White Bean Soup
This comforting white bean soup combines creamy cannellini beans, aromatic vegetables, and a flavorful broth for a nutritious meal that comes together in under an hour. The perfect balance of simplicity and sophistication, it's adaptable to countless variations while maintaining its core comfort-food appeal.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Regular Blender
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves minced
Herbs and Seasonings
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes optional
- 1 bay leaf
- 1 parmesan rind optional, omit for vegan version
Main Ingredients
- 3 cans (15 oz each) cannellini beans drained and rinsed
- 4 cups vegetable broth low-sodium preferred
Finishing Ingredients
- 2 cups fresh spinach or kale roughly chopped
- 1 lemon juiced
- salt and freshly ground black pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. The vegetables should become translucent and fragrant but not browned.
- Add the minced garlic, thyme, rosemary, and red pepper flakes (if using) to the pot. Stir continuously for about 30 seconds until fragrant.
- Add the drained and rinsed cannellini beans to the pot, along with the vegetable broth, bay leaf, and parmesan rind (if using). Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover partially and cook for about 20 minutes.
- For a creamier texture, remove about 2 cups of the soup (avoiding the bay leaf and parmesan rind) and blend until smooth using an immersion blender or regular blender. Return this pureed portion to the pot and stir to incorporate.
- Remove the bay leaf and parmesan rind. Stir in the chopped spinach or kale and cook until just wilted, about 2 minutes.
- Add the lemon juice, then season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For lower sodium: Use no-salt-added beans and homemade vegetable stock
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze portions in freezer-safe containers for up to 3 months
- When reheating, add a splash of water or broth as the soup tends to thicken when stored
- The flavor actually improves after a day in the refrigerator as the ingredients have time to meld
- For dried beans: Soak 1½ cups of dried white beans overnight, then drain and add to the recipe. Increase cooking time to about 45-60 minutes or until beans are tender.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze portions in freezer-safe containers for up to 3 months
- When reheating, add a splash of water or broth as the soup tends to thicken when stored
- The flavor actually improves after a day in the refrigerator as the ingredients have time to meld
- For dried beans: Soak 1½ cups of dried white beans overnight, then drain and add to the recipe. Increase cooking time to about 45-60 minutes or until beans are tender.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 15gFat: 6gSodium: 410mgPotassium: 715mgFiber: 11gIron: 4.5mg
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