Description
A warm and comforting white bean soup filled with savory broth, sweet carrots, and fragrant herbs. Ideal for a quick weeknight meal.
Ingredients
Scale
- 2 cups white beans (canned or soaked and cooked)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil
Instructions
- Heat a large pot over medium heat. Rinse and drain canned beans if using. Chop the onion, carrots, and celery. Mince the garlic. Measure the broth and herbs so everything is ready.
- Add a drizzle (about 1 tablespoon) of olive oil to the hot pot. Add the chopped onion, carrots, and celery. Cook and stir until the vegetables soften and the onion turns translucent, about 5–7 minutes.
- Add the minced garlic and 1 teaspoon thyme. Stir for 1 minute until fragrant. Pour in 4 cups vegetable broth. Add the white beans and 1 bay leaf. Bring the soup to a boil, then reduce heat and let it simmer gently for 20–30 minutes so the flavors blend.
- Season the soup with salt and pepper to taste. Remove and discard the bay leaf before serving. For a creamier texture, smash a cup of beans against the pot wall or use an immersion blender to partially puree the soup. Serve hot.
Notes
For a richer soup, stir in a tablespoon of butter or a splash of cream at the end. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg