Hearty Vegetable White Bean Soup Recipe: Make This Soup ASAP Before Winter Ends by Jan Mostrom

I love a warm hearty soup and fresh homemade bread for an easy meal. And soup always provides leftovers as well! Make this hearty vegetable white bean soup recipe over the weekend to carry you through a busy week or to enjoy as a quick and easy lunch leftover.

The colors and textures of this vegetable soup are amazing, so give yourself time to enjoy the smells and sights of this beautiful meal. Practice mindful eating. The soup recipe requires a bit of chopping, but its well worth it when you sit down with it.

The healthy vegetable soup is made with onion, celery or fennel (or both), carrots, garlic, crushed red pepper flakes, diced tomatoes, fresh kale, a little white wine, vegetable stock and white beans. A tasty drizzling oil to complete the soup is made with fresh rosemary (or your favorite herb), olive oil, garlic and lemon zest. So fresh and delicious!

Try this nutritious soup with my easy no-knead, three-hour french bread recipe for a complete dinner or lunch.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 20 minutes
Servings: 6

Ingredients

• 1/4 cup olive oil
• 2 cups chopped onion
• 2 cups diced celery or fennel (or a combination of both)
• 2 cups chopped carrots
• 3 - 5 garlic cloves, chopped
• 1/4 teaspoon or more crushed red pepper flakes (these add a wonderful flavor and not too much spice if you use sparingly)
• 1 can (14 ounces) diced tomatoes (or used fresh tomatoes if you prefer or chop whole canned tomatoes)
• 1 - 2 bags (8 ounces) kale with middle stems removed (I like to use lacinato)
• dash of white wine
• 6 - 8 cups vegetable stock (or chicken stock if that's what you have)
• 2 cans (14 ounces each) white beans, drained (if you like to use fresh beans about 3 cups)
• freshly grated Parmesan or vegan Parmesan, for serving (optional)

Drizzling Oil

• fresh rosemary (or your favorite herb)
• 1/2 cup olive oil (good olive oil makes better food)
• 3 - 5 garlic cloves, sliced
• zest of 1 lemon

Here's how to make it: 

1. Make the oil by combining all the ingredients and set aside. You can also make it one to two days ahead and refrigerate in a jar.
2. In a large pot heat oil on medium and add sauté onions for 6 to 8 minutes.
   
3. Reduce heat to medium and add carrots, celery, fennel, salt, pepper and chili flakes. Cook about 6 to 8 minutes until the vegetables are tender.
   
4. Add tomatoes, kale and a splash of wine and continue to sauté and stir every now and then for another 8 to 10 minutes.
   
   
5. Add stock and beans and bring to a boil. Turn heat to low and let simmer for 15 minutes or until you are ready to eat.
   
6. Transfer to a bowl and top with a bit of the drizzling sauce and a sprinkle of Parmesan. Don't forget the crusty bread, too!
   

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