Vegan Italian White Bean Soup
Vegan Italian white bean soup is a simple yet super satisfying recipe that's bursting with nutrients and flavour. Make a pot of this comfort vegan soup with beans and serve it with some crusty bread for a delicious meal everyone will love.
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Servings: 4
Calories: 413kcal
Ingredients
- 2 tablespoon olive oil
- 2 medium onions, diced
- 1 large carrot, diced
- 4 garlic cloves, minced
- 2 tablespoon fresh rosemary, chopped
- 3 cups (750 ml) vegetable stock
- 2 cans (14 oz / 400 g) cannellini beans, rinsed
- 1 large lemon, zest and juice
- 5.5 oz (150 g) cavolo nero, stalks removed, roughly chopped
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large pot and cook the onion, carrot, garlic and rosemary for 4-5 minutes over low to medium heat.2 tbsp olive oil2 medium onions1 large carrot4 garlic cloves2 tbsp fresh rosemary
- Add the stock and beans to the pot and simmer for 10-12 minutes. Use the back of your spoon or a potato masher to crush some of the beans for a thicker texture.3 cups vegetable stock2 cans (14 oz / 400 g) cannellini beans
- Stir in the lemon juice and zest and the cavolo nero. Simmer for another 2-3 minutes until the cavolo has wilted. Season to taste and serve with crusty bread and drizzled with some extra virgin olive oil or lemon juice if you want.1 large lemon5.5 oz cavolo neroFreshly ground black pepper
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 67g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 586mg | Fiber: 14g | Sugar: 12g