Description
This delicious and easy to make White Bean soup is perfect for these cold winter months! The hardest part of making this dish is finely chopping the vegetables 🙂
Ingredients
Units
Scale
- 2–3 Tablespoons olive oil
- 1 large white onion, diced finely
- 1 large carrot, peeled and diced finely
- 2–3 large ribs of celery, diced finely
- 2 cloves of minced garlic
- 2 cans (15.5 oz) of white beans, drained and rinsed (we used cannellini beans)
- 1 Tablespoon chopped fresh oregano
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 4 cups of vegetable broth
- 1/2 cup uncooked farro (use quinoa or rice if gluten-free)
- 1 cup chopped kale
Instructions
- In a large dutch oven or soup pot, heat the 2-3 tablespoons of olive oil to medium heat and add the chopped vegetables (onion, carrots, and celery) and sauté for 10-15 minutes stirring frequently. You want the onions to be translucent and the other vegetables fork-tender. Add the garlic and sauté another minute.
- Add the beans, salt, rosemary, and oregano and stir to combine and heat through. Next pour the vegetable broth in and bring to a boil. Once your soup mixture is at a boil, reduce the heat to a simmer and continue that for about 10 minutes.
- Next, add the farro and chopped kale, cover and let the soup simmer for about 15 minutes. At this point, taste your soup and see if needs more salt or even add some pepper if you like. If your vegetables are a little crunchy, let the soup simmer longer about another 5-10 minutes or until the vegetables are how you like them.
- Pour into a bowl, grab some yummy bread and enjoy!
