"Hearty White Kidney Bean Soup with Mirepoix | Slow-Braised Comfort Food"

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Looking for the perfect comfort food? This White Kidney Bean Soup Braised with Mirepoix is a hearty, healthy meal that’s packed with flavor. The combination of dried white kidney beans, aromatic mirepoix, and a rich broth creates a satisfying, slow-cooked dish. Perfect for cozy nights, it’s an easy vegetarian soup that’s both nutritious and full of savory goodness.
White Kidney Bean Soup Braised with Mirepoix
Ingredients
300 g white kidney beans (dried, soaked overnight if needed)
4 celery stalks, diced
6 carrots, diced
4 green onions, chopped
1 golden onion, diced
1 whole garlic bulb, peeled and chopped
2 rinds of Parmigiano Reggiano
1 sprig of fresh rosemary (chopped)
4 tbsp olive oil
1 L vegetable broth
1 L water (room temperature)
Salt, to taste
Pinch of spice (black pepper, chili flakes, or your choice)

Instructions
1. Prepare the baseIn a large 5-litre pot, heat the olive oil over medium–high heat. Add the golden onion, carrots, and celery. Sauté for about 5 minutes, stirring often.
2. Add aromaticsStir in the green onions and cook until softened. Add the garlic and let it roast slightly for extra flavor.
3. Season with herbsAdd the chopped rosemary and mix well into the vegetables.
4. Add the beansStir in the white kidney beans, coating them evenly with the mirepoix mixture. Let them fry together for 2–3 minutes.
5. Add liquidPour in the vegetable broth and water. Stir everything together, then add the Parmigiano rinds. Season with a pinch of spice.
6. Slow braiseCover with a lid and simmer gently on low–medium heat for about 3 hours. Stir occasionally to prevent sticking and to develop flavor.
7. Finish & serveBefore serving, season with salt to taste. Remove the cheese rinds, ladle into bowls, and enjoy warm.

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