Today we bring you our delicious spin on a traditional minestrone soup!
Looking for a new version of a hearty minestrone, then look no further than this Spicy Bean Soup with Toasted Gremolata. This soup combines lots of fresh veggies with the heartiness of cannellini beans and has incredible flavor.
You all loved the gremolata that served on top of our Creamy Cauliflower Soup, so we added this delicious topping to this recipe as well…. and let us tell you, it does not disappoint.
Tip: The spiciness of the red pepper flakes is optional and can be left out of the Gremolata.
Spicy Bean Soup with Toasted Gremolata
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 large ribs of celery, cut in half lengthwise and sliced
- 2 carrots, peeled and diced
- 2 Yukon gold potatoes, peeled and diced
- 3 cloves of garlic, minced
- 2 15.5 oz cans of cannellini beans, rinsed and drained
- 2 quarts chicken or vegetable stock
- 1-2 bay leaves
- 5 oz fresh baby kale and spinach
- ½ lemon zested
- Salt and pepper to taste
Gremolata
- 1 tbsp butter
- ½ cup panko
- 1 tbsp fresh rosemary, finely chopped
- 1 small garlic clove, minced
- ½ tsp red pepper flakes or more to taste
- Sprinkle of lemon zest
Topping
- Grated parmesan cheese
- Red pepper flakes
Instructions
- In a large stockpot over medium heat, add the olive oil, onion, celery, carrots, and potatoes. Season with salt and pepper and sauté for 5 minutes, and vegetables begin to soften.
- Add the minced garlic and cook for 2 minutes. Add the beans, stir, and cook for a couple of minutes.
- Add the chicken or vegetable stock and your desired bay leaves, and simmer the soup for 25 minutes. Vegetables should be tender.
- While the soup is simmering, make the gremolata. In a small skillet and over low heat, melt the butter and add the panko. Stir the panko every minute or so for evenly toasted panko. Once the panko begins to brown, add the fresh, finely chopped rosemary, minced garlic, red pepper flakes, and sprinkle of lemon zest. Continue stirring until the panko is golden brown. Remove from heat and set aside.
- Once the soup has simmered enough that the vegetables are tender, turn the heat off and add all the baby kale and spinach to the pot. Gently stir, and the leaves will wilt but still be bright green.
- Divide the soup into bowls and top with the gremolata and a sprinkling of Parmesan cheese. Serve with red pepper flakes for those who might like additional heat!
Enjoy!
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All photos by Lorianne DeVita
