I have been seeing a lot of white bean soup recipes out there in the virtual kitchen world. Unfortunately, they have all been pureed. What about keeping those pump white beans together and still creating a creamy soup? That is exactly what I did with this recipe for White Bean Soup.
This soup recipe is filled with the creamy texture of white beans as well as smokey chili flakes and roasted garlic. It is easy enough to make and have on the table within the hour, or you can simmer it even longer as I tend to do. This only enhances the flavors and makes it even better.
White Bean Soup
3 15 ounce cans of white beans
1 small yellow onion, diced
1 tablespoons olive oil
6 cups of veggie stock or chicken stock
fresh thyme, a handful, gently crushed
1/2 teaspoon chili flakes
one head of fresh garlic
kale, washed, dried and thinly sliced
kosher salt, to taste
good olive oil, to drizzle on before serving
Preheat the oven to 350.
Slice the top of the head of garlic off, place onto a piece of foil and drizzle, generously, with olive oil. Wrap the foil closed and place into the oven. Cook until caramelized, about 45 – 60 minutes. I begin checking after 30 minutes. Remove from the oven and set aside.
Heat the 1 tablespoon of olive oil in a large stock pot. Add onion and cook until soft; about 3 minutes. Add the thyme and chili flakes, then stir and cook over low heat for 1 minute.
Drain and rinse the beans well.
Add the beans and the stock. Bring to a boil, then reduce the heat to a low simmer.
Cook for about 1 – 1 1/2 hours, depending on how crunchy you like the beans. The longer you cook the more enhanced the flavor. During the last 15 minutes, add the roasted garlic (cloves only), gently mash the soup with a potato masher or the back of a wooden spoon.
Add the kale, stir and gently warm over low heat just until the kale is wilted.
Place into a serving bowl and lightly drizzle with a little olive oil.