Easy White Bean Soup (Hearty Enough for a Meal!)

Prep the onion by picking off the outer layer, slicing it horizontally and then into strips while keeping the root end intact for easy dicing.

Peel and chop the shallot similarly to the onion.

Dice the carrots and celery for the soup, cutting the thinner ends of the carrots into circles and the thicker ends into thinner circles for even cooking.

Chop fresh oregano, rosemary, and thyme, pulling the leaves off the stems.

Use a garlic press to crush the garlic cloves, or finely chop them if preferred. Let the garlic sit for about 10 minutes before cooking for nutritional benefits.

Add olive oil to a pot and heat until shimmery.

Add the diced vegetables (onion, shallot, carrots, celery) to the pot along with a generous pinch of salt and sauté until softened to develop flavor.

Add the garlic, herbs, a pinch of red pepper flakes, white pepper, black pepper, and vegetarian Worcestershire sauce to the pot and stir, letting the garlic cook for a minute.

Add 2 cans of drained and rinsed cannellini beans and vegetable broth to the pot, along with another pinch of salt, and bring to a simmer.

While the soup simmers, chop the kale into strips and pieces.

Once the soup has thickened but is still brothy, wilt in the chopped kale, allowing it to cook down with the heat from the soup.

Taste the soup and add fresh lemon juice to enhance the flavors, then taste again to adjust seasoning if necessary.

Serve the soup in a bowl and enjoy, optionally with crusty bread or Parmesan and thyme biscuits.

Equipment Needed

Spice Level:

Dietary