White bean soup is a hearty and nutritious dish that’s perfect for a cozy night in or a comforting meal any time of the year. This creamy soup is packed with protein and fiber, making it both delicious and satisfying. With just a few simple ingredients, you can whip up a batch of this comforting soup in no time.
INGREDIENTS:
2 cans (15 ounces each) white beans, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Olive oil for sautéing
Optional toppings: chopped fresh parsley, grated Parmesan cheese, a drizzle of olive oil
INSTRUCTIONS:
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.
Add the drained and rinsed white beans to the pot, along with the vegetable broth, dried thyme, and dried rosemary. Bring the soup to a simmer, then reduce the heat to low and let it simmer gently for about 15-20 minutes to allow the flavors to meld together.
Once the soup has simmered and the vegetables are tender, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer some of the soup to a blender and blend until smooth, then return it to the pot.
Season the soup with salt and pepper to taste, adjusting as needed. If the soup is too thick, you can thin it out with a bit of additional vegetable broth or water.
Serve the white bean soup hot, garnished with chopped fresh parsley, grated Parmesan cheese, and a drizzle of olive oil if desired. Enjoy!
