White Bean Soup

• 분량: 8 servings
• 활동 시간: 15 minutes
• 총 시간: 40 minutes

재료

2 tablespoons olive oil

1 medium sweet onion (finely chopped)

5 cloves garlic (minced)

2 large carrots (peeled and sliced into coins)

2 stalks celery (chopped)

4 15-ounce cans cannellini beans (drained and rinsed)

4-5 cups vegetable broth

1 tablespoon tomato paste

1 tablespoon Italian seasoning

1/2 teaspoon red chili flakes

1/2 teaspoon ground black pepper

1/2 teaspoon salt (more to taste)

3 cups chopped kale or baby spinach

2 tablespoons lemon juice

optional shredded parmesan (I used Violife)

방향

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.

Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.

Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.

Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot. Alternatively, use an immersion blender and blend a few times to create a creamier texture.

Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.

Stir in the chopped kale or spinach and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).

Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.

Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Enjoy!

영양 정보

• 칼로리: 325 kcal
• 지방 전체: 5 g
• 포화 지방: 1 g
• 불포화 지방: 4 g
• 나트륨: 682 mg
• 탄수화물 전체: 56 g
• 식이섬유: 13 g
• 총 당류: 5 g
• 단백질: 18 g