White Bean Soup



1 large onion, diced

3 garlic cloves, minced

1 (28oz) can whole peeled tomatoes, crushed by hand

2 tablespoons olive oil

½ tsp crushed red pepper flakes, or to taste

1 teaspoon ground cumin 

1 teaspoon paprika

Kosher salt, to taste 

32 oz vegetable stock

2 (14 oz) cans cannellini beans 

2 tablespoons chopped sun-dried tomatoes 

1 tablespoon balsamic vinegar of Modena

100 grams of spinach or kale 

Chopped parsley, for serving

 Croutons, for serving 



  1. Heat a large pot over medium-high heat and add the olive oil. Add the onions, garlic, red pepper flakes, ground cumin, paprika, and a generous pinch of kosher salt. Saute until the onions are translucent. 
  2. Once the onions have softened, add the crushed tomatoes and cook for 3-5 minutes. 
  3. Add the vegetable stock, cannellini beans, sun dried tomatoes, and balsamic vinegar,  stir, bring the soup to a rapid boil, and let it cook for 15 minutes. 
  4. After 15 minutes, stir in the spinach or kale. 
  5. Serve with croutons and parsley. 


February 18, 2021

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