Italian White Bean Soup

Serves 4


  • 1 tbsp. extra virgin olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, crushed
  • 1/4 tsp. paprika
  • 1/4 tsp. ground black pepper
  • 1/2 tbsp. Italian seasoning
  • 3  carrots, diced
  • 2 stalks celery, chopped
  • 1 cup green beans, cut into 2-inch pieces
  • 4 cups chicken stock
  • 1.5 cup diced tomatoes
  • 1 tbsp. tomato paste
  • 1.5  cups cooked navy beans
  • ¾ cup chopped parsley
  • 1 tsp. sea salt

Heat an 8-quart pot over medium heat. Add olive oil, then add onion, sauté for 8 to 10 min or until very soft and beginning to change color. Add garlic, spices, and herbs, sauté another minute. Then add the carrots, celery, green beans, sauté about 2 min. Then add stock, tomatoes, and tomato paste. Cover and simmer for about 20 to 25 min or until vegetables are tender. Stir in cooked beans, kale, and parsley; simmer 5 min more. Add salt; taste and adjust salt and seasonings if necessary. Store leftovers in the refrigerator for up to a week.



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