White Bean Soup
Directions
- 1First, cut the celery, carrots, and onion.
- 2Add about a tablespoon of olive oil to the pot and sauté the vegetables for about 5 minutes.
- 3Take one can of navy beans, rinse it, drain it, and put it in a separate bowl.
- 4Mash the beans in the bowl; this is a crucial step to thicken your soup.
- 5Add one cup of vegetable broth to the mashed beans.
- 6Drain and rinse the other three cans of navy beans and set them aside.
- 7Once the vegetables are sautéed, add four cloves of garlic.
- 8Let the garlic cook for about another minute.
- 9Add all of your beans, including the mashed beans, to the pot.
- 10Pour the remaining 7 cups of vegetable broth into the pot.
- 11Add half a teaspoon of thyme, and then salt, pepper, and red pepper flakes to taste.
- 12Add kale to the soup.
- 13Let the soup simmer for 10 more minutes.
- 14Add one tablespoon of lemon juice and a fourth cup of Parmesan cheese.
Ingredients
- 4 cans (15oz) navy beans
- 8 cups vegetable broth
- 1 tablespoon olive oil
- 1 yellow onion
- 2 medium carrots
- 2 long sticks of celery
- 4 cloves garlic
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- red pepper flakes
- 2 cups kale
- 2 tablespoons lemon juice
- 0.25 cup Parmesan
Equipment
cutting boardknifevegetable chopperlarge potpotato mashermeasuring cupswooden spoon
Tips
- Add red pepper flakes to individual bowls if some people want it spicy and others don't.
- Serve with crusty bread or cornbread.
- You can add as much or as little kale as you'd like.
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