WHITE BEAN SOUP
This recipe is inspired by Nora Cooks - with a DVN Twist!
INGREDIENTS
5 tablespoons olive oil
1 sweet onion finely chopped
5 cloves garlic minced - we love garlic, so we add 7 cloves MINCED!
2 large carrots peeled and sliced into coins
2 stalks celery chopped
3-4 15-ounce cans cannellini beans drained and rinsed
4-5 cups chicken broth
2 chicken bouillon cubes
1/2 can tomato paste
1 tablespoon Italian seasoning
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
1 tablespoon red chili flakes
1 teaspoon ground black pepper
1 tablespoon salt more to taste
3 cups chopped kale or baby spinach
2 tablespoons lemon juice
optional shredded parmesan
PREP
Rinse and Drain the Cannellini beans
Chop up all the vegetables
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery and ALL the seasonings. Cook, stirring frequently for about 7 minutes.
Once the veggies are soft add the entire chicken broth in with the tomato paste. I also add 2 additional chicken bouillon cubes to give it some extra flavor. Let it simmer with the veggies for about 7 minutes.
Now add the drained and rinsed cannellini beans and red chili flakes. Stir well
Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot. The goal is to blend until CREAMY.
Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.
Stir in the chopped kale or spinach and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).
Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
ENJOY!! Adding some fresh shredded PARM is always good too! It’s optional
