Ingredients
Units
Scale
- 3 - 15 ounce cans of cannellini beans or another white bean, rinsed and drained
- 2 tbsp extra virgin olive oil
- 3 medium carrots, diced small
- 6 celery stalks, diced small
- 1 large sweet onion, diced small
- 1/2 large fennel bulb, diced small
- 5 cloves of garlic, minced
- 4 cups diced Swiss chard, kale, or spinach
- 2 tablespoons tomato paste
- 1 tsp dry thyme
- 1 1/2 tsp dry oregano
- 1 1/2 - 2 tsp sea salt (adjust to your liking, you may use less salt depending on the broth or bouillon you are using)
- 1/2 tsp ground black pepper
- 1/4 tsp Aleppo pepper or red pepper flakes
- 8 cups vegetable broth, no-chicken broth, or water with vegetable bouillon
- Grated Parmigiano Reggiano cheese to sprinkle over the soup right before eating it. (Optional)
Instructions
- In a food processor, process 1 undrained can of cannellini beans with the tomato paste. Process until creamy.
- In a large soup bowl, heat olive oil. Add carrots, celery, onions, and fennel, thyme, oregano, Aleppo pepper, and salt. Sauté the veggies for 10-15 minutes or until starting to soften.
- Add pureed beans, vegetable broth, the remaining 2 cans of beans (rinsed and drained), and the Swiss chard.
- Bring to a boil, reduce heat, and simmer covered for 90 minutes.
- Adjust seasoning to your liking
- Sprinkle with parmesan cheese before serving (optional)
Notes
- Always taste your soup and adjust seasonings to your liking
- If you have a rind or rinds of parmigiano reggiano cheese. Wash them scrape any waxy residue on the rind and add it to the soup, it will add a wonderful flavor. Remove the rinds before eating the soup.
- Prep Time: 15
- Cook Time: 105
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 169
- Sugar: 4.7 g
- Sodium: 1322.1 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 30.2 g
- Fiber: 10.3 g
- Protein: 8.8 g
- Cholesterol: 0 mg