White Bean Soup

I’ve said this once, and I’ll say it again: beans are elite. They’re creamy, versatile, pretty reasonable, and white beans are absolutely perfect for this simple and easy soup. I used cannellini beans for this recipe, but feel free to use any white bean. Also - this recipe just happens to be vegan! 

INGREDIENTS

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 

METHOD

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.