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White Bean Soup

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Instructions:

  1. Soak the Beans:
    • Rinse the dried beans and soak them in water overnight. Drain and set aside.
  2. Sauté Aromatics:
    • In a large soup pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes.
  3. Add Garlic and Herbs:
    • Add minced garlic, dried thyme, dried rosemary, and bay leaf. Sauté for another 2 minutes until the garlic is fragrant.
  4. Incorporate Beans and Broth:
    • Add the soaked and drained white beans to the pot. Pour in the vegetable or chicken broth. If using, add a ham hock or smoked sausage for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
  5. Season and Adjust:
    • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
  6. Add Kale and Lemon Juice:
    • Add chopped kale to the soup and cook until wilted, about 5 minutes. Squeeze in the juice of one lemon to brighten the flavors.
  7. Serve:
    • Remove the bay leaf and, if used, the ham hock or sausage. Ladle the soup into bowls, and garnish with fresh chopped parsley.
  8. Enjoy:
    • Serve the white bean soup hot with crusty bread on the side.

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