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–+ servings
hearty cannellini bean soup

Cannellini Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cans cannellini beans drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 cups kale chopped
  • 1 tablespoon lemon juice
  • 1/2 cup grated Parmesan cheese optional

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes.
  • Add the cannellini beans, vegetable broth, dried thyme, salt, black pepper, and red pepper flakes to the pot.
  • Bring the mixture to a boil, then reduce the heat to simmer for 30 minutes.
  • Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes.
  • Remove the pot from heat and let the soup rest for 10 minutes before serving.
  • Serve the soup hot, garnished with grated Parmesan cheese if desired.

Notes

For a richer flavor, consider adding a Parmesan rind to the soup while it simmers and remove it before serving. If you prefer a thicker soup, use an immersion blender to blend a portion of the soup until smooth. Adjust the seasoning to taste, and feel free to add any herbs you enjoy, such as rosemary or basil, to enhance the flavor profile.
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