Cozy White Bean Soup
This white bean soup with kale stars cannellini beans, potatoes, and tarragon in a lightly creamy broth. Ready in just 35 minutes, this healthy soup recipe makes perfect comfort food dinner for any night of the week.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 6
Ingredients 13
- 3 tablespoons olive oil
- 1 large sweet yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 3 celery ribs, thinly sliced
- 6 cloves garlic, minced
- 1 pound yellow or Yukon Gold potatoes, small diced
- 3 15-ounce cans ( 4 ½ cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)
- 2 quarts vegetable broth
- 1 ½ teaspoons lemon zest
- 1 ½ teaspoons dried tarragon*
- ¾ teaspoon kosher salt , or more to taste
- Fresh ground black pepper
- 5 to 6 leaves Tuscan kale, chopped into small pieces
Method 5
- 01
Prep the fresh ingredients (see above).
- 02
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes.
- 03
Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth , lemon zest, dried tarragon, kosher salt and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.
- 04
Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).
- 05
Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add any additional salt, to taste (depending on your brand of vegetable broth ). Eat immediately or save leftovers refrigerated for up to 3 days or frozen for up to 3 months.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:55284cf57bd3d65d6ca8b5cd673e51f8f46705453f72f5de7aa7bf5fd1c4f949
urn:recipe:480147a3-4d0a-54d6-b629-18a9cf799cfd