How do you thicken Italian bean soup?

If you want to take this soup from broth-based to creamy, use a food processor or blender to puree a cup of the beans with 2 cups of broth. Add this to the soup when you add the rest of the broth.

Do I need to use all those fresh herbs?

Although fresh herbs add fantastic flavor if you need to substitute with dry, use a measure of 1/3 dry to fresh herbs. In place of fresh basil, you can use fresh parsley, which is usually readily available at most grocery stores. Another option is buying a fresh herb mix (Italian herb mix) with various herbs. Use them all if you like. That bay leaf will only make the soup more flavorful.

Can I add tomatoes to this recipe?

If you add a can of diced or crushed tomatoes to this recipe, cut the amount of broth by 1 cup (you may need to adjust this). You can also add chopped fresh tomatoes or a tablespoon of tomato paste. All these additions will create a flavor different from the original but still quite delicious.

Italian White Bean Soup with Kale (vegan)

Name: Italian white bean soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: ½ cup diced shallots; 2 cloves garlic; 4 cups vegetable broth; 1 sprig of fresh thyme; 1 sprig of fresh rosemary; 2 cups sliced carrots; 4 cups chopped kale; 2 cans (15 ounces) of cannelloni beans (or other white beans); 1 lemon, juiced; ½ cup fresh basil, chopped; salt & black pepper to taste

Italian white bean soup

A bowl of Italian with bean soup with vegan parmesan cheese.

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Quick and easy Italian white bean soup with kale recipe is brimming with fresh herbs and savory flavors for a delicious vegan soup experience.

Author: Denise
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Ingredients

Units Scale

1/2 cup diced shallots
2 cloves garlic
4 cups vegetable broth
1 sprig of fresh thyme
1 sprig of fresh rosemary
2 cups sliced carrots
4 cups chopped kale
2 cans (15 ounces) of cannelloni beans (or other white beans)
1 lemon, juiced
1/2 cup fresh basil, chopped
salt & black pepper to taste

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Instructions

Sweat the shallots. Add ¼ cup of vegetable broth to a medium soup pot and bring it to a low simmer. Add the shallots and sweat them for 10 minutes to release their flavor.
Sauté the garlic. Increase the heat to medium and stir in the garlic. Stir it around for 30 seconds.
Deglaze the pot. Add the remaining broth and use a wooden spoon to clear the bottom of the cooking pot.
Simmer the soup. Stir in the thyme, rosemary, carrots, kale, and beans. Bring the pot to a slow simmer and cook the soup for 15 minutes until the kale is soft.
Finish the soup. Turn off the heat. Remove the thyme and rosemary stems before adding the lemon juice and basil. Taste and add salt and/or black pepper if desired.
Garnish. Garnish with lemon wedges, additional basil, or vegan parmesan. Serve piping hot.

Notes

For every 1 tablespoon of fresh herbs, substitute with 1/3 a tablespoon of dried.
If you make this recipe with frozen kale or spinach, thaw it first and press out any remaining moisture. You can also use fresh spinach.
Store leftover soup for 5 days in the refrigerator or freeze it.

Nutrition

Serving Size: 1 bowl
Calories: 128
Sugar: 7.1 g
Sodium: 601.1 mg
Fat: 0.7 g
Carbohydrates: 26.5 g
Protein: 5.8 g
Cholesterol: 0 mg

Find it online: https://veganwithgusto.com/italian-white-bean-soup/