Ingredients
Beans and Broth
- 3 15-ounce cans cannellini beans, drained and rinsed
- 2 1/2 - 4 cups vegetable or chicken broth
Vegetables
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 cups chopped kale, stems removed and finely chopped
Liquids and Oils
- 2 tablespoons olive oil
- 1/3 cup white wine (pinot grigio recommended)
Seasonings and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (omit if you prefer no spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Sauté onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to soften and brown slightly, about 5-7 minutes.
- Add veggies: Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes until the vegetables are softened and starting to brown, enhancing the soup’s flavor.
- Add wine: Pour in the white wine and cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes.
- Add all ingredients except kale: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, dried oregano, and 2 1/2 cups of broth. Stir well to combine.
- Boil and simmer: Bring the mixture to a boil. Cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes to develop flavors.
- Blend part of soup: Remove and discard bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender and blend until smooth, creating a creamy texture while keeping some bean pieces.
- Combine and adjust consistency: Pour the blended soup back into the pot and stir to combine thoroughly. Add additional broth if needed to reach your preferred consistency.
- Add kale: Stir in the chopped kale and let the soup simmer for a few more minutes until the kale wilts and softens.
- Season to taste and serve: Taste the soup and adjust salt, pepper, and optionally add a squeeze of lemon juice for brightness. Serve warm, optionally with hearty bread on the side for dipping.
Notes
- Adjust broth quantity depending on desired soup thickness; start with 2 1/2 cups and add up to 4 cups if needed.
- Omit red pepper flakes if you prefer a mild soup without spice.
- Using a blender for part of the soup adds creaminess without needing cream.
- Serving with fresh lemon juice enhances flavor and adds freshness.
- Use vegetable broth to keep the recipe vegetarian; chicken broth adds richness for non-vegetarian versions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
