white bean soup

This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It’s freezer friendly too, so don’t forget to freeze some for later!

White Bean Soup

olive oil

butter

yellow onion, (diced)

carrot,

celery, (sliced)

parsley

garlic, (minced)

vegetable broth or chicken broth

salt

pepper

oregano

bay leaf

(15.5

(from a can) corn kernels, (rinsed and drained)

baby spinach

Grated parmesan cheese, (for serving (optional))

bread slices, (for serving (optional))

Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.

Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.

Stir in garlic and cook for 30 seconds more.

Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.

Bring to a boil; reduce heat to a simmer and cook for 5 minutes.

Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.

Add spinach and cook for 1 minute.

Remove from heat.

Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.

This hearty Bacon Bean and Potato Soup is extra thick with both beans and potato, plus enough bacon and vegetables to give each bowl plenty of flavor! 

Bacon Bean and Potato Soup

dry navy beans (1.79)

bacon (2.00)

garlic (0.16)

onion

carrots (0.32)

celery

potatoes

chicken broth (0.76)

tomato sauce (0.34)

salt and pepper

The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches. Let the beans soak in the refrigerator over night.

The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.

While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Sauté the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.

While the vegetables are sautéing, peel the potatoes then cut them into 1/2-inch cubes. Drain the soaked beans in a colander and rinse them briefly.

Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.

Use an immersion blender to purée about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully purée the warm soup. Return the puréed soup to the pot and stir to combine with the rest.

Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed. Serve hot.

A hearty flavorful Tuscan Soup recipe with lacinato kale, cannellini beans and garden vegetables, served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.

Ribollita ( Tuscan White bean Stew ) 

pancetta turkey

onions

carrots

fennel bulb (or sub celery)

garlic- rough chopped

black pepper

red pepper

tomatoes

lacinato kale, chopped

white wine

stock

Parmesan rind (optional, but adds depth and flavor)

cannellini beans – beans beans

——–

Italian parsley leaves

pecorino –

Crusty Bread

lemon

garlic,

rosemary (or thyme, sage)

Make the Lemon Garlic Rosemary Oil &#8211; place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)

In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.

Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.

Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.

Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)

Stir in fresh Italian Parsley. Adjust salt if necessary.

Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

Tried both the pancetta and vegetarian versions (for our vegetarian daughter). Both were excellent. I actually preferred the freshness of the vegetarian version. My son ate the vegetarian version and said it tasted quite meaty.

It was fantastic!! 
Do you have a detailed nutrition info for this?  
Thanks!

So so good. Added 1 cup of small pasta to appease the hubby but it really didn’t need it. The rosemary lemon garlic oil completes this soup.

This was amazing! Made it twice. Probably my favorite soup ever.

So easy to make, bursting with flavour and vitamins; a pot of joy .I have made several times, a great lunch whilst we are working from home as we are in a six week lockdown. A nice balance to the day, the  lemon, rosemary oil  on top compliments an already perfect dish.

I searched for vegetarian recipes in preparation for a dinner party with some vegetarian guests, trying to find a dish that would be enjoyed by (normally-)meat-eaters too.  I was encouraged by the reviews of this recipe, but took them with a pinch of salt (being a meat-eater myself).  However the reviews are more than justified - the dish was absolutely gorgeous, the meat-eaters and vegetarians were raving about it alike, and I (my own harshest critic) could not fault the dish.  The parmesan rind and yeast flakes created a wonderful depth of flavour.  It can be served "fine-dining" style as a main course, in wide-rim soup bowls, as a thick stew, with the sauteed (in chilli oil) vegan sausage pieces placed in a little pile on top of the stew (thank you to the reviewer who suggested this addition!), and swirls of the lemon/rosemary oil creating an artistic touch.  I added a touch of chilli flakes over the top along with parmesan flakes, as I love the kick of chilli.  Being a vegetarian "soup/stew" to your preference, I assumed that a light red wine such as a Pinot Noir would complement it, but the flavours were powerful and "meaty" enough such that a big powerful red wine complemented it wonderfully.  Sylvia - thank you so, so much for this - I look forward to trying more of your recipes!

