White Bean Soup

White Bean Soup

White bean soup is a comforting and nutritious dish that showcases the delightful flavor and creamy texture of white beans.

This soup is a staple in many Mediterranean cuisines, known for its hearty nature and simple, wholesome ingredients. It can be enjoyed on its own or paired with crusty bread for a complete meal.

White beans, such as cannellini or Great Northern beans, are rich in protein, fiber, and essential vitamins and minerals. This makes white bean soup a great choice for vegetarians and anyone looking to increase their legume intake.

With its blend of fresh vegetables and aromatic herbs, this soup is not only delicious but also incredibly versatile. You can easily adapt the recipe to include seasonal ingredients or spices that you enjoy.

In this recipe, we will create a creamy, flavorful white bean soup that is sure to warm your soul and tantalize your taste buds. Let’s dive into the ingredients and the steps to make this delightful dish!

Ingredients

For the Soup:

• 2 cups dried white beans (cannellini or Great Northern) or 3 cans of canned white beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, diced (optional for added creaminess)
• 4 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley or thyme, for garnish
• Crusty bread, for serving

How to Make White Bean Soup

Step 1: Prepare the Beans

If using dried beans:

Soak the Beans: Rinse the dried beans under cold water and soak them in a large bowl of water overnight or for at least 6-8 hours. This will soften the beans and reduce cooking time.

Cook the Beans: After soaking, drain and rinse the beans again. In a large pot, cover the beans with fresh water and bring to a boil. Reduce the heat and simmer for about 1-1.5 hours until the beans are tender. Drain and set aside.

If using canned beans:

Simply drain and rinse the canned beans and set them aside for later use.

Step 2: Sauté the Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

Add the minced garlic, diced carrots, and celery. Sauté for an additional 5 minutes, stirring occasionally, until the vegetables are tender.

Step 3: Add Potatoes and Seasoning

If using, add the diced potatoes to the pot and stir to combine.

Season the mixture with salt, black pepper, dried thyme, and dried rosemary. Stir to evenly distribute the spices.

Step 4: Add Broth and Beans

Pour in the vegetable broth and add the cooked or canned white beans. Stir well to combine.

Add the bay leaf and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-30 minutes, allowing the flavors to meld together and the potatoes to cook through.

Step 5: Blend the Soup

After simmering, remove the bay leaf from the soup.

Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest whole. Alternatively, you can transfer the soup to a blender in batches, being careful with hot liquids.

Step 6: Final Seasoning and Serving

Once blended, return the soup to the pot and stir in the lemon juice. Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with freshly chopped parsley or thyme.

Serve hot with crusty bread for dipping.

Chef’s Note

Customization: This soup is highly customizable. Feel free to add other vegetables such as spinach, kale, or zucchini. You can also adjust the herbs to your preference; a pinch of crushed red pepper can add a lovely kick.

Make it Ahead: White bean soup can be made a day in advance and tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator. Reheat on the stove over medium heat until warmed through.

Freezing: The soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (per serving, based on 8 servings)

• Calories: 210
• Protein: 12g
• Carbohydrates: 37g
• Dietary Fiber: 10g
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Vitamin A: 50% DV
• Vitamin C: 20% DV
• Iron: 15% DV
• Calcium: 8% DV

White bean soup is not just comforting; it’s also a nutrient-dense option that provides a good source of protein and fiber, making it filling and satisfying. The vegetables add a variety of vitamins and minerals, while the beans offer heart-healthy benefits.

This white bean soup is a delicious and nutritious choice for any meal, whether you’re looking for a quick weeknight dinner or a cozy weekend dish. Enjoy the process of making it and the delightful flavors that come together in this wholesome soup!

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