Description
Hearty white bean soup with a kick of spice. Perfect for a chilly night!
Ingredients
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- 1/2 large onion, diced
- Pinch of salt
- 2 cloves garlic, grated or minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 cans white beans, rinsed & drained
- 3 cups (710 ml) low sodium chicken broth
- 1/2 medium yellow squash, chopped
- 1/2 medium zucchini, chopped
- 1/2 large bunch broccoli rabe, tough stems removed, chopped
Instructions
- Heat about a tablespoon of olive oil in a pot over medium heat.
- Add onion and a pinch of salt, and sauté for 4-5 minutes, or until just tender.
- Add garlic and red pepper flakes, stirring frequently until fragrant.
- Add beans and about 1 cup of chicken broth to the mixture. Bring to a slight simmer.
- Ladle out about 2-3 ladle-fulls of bean mixture and place in a blender. Blend until smooth.
- Return blended mixture to the pot and stir.
- Add remaining chicken broth and stir well. Add squash and zucchini and stir to incorporate. Increase heat and bring to a bubble.
- Once bubbling, add chopped broccoli rabe and stir.
- Let cook for about 4-5 minutes, or until the tougher parts of the broccoli rabe are tender and the zucchini is no longer raw.
Notes
- For a smoother soup, blend the entire soup after step 8, instead of just a portion.
- If you prefer a milder soup, start with 1/4 teaspoon of red pepper flakes and add more to taste.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 5