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

Serves 4-6 
Total time: 35 minutes

Ingredients

• 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

Directions

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. 

Notes

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

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