Easy Everyday Meals: Italian White Bean Soup
While a hearty soup may seem like a winter-time favorite, sometimes there is no better way to savor fresh spring produce. This vegetarian soup, a variation on traditional pasta e fagioli, is incredible hearty for being dairy-free (still delicious without the cheese as garnish) and ready to eat in just over 30 minutes!
Italian White Bean Soup
Total time: 35 minutes
- 1 medium fennel bulb
- 2 bunches fresh, dark leafy greens (chard, kale, collards, mustards, etc.), washed
- 2 28-ounce cans diced tomatoes*
- 2 tablespoons olive oil
- 1 quart hearty chicken or vegetable broth (homemade is the best, of course - just add a dash of gluten free soy or tamari sauce for complexity)
- 2 cups water
- 2 cans cannellini beans (or, preferably, great northern white beans)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- Pecorino or parmesan cheese for garnish
Wash the greens well and pat dry with a paper towel. For all greens except chard, first remove stems; otherwise, coarsely chop greens. Remove the fennel sprigs from the bulb and set aside; roughly dice the bulb.
Heat oil in a heavy-bottomed stock pot over medium heat. Add diced fennel and saute for 5 minutes or until almost translucent. Add the tomatoes and juices and bring to a gentle boil; simmer for 8 minutes.
Add the broth, water and beans and return to a boil. Reduce heat to simmer, add spices and stir well to combine. Add the greens and simmer until tender, 8-10 minutes.
Serve with shaved pecorino or grated parmesan cheese.
This soup refrigerates especially well and gives the flavors time to blend and meld without ruining the texture of the vegetables.
* We highly recommend using San Marzano Crushed Tomatoes; there's a certain something about these tomatoes that we can't seem to find anywhere else.
- Kelsey Ganes