cannelini beans

<p><em data-rich-text-format-boundary="true">A simple, flavorful recipe for kale and white bean soup, with lots of lemon, garlic, and herbs - perfect healthy, comfort food! Gluten free and vegetarian options.</em></p>

Lemony Kale and White Bean Soup

olive oil

Tbsp fresh garlic, crushed

unsalted butter

rosemary

thyme

oregano

lemon,

(32 oz) rich chicken or vegetable stock

kosher salt and freshly-ground black pepper,

(15 oz) cans cooked cannelini beans, drained (not rinsed)

kale spinach

Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.

Add the lemon juice followed by the stock and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.

Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.

I love beans!!! This soup sounds like dinner tonight. Pinned!

Oh.my.gosh. This soup looks absolutely divine. Pinning this so I can make it this week!

So delicious! I added some sliced fennel that I had on hand which was so yummy. Thanks for this simple, hearty recipe!

I made this yesterday. It was a perfect soup for a fall day. I think the ratio of ingredients was very thoughtful.  I usually approach soup and salads as an artistic "no recipe required" endeavor. That ends up great sometimes and sometimes the result is heavy handed on the herbs and just a muddy concoction. This soup is bright and lemony and earthy at the same time. No overpowering flavors. Thanks for sharing. I'm so happy I found your blog!

This was SO delicious! I added cubed sweet potato as the broth was simmering, along with cumin (I love cumin with lemon) and it was incredible. Served it alongside bread and it was a huge hit! Thank you for sharing (:

Danah

Whoa! I just stopped by your post again to leave a comment and let you know this recipe helped me come up with my own and that I mentioned your post on my blog :)

Thanks for the inspiration!

Made this for lunch.  Amazing!  It is perfect and quick as written but next time I will make my beans from scratch as I think they are much more flavorful than canned.   Thanks for a keeper!

I was craving a twist on this hearty soup, and I love the citric *twist* the lemon adds!! 
Reading your story was just as nourishing. I'm a Seattle Native, living in LA and feeling nostalgic for my drizzly Northwest on this cool, cloudy weekend... that will, of course, be followed by an unseasonably nasty heatwave.

I made this two days ago and I love it! I added extra lemon juice because I love the taste of lemons. It needed lots of salt and pepper. The texture is great. I think that's because the beans are not rinsed so there is a little bit of thickness added. It is delicious and heartier when served with a little brown rice which I usually keep in the freezer (pre-cooked). This soup is just as good leftover. I'll be making this often. Thanks.

This is my favorite soup to make! It's tangy and hearty and delicious. I've made it with spinach as well, and it's just as good. Perfect served with a piece of warm, crusty bread.

Smells great, and I can't wait for it to be done to eat! I am wondering, can I freeze this?

Just made this- delicious! Thank you for sharing.

I veganized this and it turned out great! Definitely will make again

Excellent recipe. Thank you for making it so easy! I'm vegan, so subbed out butter and used veggie stock. I added avocado at the end too.  This was truly a fantastic, satisfying recipe.

Great recipe! Easy to make and satisfying. I added mushrooms and orzo to make it a bit more substantial.

This is great! Made it for my lunches this week and am loving the flavor! I used one can canelini beans and one can butter beans since that is what I had on hand.  Very simple but flavorful—will make this one a regular on my lunch menu!

I been making this for a while now. This is my favorite soup. I add potatoes to make it more filling tho. Great recipe

Tried this last night and it was delicious.  Thank you for such a simple yet satisfying soup!

Love it ! Added a Tbs of South River Sweet White Miso at the end of cooking .. Yum

This was so delicious and easy to make!  I added in some chopped up chicken breast to make it a bit heartier and the family LOVES it!!

Maybe this would be a good soup for someone with dietary restrictions, but it fell flat for us. I couldn't taste any lemon or garlic and did not enjoy the kale bean combination. I saw all of the glowing reviews here and was excited to try it, but for someone who loves soups such as myself, I was not a fan of this one. I made no substitutions and followed the directions exactly.

Made with addition of 1/2 tsp of toasted sesame seed oil (adds richness), more thyme and garlic and little more olive oil. Set overnite. Very good, taking to a vegan potluck (didn't use butter😊)

This was amazing!  I used "Better than Buillon No-chicken" stock.   Next time I will need to add more water/stock.  I'm not sure what I did wrong but I seemed to have less soup compared to the contents of the soup.  But I cannot wait to make this again!  Thank you for this wonderful recipe :-)

Good recipe! I added a parmesan rind and some noodles. Next time I make it, I’m going to try a little bit of spice.

Thank you for sharing this recipe. It is such a quick, easy way to get leafy greens and beans in one meal. I used vegetable broth and an entire bunch of chopped kale - a little over 4 cups, so our soup was more leafy, but still delicious as promised.

