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White Bean Soup

White Bean Soup with a clear golden garlic-herb broth, creamy cannellini beans, and wilted kale. Finished with lemon juice, olive oil, and parmesan for a bright, silky finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Canned cannellini beans
  • 3 can (15 oz) cannellini beans Drain before adding to the pot.
Greens
  • 4 cup kale or spinach Chop; use either kale or spinach.
Aromatics
  • 1 onion Dice finely so it melts into the broth.
  • 6 garlic Minced.
Broth
  • 6 cup vegetable or chicken broth Use vegetable or chicken broth based on preference.
Seasonings
  • 3 tbsp olive oil For sautéing and finishing.
  • 1 tsp dried rosemary Dried.
  • 1 tsp Italian seasoning Italian seasoning blend.
  • 0.5 tsp red pepper flakes Adjust to taste if you prefer less heat.
  • 1 parmesan rind Adds savory depth; simmer and remove before serving.
  • 1 lemon juice For serving; to taste.
  • 1 parmesan For serving; shave or grate.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté and build flavor
  1. Heat 3 tbsp olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes, stirring now and then, until softened and lightly translucent (visual cue: the onion looks glossy, not browned).
  2. Add the minced garlic, dried rosemary, Italian seasoning, and red pepper flakes; cook for 2 minutes, stirring constantly, until fragrant (visual cue: the garlic smells sharp and the spices darken slightly).
Simmer and thicken
  1. Add the drained cannellini beans, 6 cups vegetable or chicken broth, and the parmesan rind; bring to a boil (visual cue: active bubbling across the surface).
  2. Reduce to a simmer and cook for 15 minutes, then remove the parmesan rind (visual cue: beans are tender and the broth looks lightly golden).
  3. Mash or blend about half the beans into the broth for a creamy texture (visual cue: the soup turns opaque and velvety).
Wilt greens and finish
  1. Add the chopped kale or spinach and cook for 5 minutes until wilted (visual cue: greens darken and collapse).
  2. Season with salt and black pepper to taste, then finish with lemon juice, olive oil, and parmesan (visual cue: parmesan melts slightly on the hot surface and the soup tastes bright).

Notes

Pro tip: simmer just until the kale/spinach is wilted—overcooking can dull the color and flavor. Store leftovers in the refrigerator up to 4 days; reheat gently. Freezing is not recommended because the greens can soften and the broth may separate, but you can freeze the soup base (without greens) for up to 2 months. For a dairy-reduced option, use parmesan rind only if you want extra flavor, or omit the rind and stir in extra lemon and a small amount of olive oil at the end.