Description
A nourishing soup that balances soft cannellini beans with vibrant vegetables, perfect for busy evenings.
Ingredients
Scale
- 2 cans cannellini beans, drained and rinsed
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 2 cups kale, chopped
- Salt and pepper to taste
- Olive oil for drizzling
- Parmesan cheese for serving (optional)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until soft — the onions turn translucent at the edges.
- Stir in the minced garlic and cook for an additional minute, ensuring the garlic smells warm and nutty when it’s ready.
- Add the cannellini beans, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing all the flavors to meld together.
- Stir in the chopped kale and cook until wilted, which should take about 2-3 minutes.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, drizzled with olive oil and topped with Parmesan cheese if desired.
Notes
For extra flavor, consider adding a splash of lemon juice just before serving. This soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg