allow the flavors to meld together.

Add the Greens: Stir in the chopped greens and simmer for an additional 10 minutes, or until the greens are wilted and tender.

Season and Finish: Taste the soup and season with salt, pepper, and a squeeze of lemon juice, if desired.

Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, if using. Serve hot with crusty bread on the side for dipping or croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens