Description
A hearty and comforting white bean soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- Salt to taste
- Black pepper to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, rosemary, and thyme. Cook for 1 minute more until fragrant.
- Pour in vegetable broth. Bring to a simmer.
- Add cannellini beans and great northern beans.
- Reduce heat to low, cover, and simmer for at least 20 minutes, or until vegetables are tender and flavors have melded.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier soup, you can blend a portion of the beans with some of the broth before adding them back to the pot.
- Add a parmesan rind to the soup while it simmers for extra flavor.
- This soup can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean soup, vegetarian soup, hearty soup, easy soup, bean soup, comforting soup