Creamy Italian White Bean Soup

5 from 1 vote

Creamy Italian White Bean Soup

Fragrant with garlic and rosemary, this easy Italian white bean soup is creamy and rich because you puree half of it. Then you stir in chopped kale, parmesan, lemon juice and fresh herbs.

Prep Time5

Total Time35

Course: Soup

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 onion, roughly chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
1 tablespoon tomato paste
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 15 ounce cans cannellini beans
1 cup peeled and diced potatoes, either russet or yukon gold
4 cups low-sodium vegetable broth
2 sprigs fresh rosemary
1 cup chopped kale leaves
1/4 cup grated parmesan plus more for serving
1 lemon
1 tablespoon chopped parsley plus more for serving

Instructions

Heat the olive oil in a large saucepan or dutch oven over medium heat. Sauté the onions, carrots and celery until they soften and the onions turn translucent, about 5 minutes.
Then stir in the tomato paste, garlic, salt and pepper, sautéing for 30 seconds until fragrant.
Pour in the white beans, potatoes, vegetable broth and rosemary. Bring to a boil, reduce the heat and simmer with the lid partially covering the pot for 15-20 minutes until the potatoes are tender.
Remove the rosemary sprigs. Carefully transfer half the soup to a blender and puree.
Pour the pureed soup back into the pot with it over low heat.
Stir in the kale, Parmesan, lemon juice and parsley. The kale will soften in a few minutes.
Divide the soup into bowls and top with additional Parmesan and parsley before serving.

Notes

You may need to add more broth or water to thin out the soup depending on your preference. If you do add more liquid, start with a 1/4 cup - 1/2 cup at a time, so it’s not too much at once.

Instead of fresh rosemary, you can substitute with 1/4 teaspoon dried rosemary. Stir it in with the other seasonings.

If you like some spicy heat, add a pinch to 1/4 teaspoon red pepper flakes with the salt and pepper.

You can use baby spinach instead of kale. It will soften in the soup in a minute or so.

To make the soup vegan, either leave out the cheese or use a plant-based, dairy-free parmesan.

Let the soup cool to room temperature before storing in an airtight container in the refrigerator up to 3 days or in the freezer up to 1 month. It makes it easier to thaw if you divide the soup into individual portions. Thaw the soup before reheating. You can warm it on the stove over low to medium heat or in the microwave.

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