White Bean & Onion Soup

Recipe PREP 5 min COOK 40 min
White Bean & Onion Soup

White Bean & Onion Soup

PREP 5 min COOK 40 min

Description

This soup packs protein- and fiber-rich beans with kale’s calcium, Omega-3s, and vitamins A, C, and K. Caramelized onions add richness to this white bean soup with minimal fat, using just a little olive oil. Coriander seeds and marjoram enhance its aromatic complexity. Marjoram, often mistaken for oregano, has a woodsy-pine scent with citrus notes, complemented by lemon zest. 


NOTE

Use any creamy white beans like Great Northern or canary, and mix up the greens.

Ingredients

4 to 6 SERVES
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp coriander seeds
  • 1 yellow onion, halved and sliced about 1/4" (6 mm) thick
  • 1 pinch salt
  • 2 garlic cloves, finely chopped
  • leaves from 2 sprigs of marjoram, finely chopped
  • 1 lemon
  • 2 1/2 cups (485 g) cooked white beans such as cannellini
  • 1 quart (950 ml) vegetable broth
  • 1 1/2 cups (100 g) kale, chopped
  • 1 cup (65 g) radicchio, shredded (optional)
  • Freshly ground black pepper to taste

Directions

  1. Step 1
    If you’re starting with dried beans, soak them in plenty of water (they expand as they hydrate) to which you’ve added a fat pinch of salt for several hours or overnight. Drain and rinse the beans, put them in a large pot, and cover with cold water. Bring to a simmer and cook until they are tender, 30 to 40 minutes. Drain. Skip this step, if using canned/cooked beans.
  2. Step 2
    In a Dutch oven or other large heavy-bottomed pot, heat the 2 Tbsp olive oil over medium-high heat. When the olive oil is hot and shimmering, add the coriander seeds. Sauté, stirring frequently, until fragrant, about 1 minute.
  3. Step 3
    Add the onions and reduce the heat to medium-low. Cook, stirring as needed so that they brown but don’t burn, until caramelized to a light-medium brown, about 30 minutes. Turn the heat to low if the onions start to get too dark. If they start to dry out, add a little of the broth.
  4. Step 4
    Add a pinch of salt, the garlic, and marjoram. Increase the heat to medium-high and cook until the garlic is fragrant, 1 to 2 minutes. Using a rasp-style grater, grate the zest of the lemon into the pot. Cut the lemon in half lengthwise. Squeeze in the juice of half a lemon and set the other half aside.
  5. Step 5
    Stir in the beans and broth. Bring to a simmer and add the chopped kale and radicchio (if using). Add 1 tsp salt and a few grinds of black pepper. Simmer until the greens are tender, about 3 minutes. Taste and adjust the seasoning with salt and pepper.
  6. Step 6
    Cut slivers from the remaining half lemon for garnish. Ladle the soup into bowls and garnish each with a drizzle of olive oil and a sliver of lemon. Serve immediately. Any leftover soup can be stored in a covered container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Photo by Jeni Afuso

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