Description
This Hearty White Bean Soup is a comforting and nourishing dish perfect for chilly nights.
Ingredients
Scale
- 3 (14.5 oz) cans white beans, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- ¼ cup grated parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp chopped parsley
- 1 pinch red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Begin by heating olive oil in a large pot over medium-high heat. Add diced onions, carrots, and celery. Cook and stir for 5 to 7 minutes until the vegetables soften and the onions become translucent, forming the flavorful base of your soup.
- Introduce the chopped garlic, fresh thyme, and a pinch of red pepper flakes into the pot. Let them cook for about 1 minute, just until the garlic becomes fragrant. This step enhances your soup with deep, aromatic notes.
- Add the chicken or vegetable broth into the pot, followed by the white beans and rosemary. Stir gently, then bring the mix to a boil. Once boiling, reduce the heat to let it simmer for about 10 minutes. This process melds the flavors together beautifully.
- Remove the pot from the heat. Stir in the grated parmesan until it melts completely. The cheese will add a creamy texture to the soup. Then, add lemon juice and parsley, which will provide a fresh and tangy flavor to brighten the dish.
- Taste your soup, then add salt and pepper to achieve the desired flavor. Serve the soup hot, complemented by crusty bread or a fresh green salad for an utterly satisfying meal.
Notes
For a creamier soup without dairy, blend half the beans before adding. Keep leftovers in an airtight container and refrigerate for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 320 kcal
- Sodium: 450 mg
- Protein: 14 g