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© Sunshine Urbaniak

White Bean Soup

Dec 13, 2020 | Soups

This Tuscan style white bean soup is chock-full of silky cannellini beans, leeks, celery, carrots, spinach, garlic, rosemary, and sage. It only takes about an hour to make but it tastes like it took all afternoon with its rich, deep flavors. My secret ingredient is anchovy paste. If you wish to omit that to make this soup vegan, just add a bit more salt at the end, to your taste. I love Romano cheese in this soup as well as a topping, but if Romano is too strong for you, swap it out for parmesan cheese. If you’re vegan, simply omit it. No matter how you make this soup will give you all the warm fuzzies. Enjoy!

White Bean Soup

Servings: 6-8

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

2 tbsp Olive Oil
2 cups Leek, thinly sliced (one leek)
2 cups Yellow onion, chopped (1/2 onion)
3 Carrots, small dice
4 Celery Ribs, small dice
5 Garlic Cloves, minced
3 tsp Rosemary, fresh, minced
1 tsp Sage, dried
2 15 oz. cans Cannellini Beans
6 cups Vegetable Stock
1 tbsp Tomato Paste
2 tsp Anchovy Paste
2 tsp Salt
¼ tsp Pepper
1 tsp Garlic Powder
1 cup Spinach, fresh, stems removed
¼ cup Romano Cheese, shredded, plus more for garnish

DIRECTIONS

1

Drain both cans of cannellini beans but reserve 1/2 cup of the liquid. In a medium bowl, place 1/2 cup of beans and 1/2 cup of the liquid, and with a fork, mash into a puree. Set aside.

2

In a large stockpot, heat olive oil over medium-high heat. Add leeks, onion, carrots, celery, garlic, rosemary, and sage. Sweat vegetables for 10 min., stirring occasionally. Add drained beans, bean puree, vegetable stock, tomato paste, anchovy paste, salt, pepper, and garlic powder. Bring to a boil, then lower heat to a simmer and partially cover for 40 min., stirring occasionally. Turn off heat and wilt in the spinach, then add romano cheese. Cover and let sit for 10 min. Serve warm with extra romano cheese on top.

Ingredients

 2 tbsp Olive Oil
 2 cups Leek, thinly sliced (one leek)
 2 cups Yellow onion, chopped (1/2 onion)
 3 Carrots, small dice
 4 Celery Ribs, small dice
 5 Garlic Cloves, minced
 3 tsp Rosemary, fresh, minced
 1 tsp Sage, dried
 2 15 oz. cans Cannellini Beans
 6 cups Vegetable Stock
 1 tbsp Tomato Paste
 2 tsp Anchovy Paste
 2 tsp Salt
 ¼ tsp Pepper
 1 tsp Garlic Powder
 1 cup Spinach, fresh, stems removed
 ¼ cup Romano Cheese, shredded, plus more for garnish

Directions

1

Drain both cans of cannellini beans but reserve 1/2 cup of the liquid. In a medium bowl, place 1/2 cup of beans and 1/2 cup of the liquid, and with a fork, mash into a puree. Set aside.

2

In a large stockpot, heat olive oil over medium-high heat. Add leeks, onion, carrots, celery, garlic, rosemary, and sage. Sweat vegetables for 10 min., stirring occasionally. Add drained beans, bean puree, vegetable stock, tomato paste, anchovy paste, salt, pepper, and garlic powder. Bring to a boil, then lower heat to a simmer and partially cover for 40 min., stirring occasionally. Turn off heat and wilt in the spinach, then add romano cheese. Cover and let sit for 10 min. Serve warm with extra romano cheese on top.

White Bean Soup

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