Cozy White Bean Soup

"Here's a healthy soup that always gives me life in the winter months: this white bean souprecipe, full of humble ingredients and big flavor! Tender white beans float in the cozy broth with soft potatoes and leafy kale. What I love most is that lemon zest lends brightness and tarragon brings an herby nuance. It's also made 100% of vegetables, making a plant-based dinner idea that feels hearty and satisfying."

"Canned or cooked white beans: Use canned cannellini, Great Northern, navy, or butter beans. You can also cook dried beans in a Dutch oven or make Instant Pot beans. Use 4 ½ cups cooked white beans to substitute for the 3 15-ounce cans. Lemon zest: This adds a brightness that's essential. Dried tarragon: This absolutely makes the flavor! This spice is worth grabbing at the store if you don't already have it on hand. In a pinch, dried sage, dill or thyme can stand in."

White bean soup combines cannellini or other white beans with yellow potatoes, kale, onion, carrot, garlic, and a lightly creamy vegetable broth. Olive oil sautés the aromatics while canned or pre-cooked beans speed preparation, yielding a roughly 35-minute dinner. Lemon zest adds brightness and dried tarragon provides distinctive herbiness; dried sage, dill, or thyme can substitute. Vegetable broth contributes savory depth and the soup is entirely plant-based, offering fiber, body, and comforting warmth suitable for winter evenings or quick weeknight meals. Canned cannellini, Great Northern, navy, or butter beans all work, or use 4 1/2 cups cooked beans to substitute for three 15-ounce cans.

Read at A Couple Cooks