Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • 8 cups vegetable broth (or chicken broth for non-vegetarians) (approximately 1.9 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approximately 411g)
  • 2 bay leaves
  • 1 pound dried cannellini beans, soaked overnight or 2 (15-ounce) cans cannellini beans, rinsed and drained (approximately 450g dried / 850g canned)
  • Salt and freshly ground black pepper to taste
  • 4 cups chopped kale or spinach (packed)
  • Crusty bread, for serving
  • Grated Parmesan cheese (optional)
  • Extra virgin olive oil, for drizzling

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir in garlic, oregano, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Pour in the vegetable broth and add the diced tomatoes and bay leaves. Bring to a simmer.
  3. If using dried beans: Drain the soaked beans and add them to the pot. Bring to a boil, then reduce heat and simmer, covered, for 1 to 1 ½ hours, or until the beans are tender. If using canned beans: Add the rinsed and drained beans to the pot with the broth and tomatoes. Simmer for 30 minutes to allow the flavours to meld.
  4. Season with salt and pepper. Simmer, partially covered, for another 30 minutes to 1 hour, stirring occasionally, to allow the flavors to develop.
  5. Stir in the chopped kale or spinach and cook until wilted, about 5 minutes.
  6. For a creamier soup, use an immersion blender to partially blend some of the soup (optional).
  7. Remove bay leaves. Ladle into bowls and serve this delicious bean soup recipe with crusty bread, grated Parmesan cheese (if using), and a drizzle of extra virgin olive oil.