White Bean Soup

A delicious oldy, have enjoyed this for many years. Serve for lunch or perfect on a chilly evening with fresh sour dough bread, or your favourite French loaf


1 tablespoon olive oil
2 cups finely chopped onion
5 cloves minced garlic
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary
2 (15-ounce) cans Great Northern beans, rinsed and drained
2 fresh thyme sprigs
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese
8 cups chopped kales or escarole (about 1 pound)
1 cup chopped carrot
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar (optional)
6 tablespoons shaved fresh Parmesan cheese


Heat a large pot over medium-high heat. Add oil to pan. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth, rosemary, beans and thyme. Bring to boil then simmer 10 minutes. Add water then puree about 1/2 the soup and return to pot. Stir in kale and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Serve with sprinkle of shaved cheese.

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