It’s been a while since I’ve shared a new soup recipe. I’ve been enjoying some old favorites recently, like, mushroom lentil bourguinon and multiple various on red lentil soup—from curried with pumpkin to a version based on this chowder from Vegetarian Times, which includes roasted apples and butternut squash.
img 0689 - White Bean SoupI’ve been craving tomato-based soups lately, though. I blame my weekends working at the hospital, where I’ve been eating a lot of red soup on my lunch break. Unfortunately, they don’t serve these during the week! With a cold stretch coming through these parts (listen to me, I’m making Manhattan sound like the f-ing country), my day off yesterday was the perfect time to throw something together. I was very happy with how this turned out.
Jess: 1, Cold Temps: 0. img 0694 - White Bean Soup
Ingredients
  • ~2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 can white beans, drained & rinsed
  • 1 can diced tomatoes (I used one with no salt added)
  • 1 zucchini, sliced into half-moons
  • 1 cup corn kernels (I used Trader Joe’s frozen roasted corn)
  • a few big handful chopped collard greens (I used frozen but fresh would work too)
  • 4 cups water or broth of choice
  • dried oregano
  • red pepper flakes to taste
  • paprika
  • 2-3 drops liquid smoke (optional but good)
  • ½ tbsp. xanthan gum (totally optional but a good thickener if you want it)

Directions

  1. Heat oil in a large pot on medium. Add garlic and cook a few minutes, until fragrant.
  2. Add beans, tomatoes, corn, greens, and water or broth.
  3. Add spices and liquid smoke. Stir well.
  4. Bring to a boil. Lower heat and allow to simmer about 30 minutes.
  5. Stir in xanthan gum, cook on low for another 5 minutes or until soup has thickened up. You can totally skip this step, but it makes for a heartier texture.

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