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Italian White Bean Soup

A warm, creamy, and satisfying soup made with white beans, vegetables, and herbs, perfect for chilly evenings. It's dairy-free and gluten-free, making it a wholesome meal for everyone to enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white beans (canned or fresh) Use canned for convenience.
  • 4 cups vegetable broth Low-sodium broth can be used for less salt.
  • 1 medium onion, chopped Yellow or white onion works best.
  • 4 cloves garlic, minced Toast the garlic for added flavor.
  • 2 cups chopped kale or spinach Fresh greens add vibrant color.
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • to taste Salt and pepper Adjust according to preference.
  • 2 tablespoons Olive oil for sautéing Use extra virgin for best flavor.
  • optional crushed red pepper flakes Add for extra spice.

Method
 

Preparation
  1. Sauté the onion in a large pot with a drizzle of olive oil over medium heat until it’s translucent.
  2. Add the minced garlic and stir for about 1 minute until fragrant.
  3. Stir in the cooked white beans, vegetable broth, oregano, thyme, and season with salt and pepper.
  4. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 15 minutes.
  5. Fold in the chopped kale or spinach and cook until wilted, around 5 minutes more.
  6. Serve hot and enjoy!

Notes

For a creamier texture, blend the soup with an immersion blender. Garnish with fresh herbs or a sprinkle of crushed red pepper flakes before serving. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.