Hearty White Bean Winter Soup!

Winter soup is my FAVORITE, and this Hearty White Bean Winter Soup is SO cozy and absolutely perfect for the wintertime. It’s 10* here in Arkansas this week, so a warm soup with a lot of fiber was absolutely what my body was craving. I ate this soup for 3-4 days and it was perfect. It keeps me regular (sorry for the details, but it’s true!) and keeps me full and satiated. It’s also ~$4/serving, which is great after I spent so much at Christmas!

Please enjoy. This is one you’ll want on repeat. 🤎

Time to prep: 10 minutes
Time to cook: ~35 minutes
Serves: 4-6 servings.

Ingredients:

• 2 tbsp olive oil 

• 1/ 2 yellow onion, diced

• 4 celery stalks, diced

• 4 carrots, halved and thinly diced 

• 1 tablespoon minced garlic

• 1/2 large sweet potato, diced

• 1 medium russet potato, diced 

• 1 tablespoon smoked paprika 

• 1 tablespoon oregano 

• 2 teaspoons turmeric powder 

• 2 teaspoon black pepper 

• 1 pinch red pepper flakes. 

• 1 15 ounce can of cannellini beans, rinsed and drained

• 1 15 ounce can of crushed tomatoes, rinsed and drained

• 6 cups no salt vegetable broth 

• 1 head curly kale, washed, stems removed, and finely chopped 

• Toppings: Organic parmesan cheese (optional), Simple Mills crackers or Siete Chips, and Dave’s Killer Bread are my go-to’s.

Recipe:

1. Heat oil in a large pot over medium heat. Add onion, celery and carrots, stir intermittently for about 5-8 minutes until translucent and soft. 

2. Add the garlic and spices  cook for 4 more minutes, or until vegetables are beginning to soften.

3. Add in the potatoes and broth and bring to a boil.

4. Once boiling, bring the soup to a simmer for 15 minutes or until potatoes are tender. 

5. Add cannellini beans, tomatoes, and kale and incorporate fully. Put the lid on and simmer for 3-4 more minutes. 

6. Serve with organic parmesan cheese, bread, crackers, or chips. Stores well in the fridge for 3-4 days or in the freezer for up to 6 months ready to thaw and serve!

Enjoy! :)

Xo,
B