White Bean Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 cup onion finely diced
- 3 garlic cloves minced
- 1 cup mushrooms chopped
- 5 cups broth or stock, veggie or any
- 1 cup barley
- 2 cups tomatoes chopped
- 2 cups white beans canned, rinsed and drained
- 2 cups kale leaves, stems removed
- 1 tsp salt pink Himalayan
- 2 teaspoons black pepper
- 1 Tbsp oregano dried
Serving
- 2 tbsp basil pesto or kale pesto
- 1/4 cup Parmesan vegan or not
Instructions
-
In a medium stock pan, sauté the onion in olive oil for 8 minutes until soft and golden.
Add in the mushrooms and garlic and sauté for an extra 5 minutes.
Add the broth and barely and bring the mixture to a boil. Cover the post and let it cook for 30 minutes.
Then add in the remaining ingredients and boil for another 30 minutes over low heat.
Serve the soup with some pesto and Parmesan cheese if needed.
Recipe Notes
Like all soup recipes, this one starts with sautéing onions, garlic and mushrooms. Then you'll add in the chopped tomatoes, broth, barley, white beans and let the soup cook well.
What you're looking for is for the barley to cook, because everything else is pretty much cooked. If you choose to start with uncooked white beans, then you'll add it with the broth and let it cook for over an hour until it's soft. At that point you'll continue with the barley and remaining ingredients.
The kale goes towards the end of the soup, just add in a bunch of kale leaves. Make sure the stems are removed because they can be really bitter and tough to chew.
Garnish this heartwarming white bean soup with some kale pesto (ok maybe I took it too far with kale lol). Basil pesto is a great alternative, and sprinkle some Parmesan cheese on top if you like (vegan or regular).
- Make sure you sauté the onion well before proceeding with the remaining ingredients in your soup because you don't want your soup to taste like raw onion!
- Using canned white beans is convenient, but you can use raw uncooked beans too. Start by adding it at the beginning and wait for at least an hour until it's soft before proceeding with the soup recipe.
- Add in some of your favorite stuff like carrots, celery, corn, etc. It just adds more goodness and texture to a classic Tuscan white bean soup.
- This is a great vegetable soup recipe, it's actually a vegan soup too, but if you'd like to add some shredded chicken to it, add it with the kale towards the end.
- This soup recipe keeps in the fridge for about a week and freezes really well.