White Bean Soup Recipe
This White Bean Soup Recipe is not only wholesome and easy to prepare, but it’s also budget-friendly and adaptable—add greens like spinach or kale, or top with grated Parmesan for extra flavor. Ideal for meal prep, it tastes even better the next day!
Equipment
- Large soup pot
- Wooden spoon or spatula
- Knife and cutting board
- Immersion blender (optional)
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- Chopped fresh parsley, for garnish
Instructions
- Smelling: In a large soup vessel, heat olive oil on medium heat. Add onion, carrots and celery. Cook for 5-7 minutes until soft.
- Add garlic and herbs: Stir in garlic, thyme, henna and bay leaf. Cook for 1 minute until aromatic.
- Add beans and broth: Add white beans and broth. To bring a boil, then reduce the heat and boil for 20-25 minutes.
- Mix for cream (optional) : For a creamy texture, use an immersion blender to partially pure the soup, or mash some beans with a fork.
- Finish and serve:Lemon juice (if used) with salt and pepper and shake in the season. Remove the bay leaf. Garnish with fresh parsley and serve hot.
Notes
This white bean soup recipe is not only nutritious and easy to prepare, but it is also a budget-friendly and adaptable-like greens such as greens, or tightly taste for extra taste. Ideal for food preparation, it's even better the next day!