White Bean Soup

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White Bean Soup

Description

White Bean Soup is a comforting, hearty dish made with tender white beans simmered in a savory, aromatic broth with vegetables and herbs. It’s naturally creamy without needing cream, nourishing, and versatile enough to be served as a light meal or a filling main course. This soup is popular in Mediterranean and rustic European cooking and is loved for its simplicity, flavor, and nutritional value.

Servings

Serves: 4–6 people

Ingredients

  • 2 cups cooked white beans (cannellini or navy beans), or 1½ cups dried beans soaked overnight
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water (as needed)
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh parsley or rosemary for garnish

Optional Add‑ins:

  • 1 cup chopped spinach or kale
  • ½ teaspoon chili flakes
  • ½ cup diced tomatoes
  • Grated Parmesan for serving

Instructions

  1. Prepare the beans
    If using dried beans, soak overnight, drain, and cook until tender. Set aside.
  2. Sauté the aromatics
    Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
  3. Add garlic and herbs
    Stir in garlic, thyme, and bay leaf. Cook for 30 seconds until fragrant.
  4. Simmer the soup
    Add white beans, broth, and water. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
  5. Adjust texture
    For a creamier soup, mash some beans with a spoon or blend 1–2 cups of soup and return it to the pot.
  6. Season and finish
    Add salt, pepper, and lemon juice. Remove bay leaf.
  7. Serve
    Garnish with fresh herbs and serve warm with crusty bread.

Notes

  • The soup thickens naturally as it cools.
  • Flavor improves the next day, making it great for meal prep.
  • Can be made vegan, vegetarian, or with added meat (like sausage or bacon).

Tips for Best Results

  • Use good-quality olive oil for richer flavor.
  • Add lemon juice at the end to brighten the soup.
  • Don’t over‑salt early; beans absorb salt as they cook.
  • Blend only part of the soup to keep texture.

Nutritional Information (Approx. per serving)

  • Calories: 250–280 kcal
  • Protein: 12–14 g
  • Carbohydrates: 35–40 g
  • Fiber: 10–12 g
  • Fat: 7–9 g
  • Sodium: Varies by broth used

Health Benefits

  • High in fiber: Supports digestion and gut health
  • Plant-based protein: Helps with muscle repair and satiety
  • Heart‑healthy: Low in saturated fat, rich in antioxidants
  • Blood sugar friendly: Beans have a low glycemic index
  • Immune support: Contains minerals like iron, magnesium, and potassium

Frequently Asked Questions (Q & A)

Q: Can I freeze white bean soup?
A: Yes, it freezes very well for up to 3 months. Let it cool completely before freezing.

Q: Can I use canned beans?
A: Absolutely. Rinse and drain them to reduce sodium.

Q: How do I make it creamier without dairy?
A: Blend a portion of the soup or add extra mashed beans.

Q: Is this soup gluten‑free?
A: Yes, as long as the broth used is gluten‑free.

Q: What can I serve with white bean soup?
A: Crusty bread, garlic toast, side salad, or roasted vegetables.

Summary

White Bean Soup is a simple, nourishing, and budget‑friendly recipe that delivers comfort and nutrition in every bowl. Whether you enjoy it chunky or creamy, it’s a timeless dish perfect for any season.

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