Here’s a hearty White Bean Soup—simple, comforting, and full of flavor 🥣
🥣 White Bean Soup (Serves 4–6)
Ingredients
- 2 cups cooked white beans (cannellini, navy, or great northern), drained and rinsed if canned
- 4 cups vegetable or chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary (optional)
- 1 bay leaf
- 2 tbsp olive oil
- Salt & black pepper to taste
- Optional: 1 cup chopped kale or spinach
- Optional: ¼ tsp red pepper flakes for heat
Instructions
1️⃣ Sauté vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery.
- Cook 5–7 minutes until softened.
2️⃣ Add beans & broth
- Stir in white beans, thyme, rosemary, bay leaf, and broth.
- Bring to a simmer.
3️⃣ Simmer
- Reduce heat and simmer 20–25 minutes to let flavors meld.
4️⃣ Optional greens
- Add kale or spinach in the last 5 minutes of cooking.
5️⃣ Blend (optional)
- For a creamier texture, use an immersion blender to puree part of the soup.
6️⃣ Season & serve
- Remove bay leaf, taste, and adjust salt and pepper.
- Serve hot with crusty bread.
🔄 Variations
- Smoky: Add diced smoked sausage or bacon.
- Italian-style: Add canned tomatoes, basil, and Parmesan.
- Spicy: Add red pepper flakes or a dash of hot sauce.
- Herby: Finish with fresh parsley or thyme.
💡 Tips
- Soaking beans: If using dried beans, soak overnight and cook until tender before making soup.
- Broth: Use low-sodium broth to control saltiness.
- Creamy option: Stir in a splash of cream or coconut milk at the end.
I can also give you a one-pot slow cooker white bean soup version that’s basically dump-and-go.
Do you want me to do that?
