Description
A delicious and hearty white bean soup made with pantry staples.
Ingredients
Scale
- 2 cans (15 oz each) white beans (cannellini, navy, or Great Northern)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped into rough coins
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups veggie broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- Juice of half a lemon
- Optional: a good shake of chili flakes, and/or a handful of fresh parsley, chopped
Instructions
- Drizzle olive oil in a big pot over medium heat.
- Toss in the onion, carrots, and celery. Let ‘em sauté for about 8-10 minutes, stirring now and then.
- Chuck in the garlic; stir for another minute till it’s fragrant.
- Pour in your broth, bay leaf, thyme, and rosemary. Bring everything up to a boil.
- Drain and rinse the beans, then dump them in. Optionally mash up about a cup of the beans before adding.
- Lower the heat, toss on a lid slightly askew, and let the soup simmer away for 15-20 minutes.
- Fish out the bay leaf. Add salt, pepper, and lemon juice.
- Ladle into bowls and top with chopped parsley. Serve hot, with a big chunk of crusty bread.
Notes
- Don’t skip the lemon juice; it makes the flavor pop!
- Feel free to adjust the seasoning to your taste.
- This soup is great when made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg