White Bean Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
18 mins
-
Total Time
28 mins
-
Servings
4 servings
-
Calories
224 kcal
-
Course
Main Course, Soup, Lunch
White Bean Soup
Description
This White Bean Soup starts with cooking onion in olive oil until tender, then incorporating sliced carrot, celery, drained cannellini beans, Italian seasoning, chicken broth, and water. After a short simmer, kale and uncooked rotini pasta are added and cooked until the pasta is tender. The soup can be enriched with a spoonful of pesto and topped with shredded Parmesan for additional depth and creaminess. The mix of beans, pasta, and vegetables yields a filling meal with layered flavors.
The texture is a balance of tender vegetables, creamy beans, and slightly chewy pasta. Simmering allows the seasonings and broth to meld well, while the addition of kale introduces a mild, earthy note and subtle texture contrast.
For leftovers, cooking the pasta separately and adding when serving preserves its texture. This soup doubles well and freezes effectively for convenient later meals. Spinach can substitute kale when needed without significantly changing the character of the soup.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 carrot sliced
- 2 ribs celery sliced
- 15 ounces cannellini beans 1 can, or navy beans, drained and rinsed, canned
- 4 cups chicken broth low sodium
- 1 teaspoon Italian seasoning
- 1 cup water or as needed
- 1 cup rotini pasta fusilli or penne, uncooked
- ⅔ cup kale chopped
Optional Garnish
- 1 tablespoon pesto optional
- 2 tablespoons Parmesan Cheese shredded
Instructions
- Cook onion in olive oil until tender. Add carrot, celery, beans, seasoning, broth, and water.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Add kale and pasta and simmer an additional 8-10 minutes or just until pasta is tender.
- If using, stir in 1 tablespoon pesto. Ladle into serving bowls and top with parmesan cheese.
Notes
- Use canned or pre-cooked beans to reduce preparation time.
- If adding meat, cook it fully before incorporating into the soup.
- Best eaten immediately after cooking to preserve pasta texture.
- For leftovers, cook pasta separately and add to bowls when serving.
- The recipe doubles well and freezes for future meals.
- If kale is unavailable, spinach added in the last few minutes substitutes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 224 | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 1185mg | 49% |
| Potassium | 365mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 3758IU | 75% |
| Vitamin C | 33mg | 37% |
| Calcium | 153mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
