WHITE BEAN GREEN CHILI SOUP RECIPES

Name: Seriously Good White Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes about 8 cups of soup or 4 to 6 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 2 cups chopped onion (1 medium); 2 cups chopped carrot (4 to 5 carrots); 1 1/2 cups chopped celery (2 to 3 stalks); 2 tablespoons tomato paste; 4 teaspoons minced garlic (4 cloves); 1/2 teaspoon ground black pepper; 1/2 teaspoon fine sea salt, plus more to taste; 1/8 to 1/4 teaspoon crushed red pepper flakes, optional for heat; 2 (15-ounce) cans white beans, drained and rinsed or substitute 3 cups cooked beans; 6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock; 3 to 4 fresh thyme stalks or use 1/2 teaspoon dried thyme; 2 bay leaves; 1/3 cup (4.5 ounces) small dried pasta like Ancini di Pepe, orzo or pearl couscous; 3 to 4 heaped cups baby spinach or torn kale leaves without stalks; 3 to 4 lemon slices

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SERIOUSLY GOOD WHITE BEAN SOUP - INSPIRED TASTE

Seriously Good White Bean Soup - Inspired Taste image

This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when a vegan friendly broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked or canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding to the soup.

Provided by Adam and Joanne Gallagher

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
2 cups chopped onion (1 medium)
2 cups chopped carrot (4 to 5 carrots)
1 1/2 cups chopped celery (2 to 3 stalks)
2 tablespoons tomato paste
4 teaspoons minced garlic (4 cloves)
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt, plus more to taste
1/8 to 1/4 teaspoon crushed red pepper flakes, optional for heat
2 (15-ounce) cans white beans, drained and rinsed or substitute 3 cups cooked beans
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
3 to 4 fresh thyme stalks or use 1/2 teaspoon dried thyme
2 bay leaves
1/3 cup (4.5 ounces) small dried pasta like Ancini di Pepe, orzo or pearl couscous
3 to 4 heaped cups baby spinach or torn kale leaves without stalks
3 to 4 lemon slices

Steps:

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.
Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.

Nutrition Facts : ServingSize 1 cup, Calories 196, FatContent 6.4g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 744.1mg, CarbohydrateContent 30g, FiberContent 6.8g, SugarContent 8.1g, ProteinContent 6.9g

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