Description
This White Bean Soup is everything you want in a bowl—cozy, nourishing, and deeply satisfying. Creamy without cream, packed with protein and fiber, and layered with flavor from fresh herbs and veggies. Whether you’re going meatless or adding a smoky twist, this soup is your new weeknight go-to.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, diced
2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
Optional twist:
1 cup chopped kale or spinach
1 tablespoon lemon juice for brightness
1/4 teaspoon red pepper flakes for a kick
1/2 cup grated Parmesan or a Parmesan rind for depth
1 cup diced smoked sausage or pancetta if not vegetarian
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 6–8 minutes until softened.
Stir in herbs, salt, and pepper. Add beans, broth, and bay leaf.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally.
Remove bay leaf. For a creamier texture, blend about 1/3 of the soup using an immersion blender, or transfer to a blender and return to pot.
Stir in greens (if using) and cook another 5 minutes until wilted.
Finish with lemon juice, and serve hot with crusty bread or a sprinkle of cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 260
- Fat: 10g
- Carbohydrates: 28g
- Protein: 13g