Description
A simple and hearty white bean soup recipe. It’s quick to make and packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Add cannellini beans, great northern beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and pepper to taste.
Notes
- For a creamier soup, blend about 1 cup of the soup before returning it to the pot.
- Add a bay leaf during simmering for extra flavor.
- Serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg