The simpliest white bean soup ever.

white bean soup This was my first attempt to make a soup ever. I decided to make it for a dinner with guests (never a good idea) and surprisingly it turned out very well, with only a couple breakdowns along the way (which is why it’s important to have the dinner ready BEFORE your guests arrive ;)) Here’s what I did:

3 cups white beans
olive oil
1 yellow onion
3-4 cloves garlic
2 tsp dried basil
3 1/2 cups vegetable broth
5 cups shredded kale
red pepper flakes tomatoes (optional)

So this recipe originally called for cashews, that were supposed to be blended to make the soup thicker. I decided (probably because it seemed too hard) not to get the cashews and attempted to make it anyways (cue first breakdown). I chopped the onions and garlic and sautéd it in a large pot in some olive oil until translucent. Add the basil, salt, broth, beans (drained) and optional tomatoes. Simmer for about 10-15 minutes covered. Since I didn’t have the cashews I blended up some of the beans to add a little thickness. It worked ok but it certainly wasn’t a creamy soup. I added the kale, covered the pot, turned the heat off and let it sit for about 5 minutes. Overall it was a great success with plenty of compliments!

Recipe adapted from here.

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