Soup season, that is!
Winter in Minnesota practically screams for it. Even though we haven’t had much snow this year (can you say climate change?) it’s still cold, windy and dark before 5:00 PM.
As you likely know, I love to cook all the time, but there is something extra soothing about building a hardy, delicious, steaming cauldron of soup from a few lowly fresh ingredients. I always start with some homemade vegetable broth (This recipe uses the Instant Pot, but you can do the same thing with a large soup pot on the stove). I then dig around my refrigerator and panty to find some onions, carrots & celery (otherwise know as the holy trinity), beans, greens and lemon or lime and go to town.
This recipe for Mediterranean White Bean Soup is a huge it at my house. Easy, quick and just add a piece of toasted bread and a salad for a delightful dinner. The leftovers make a lovely lunch as well.
I invite you to dig out your dutch oven and make a batch of this sensational soup – you’ll be so happy!
Mediterranean White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 2 ribs celery chopped
- 1 teaspoon dried thyme or Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 2 cloves garlic chopped
- 4 cups vegetable broth or chicken broth
- 2 cans small white beans drained & rinsed
- 2 medium potatoes cut into 1/2" cubes
- 2 cups kale chopped (about 1 bunch)
- 1 large lemon
- 1 cup coconut milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Prep your veggies (also known as the fancy French term Mise en Place)
- Heat the oil in a dutch oven and add the onion. Cook until translucent – about 5 minutes
- Add the carrots & celery and sauté until a bit soft – about 5 minutes then add the garlic, thyme & red pepper flakes, if using, and sauté for another 30 seconds
- While the vegetables are sautéing, peel & chop the potatoes so they won't get brown
- Add the vegetable broth, potatoes & beans then bring to a boil
- Reduce the heat and let the soup simmer for 15 minutes or so – until the potatoes are just al dente
- Add the coconut milk & the juice of the lemon
- Add the kale – I usually like about 2 big handfuls but you can add more or less as you like. Taste the soup and adjust the seasonings – you may want more salt, pepper or lemon
- Serve with a toasted piece of baguette or rustic bread. (This is from my favorite gluten free bakery – Atuvava in Minneapolis) and enjoy!
