Hearty White Bean Soup

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Hearty White Bean Soup

Ingredients:

  • ¼ cup olive oil
  • 1 small onion, diced
  • 2 medium shallots, chopped
  • 4 cloves garlic, mashed
  • 2 carrots, chopped into coins
  • 2 celery stalks, diced
  • 3 15 oz. cans cannellini beans, drained and rinsed
  • 2 bay leaves
  • 1 tbsp. Italian seasoning
  • ½ tsp. red pepper flakes
  • 5-6 cups vegetable broth
  • ½ tsp. sea salt
  • ¼ tsp. ground black pepper
  • 3 cups fresh spinach

Directions:

  1. Heat olive oil in a large soup pot or Dutch oven over medium-low heat. Dice onion, garlic and shallots and add to hot oil. Stir and sauté for 3 to 4 minutes.
  2. Wash and chop the carrots and celery and add to the pot. Sauté for another 7 to 10 minutes.
  3. Rinse and drain cannellini beans; add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt and pepper.
  4. Bring soup mixture to a boil and then reduce the heat to low, cover and simmer for another 15 minutes.
  5. Next, remove and discard the bay leaves. Then, blend the soup. Transfer 2 cups of the soup to a high-speed blender and blend until it’s thick and creamy. Once the soup is blended, return it to the pot and stir well.
  6. Finally, add in the spinach and stir until it’s wilted.
  7. Once the soup is done, transfer it into bowls. Garnish with fresh chopped parsley if desired and serve with crusty bread.

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