I made this recipe tonight, and it turned out great. I added an entire bunch of kale, so I also put in some extra vegetable broth and olive oil. Since I’m trying to cut out dairy, I left out the butter.  I will definitely make this again.  Thank you so much for the recipe!

Loved this soup. Wanted to drink the broth. If white beans are not handy, use Garbanzos. I also added 1/2 tsp fennel seeds.
To make it more spicy, add 1/4tsp red pepper flakes.

The soup is so easy to make, and so flavorful! I only use one can of beans, and I still don’t feel deprived. I make my own veggie broth from scratch, and I crave this stuff! Sometimes I use kale and sometimes I use collard greens.  Experiment with the different kinds of greens, for different flavors!

Delicious. I would make this again. I added mushrooms for additional texture but the recipe with its herbs, onion , beans ,kale , broth and lemon really stands on its own.

Really like this soup - I make a few variations of white bean/kale/sausage soup and this one is in regular rotation. I enjoy how brothy it is, but do recommend adding the beans and kale a bit earlier - that way they have a chance to soften up more. I also sometimes like to smash some of the beans with the back of a spoon or with a potato masher to give the soup a bit more bulk.
Double this up and cook it low and slow the next day for a more concentrated flavor, and don't forget the crusty bread to sop up the broth!

I am making this soup for the 4th time know, at least.  It's my weekday lunch (in with my favorite rotations) and it really just makes me fell very well nourished and revitalized!  Sometimes, I have to admit, I feel like I cannot get it in my belly fast enough...lol!  *Get In There :]*

~Thank you

A quick and easy favorite, we love this soup! It's perfect as is, but today I diced some butternut squash we had on hand into 1/2" cubes, and tossed about 1 1/2 cups in along with the broth to simmer for 15 min. Just used 1 can of beans and the 1 1/2 c kale as recommended. Delicious!

This souo was so easy to make and so delicious.

Really yummy. So quick to make. I’m making again tonight!

Cannellini beans, fresh spinach, and tomatoes in a white wine broth are the base for the crispy skin and flaky flesh of the pan-seared Chilean Sea Bass. My Seared Sea Bass with Cannellini Beans recipe is delicately seasoned with fresh garlic and rosemary finished with a drizzle of extra virgin olive oil and a squeeze of lemon at the end.

Seared Sea Bass with Cannellini Beans

Tablespoon Olive Oil

Garlic

15-Ounce Can Cannelini Beans (Drained and rinsed)

Cup White Wine (I used Sauvignon Blanc)

Cup Cherry Tomatoes (Halved)

Ounces Baby Spinach

Salt

Teaspoon Red Pepper Flakes

Tablespoon Fresh Rosemary (Chopped)

6-Ounces Sea Bass Filets

Tablespoons Olive Oil

Lemon Zest

Fresh Rosemary

Olive Oil

Heat a pot over medium-high heat.

Add olive oil, red pepper flakes, rosemary, and garlic, sauté for approximately 30 seconds to 1 minute, don’t let the garlic brown

Add the beans and wine, bring to a gentle boil, reduce heat to medium-low

Once the beans are simmering, heat a skillet over medium-high heat

Season the sea bass with salt, about a ½ teaspoon for both filets

Add olive oil and place sea bass skin side down for approximately 4 minutes

Turn the sea bass cook for an additional 3-4 minutes. Remove the fish from the heat and set aside

When you turn the fish, add the tomatoes to the beans, stir to incorporate, place the spinach on top of the beans, don’t stir, you want the spinach to steam. Cover and let steam for 5 minutes

Stir in the spinach, ladle the cannellini bean stew into two bowls, place the fish on top of the cannelloni beans, drizzle with olive oil and a squeeze of fresh lemon

Garnish with a slice of fresh lemon zest and a sprig of fresh rosemary

A hearty minestrone soup full of healthy vegetables, pasta and bacon.


Minestrone soup

rashers middle bacon, rind removed, chopped

brown onion, finely chopped

celery stalk, trimmed, finely chopped

carrot, peeled, chopped

garlic cloves, crushed

vegetable stock

tomato paste

large ripe tomatoes, chopped

187.50 ml small shell dried pasta

can Cannellini Beans, drained, rinsed

zucchini,

125.00 ml frozen peas

basil leaves

Step 1

Heat oil in a large saucepan over high heat. Add bacon, onion, celery, carrot and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened and bacon is golden.

Step 2

Add stock, tomato paste, tomato and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender.

Step 3

Add pasta, beans, zucchini and peas. Simmer for 15 minutes or until pasta is tender. Stir in basil. Top with cheese. Serve.

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