Ingredients
Main Ingredients
- 2 TBSP olive oil (plus any extra desired for drizzling)
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- Black pepper to taste
- 3 TBSP fresh chopped parsley (or 1 TBSP dried, to taste)
- 1-2 tsp fresh chopped basil (or ½-1 tsp dried, to taste)
- 1-2 tsp fresh thyme leaves (or ½-1 tsp dried, to taste)
- 2 cans white beans (great northern, cannellini, or butter), drained and rinsed
- 3 cups vegetable broth (or chicken broth)
- 1 can (15 oz) fire roasted diced tomatoes
- 1 tsp lemon zest
- Chopped spinach or kale, to taste
Optional Toppings and Sides
- Extra fresh parsley for topping
- Parmesan or pecorino romano cheese (skip for vegan)
- Baguette or garlic bread for dunking (skip for gluten-free)
Instructions
- Prepare ingredients: Drain and rinse the white beans thoroughly. Dice the onion and mince the garlic cloves so they are ready for cooking.
- Heat the pot: Warm a large dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons of olive oil.
- Sauté aromatics: Add the diced onion to the pot and cook for about 5 minutes until softened. Then add the minced garlic, crushed red pepper flakes, salt, black pepper, and fresh herbs (parsley, basil, thyme). Stir constantly and cook for 1 more minute to release aromas.
- Add main ingredients: Stir in the drained white beans, vegetable broth, and fire roasted diced tomatoes. Mix well to combine all flavors.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 25 minutes to allow flavors to meld.
- Add finishing touches: Stir in the lemon zest and chopped spinach or kale. Taste the soup and adjust seasoning with more salt, pepper, or herbs as desired. If you prefer a spicy kick, add extra crushed red pepper flakes.
- Serve and garnish: Ladle the soup into bowls. Drizzle with extra olive oil and sprinkle with fresh parsley and optional cheese if using. Serve with baguette or garlic bread for dipping if desired.
- Store and reheat: Enjoy the soup fresh or refrigerate leftovers. This soup tastes even better the next day. Reheat gently on the stovetop before serving.
Notes
- Use canned white beans for convenience, but soaked and cooked dried beans also work.
- Vegetable broth keeps this recipe vegan; chicken broth is an optional substitution.
- Adjust the red pepper flakes to your heat preference or omit for mild flavor.
- For a thicker soup, partially mash some of the beans before simmering.
- Skip cheese and bread for a vegan or gluten-free meal respectively.
- Add greens like spinach or kale near the end to keep them vibrant and tender.
- This soup stores well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
