White Bean Soup
A hearty and comforting white bean soup made with cannellini beans, vegetables, and aromatic herbs. Perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots diced
- 2 celery stalks diced
- 6 cups vegetable broth
- 2 cans cannellini beans, drained and rinsed 15 oz each
- 1 teaspoon dried thyme
- to taste salt and black pepper
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Pour in the vegetable broth and add the cannellini beans, thyme, and bay leaf. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until vegetables are tender.
- Remove the bay leaf. Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
Serve with crusty bread for a complete meal. This soup can be stored in the refrigerator for up to 5 days.