Description
White Bean Soup is a creamy, comforting, and budget-friendly soup featuring cannellini beans, vegetables, and fresh herbs. It delivers maximum flavor with minimal effort and is packed with plant-based protein and fiber, making it perfect for weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
1 tablespoon lemon juice
Fresh parsley for garnish (optional)
Instructions
1. Sweat the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until soft and onion is translucent.
2. Garlic Time: Add minced garlic, cook 1 more minute until fragrant.
3. Combine and Simmer: Pour in vegetable broth. Add white beans, dried rosemary, and bay leaf. Stir and bring to boil.
4. Simmer: Reduce heat to low, cover, simmer at least 20 minutes.
5. Blend (Optional): Use immersion blender to partially puree for creamier texture.
6. Finish Strong: Remove bay leaf, stir in lemon juice. Season with salt and pepper.
7. Serve: Ladle into bowls, drizzle with olive oil, top with parsley if desired.
Notes
Store in airtight container in refrigerator up to 4-5 days. Freeze up to 3 months; best thawed overnight.
Substitutions: Add greens like spinach or kale, swap rosemary for thyme or Italian herbs, add protein like shredded chicken or sausage.
Avoid: Skipping sweating vegetables, forgetting lemon juice, under-seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food, Vegetarian
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg