Description
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.
Ingredients
Units
Scale
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
Instructions
- 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.
Notes
This is a good base soup recipe. Feel free to use different kinds of beans and greens if you have them.
