Hearty White Bean Delight

$To make the best white bean soup, gather these must-have ingredients: - 2 cups dried white beans (such as cannellini or great northern), soaked overnight - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups kale, chopped (stems removed) - 1 tablespoon olive oil - Zest and juice of 1 lemon - Fresh parsley, chopped (for garnish) These ingredients create a rich base for your soup. The beans give a hearty texture. The vegetables add layers of flavor. The spices enhance the taste, making every bite satisfying. You might want to boost the flavor even more. Here are some tasty add-ins: - Fresh herbs like rosemary or basil - A pinch of red pepper flakes for heat - Crispy bacon or sausage for a meaty touch - A sprinkle of Parmesan cheese for umami These options allow you to customize your soup. You can make it your own, depending on your taste. Knowing the nutrition in your soup helps keep meals balanced. Here’s what to expect: - Calories per serving: About 200 - Macronutrient breakdown: - Protein: 10 grams - Carbohydrates: 35 grams - Fat: 5 grams This soup is filling and healthy. It provides good protein and fiber while being low in fat. Enjoying a bowl of white bean soup can support a wholesome diet. {{ingredient_image_2}} Soaking and rinsing beans Start with 2 cups of dried white beans. I like cannellini or great northern beans. Place them in a large bowl and cover them with water. Let them soak overnight. This softens the beans and helps them cook faster. The next day, drain and rinse the beans under cold water. Chopping vegetables While the beans soak, chop your veggies. You need one medium onion, three cloves of garlic, two carrots, and two celery stalks. Chop the onion finely. Mince the garlic. Dice the carrots and celery into small pieces. This mix adds flavor and texture to the soup. Sautéing and building flavor In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about five minutes. You want the onion to be soft and fragrant. Next, stir in the minced garlic, diced carrots, and celery. Cook for an additional three to four minutes. Stir often until the veggies start to soften. Simmering the soup Add the soaked and drained beans to the pot. Pour in 4 cups of vegetable broth. Toss in one bay leaf, one teaspoon of dried thyme, and one teaspoon of smoked paprika. Add a generous pinch of salt and pepper. Stir everything together and bring it to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about one hour. The beans should be tender and cooked through. Ten minutes before the soup is done, add 2 cups of chopped kale. Stir until the kale wilts. Blending for creaminess After simmering, remove the bay leaf. For a creamy texture, use an immersion blender. Puree about one to two cups of the soup. Leave the rest chunky for heartiness. Blend until you get your desired creaminess. Adjusting seasoning Stir in the zest and juice of one lemon. Taste the soup and adjust the seasoning. Add more salt and pepper if needed. This step brightens the flavors and makes the soup shine. To get the right creaminess in your white bean soup, you should blend part of it. I recommend using an immersion blender. Blend about 1-2 cups of the soup. This will give you a nice thick texture while keeping some beans whole. Balancing flavors is key. Use smoked paprika for a deep, rich taste. Lemon juice adds brightness, so don’t skip it! Adjust salt and pepper to taste, too. When storing leftovers, let the soup cool first. Use an airtight container to keep it fresh. This way, it will last in the fridge for up to three days. To reheat, simply warm it on the stove over low heat. Stir often to prevent sticking. You can add a little broth or water if it thickens too much. Dried beans require soaking and cooking, which takes more time. However, they often have better flavor and texture. They also get creamier when cooked. Canned beans are quick and easy. Just rinse them before adding to the soup. If you need to save time, they work well in a pinch. If you choose to substitute, remember that 1 cup of dried beans equals about 2.5 cups of canned beans. Adjust your cooking time accordingly! Pro Tips Soak Beans Properly: Ensure that your dried beans are soaked overnight to achieve optimal tenderness and reduce cooking time. Enhance Flavor: Add a splash of white wine or a dash of soy sauce during cooking for an extra layer of depth in flavor. Adjust Consistency: For a thicker stew, blend more of the beans; for a thinner soup, add additional vegetable broth as needed. Use Fresh Herbs: Incorporate fresh herbs like thyme or basil at the end of cooking for a burst of freshness and aromatic flavor. {{image_4}} If you want to make this soup vegetarian or vegan, it's easy. Just use vegetable broth, which is already in the recipe. You can skip any meat add-ins, like sausage or chicken. This soup is still hearty and tasty without meat. For gluten-free options, check your vegetable broth. Some broths may have gluten. Always read the label. Use gluten-free broth to keep it safe for those with gluten issues. You can add protein for a heartier soup. Cooked sausage or shredded chicken works well. These ingredients add rich flavor and texture. Just stir them in during the last 10 minutes of cooking. If you want a regional twist, try Italian flavors. Add fresh basil or oregano to the soup. You can also use a splash of balsamic vinegar for a zing. These changes give the soup a new depth and taste. Feel free to swap the beans for variety. You can use navy beans or pinto beans if you like. Each type brings a unique taste and texture to the soup. Seasonal vegetables are a fun way to change the soup. In spring, add fresh peas or asparagus. In fall, try butternut squash or sweet potatoes. These swaps keep the soup fresh and exciting throughout the year. A good bowl of white bean soup needs sides that enhance its flavors. Here are some great pairings: - Crusty bread: A thick slice of crusty bread works wonders. You can dip it right into the soup. - Toast: A simple piece of toast adds crunch. Spread some butter for extra flavor. - Salads: A fresh side salad brightens the meal. Try a mixed green salad with lemon vinaigrette. To make this soup a full meal, consider these options: - Hearty dinner: Serve the soup with a side of roasted vegetables. This adds color and nutrition. - Lunch portion: Pack a bowl of soup with a piece of fruit. It makes for a filling and healthy lunch option. Making your soup look good adds to the experience. Here are some easy tips: - Garnishing: Top each bowl with fresh parsley. A sprinkle of parsley adds color and freshness. - Creative serving: Use small bowls for individual servings. This makes your soup feel special. You can also drizzle olive oil on top for a nice finish. Can I use canned beans instead of dried? Yes, you can use canned beans. They save time. If you choose canned, skip the soaking step. Use about three cups of drained canned beans. Add them during the cooking process with the broth and spices. What’s the best way to store white bean soup? Store white bean soup in an airtight container. Let it cool first. It stays fresh in the fridge for about three days. For longer storage, freeze it in a freezer-safe container. It can last up to three months. How long do the beans need to soak? Soak dried beans overnight. This softens them and cuts cooking time in half. If you're short on time, use the quick soak method. Boil the beans for two minutes, then cover and let them sit for an hour. Can I freeze white bean soup? Yes, you can freeze it. Cool the soup completely, then pour it into containers. Leave some space for expansion. When you're ready, thaw it in the fridge overnight. Reheat on the stove or in the microwave. How can I make this soup spicier? Add red pepper flakes or cayenne pepper to the soup. Start with a small amount. You can also use diced jalapeños or hot sauce for a kick. Adjust to your taste as it cooks. What can I add for extra protein? For extra protein, add cooked chicken, sausage, or bacon. You can also stir in some cooked quinoa or lentils. These options boost protein and make the soup more filling. You now have all the tools to make a great white bean soup. We covered the key ingredients, optional add-ins, and important nutrition details. You learned how to prepare, cook, and add your own flair to the soup. Don't forget the tips for perfecting texture and the best ways to store leftovers. You can customize this dish to suit dietary needs and creative flavors. Enjoy this comforting soup today and share it with your loved ones. Great meals start with simple recipes!$

