Jun 04 2026
Restaurants›Elisa›Giant White Bean + Vegetable Soup Recipe

Giant White Bean + Vegetable Soup Recipe

Inspired by Elisa
Time1h 10m
Serves6

simmered root vegetables, brassicas and rosemary, sourdough croutons and olive oil

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Ingredients

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Vegetables

Herbs and Seasonings

Liquids

Croutons

Method

Preparation

  1. 1

    Prepare the Beans

    If using dried giant white beans, soak them overnight and then cook them until tender. If using canned, rinse and drain them.

  2. 2

    Chop the Vegetables

    Dice the carrots, celery, leeks, potatoes, and mince the garlic. Chop the kale and broccoli florets.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, heat olive oil over medium heat. Add the carrots, celery, leeks, and garlic. Sauté for 5-7 minutes until softened.

  2. 4

    Add Remaining Ingredients

    Stir in the potatoes, broccoli, kale, cooked giant white beans, rosemary, salt, and pepper. Pour in the vegetable broth and bring to a boil.

  3. 5

    Simmer the Soup

    Reduce the heat and let the soup simmer for about 30-40 minutes, until all the vegetables are tender.

  4. 6

    Prepare Croutons

    While the soup is simmering, preheat the oven to 375°F (190°C). Toss sourdough bread cubes with olive oil, salt, and pepper. Bake for 10-15 minutes until golden and crispy.

Serving

  1. 7

    Serve

    Ladle the soup into bowls, top with sourdough croutons, and drizzle with extra olive oil if desired.

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