Description
This cozy white bean soup is a comforting and hearty dish perfect for any season. Featuring creamy white beans, tender vegetables, and aromatic herbs, it balances smooth and chunky textures with a touch of tangy lemon and savory Pecorino cheese. The soup is cooked on the stovetop, blending a portion to thicken the broth while retaining some bite for a satisfying texture.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 2 400g tins white beans, drained
- 1 white onion, diced
- 1 carrot, sliced
- 1 celery stick, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tbsp tomato paste
- 80ml white wine
- 500ml vegetable stock
Seasonings & Herbs
- 1 tsp Italian seasoning
- 1 sprig fresh rosemary, diced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Pinch of red pepper flakes
Finishing Touches
- Kale, chopped (quantity to preference)
- 1/2 lemon, juice
- 20g Pecorino cheese, grated
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion, sliced carrot, and diced celery. Sauté for 7 to 9 minutes, stirring often, until the vegetables have begun to soften. Add a splash of water if the vegetables start to stick to the pan.
- Add Aromatics and Seasonings: Stir in the minced garlic, 1 tablespoon of tomato paste, bay leaf, Italian seasoning, rosemary, dried oregano, salt, pepper, and the pinch of red pepper flakes. Cook for another 1 to 2 minutes to release the flavors.
- Deglaze with Wine: Pour in 80ml of white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to cook down for a few minutes until slightly reduced.
- Add Stock and Beans: Pour in 500ml vegetable stock and the drained white beans. Stir well to combine all ingredients.
- Blend a Portion of the Soup: Using a hand blender, blend about one-third of the soup in the pan to thicken the broth while keeping some texture. Blend more if you prefer a smoother consistency.
- Simmer: Leave the soup to simmer gently for 5 to 8 minutes to allow the flavors to meld and the sauce to thicken.
- Stir in Kale and Season: Add chopped kale to the soup and stir until just wilted. Taste and adjust seasoning with salt, pepper, and lemon juice from half a lemon.
- Serve: Remove from heat and ladle the soup into bowls. Garnish with grated Pecorino cheese, an extra drizzle of olive oil, and additional red pepper flakes if desired.
Notes
- Ensure vegetables are properly softened before adding other ingredients to avoid crunchy textures in the final soup.
- Adjust the amount of blended portion according to your preferred soup texture—blend more for a creamier soup or less for chunkier consistency.
- Adding a splash of water during sautéing prevents vegetables from sticking and promotes even cooking.
- The soup can be made vegan by omitting the Pecorino cheese or substituting it with a vegan cheese alternative.
- Using fresh herbs enhances the flavor, but dried herbs are an acceptable substitute if fresh are unavailable.
Nutrition
- Serving Size: 1 bowl (approximately 300ml)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 10 mg
