White Bean Vegetable Soup
This hearty vegetable soup with white beans and kale is simple to make and is a cozy meal on a cold day.
Print
Pin
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1/2 medium red onion chopped
- 4 small carrots peeled and cut into coins
- 3 celery ribs sliced
- 1 bunch kale stems removed and torn into bite-sized pieces
- 2 (15-ounce) can cannellini beans drained and rinsed
- 1 tablespoon chopped parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups chicken stock
- Juice of ½ lemon
- Grated parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the onions and cook them until they start to soften. Add the carrots and celery. Cook it all for about five minutes or so. Add the kale and let it cook down, another five minutes or so.
- Add the beans, parsley, salt, and pepper and give it all a good stir. Add the chicken stock, bring the pot to a simmer.
- Simmer the soup for about 30 minutes or until the carrots are fork tender. Stir in the lemon juice, ladle the soup into bowls and garnish with the cheese, if using.
Notes
The soup will keep in an airtight container in the refrigerator for four days. Or, you can cool the soup, store it in a freezer container, and keep it in the freezer for several months.
Recipe adapted from Fine Cooking.
Nutrition Estimate
Calories: 352kcal | Carbohydrates: 43g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 1157mg | Potassium: 1173mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11709IU | Vitamin C: 38mg | Calcium: 194mg | Iron: 5mg
Sign up here to get recipes delivered to your email!