White Bean Soup

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White Bean Soup

Description

White Bean Soup is a comforting, nutritious, and budget-friendly dish made with tender white beans, vegetables, and aromatic herbs simmered in a flavorful broth. This hearty soup is rich in plant-based protein, fiber, vitamins, and minerals, making it an excellent choice for a healthy lunch or dinner. Its creamy texture comes naturally from the beans, creating a satisfying meal without the need for heavy cream. Perfect for chilly days, meal prep, or a quick weeknight dinner, this soup is both delicious and nourishing.

Ingredients

  • 2 cups cooked white beans (cannellini or great northern beans)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add white beans, vegetable broth, thyme, oregano, and bay leaf.
  5. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes.
  6. Remove the bay leaf.
  7. Blend about one-third of the soup using an immersion blender to create a creamy texture while leaving some beans whole.
  8. Stir in lemon juice and season with salt and pepper.
  9. Garnish with fresh parsley and serve warm.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings

Makes 4 servings.

Nutritional Information (Per Serving)

  • Calories: 220
  • Protein: 11g
  • Carbohydrates: 32g
  • Fiber: 9g
  • Fat: 6g
  • Sodium: 480mg

Benefits

  • High in dietary fiber, supporting digestion.
  • Rich in plant-based protein for muscle maintenance.
  • Contains vitamins and antioxidants from vegetables.
  • Naturally low in saturated fat.
  • Helps promote fullness and balanced energy levels.

Notes

  • Canned beans can be used; rinse and drain before adding.
  • For a thicker soup, blend a larger portion of the beans.
  • Add spinach or kale for extra nutrients.

Tips

  • Make a double batch and freeze leftovers for up to 3 months.
  • Use homemade broth for deeper flavor.
  • Finish with a drizzle of olive oil for a richer taste.
  • Serve with crusty bread or a side salad.

Q&A

Q: Can I make this soup vegan?
A: Yes, the recipe is naturally vegan when made with vegetable broth.

Q: Which white beans work best?
A: Cannellini beans provide a creamy texture, while Great Northern beans offer a slightly firmer bite.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze White Bean Soup?
A: Yes, freeze in portion-sized containers for up to 3 months and thaw overnight before reheating.

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