Description
A warm, comforting white bean soup that’s easy to make and packed with protein-rich beans and fresh veggies.
Ingredients
Scale
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, warm some olive oil over medium heat.
- Toss in the chopped onion, diced carrot, and celery. Sauté until they’re softened and fragrant.
- Add the minced garlic and thyme to the pot, cooking for an additional minute to let those flavors bloom.
- Stir in the rinsed white beans and pour in the vegetable broth, bringing the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for 20-30 minutes to meld the flavors.
- For a creamy texture, use an immersion blender right in the pot, or leave it chunky if you prefer.
- Season your creation with salt and pepper, then serve hot.
Notes
For an extra kick, consider sautéing smoked paprika with the vegetables or adding a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg