White Bean Italian Soup
White Bean Italian Soup
Rated 3.6 stars by 7 users
Author:
Olivelle
Servings
6
Prep Time
5 minutes
Cook Time
30 minutes
This hearty, comforting soup is perfect for chilly winter days when you need something warm and filling. Packed with vegetables, beans, and bread, it’s a meal all on its own! The best part? It gets even better as leftovers, and you can make a big batch to freeze for up to 6-8 months. A true winter staple!
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Ingredients
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3 Tbsp Black Truffle Infused Olive Oil
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1 Shallot, diced
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3 Celery Stalks, chopped
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2 Medium Carrots
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3 Cloves Garlic
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2 Tbsp Roasted Garlic White Barrel Aged Balsamic
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3 Tomatoes, chopped
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1 Head Kale, chopped
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8 cups Chicken Stock
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¼ cup Wild Garlic Italian Dried Herb Blend
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2 x 14.5oz Cans Northern White Beans
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½ Load Pain le Vain (about 3 cups)
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2 tsp Black Truffle Infused Sea Salt
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½ cup Parmesan, finely grated
Directions
In a large dutch oven over medium high heat add Black Truffle Olive Oil. Once hot add shallot, celery, and carrots. Cook until softened about 8 minutes then add garlic and cook for 1 minute. Add Roasted Garlic Balsamic Vinegar and cook 1 more minute.
Add into pot tomatoes, kale, chicken stock, and Wild Garlic Dried Herb Blend. Bring to a boil then reduce heat to medium-low.
Add beans and Black Truffle Sea Salt to soup and stir. Tear bread into large chunks and add to soup. Cook until bread breaks down, about 20 minutes. Add cheese and cook for another 5 minutes.
Serve immediately.
Recipe Note
Swap out the chicken broth for vegetable broth to easily make this dish fully vegetarian!