Description
White Bean Soup is a hearty, comforting dish made with creamy white beans, aromatic vegetables, and herbs. It’s a nutritious and satisfying option, perfect for a cozy lunch or dinner.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings and Broth:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 1 bay leaf
Finishing Touches:
- 2 (15-ounce) cans white beans, drained and rinsed
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until vegetables are softened.
- Add garlic, thyme, rosemary, and red pepper flakes. Cook for 1 more minute until fragrant.
- Stir in the white beans, vegetable broth, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Remove bay leaf. Use an immersion blender to partially blend the soup for a creamier texture, or blend half in a regular blender and return to the pot.
- Season with salt, black pepper, and lemon juice if using. Stir well.
- Serve hot, garnished with fresh parsley.
Notes
- For added protein, stir in cooked chicken or sausage.
- You can use dried beans—just soak and cook them in advance.
- Leftovers taste even better the next day and can be frozen for up to 3 months.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
