Vegetable and White Bean Soup

What is it about soup that’s so deeply soothing, nourishing and warming. The gorgeous spices in this recipe definitely help. It’s a substantial soup that will keep you fully satisfied. The root vegetables and beans deliver plenty of nourishment and strength to the body. I made a HUGE pot of this today and hope it will keep us going for a little while. It actually tastes better the next day. Feel free to substitute your favorite root vegetables and alter the spices to ramp it up or calm it down depending on your preference. If you like, serve with some Parmesan dusted over the top and a slice or two of wholewheat toast drizzled with olive oil and lightly sprinkled with some sea salt.

Vegetable Soup.


2-3 tablespoons olive oil
2 onions, peeled and chopped
4-6 sticks of celery, finely chopped
4-6 carrots, peeled and chopped
1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 teaspoon Harissa paste (optional)
2, 14oz cans cannellini beans
1, 24 oz can tomatoes
32 oz vegetable stock
1 bunch kale, stems removed and finely chopped
Zest of a lemon and 1-2 tablespoons lemon juice


1. In a large pot heat the olive oil, add the onions and saute on a low flame until caramelized. This unfortunately can’t be rushed, be patient, give them a stir every now and then and wait until they are a deep golden.
2. Add the garlic, saute for 2 minutes or so, add the celery, carrots, oregano, cumin, pepper flakes and harissa paste if using. Add the beans, stir well to combine.
3. Add the stock, bring to the boil, turn down to a simmer and partially cover the pot. Cook at a simmer until the vegetables are almost tender.
4. Add the chopped kale and cook for another 10 minutes or so. Add the lemon zest and a couple of tablespoons of juice. Stir well.
If possible allow the soup to sit for a while to set up, it will taste even better the next day.

6 thoughts on “Vegetable and White Bean Soup

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