Hearty White Bean Delight

A comforting and nutritious stew made with white beans, vegetables, and kale, perfect for a hearty meal.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

2 cups dried white beans (such as cannellini or great northern), soaked overnight
4 cups vegetable broth
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 leaf bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 cups kale, chopped (stems removed)
1 tablespoon olive oil
1 unit zest and juice of 1 lemon
for garnish fresh parsley, chopped

Instructions

Begin by soaking the dried white beans in a large bowl of water overnight to soften them. After soaking, drain and rinse the beans thoroughly under cold running water.
In a large pot or Dutch oven, warm the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until it becomes translucent and fragrant.
Stir in the minced garlic, along with the diced carrots and celery. Cook the mixture for an additional 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the drained beans to the pot, followed by the vegetable broth, bay leaf, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Stir to combine and bring the pot to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the beans are tender and cooked through.
During the last 10 minutes of cooking, add the chopped kale to the pot, stirring until the greens have wilted and melded into the stew.
After removing the bay leaf, stir in the lemon zest and juice. Taste and adjust the seasoning with additional salt and pepper as needed.
For a creamy consistency, use an immersion blender to puree about 1-2 cups of the soup, leaving the rest intact for texture and heartiness. Blend until you reach your preferred level of creaminess.
Serve the soup hot in bowls, garnished with a sprinkle of fresh parsley and a light drizzle of olive oil for added richness.

Notes

For a creamier texture, blend part of the soup.

Keyword bean stew, healthy, vegetarian