White Bean Soup
This creamy and hearty white bean soup is perfect for a cozy dinner. Packed with flavor from fresh herbs and vegetables, it's both nutritious and satisfying. Serve it with crusty bread for a complete meal.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth Use vegetable broth for a vegan option.
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- Salt and pepper to taste
- 2 cups spinach leaves, chopped
- Juice of 1 lemon For brightness.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic, diced carrots, and diced celery. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.
- Pour in the vegetable broth, then add the drained white beans, dried thyme, dried rosemary, bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
- Remove the bay leaf from the soup. Using a blender or immersion blender, blend a portion of the soup (about half) until smooth for a creamier texture.
- Stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
- Finally, stir in the lemon juice for brightness and adjust seasoning if necessary.
- Serve warm, garnished with a drizzle of olive oil if desired.
Notes
Feel free to add other vegetables such as zucchini or bell peppers for more variety. This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a vegan option, make sure to use vegetable broth.