White Bean Soup
This hearty white bean soup is packed with tender beans, vegetables, and savory herbs, making it a cozy and satisfying meal. It's a simple, budget-friendly, and high-protein recipe perfect for weeknight dinners or meal prep.
COOK TIME: 45 minutes
PREP TIME: 15 minutes
SERVINGS: 6
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion
2 medium carrots
2 celery stalks
3 garlic cloves
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 cups low-sodium vegetable broth
30 ounces cannellini beans, drained and rinsed
1 cup water
1 tablespoon lemon juice
¼ cup chopped fresh parsley (optional)
INSTRUCTIONS
Peel and dice the onion. Peel the carrots and slice them into ¼-inch rounds. Trim the ends from the celery and slice into ¼-inch pieces. Peel and finely mince the garlic.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 7–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, salt, pepper, thyme, rosemary, and bay leaves. Cook for 1 minute, stirring frequently, until fragrant.
Pour in the vegetable broth, white beans, and water. Stir to combine. Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
After 30 minutes, remove and discard the bay leaves. For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot (or transfer 1–2 cups to a blender and puree, then stir back into the soup).
Stir in the lemon juice. Taste and adjust seasoning if needed.
Remove from heat and optionally stir in chopped parsley before serving.
Storing Leftovers:
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat to an internal temperature of 165°F (74°C) before consuming. For longer storage, freeze for up to 3 months in a freezer-safe container.
Ingredient Substitutions:
White beans: Any cooked white bean variety (navy, cannellini, great northern) works well.
Fresh herbs: Substitute fresh thyme and rosemary with 1 tablespoon each of chopped fresh herbs added in the last 5 minutes of cooking.
Vegetable broth: Chicken broth can be used if not preparing a vegetarian version.
Lemon juice: Can substitute with 1 tablespoon apple cider vinegar for a similar brightness.
Disclaimer: This recipe does not contain raw or undercooked meat, poultry, or seafood. Always ensure soup reaches a minimum internal temperature of 165°F (74°C) before serving.