Hearty Black Bean Soup

There are only eight Fridays during Lent, and for many, that’s a day of abstaining from eating any meat. But for those who feel the need for something hearty instead of hamburgers or beef stew, this Black Bean Soup fills the bill. It’s easy to make the vegetable broth simply by simmering celery tops, onion pieces, or any leftover vegetables and straining it, also a good use for veggies too wilted to enjoy.

Hearty Black Bean Soup

Ingredients

• 2 Tbsp. olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 1 tsp. salt
• 1/2 tsp. black pepper
• 4 garlic cloves, minced
• 2 tsp. minced fresh oregano
• 1 tsp. minced fresh rosemary
• 1 tsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine (optional)
• 6 cups low-sodium vegetable broth
• 3 (15-ounce) cans cannellini or great Northern beans, drained and rinsed 
• 2 Tbsp. butter
• 3/4 cup panko breadcrumbs
• 3 Tbsp. minced fresh parsley
• Zest and juice of 1 lemon
• 1/2 cup grated parmesan cheese (about 2 ounces)
• 5 oz. baby spinach or baby kale

In a large pot or Dutch oven, heat olive oil over medium-high heat, add carrots, celery, onion, salt, and pepper and cook until tender and the onion is translucent, about 5 minutes.

Add garlic, oregano, rosemary, paprika, and red pepper flakes and cook until fragrant, about 1 minute.

Add the white wine (if using) and cook, stirring, until the liquid is reduced, about 1 minute.

Add the broth and beans and bring to a boil.

Reduce to a low simmer and cook, uncovered, for 20 minutes.

Meanwhile, make the breadcrumb topping. In a small skillet, melt the butter.

Add the panko and cook, stirring, until golden brown, about 2 minutes.

Transfer to a medium bowl and stir in the parsley, lemon zest, and 1/4 cup of the parmesan. Set aside.

Ladle out 2 cups of the soup and transfer to a blender.

Blend until smooth then transfer back to the pot.

Return the soup to a simmer, stir in the remaining ¼ cup parmesan, and cook until slightly thickened, about 5 minutes. Turn off the heat and add the spinach and lemon juice, stirring until the spinach is wilted. Ladle the soup into bowls and serve topped with the breadcrumb mixture.

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