Description
Cozy White Bean Soup is a warm, hearty, and nutritious meal perfect for chilly days. This comforting soup features creamy white beans blended to a smooth texture, combined with aromatic vegetables, fresh herbs, and a touch of tangy lemon and savory Pecorino cheese. It’s an easy-to-make vegetarian recipe that brings together simple ingredients with rich flavors for a satisfying dish.
Ingredients
Scale
Vegetables and Aromatics
- 1 white onion, diced
- 1 carrot, sliced
- 1 celery stick, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 sprig of fresh rosemary, diced
Pantry Items
- 1 tbsp olive oil
- 2 400g tins white beans, drained
- 1 tbsp tomato paste
- 80ml white wine
- 500ml vegetable stock
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- Salt and pepper, to taste
- Pinch of red pepper flakes
Greens and Finishing Touches
- Kale, chopped (about 100g)
- 1/2 lemon, juice
- 20g Pecorino cheese, grated
Instructions
- Sauté Vegetables: Heat the olive oil in a large pan over medium heat. Add the diced onion, sliced carrot, and diced celery. Sauté for 7 to 9 minutes, stirring often, until the vegetables begin to soften. If the vegetables start to stick to the pan, add a splash of water to prevent burning.
- Add Garlic and Seasonings: Stir in the minced garlic, tomato paste, bay leaf, Italian seasoning, dried oregano, and fresh rosemary. Cook for another 1 to 2 minutes to release the aromas and blend the flavors.
- Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let the wine simmer and reduce for about 3 minutes, allowing the alcohol to evaporate and flavors to concentrate.
- Add Stock and Beans: Pour in the vegetable stock and add the drained white beans. Stir well and bring the mixture to a gentle simmer.
- Blend Soup: Use a hand blender to blend approximately one-third to half of the soup in the pan, depending on your desired soup texture. You can blend more for a creamier consistency. Leave the soup to simmer for another 5 to 8 minutes, allowing it to thicken slightly.
- Add Kale and Season: Stir in the chopped kale and cook just until it wilts, about 2 minutes. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes as desired. Remove the pan from the heat.
- Finish and Serve: Pour the soup into bowls and drizzle with fresh lemon juice. Top each serving with grated Pecorino cheese and an optional extra drizzle of extra virgin olive oil. Serve hot for a comforting meal.
Notes
- For a vegan version, omit the Pecorino cheese or substitute with a plant-based cheese alternative.
- You can adjust the thickness of the soup by blending more or less of the mixture.
- White wine can be substituted with an equal amount of additional vegetable stock if preferred.
- Add more kale or other leafy greens like spinach for extra nutrients.
- Leftovers store well in the fridge for up to 3 days or can be frozen for up to 1 month.
- To intensify the flavor, consider roasting the vegetables beforehand before adding the liquids.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 8 mg
Keywords: white bean soup, cozy soup, vegetarian soup, Italian soup, easy soup recipe, healthy winter soup, kale soup, homemade soup
