Recipe // white bean and vegetable soup

March 30, 2012

Soup is such a dinner staple at our house, and I love to come up with new combinations!  On nights we don’t feel like eating meat, I love to turn to beans as a good source of protein.  White beans are great in soup, and they make it very hearty, so you could easily eat this soup for dinner!
{White Bean and Vegetable Soup with Kale}
Serves 4-6
2 tbs olive oil
1 medium onion, diced
1 1/2 cups carrots, diced
1 1/2 cups mushrooms, sliced
1 cup celery, diced
2-3 cloves garlic, minced
1 1/2 cup zucchini squash, diced
2 32 oz containers of chicken or vegetable broth
4 cups kale
2 15.5 oz cans white cannelli beans, rinsed and drained
1 14.5 oz can diced tomatoes
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/2 tsp thyme
In a large stock pot heat olive oil over medium heat.  Add onion, carrots, mushrooms, celery, and sauté for 10 minutes, stirring.  Add garlic, and zucchini squash, and stir for another 3-5 minutes.
Add broth, along with the remaining ingredients and bring to a boil over medium high heat.  Reduce the heat to medium low, and simmer for 30-45 minutes or until the vegetables are tender.
Add shredded parmesan cheese before serving.

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