Creamy Cannellini Bean Soup
This cozy Mediterranean-style white bean and kale soup is comfort in a bowl—a must try for anyone who is trying to up their fiber intake! It makes a great make-ahead meal on the weekend and freezes well for easy meal prep for those busy days during the work week.
Servings: 4
Ingredients
- 1 leek thinly sliced
- 2 celery ribs chopped
- 2 carrots peeled and chopped
- 2 cloves of garlic minced
- 1 32 ounce carton of vegetable broth
- 1 -15 ounce container of cannellini beans
- 1 -14 ounce container of fire roasted diced tomatoes
- 1 parmesan rind
- 2 slices bacon or pancetta
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 teaspoons thyme
Instructions
- Prep the base: Thinly slice the leek (white and light green parts only), chop the celery and carrots, and mince the garlic. Rinse the cannellini beans and set aside.
- Render the bacon: In a large pot or Dutch oven, add the bacon or pancetta over medium heat. Cook until lightly crisp and the fat is rendered. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Build flavor: Add 1 tablespoon olive oil to the pot if needed. Add leeks, celery, and carrots. Sauté 5–7 minutes until softened and fragrant.Stir in garlic and cook 30 seconds, just until aromatic. Add the tomato paste and stir well, cooking for 1–2 minutes until it darkens slightly—this deepens the flavor.
- Simmer: Pour in the vegetable broth, then add cannellini beans, fire-roasted diced tomatoes, parmesan rind, thyme and bay leaf. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes, allowing flavors to meld. To add a creamy touch, insert an immersion blender and blend half of the pot until desired thickness.
- Finishing touches: Stir in chopped kale and simmer uncovered for 5–10 minutes, until kale is tender. Remove bay leaf and parmesan rind. Stir the cooked bacon back into the soup. Season with salt and pepper to taste.
- Optional: Extra grated parmesan on top, drizzle of olive oil
Notes
Nutrition Facts:
Per serving (makes 4 servings)
- Calories: 300 kcal
- Protein: 13 g
- Fat: 13 g
- Carbohydrates: 33 g
- Fiber: ~9–10 g
- Sodium: 450 mg