Perfect White Bean Soup
This white bean soup is a comforting and nourishing meal, perfect for busy weeknights. It's easy to make with simple, fresh ingredients and can be customized to your liking. Enjoy a bowl of velvety smooth broth, tender white beans, and aromatic herbs.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Immersion blender or regular blender (optional)
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Crusty bread, for serving
- Parmesan cheese, grated optional garnish
- A drizzle of good quality olive oil for garnish
- Lemon wedges for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the vegetable broth and bring to a simmer.
- Add one can of the rinsed and drained cannellini beans to the pot.
- Add the thyme, rosemary, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld.
- Using an immersion blender, carefully blend about half of the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer portions of the soup to a regular blender, but be extremely cautious with hot liquids!
- Return the blended soup to the pot.
- Add the remaining can of rinsed and drained cannellini beans to the pot.
- Stir well and continue to simmer for another 5-10 minutes.
- Ladle the White Bean Soup into bowls.
- Garnish with fresh parsley, a drizzle of olive oil, and a sprinkle of Parmesan cheese (if using).
- Serve with crusty bread for dipping.
Notes
For a thicker soup, blend more of the soup or simmer uncovered to reduce the liquid. To thin, add more broth. Dried beans can be used in place of canned, but require overnight soaking and cooking beforehand. Soup can be frozen for up to 3 months. Stir in greens like spinach or kale for added nutrients. Add cooked sausage, bacon, or pancetta for a heartier soup. A teaspoon of lemon zest brightens the flavors. Can also add fire roasted tomatoes and chorizo for a clever twist or diced fennel bulb with the onion, celery, and carrot.