Description

A warm, hearty, and comforting Italian-inspired soup made with creamy white beans, aromatic vegetables, and fragrant herbs. Perfect for chilly nights or a wholesome meal any time of the year!

Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed

4 cups vegetable or chicken broth

1 cup water (if needed)

1 teaspoon dried thyme

1 teaspoon dried rosemary (or a fresh sprig)

1 bay leaf

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

1 cup chopped kale or spinach (optional)

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Parmesan cheese, grated (optional)

Extra virgin olive oil, for drizzling

Instructions

Sauté the Vegetables – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for another minute.
Add Seasonings and Beans – Stir in thyme, rosemary, bay leaf, red pepper flakes, salt, and black pepper. Add the drained beans and mix well.
Pour in the Broth and Simmer – Add broth and bring to a boil. Reduce heat and simmer for 20 minutes. If too thick, add water as needed.
Mash Some Beans for Creaminess – Mash about 1/3 of the beans in the pot using a spoon or potato masher to thicken the soup naturally.
Add Greens (If Using) – Stir in kale or spinach and cook for another 3-5 minutes until wilted. Adjust seasoning as needed.
Finish with Lemon Juice and Garnishes – Remove the bay leaf, stir in lemon juice, and garnish with parsley, olive oil, and Parmesan cheese. Serve hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup