Ingredients
Scale
- 3 (15 oz) cans cannellini beans, divided
- 4 cups vegetable broth, divided
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crushed red pepper flakes, to taste
- 2 cups chopped spinach or kale
- 2 tablespoons fresh lemon juice
- 1/4 cup Parmesan cheese, plus more for serving
- Garnish: chopped fresh parsley
Instructions
- Rinse and drain 1 can of beans. Blend beans with 1 cup broth until smooth. Set aside. Rinse and drain the remaining beans.
- Heat olive oil in a pot. Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook for 1 minute.
- Add pureed beans, whole beans, remaining broth, rosemary, thyme, salt, pepper, and red pepper flakes. Simmer for 15 minutes.
- Add spinach or kale and simmer for 10 more minutes. Stir in lemon juice and Parmesan cheese. Adjust seasoning if needed.
- Serve with parsley and extra Parmesan. Enjoy with crusty bread.
Notes
- Use fresh herbs for better flavor.
- Blend only one can of beans for a creamy texture.
- Adjust spice level with more or less red pepper flakes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg