Cozy White Bean Soup

3 tablespoons extra-virgin olive oil, plus more for drizzling

½ small yellow onion, finely chopped

Kosher salt and freshly ground black pepper to taste

Pinch of dried red pepper flakes (or to taste)

1 garlic clove, minced

3 cups cooked white beans (2 15-ounce cans), such as cannellini, navy, or Great Northern, rinsed and drained

2 ½ to 3 cups stock (vegetable, chicken, or bean broth if you made your own beans)

2 tablespoons red wine or sherry vinegar

Suggested toppings: Grated Parmesan, pesto, toasted bread crumbs or croutons, chopped broiled scallions

In a medium pot set over medium-low heat, combine 3 tablespoons of the olive oil, the onions, salt, pepper, and red pepper flakes. Sauté until the onions are golden and slightly caramelized, stirring often, 3 to 4 minutes.
Add the garlic and cook until fragrant, another minute.
Add the beans and just enough stock to cover. Increase the heat to medium-high and bring the mixture to an aggressive simmer until warmed through, about 3 minutes.
Remove the pot from the heat and, using a handheld immersion blender, puree the soup.
Stir in vinegar and serve in shallow bowls with desired toppings.
Drizzle with more olive oil just before eating.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m