White Bean Soup Recipe: Creamy and Comforting
White Bean Soup with a creamy, comforting taste.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 15 oz cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup heavy cream optional
- Optional: Fresh parsley olive oil drizzle
- Suggested Pairings: Sparkling water crusty bread
Instructions
- Heat oil in a pot; sauté onion, carrots, and celery for 5–7 min; add garlic for 1 min.
- Add beans, broth, thyme, rosemary, bay leaf, salt, and pepper; simmer 15–20 min.
- Partially blend for creaminess (optional); remove the bay leaf.
- Stir in cream; taste and adjust.
- Serve in a white ceramic bowl with parsley.
Notes
- Rinse beans to reduce sodium.
- Store in the fridge for 5 days or freeze for 3 months.
- Try a vegan or spicy variation.
- Pair with a side salad.