White Bean And Veggie Soup In Parmesan Brodo
Warm up with a comforting bowl of White Bean and Veggie Soup in Parmesan Brodo, a nourishing dish that highlights the rich flavors of fresh vegetables and creamy cannellini beans. This hearty soup is infused with the savory essence of parmesan, creating a deliciously satisfying broth that complements the vibrant veggies.
Perfect for chilly days or anytime you need a wholesome meal, this recipe is not only easy to prepare but also packed with nutrients, making it a delightful choice for both family dinners and cozy gatherings. Enjoy the delightful combination of textures and flavors in every spoonful!
White Bean And Veggie Soup In Parmesan Brodo
Ingredients:
1 white onion
1 bulb fennel
2 carrots
4 stalks celery
5 cloves of garlic
Handful of chopped kale
Handful of chopped fresh parsley
2 cups De Cecco Farfalline
(cooked to al dente in a separate pot)
2 tins of cannellini bean’s
10 cups low sodium vegetable or chicken broth
Hunk of parmesan or a couple parmesan rinds
3/4 cup grated parmesan
Salt to taste
Cracked black pepper
Splash of lemon juice
Instructions:
Chop up and sauté all the veggies except kale until aromatic. Salt and pepper to season.
Add hunk of parmesan (or rind) and broth. Bring to a simmer and cook until carrots are tender.
Add white beans and kale and simmer for 5 more minutes.
Stir in cooked pasta (you can cook in the same pot, but I often accidentally overlook).
Finish with chopped parsley, grated parmesan, and a splash of lemon juice.
Notes:
You can modify this soup a million different ways. Tweak it in any way that makes you happy!
Vegetable Variations:
Feel free to customize the vegetables based on what you have on hand. Zucchini, bell peppers, or spinach are great additions that can enhance flavor and nutrition.
Parmesan Rinds:
Using parmesan rinds adds a deep, savory flavor to the broth. If you don’t have rinds, a hunk of parmesan works just as well.
Cooking the Pasta:
Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy. If you choose to cook it in the same pot, be sure to add extra broth to compensate for absorption.
Storage:
Leftover soup can be stored in the refrigerator for up to 3 days. It may thicken as it sits, so add a splash of broth or water when reheating.
Freezing:
This soup freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Adding Protein:
For extra protein, consider adding cooked chicken or sausage, or you can stir in some cooked quinoa or farro for a heartier version.
Serving Suggestions:
Serve with crusty bread or a side salad for a complete meal. A drizzle of olive oil or a sprinkle of red pepper flakes can elevate the dish even further.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1 bowl
Calories: 250 | Protein: 10 grams | Fat: 5 grams | Carbohydrates: 40 grams | Fiber: 8 grams
Frequently Asked Questions:
Can I use a different type of pasta in this soup?
Yes, you can substitute De Cecco Farfalline with your preferred pasta.
Choose a shape that complements the soup, and cook it separately to avoid overcooking.
Can I make this soup in advance and reheat it?
Absolutely! In fact, soups often develop even richer flavors when reheated.
Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave.
Is it okay to use canned beans, or should I cook them from scratch?
Canned cannellini beans work perfectly fine and save time.
However, if you prefer cooking beans from scratch, you can certainly do so; just adjust the cooking time accordingly.
How crucial is the parmesan rind to the flavor?
The parmesan rind adds a rich, savory depth to the broth.
If you don’t have a hunk of parmesan or rind, you can still make the soup, but you might miss some of that extra umami flavor.
Can I freeze this soup for later use?
Yes, you can freeze this soup. Make sure it cools completely before transferring it to a freezer-safe container. It can be stored for up to 2-3 months.
Thaw in the refrigerator and reheat on the stove or in the microwave.
Note that the texture of the kale may change upon freezing, but the flavors will still be delicious.