WHITE BEAN AND VEGETABLE SOUP

White Bean and Vegetable Soup image

A delicious hearty soup packed with good-for-you vegetables and beans.

Provided by Marilena Leavitt

Categories Mediterranean Soup

Time 1h45m

Yield 6-8

Number Of Ingredients 19

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Ingredients

8 oz. dry white beans (Cannellini or Navy), (see note for using canned beans instead)
6 cups of water
2 TBSP. olive oil
1 medium leek (or onion), sliced
1 medium shallot, chopped
1 small bunch of Italian kale (cavolo nero, or, lacinato), stems removed, chopped
2 medium carrots, sliced
2 medium celery stalks, plus their leaves, sliced
1 large garlic clove, minced
2 bay leaves
½ tsp. dried Greek oregano
1 small sprig of fresh rosemary, or fresh thyme (optional)
½ tsp. freshly ground black pepper
1 small chunk of Parmesan cheese rind (if you have it)
1 large Yukon Gold potato (or two medium), cut into small cubes
1 14oz. can of crushed tomatoes (or of tomato sauce)
¾ -1 tsp. salt
--- olive oil for drizzling
--- Parmesan cheese for serving

Steps:

Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.

*** Explore more White Bean And Vegetable Soup Recipes »

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Malesa Pearson

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This soup is the perfect soup to serve at a party. It's easy to make, delicious, and everyone will love it.

MR.Nuralam

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I'm not usually a fan of bean soups, but this one is amazing. The beans are cooked perfectly and the soup is so flavorful.

Savage Ham

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This soup is so good, I could eat it every day.

Ali Khan mi

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I'm always looking for new and exciting recipes, and this soup definitely fits the bill. It's unique and flavorful, and I can't wait to make it again.

khawar zambeer

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This soup is the perfect soup to freeze for later. I always make a double batch and freeze half of it for later.

Hafiz Mubashir

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I love that this soup is so affordable. It's a great way to feed a large family on a budget.

Educated Lofar

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This soup is a great way to get your kids to eat their vegetables.

Sm Ikbal Hossin Hreday

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I made this soup in my slow cooker and it turned out amazing. It's so easy to just throw all the ingredients in the slow cooker and let it cook all day.

Douglas Mthembu

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I'm not a vegetarian, but I love this soup. It's so flavorful and satisfying, I don't even miss the meat.

MOHA RAJA

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This soup is the perfect comfort food for a cold winter day.

Teshie Drake

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I'm always looking for new and healthy recipes, and this soup definitely fits the bill. It's packed with vegetables and beans, and it's low in fat and calories.

adnankamran adnankamran

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I love the creamy texture of this soup. It's so comforting and satisfying.

ranjeet Kumar

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This soup is so easy to make, even for a beginner cook. I followed the recipe exactly and it turned out perfectly.

David Villarreal

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I made this soup for a potluck and it was a huge hit. Everyone loved it, and I got several requests for the recipe.

Ahmad Muhieddine

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I love that this soup is so versatile. You can add or remove vegetables depending on what you have on hand, and it always turns out great.

Shona McFarlane

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This soup is a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, and this soup was the perfect way to use them up.