Italian White Bean Soup
This hearty vegetable bread soup is the perfect winter meal for days when you need something hot to warm you up. Packed with vegetables, beans, and bread this is truly a meal in one pot. The best part is this soup makes even better leftovers or make a large batch to freeze and store in an airtight container for 6-8 months.
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Prep Time: 5 minutes - Cook Time: 15 hours - Total Time: 0 minutes
Yield: Serves 6-8
Ingredients:
3 Tbsp Caramelized Garlic Olive Oil
1 Shallot, diced
3 Celery Stalks, chopped
2 Medium Carrots
3 Cloves Garlic
2 Tbsp Roasted Garlic Balsamic Vinegar
3 Tomatoes, chopped
1 Head Kale, large chop
8 cups chicken stock
¼ cup Wild Garlic Dried Herb Blend
2 14.5oz Cans Northern White Beans
½ Loaf Crusty Bread
2 teaspoons Black Truffle Sea Salt
½ cup Parmesan Cheese, finely grated.
Instructions:
In a large dutch oven over medium high heat add 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. Bring to a boil then reduce heat to medium-low.
Add beans and 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.