Easy and tasty, best of you can avoid the subs. The fennel bulb was delicious and a better choice than celery, I'm sure. The one thing I might do different if just a bit more beans to make it more filling.
It really does taste better in the subsequent days

I don’t ever read the full blog I usually just jump to recipes  but something about your blog caught my eye and so I read it and I’m so glad I did. 
I completely share your passion about:-
“There is something truly special about making the decision to go somewhere, and then to actually go. Life is so short. I feel it getting shorter every single day, and I guess I just want to impress upon you to do the things you’ve always dreamed of doing, and to begin to do them now”

I tell my friends this all the time, don’t talk about you’d like to do things, go places but actually go and do them. 

I see the passion in your writing and I shall be making this recipe tomorrow.

Best wishes

Mike

The best.  Rich tasting.  Easy.  We live at over 7,000 ft., so cooked it a little slower &amp; a little longer.  In order to not get run out of town, I added a few pinto beans with the white beans.

What a fantastic recipe Sylvia! I used to go to Tuscany often, but I never had a ribollita that was as tasty as your recipe. Simply perfect! It will go into our weekly rotation for sure. Grazie!

My nephew made this soup.  It was one of the best soups I’ve ever tasted.  As an appetizer he served a small bowl of soup with the drizzle and we could dip square sizes of bread into the soup.  He also used pecorino cheese and parsley to garnish the soup.  I could ear this all week!

https://content.jwplatform.com/videos/kD9oTTNr.mp4

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil.

How to Make Ribollita

Soothing and wholesome, this hearty white bean soup with lemon, herbs and veggies is healthy, full of flavor and a soup you'll want to make again and again! Quick and easy recipe, ready in 30 minutes.

EASY LEMON ROSEMARY WHITE BEAN SOUP

onion,

carrots,

celery,

EACH dried thyme + rosemary

(15 ounces) white beans

vegetable broth

tahini

– 2 lemons, juice of 1

salt + pepper

parsley,

Saute

In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more.

Simmer

Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low, cover askew, and let simmer for 10 minutes, stirring occasionally.

Add lemon

Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired.

Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat.

Pairs well with homemade Artisan Bread and side Classic House Salad.

Store

Leftovers can be kept in the refrigerator for up to 5 &#8211; 6 days. For longer storage, keep in the freezer for up to 2 &#8211; 3 months. Let thaw before reheating.

This soup is delicious and I love how quick and easy it is.  I made it according to instructions.  Thanks so much.

This soup is delicious! It also freezes well, so I will make a double batch next time.

I made this and we really liked it. I used only 2 cans of beans, added a couple cups more broth, and put in a bunch of greens plus extra garlic toward the end of cooking. I love tahini but had never put it into a soup before—it did add a lovely creaminess. Thanks for the recipe.

This soup was budget friendly &amp; easy!  The lemon was my favorite part, great flavor!  Will definitely make this again!

The best soup ever! The flavour was amazing.

This was great and so easy! I blended a little bit with the immersion blender to make it a little creamier. Thank you!

A rich hearty navy bean soup made from scratch with dry beans, smoked sausage, spinach, and other vegetables for a delicious and filling meal in one bowl.

Navy Bean Soup with Smoked Sausage and Spinach

olive oil (0.16)

oz smoked sausage (2.79)

lb carrots (about 3) (0.50)

celery (0.60)

dry navy beans (2 cups) (1.69)

whole bay leaf (0.15)

thyme (0.05)

rosemary (0.03)

to taste freshly cracked pepper (0.03)

water (0.00)

baby spinach (0.50)

salt (0.07)

apple cider vinegar (0.02)

The night before, sort through the beans to remove any stones or debris. Place the beans in a bowl and cover them with cool water. Allow the beans to soak in the refrigerator over night.

Slice the sausage in to medallions and add them to a large soup pot along with one tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about five minutes). Drain off the excess fat.

