Flavor-Packed White Bean Soup
A creamy, vegetarian white bean soup filled with fresh vegetables and aromatic herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups white beans Rinsed and drained if canned
- 1 large onion, chopped Adds depth of flavor
- 2 medium carrots, diced Brings sweetness and color
- 2 stalks celery, diced Adds crunch and aroma
- 3 cloves garlic, minced Infuses the soup with flavor
- 4 cups vegetable broth Base of the soup
- 1 teaspoon thyme Provides earthy undertones
- 1 teaspoon rosemary Adds fragrance
- to taste salt and pepper Essential for flavor
- 2 tablespoons olive oil For sautéing vegetables
Instructions
Preparation
- Rinse and drain the beans if using canned.
- Chop the onion, dice the carrots, and dice the celery.
- Mince the garlic and gather your herbs.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Sauté the onion, carrots, and celery for about 5 minutes until softened.
- Stir in the garlic, thyme, and rosemary; cook for another minute.
- Add the beans and broth; bring to a simmer.
- Season with salt and pepper, and let it cook for 20 minutes.
Serving
- Use an immersion blender to blend the soup to your desired consistency.
- Ladle into bowls and top with your favorite garnishes.
- Enjoy this warm, comforting bowl of goodness!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. For extra creaminess, blend more of the soup.