Description
A hearty and nourishing white bean soup, perfect for chilly days and weeknight dinners.
Ingredients
Scale
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add diced onion, carrot, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in minced garlic, thyme, and smoked paprika, and cook for an additional minute.
- Add the white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or regular blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra creaminess, blend a portion of the beans before adding them back into the soup.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg