by: Kate McMillan
Cook Time
90 minutes
Prep Time
15 minutes
Yield
4 servings
Total Time
90 minutes
Prep Time
15 minutes
Yield
4 servings
summary
This rustic veggie-forward soup is packed with nutrients, and the beans add a ton of healthy protein. We roasted the garlic ahead of time, which adds an incredible flavor to the broth. Serve this white bean soup recipe with a warm baguette and, if it feels right, we suggest a couple shakes of hot sauce.
ingredients
- 1 whole head of garlic
- Extra-virgin olive oil
- 4 sprigs fresh thyme
- 2 leeks, chopped
- 1 small zucchini, halved and cut into half moons
- Kosher salt and freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 small bunch kale, thick spines removed, cut into 2-inch pieces (about 3 packed cups)
- ¼ cup shredded parmesan cheese
directions
- Preheat the oven to 450°F. Cut the top of the garlic off, to expose the tops of the cloves. Put bulb on a piece of aluminum foil, drizzle with olive oil and place 2 sprigs of thyme on top. Loosely enclose the garlic and transfer to the oven to roast until caramelized and very soft, about 1 hour.
- In a heavy-bottomed pan, warm 2 tablespoons of olive oil. Add the leeks and saute until they soften, about 3 minutes. Add the zucchini and season generously with salt and pepper. Saute until the zucchini turns golden brown, 3 minutes per side.
- Discard the thyme sprigs from the roasted garlic packet and squeeze the roasted garlic into the soup. Add the chopped thyme and, using a wooden spoon, stir the garlic and thyme into the vegetables and saute for 1 minute.
- Add the broth along with ½ teaspoon of salt and ¼ teaspoon of pepper, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Add the beans and the kale to the pot and cook just until the kale wilts and the beans are warmed through, about 4 minutes. Ladle into bowls and top with parmesan cheese.
notes
Cannellini beans are large white beans, so they hold up well in brothy soups. If you can’t find them, you can use any white bean.
Any greens will work in this soup: arugula, chard or spinach, to name a few.
Always remove the thick spine on kale—it is not very pleasant to eat.
A topping of parmesan adds a beautiful salty finish, but other cheeses such as Gruyere or fontina would also be lovely.
