Ingredients
Main Ingredients
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 tablespoons olive oil
- ⅓ cup white wine (such as Pinot Grigio)
- 2 ½ – 4 cups vegetable or chicken broth (start with 2 1/2 cups, add more for desired consistency)
- 1 tablespoon tomato paste
Seasonings
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon red pepper flakes (optional; omit if you don’t like spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Vegetables to Add Later
- 2 cups kale, stems removed, finely chopped
Instructions
- Saute Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until it starts to brown slightly.
- Add Veggies: Stir in the garlic, celery, and carrots. Continue sauteing for about 10 minutes, allowing the vegetables to soften and lightly brown for extra flavor.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom. Let cook until most of the liquid has evaporated, about 5 minutes.
- Add Remaining Ingredients (except kale): Mix in the cannellini beans, tomato paste, seasonings (salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano), and broth (start with 2 1/2 cups). Stir well to combine.
- Simmer: Bring the soup to a boil, then cover and reduce the heat to low. Simmer gently for 15 minutes, allowing flavors to meld.
- Blend Partially: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth (or use an immersion blender).
- Combine and Adjust Consistency: Return blended soup to the pot and stir to combine. If the soup is too thick, add additional broth until you reach your desired consistency.
- Add Kale: Stir in the chopped kale and simmer a few minutes longer, just until the kale wilts.
- Taste and Serve: Taste and adjust salt, pepper, and seasoning as desired. Add a squeeze of lemon juice if you like. Serve the soup hot, with hearty bread on the side.
Notes
- For a thinner soup, add extra broth as needed.
- If you prefer a chunkier soup, blend less of the mixture or use a potato masher for a more rustic texture.
- You can use any white beans (such as Great Northern or navy beans) if cannellini are unavailable.
- For extra depth, finish with a drizzle of good olive oil or fresh herbs before serving.
- This soup keeps well in the refrigerator for up to 5 days and freezes beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 275
- Sugar: 5g
- Sodium: 930mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
