I love how versatile this white bean soup is—perfect as a hearty main dish with some crusty bread. Plus, you can also easily customize it depending on what veggies you have to hand, and you can even make it vegan by omitting the parmesan (though it adds a rich boost of flavor). And if you’re a fan of white beans, you’ll also love my white bean dip, which is perfect for snacking or spreading on sandwiches. Also, clean the veggies, then peel the onion and garlic. Dice the onion, carrots, and celery into small pieces. Chop the kale, and mince the garlic and fresh rosemary. Mix in the minced garlic, tomato paste, chili flakes, and Italian seasoning. Stir constantly for 1 minute until fragrant. Mix to combine and bring to a boil over high heat. Then, reduce the heat to medium-low, add the kale, mix, and cover with the lid. Let the white bean soup simmer for about 15 minutes, allowing the beans and vegetables to become tender and the flavors to meld. Alternatively, you can pulse briefly with the immersion blender directly in the pot. Or, if you don’t have an immersion blender, pulse some soup in a regular blender and mix it back in. If it becomes too thick for your taste, add some more vegetable stock until it reaches your desired thickness. You can then top it with more grated parmesan cheese and serve with crusty bread. You can also garnish it with some fresh herbs (parsley or thyme) or pair it with a light, refreshing side salad. In the freezer: This soup also freezes beautifully. Once cool, put into freezer-safe containers and freeze for up to 3 months. Make sure you label and date your soup. Thaw in the fridge overnight, then heat on the stovetop or in the microwave.
