Fall is all about sweaters, snuggles and soup! Warm up this fall season with this light but hearty Italian White Bean soup. It tastes almost like liquid pizza… Minus the calories!
Italian White Bean Soup
1 bulb fennel
2 bunches collard greens, or other dark leafy greens (kale, chard, or mustard greens)
2 28 ounce cans diced tomatoes (San Marzano, if possible)
2 tablespoons olive oil
4 cups hearty vegetable broth (or canned broth, with a bit of soy sauce for heartiness, added if desired)
2 cups water
2 cans cannellini beans
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1 teaspoon salt
Pecorino cheese to garnish (optional)
1 Chop the fennel bulb into a large dice. Wash the greens, remove the stems, and chop them roughly.
2 Heat olive oil in a large soup pot over medium high heat. Sauté the fennel for 5 minutes.
3 Add the 2 cans tomatoes with their juices and simmer for about 8 minutes.
4 Add 4 cups vegetable broth, 2 cups water and 2 cans cannellini beans. Bring to a boil.
5 Reduce to a simmer and add 1/2 teaspoon red pepper flakes,1 teaspoon dried basil, 1/2 teaspoon smoked paprika, and 1 teaspoon salt.
6 Add the greens and simmer until tender, about 5 minutes. Serve garnished with grated pecorino cheese and fennel sprigs, if desired.
reblogged from A Couple Cooks