Here’s a nourishing and calming winter soup that I love on a cold evening. With white beans, this soup is hearty enough to be a main dish.
What I enjoy most about this soup is the addition of the greens. You'll add the greens toward the end of the cooking process. Be careful not to over-cook them so they remain fresh and green. This is especially true of spinach, which wilts almost immediately after you add it to the pot. Kale will take a bit longer.
Just before serving, stir-in the fresh basil. The basil doesn't need to be cooked. It really brightens up this soup with a subtle reminder of summer.
Enjoy this Hearty White Bean Soup
- 1 tablespoon olive oil
- 1 yellow onion, halved and sliced
- 1 zucchini, cut lengthwise and sliced
- 1 yellow squash, cut lengthwise and sliced
- 3 cloves garlic, minced
- 2 cans white beans, partially drained
- 1/2 teaspoon dried Italian herb mix
- 1 cup vegetable stock (or 1 cup water with 1/2 bouillon cube)
- 1 28-oz. can diced tomatoes with juice
- 4 cups spinach or chopped, de-stemmed kale
- 1 cup basil, chopped
- Fresh black pepper, to taste
- In a large pot on high heat, saute onion in olive oil until it begins to soften. Then add zucchini and yellow squash. Cook for an additional 3 minutes, stirring occasionally. Add garlic and stir for a few seconds.
- Add beans, herbs, vegetable stock, and tomatoes. Reduce heat to low and simmer for 10 minutes. Add a bit more water if soup seems too thick.
- Add greens, and simmer just until wilted. This will be 1-2 minutes for spinach, and 3-4 minutes for kale.
- Add fresh pepper to taste. As a last step immediately before serving, stir-in basil.