White Bean Soup
User Reviews
5
White Bean Soup
Description
The recipe begins by cooking chopped bacon and onion to release savory and sweet aromatics, followed by garlic to deepen the flavor base. Frozen carrots and kale add texture and nutrients, while fresh parsley along with salt and pepper bolster the fresh herbaceous notes.
Cannellini beans and chicken stock provide a satisfying body and texture to the soup, which is brought to a boil and then gently simmered to ensure the vegetables are tender and the flavors fully combined. Stirring in half and half at the end enriches the broth, giving it a smooth and creamy finish.
Served hot, this soup pairs well with crusty bread or a light salad. Fresh parsley and shredded Parmesan cheese are optional garnishes adding brightness and umami intensity respectively.
The notes highlight that leftovers store well in the refrigerator for up to five days and freeze for several months. Fresh vegetables can replace frozen ones, though they require longer cooking to soften. Other vegetables such as celery or potatoes can be included but may affect cooking time, so adjustments are needed to ensure even doneness throughout.
Ingredients
- 6 pieces Bacon uncooked and chopped, sliced, regular
- 1 c. red onion chopped
- 2 tsp garlic minced
- 12 oz carrot frozen, bag
- 1 ¼ c. kale about ½ of a 12 ounce bag, frozen
- ⅓ c. Italian parsley roughly chopped, fresh
- 1 tsp salt
- 1 tsp black pepper
- 3 cans cannellini beans 15.5 ounce each, rinsed and drained
- 5 c. chicken stock
- 1 c. half and half
- parsley optional garnish, fresh chopped
- Parmesan Cheese optional garnish, freshly shredded
Instructions
- In a large stock pot, sauté the chopped bacon and onion over medium heat for 2-3 minutes or until the bacon begins to curl and the onion begins to become translucent.
- Add the minced garlic and cook for 1-2 minutes longer, until you can smell the garlic.
- Add the frozen carrots, frozen kale, parsley, salt, and pepper and cook for an additional 3-5 minutes, until the carrots begin to soften on the outside.
- Pour in the white beans and chicken stock. Stir, cover, and bring to a boil.
- Reduce heat and simmer, covered, for 10-15 minutes or until the soup is heated through. (Both the carrots and beans should be hot inside).
- Remove from the heat and stir in the half and half.
- Serve hot topped with fresh parsley and fresh parmesan, optional.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to five days or freeze it in portions for up to five months.
- Using fresh carrots and kale instead of frozen requires longer sautéing and simmering times to ensure proper tenderness.
- Additional vegetables like celery or potatoes can be incorporated but adjust cooking times accordingly to ensure they cook through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 1232mg | 51% |
| Potassium | 821mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 15652IU | 313% |
| Vitamin C | 84mg | 93% |
| Calcium | 304mg | 30% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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