Creamy White Bean Soup
A comforting, velvety soup that highlights the earthy sweetness of cannellini beans and fresh 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
- •3 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
- •2 cups fresh baby spinach
- •1 tablespoon fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 6-8 minutes until the vegetables are softened.
- 2
Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the drained beans, vegetable broth, thyme, and bay leaf. Bring the mixture to a gentle boil.
- 4
Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
- 5
Remove the bay leaf. Use an immersion blender to pulse the soup a few times, leaving some beans whole for texture, or transfer two cups of the soup to a standard blender and return it to the pot.
- 6
Stir in the baby spinach and cook for 2 minutes until wilted.
- 7
Remove from heat, stir in the lemon juice, and season with salt and pepper to taste before serving.
💡 Chef tips
- For a deeper flavor, add a parmesan rind (if dairy) or a teaspoon of nutritional yeast (if 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 deepen.
- If you prefer a thinner soup, add an extra half-cup of vegetable broth or water until you reach your desired consistency.
✅ How it should turn out
The finished soup should be creamy and thick with visible tender vegetables and bright green spinach, smelling of fresh herbs and garlic with a balanced, savory, and slightly tangy flavor.