Description
White Bean Soup is a cozy, nourishing dish made with creamy white beans, vegetables, herbs, and broth. It’s simple to prepare, full of flavor, and perfect for a wholesome meal any time of year.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked or 2 cans (15 oz each) white beans (cannellini, Great Northern, or navy), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and black pepper to taste
- 1 tbsp lemon juice (optional)
- Fresh parsley or rosemary for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in white beans, broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes to develop flavor.
- For a thicker consistency, mash some beans with a spoon or blend part of the soup using an immersion blender, then stir to combine.
- Taste and adjust seasoning. Add lemon juice if using for brightness.
- Remove bay leaf before serving. Garnish with fresh herbs if desired.
Notes
Add leafy greens like spinach or kale in the last few minutes of cooking.Use coconut milk for a creamy, dairy-free variation.Enhance flavor with smoked paprika, red pepper flakes, or parmesan.Make it a stew by reducing broth and adding extra vegetables.Freezes well for up to 2 months—great for meal prep.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
