Brazil Nut Free Classic White Bean Soup
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Learn more āIngredients
6 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and finely diced
- 3 stalks celery, finely diced
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- Ā½ tsp red pepper flakes
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 5 cups low-sodium chicken broth
- 1 parmesan rind (about 2ā3 inches)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 cups lacinato kale, stems removed and leaves roughly chopped
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 1ā2 tbsp fresh lemon juice
For serving
- parmesan cheese, freshly grated, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8ā10 minutes.
- 2
Push the vegetables to the edges of the pot and add the garlic and tomato paste to the center. Cook, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant, about 2 minutes. Stir in the red pepper flakes, then mix everything together.
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