Why make this recipe
White Bean Soup is not just a delicious dish; it is also a nourishing and comforting meal perfect for any day. Packed with protein, fiber, and vitamins from the vegetables, this soup is satisfying and healthy. It’s easy to make, requiring only a few simple ingredients, and it’s a great way to warm up on a chilly day. The creamy texture and rich flavors make it a favorite among many. Plus, it’s perfect for meal prep, leaving you with leftovers for the week!
How to make White Bean Soup
Ingredients
- 2 cups white beans (canned or cooked)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Directions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic and thyme, and cook for another minute until fragrant.
- Add the white beans and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, optionally garnished with fresh herbs.
How to serve White Bean Soup
White Bean Soup is best served hot. You can enjoy it on its own or with a slice of crusty bread for dipping. Garnishing with fresh herbs like parsley or thyme adds a fresh touch. It also pairs well with a side salad for a complete meal.
How to store White Bean Soup
If you have leftovers, let the soup cool completely before storing it. Place it in an airtight container and refrigerate for up to 4 days. You can also freeze the soup for longer storage, up to 3 months. Just make sure to leave some space in the container as the soup may expand when frozen.
Tips to make White Bean Soup
- For a creamier texture, you can blend a portion of the soup using an immersion blender, then mix it back into the pot.
- Add more vegetables like spinach or kale for extra nutrients.
- Adjust the seasoning to your taste. You can add a little lemon juice for a nice zing!
Variation
You can easily customize this soup by adding different herbs or spices. For a spicier kick, try adding red pepper flakes. For a heartier version, include diced potatoes or cooked sausage.
FAQs
-
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just make sure to soak and cook them according to package instructions before adding them to the soup. -
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just double-check your vegetable broth to ensure it’s gluten-free. -
Can I make this soup in a slow cooker?
Absolutely! Simply sauté the vegetables in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
White Bean Soup
Ingredients
Main ingredients
- 2 cups white beans (canned or cooked)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic and thyme, and cook for another minute until fragrant.
- Add the white beans and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, optionally garnished with fresh herbs.