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White Bean Soup

White Bean Soup with creamy cannellini beans and wilted kale in a golden garlic-herb broth. Sauté aromatics, simmer until tender, then mash/blend half the beans for a thick, comforting texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cannellini beans
  • 3 can (15 oz) cannellini beans drained
Leafy greens
  • 4 cup kale or spinach chopped
Aromatics
  • 1 onion diced
  • 6 clove garlic minced
Broth
  • 6 cup vegetable or chicken broth
Olive oil and seasonings
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 parmesan rind
  • 1 lemon juice for serving
  • 1 parmesan for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 3 tbsp olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes, stirring until softened and lightly golden.
  2. Add the minced garlic, dried rosemary, Italian seasoning, and red pepper flakes; cook for 2 minutes, stirring, until fragrant and sizzling.
Simmer and thicken
  1. Add the drained cannellini beans, 6 cups broth, and the parmesan rind; bring the soup to a boil.
  2. Simmer for 15 minutes, then remove the parmesan rind.
  3. Mash or blend about half the beans for a creamy texture, leaving some whole for body.
Finish
  1. Add the chopped kale or spinach and cook for 5 minutes until wilted and tender.
  2. Season with salt and pepper to taste, then finish with lemon juice, olive oil, and parmesan for serving.

Notes

For the creamiest texture without losing bean flavor, mash vigorously (or blend briefly) only about half the beans. Refrigerate in an airtight container up to 4 days; reheat gently with a splash of broth or water. Freezing is yes, though kale may soften further. For a lower-fat option, use reduced-sodium broth and serve with a smaller amount of parmesan.