White Bean Soup
This simple White Bean Soup feels warm and filling, using pantry beans and basic vegetables for a cozy meal.
Ingredients
Main Ingredients
- 2 cans white beans (cannellini or great northern) Rinse canned beans to reduce salt.
- 1 unit onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth Use chicken broth for a different flavor.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste Taste before serving and adjust seasoning.
- 1 splash Olive oil For sautéing the vegetables.
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- For a creamier texture, use an immersion blender to blend part of the soup, leaving some beans whole for texture.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
Serve with crusty bread, crackers, or a simple green salad. Store in covered containers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 800mgFiber: 10gSugar: 3g