Description
A cozy, protein-packed one-pot cannellini bean soup made with pantry staples and leafy greens. This vegan and gluten-free recipe is perfect for quick and nourishing weeknight dinners.
Ingredients
- ¼ cup olive oil
- 3 shallots or 1 small onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 1 tablespoon tomato paste
- 1 (17 oz) can cannellini beans, drained and rinsed
- 3–5 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 oz kale or baby spinach
Instructions
- Heat olive oil in a large pot over medium-high heat. Add shallots (or onion) and garlic. Sauté for 3 minutes.
- Stir in carrots and celery. Cook until vegetables begin to soften, about 5–7 minutes.
- Add tomato paste and stir briefly. Then pour in cannellini beans, 3 cups of vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10–15 minutes until veggies are tender.
- Use an immersion blender to blend about half the soup in the pot for a creamy texture. Alternatively, blend half in a blender and return to pot.
- Stir in kale or spinach. Cook until wilted, about 2–3 minutes.
- Give the soup a final stir. Taste and adjust seasoning if needed. Ladle into bowls and serve.
Notes
- Use more broth (up to 5 cups) if you prefer a thinner soup.
- Chicken broth can be used instead of vegetable broth if not vegan.
- Substitute navy beans or great northern beans if desired.
- Store in an airtight container in the fridge for up to 1 week.
- Freezer-friendly for up to 6 months.
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
