Description
This White Bean Soup recipe is a hearty and comforting dish perfect for a cozy dinner. Loaded with vegetables and fragrant herbs, this vegan and gluten-free soup is easy to make and incredibly delicious.
Ingredients
Scale
For the White Bean Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth or chicken broth
- 2 (15 oz) cans white beans, such as cannellini or great northern, drained and rinsed
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Chopped parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté vegetables: Add the onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften.
- Add seasonings: Stir in garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Cook soup: Add broth, white beans, and bay leaf. Bring to a boil, then simmer for 20–25 minutes until vegetables are tender.
- Blend soup: Remove bay leaf and stir in lemon juice. Use an immersion blender to partially purée the soup for a creamier texture.
- Season and serve: Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- Add a handful of chopped spinach or kale for extra greens.
- Serve with crusty bread or a grilled cheese sandwich for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
