Hearty White Bean Soup
A hearty, delicious white bean soup with pasta, cannellini beans and fresh rainbow chard. It's my sister's favorite soup, and she LOVES soup!
Servings: 4
Calories: 462kcal
Ingredients
- 2 tbsp olive oil
- 1 small onion sliced into very thin half-moons
- 2 cloves garlic minced (optional)
- 1 tsp Red pepper flakes I use about 1 tsp, sometimes more if I am in a spicy mood, but use less if you don't like spice
- 15 oz. canned white cannellini beans washed and drained
- 28 oz. can San Marzano tomatoes
- 2 cups vegetable stock
- ½ lb. pasta shells or orchiette
- 1 bunch rainbow chard stemmed and ripped up. I prefer it with chard.
Instructions
- Heat the olive oil over medium to medium-high heat.
- Add the onion, garlic, and red pepper flakes. Sautée until the onion is translucent.
- Add the canellini beans. Add the tomatoes by pulverizing them in your hand before you drop them in. Carful with splatter!
- Add the chicken stock and bring to boil.
- Drop in the pasta. It will take longer to cook than if you were cooking them in boiling water. Usually ~20 minutes.
- Turn down to a simmer or off if cooking in enameled cast iron. Add in the greens 5 minutes before serving.
Notes
You can substitute the cannellini beans with white kidney beans, Great Northern beans, pinto beans, or even chickpeas.
If you let the soup sit after cooking, you will need to add a little water or stock because the noodles will absorb the liquid.
Add the chard right before serving.
Recipe adapted from the Williams-Sonoma cookbook, Soups & Stews.
Nutrition
Calories: 462kcal | Carbohydrates: 80g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 1316mg | Fiber: 11g | Sugar: 10g | Vitamin A: 5218IU | Vitamin C: 43mg | Calcium: 198mg | Iron: 7mg
