Family Recipe: White Bean Soup

Darnell W.
My step mother concocted an awesome White Bean Soup recipe a few weeks back, and passed it onto me. I tried making the vegetarian form last weekend (albeit slightly altered - see my editorial notes in italics) and not only was it as simple and delicious, it sustained me all week long. Highly recommended - let me know if you try it.

"Really Yummy White Bean Soup"

48 oz. Chicken or veggie stock (Note: I used vegetarian "Better than Boulion" - my broth base of choice)

1- 14 oz. Can diced tomatoes, drained

4 -14 oz. Cans cannellini beans (aka white kidney beans)

1 Medium yellow onion, diced

1 Bulb garlic, roasted (Note: I roasted 2 bulbs and saved some to make garlic bread - extra flavor to account for the lack of meat)

2 Medium carrots, diced

½ head of curly kale roughly chopped, de-stemmed (Note: I used a full head for extra substance)

OPTIONAL: 1 pinch red pepper flakes (Note: mom says optional; I say crucial)

OPTIONAL: Turkey sausage

Roast garlic by cutting off top, drizzling with olive oil, wrapping in foil and cooking in 350° oven for 30 to 40 min (until soft). If using sausage, remove casings and brown, breaking into pieces over medium heat. Remove sausage from pan and set aside; pour off grease.

In a large kettle, heat 1 T of olive oil. Add half of diced onion; cook 3 - 4 mins until slightly soft. Add stock; add ½ of the roasted garlic (squeeze softened cloves into kettle), reserving the rest for toast. Add 2 cans of beans.

Over medium heat, cook above ingredients for 5 - 10 mins. Place pot in sink and blend together with hand blender until smooth (if you don't have a hand blender, a regular one will do).

Return mixture to heat. Add: carrots, remaining onion, kale, tomatoes and pepper flakes. Simmer 10 - 15 mins until carrots are firm and tender. Add remaining 2 cans of beans and optional sausage; simmer 1 - 2 mins. Season with salt & pepper to taste.

Highly recommended accompanyment: use the remaining roasted garlic to make some cheesy garlic bread, and then dip like crazy.

Published by Darnell W.

Former community manager (and future contributor) for Yahoo! Contributor Network -- you may know me better as AC Darnell or Y! Darnell. Feel free to get in touch -- I would love to hear from you!  View profile

25 Comments

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  • Sebastian Thomas5/24/2012

    Interesting, great work..

  • David Yetty5/1/2012

    Thanks Darnell, I made your Bean Soup and it was awesome!
    I actually doubled the amount for a 'game day' hangout w/friends
    and it was gone before the first quarter! Cheers mate.
    David Yetty

  • Rebecca Bardelli9/5/2011

    This sounds great, thanks for sharing!

  • Julie Moore Bantin1/2/2011

    Yummy! I will have to try this. :)

  • Eliza Wynn10/12/2010

    Sounds good! I especially like your suggestion to make some cheesy garlic bread. Mmm.

  • Brytt Adamson10/11/2009

    Thanks for sharing this recipe! Sounds yummy! I look forward to trying it for myself...

  • Jennifer Waite7/24/2009

    This sounds delicious. I love beans, in soups or on their own. Thanks!

  • Shethy Stuckey7/2/2009

    That sounds real tasty I'm big fan of the bean, lived in Boston for a time. Will try it soon.

  • jcorn6/26/2009

    I came by to try this out since it should be very economical and tasty.

  • Vincent Summers5/20/2009

    Darnell, I haven't made this, but it sounds a bit like an old favorite of mine - a casserole - that used to come in a jar. Mexicali Beans. Dried limas, tomatoes, peppers, and we would include strips of bacon (raw) and bake it in the oven. For some odd reason, I have not been able to find the beans anywhere!

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