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white bean soup

A comforting bowl of white bean soup.
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This creamy and comforting white bean soup is packed with flavor and is surprisingly easy to make. Enjoy a hearty and healthy bowl on a chilly day!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add cannellini beans, thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
  6. Using an immersion blender, blend about half of the soup until smooth and creamy. (Alternatively, carefully transfer about half of the soup to a regular blender and blend until smooth, then return to the pot.)
  7. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh parsley and a squeeze of lemon juice.

Notes

For a richer flavor, add a parmesan rind to the soup while it simmers. Remove the rind before blending.

Find it online: https://cubaqueen.com/white-bean-soup/