Soup is a mainstay in Winter, but it is also good for Spring too.
If you live anywhere near the Northeast you can relate to this: freezing cold weather in May always seems to throw us Northerners for a huge loop, and we talk about it nonstop. On the weather channels, the radio, to each other. Nonetheless, this is how spring goes for us every year, and it’s not about to change. A couple of great days, followed by a string of cold and rainy.
You might be over soup, but Spring is a great time for it.
This is a great, simple soup for when the weather says you are not totally done with soup and one of your kids says “What? Soup again?”. The best news: it literally all came from my pantry.When you stock your pantry with just the right ingredients soups like this become so easy to whip up. I typically have carrots, onions and celery to make a stock or a soup, homemade chicken stock is always on hand in my freezer (I make that every couple of weeks), my pantry is always supplied with a few cans of beans and tomatoes and my freezer always has a bag of frozen kale or spinach tucked away.
It’s light, it’s brothy, it’s nutritious and delicious. Perfect for a cold spring day.Print
White Bean and Vegetable Soup is perfect anytime of the year, and always a good soup to have on hand when you want to get back on track with eating.
1 large yellow onion, peeled and chopped
2 large carrots, peeled and diced
2 celery stalks, diced
2 tablespoons extra virgin olive oil
1 teaspoon each coarse salt and pepper
2 cloves garlic, minced or pressed
6 cups low sodium chicken stock, preferably homemade
1 32–ounce can cannellini beans, drained and rinsed well
1 32–ounce can diced tomatoes
1 large bag frozen kale
1 small bunch fresh parsley, chopped fine
2 sprigs of fresh thyme, leaves removed
1–2 tablespoons sherry vinegar
- In a large soup pot heat the olive oil over medium heat. Add the onion, carrots and celery with the salt and pepper and sauté for about 5 minutes, or until onions are beginning to get soft. Add the garlic and continue cooking for 30 more seconds.
- Add the chicken stock, beans and tomatoes. Bring the soup up to a boil then cover and bring down to a simmer. Let the soup cook for 20 minutes.
- Turn the heat up to medium and add the kale, parsley and thyme. Cook for another few minutes, taste to see if you need a bit more salt and pepper and add a dash of sherry vinegar. Heat for another few minutes and serve hot with a sprinkle of Parmesan.
This is a good base soup recipe. Feel free to use different kinds of beans and greens if you have them.