K made this soup and we've loved and made it a bunch ever since. I want to share it because it's a great soup that HAPPENS to be vegan/vegetarian as written. (And actually, it's also listed as dairy-free and grain-free as well, but I'd check your broth/bouillon to be sure.) Sure, we often add parmesan and/or ham/sausage but those are easy to put on the side if you're bringing for a potluck. I'll put the original link but also put it here with notes and so I can easily find the ingredients!
https://kalejunkie.com/hearty-tuscan-white-bean-soup/
- ¼ Cup Olive Oil, extra virgin
- 1 Small Onion, diced
- 2 Medium Shallots, chopped
- 4 Cloves Garlic, mashed
- 2 Carrots, chopped into coins (or smaller if you'd prefer - I usually do)
- 2 Celery Stalks, diced
- 3 15 Ounce Cans Cannellini Beans, drained and rinsed
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Red Pepper Flakes
- 5-6 Cups Vegetable Broth [I use Better Than Bouillon's vegetable.]
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Ground Black Pepper
- 3 Cups Fresh Spinach [We have also used kale but cut/tear quite small. It's sturdier and gives more texture but make it little so it's not overwhelming/difficult to eat.]
Instructions
- To make this soup, start by heating the olive oil in a large soup pot or Dutch oven, on the stove, over medium-low heat.
- Next, dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.
- Then, wash and chop the carrots and celery and add them to the pot. Saut̩ for another 7-10 minutes Рthis is really important to ensure that the flavors build.
- Prepare the beans. Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
- Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
- Next, remove the cover to pull out and discard the bay leaves.
- Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy. [I just use our stick immersion blender until I'm happy with the consistency.]
- Once the soup is blended, return it to the pot and stir generously.
- Finally, add in the spinach and stir until it's wilted. [If you're using kale, it'll need a little longer/more heat to soften.]
- Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!
We will often cook some sausage in with the onion or add little ham pieces in at the end. Parmesan is also delicious on it! I'm bringing this to Lent soup supper at church on Wednesday and I'll bring diced ham and Parmesan to have on the side for people to add as desired, but I will label it that the soup itself is vegan and grain-free.
