Creamy White Bean Soup
A comforting, hearty, and velvety soup that highlights the earthy sweetness of white beans balanced with aromatic herbs.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 stalks celery, diced
- •3 cloves garlic, minced
- •2 cans (15 oz each) cannellini beans, rinsed and drained
- •4 cups vegetable broth
- •1 teaspoon dried thyme
- •1 dried bay leaf
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh lemon juice
- •2 tablespoons chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the drained beans, vegetable broth, thyme, and bay leaf. Bring the mixture to a gentle boil.
- 5
Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 6
Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans whole for bite.
- 7
Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning if needed.
- 8
Garnish with fresh parsley before serving hot.
💡 Chef tips
- For a deeper flavor, add a parmesan rind (if using dairy) or a teaspoon of nutritional yeast (if keeping it pareve) while simmering.
- This soup stores perfectly in the refrigerator for up to 4 days and actually tastes better the next day as the flavors continue to develop.
- If you prefer a thicker soup, mash a quarter of the beans with a fork before adding them to the pot instead of using an immersion blender.
✅ How it should turn out
The finished soup should be thick, creamy, and fragrant with a bright, savory flavor profile that is perfectly balanced by the acidity of the lemon.