While the sausage is browning, dice the onion, carrot, and celery into small pieces. Mince the garlic. Add the onion, carrots, celery, and garlic to the soup pot after the sausage fat has been drained off. Saute for about five minutes more. The moisture released by the vegetables will dissolve any browned bits off of the bottom of the pot.

Drain the soaked beans and give them a good rinse with fresh water. Add the rinsed beans to the pot along with the bay leaf, thyme, rosemary, some freshly cracked pepper, and 8 cups of water. Stir everything to combine. Turn the heat up to high and allow the soup to come up to a full boil.

Once it reaches a full boil, turn the heat down to medium-low and allow the soup to gently boil for two hours, with the lid in place. You want the beans to go past the point of tenderness to the point where they are falling apart. Stir the pot occasionally.

After gently boiling for a couple of hours, use a large wooden spoon to smash some of the beans against the side of the pot. This will help thicken the soup. Stir in the fresh spinach until wilted. Season the soup with salt. Start with just a 1/2 teaspoon at a time and add more until it is to your desired saltiness (I used 1/2 tablespoon total). Lastly, stir in the apple cider vinegar. Serve hot.

With the added chicken, this is white bean and kale soup is one comforting and satisfying pot to feed a hungry crowd! And you&#039;ll love the flavors from onions, garlic, warm spices, and a hint of Parmesan. A splash of lemon juice adds just enough zing and rounds out the flavor beautifully!

BEST White Bean and Kale Soup with Chicken

Extra virgin olive oil

chicken

Kosher salt and black pepper

garlic

tsp red pepper flakes (more

tsp coriander

tsp cumin

dry rosemary

white beans

low-sodium broth (chicken or vegetable broth will work here)

oz kale leaves

Parmesan cheese rind

lemon juice

In a large pot, heat 2 tbsp extra virgin olive oil. Add the chicken. Cook, tossing regularly until browned (about 5 to 7 minutes). Season with kosher salt and black pepper. Transfer the chicken to a side plate for now.

In the same pot, add onions and saute for about 4 minutes over medium heat, tossing regularly until softened (if needed, add a little more extra virgin olive oil.) Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir to combine. Cook, stirring regularly, for 30 seconds to 1 minute over medium heat (watch to make sure the garlic does not burn.)

Return the chicken to the pot, add the white beans (both the whole and smashed beans), broth, kale, and cheese rind.

Raise the heat and bring to a boil for 5 minutes (make sure to skim any foam that bubbles up on top.)  Turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breath. Cook for 25  minutes or until everything is cooked through and the kale softens to your liking.

Remove the cheese rind. Test and adjust seasonings, adding more of any of the spices used to your liking.

Finally, stir in the lemon juice. Transfer to serving bowls and add a drizzle of good extra virgin olive oil. Serve with your favorite crusty bread.

If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!

THE BEST WHITE BEAN SOUP

celery stalk, diced

(7 oz

potatoes,

Tbsp olive oil,

tomato paste

(80 ml) white wine ()

rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)

(500 ml) vegetable broth or hot water ()

tsp paprika ((optional))

tsp fine salt, plus more to taste

tsp black pepper,

Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it&#x27;s easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute. 

Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.

Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.

When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*

Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don&#x27;t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

This creamy vegan White Bean Soup recipe is pure comfort food. If you are looking for a healthy, hearty and gluten-free soup, this is for you.

Easy White Bean Soup

celery (including leaves, chopped (10-14 stalks))

garlic (minced)

bay leaves

vegetable stock

water

herbs (chopped parsley, sage, thyme, etc...)

salt and pepper (to taste)

olive oil (to garnish)

lemon juice (to garnish)

In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat. 

Add the chopped onions, carrots and celery and sauté for about 5-7  minutes until the onions are soft and translucent. Stir often.

Add the minced garlic and continue to sauté for a few more minutes. 

Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water

Stir to combine and bring to a simmer.

Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water. 

Stir occasionally, especially during last 30 minutes.

During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc…).

Taste and adjust seasonings for salt and pepper.

Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.

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