High Protein White Bean Soup - Quick & Creamy
This High Protein White Bean Soup is a velvety smooth, intensely flavorful soup that's packed with protein and ready in under an hour. It's a hearty and satisfying meal that's easy to make and customizable to your liking, perfect for a quick lunch or dinner.
Equipment
- Large pot or Dutch oven
- immersion blender (or regular blender)
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
- Bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup heavy cream or coconut milk
- 2 cups cooked chicken or shredded rotisserie chicken
- Juice of 1/2 lemon
- Fresh parsley, chopped for garnish
- Crusty bread for serving
- Grated Parmesan cheese for serving
Instructions
- Chop the onion, carrots, and celery. Mince the garlic.
- Thoroughly rinse and drain the cannellini beans.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant.
- Pour in the vegetable broth and add the rinsed cannellini beans. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
- Use an immersion blender to partially blend the soup. Blend about half of the soup to create a creamy texture while leaving some beans whole. If using a regular blender, carefully transfer about half of the soup to the blender, blend until smooth, and then return it to the pot. Be sure to vent the lid when blending hot liquids.
- Stir in the heavy cream (or coconut milk) and cooked chicken. Heat through for another 2-3 minutes.
- Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Stir in the juice of half a lemon.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for dipping, and sprinkle with grated Parmesan cheese if desired.
Notes
For a vegetarian version, omit the chicken and use vegetable broth. Add a splash of white wine when sautéing the vegetables or a sprinkle of smoked paprika for a smoky depth. Cannellini beans can be substituted with Great Northern beans or Navy beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.