Cozy White Bean & Greens Soup
This white bean kale soup is a winter staple. It's hearty and rich from the parmesan broth and mashed beans, loaded with vegetables and tons of flavor. And it's good for you too! Love love love.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 6 garlic cloves, minced
- kosher salt and pepper
- 1 parmesan rind
- 3 (14 ounce) cans white beans, drained and rinsed
- 6 cups chicken or vegetable stock
- 1 bunch kale, wash and torn from the stems, coarsely chopped
- 5 ounces fresh baby spinach
- parmesan cheese, for topping
- crushed red pepper, for topping
Instructions
- Heat the olive oil in a large stock pot over medium heat.
- Add the onions, carrots, celery and garlic with a few big pinches of salt and pepper. Stir and cook, until the veggies soften, about 6 minutes.
- Add in the parmesan rind, 2 cans of the beans and the stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 minutes.
- In those 20 minutes, mash the remaining can of beans. I do this with a fork or a potato masher right into a bowl. I just give them a coarse mash and add them right to the soup!
- After 20 minutes, stir in the kale and spinach. Food for 5 to 10 minutes more. Taste and season with more salt and pepper as needed.
- Serve with lots of parmesan on top, as well as crushed red pepper.
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