The Finest Chefs

Archive - October 2014

Hearty White Bean Soup Recipe

hearty-vegetable-soup

Everyone loves a good soup recipe – and better yet one that is not just good, but good for you. We have all been there – the temperature is starting to drop, autumn is coming on, bathing suits are packed away and we start to crave – and I mean crave – comfort food. Why? Because it is good! And it is so satisfying when there is a chill in the air That’s why I love hearty comfort food that is still healthy – like this wonderful white bean soup recipe. It is amazingly rich in flavor and yet when you look at the ingredients it is all good for you. If you want to make this even a little more interesting you can add a green like kale or my favorite, escarole.

If you use this bean soup recipe as your base – and it is great just the way it is – then you can try little variations on the theme. You could try a green like I suggested or maybe a few potatoes. Lots of options, but all great. When you do, post a picture on our facebook page and let us know how it was.

Hearty White Bean Vegetable Soup Recipe
Serves: 6
This healthy soup is hearty enough to be comforting on a crisp fall night, but it is wonderfully healthy too.
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 large leek, sliced into ½″ rings, washed well to remove any sand and drained in a colander
  • 2 cloves garlic, chopped
  • 3 Tablespoons tomato paste
  • 1½ cups cooked white beans, rinsed (one 15 ounce can or homemade from dry beans)
  • 1 (28 ounce) can diced tomatoes
  • 6-8 cups vegetable or chicken broth, or water
  • 2 sprigs fresh thyme
  • 2 cups diced butternut squash
  • 4-5 kale leaves, ribs removed, roughly chopped
  • salt and freshly ground black pepper, to taste
Instructions
  1. In a large soup pot heat the oil. Add the onion and cook, stirring often, until the onions starts to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn.
  2. Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper, to taste. (It might not need much salt if the broth is salted.) Bring to a simmer and let cook for about 15-20 minutes, or until the squash is tender.
  3. Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.
  4. Ladle into bowls and serve hot with warm rolls or bread on the side.