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Best White Bean Soup

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A cozy and nourishing white bean soup perfect for chilly nights, rich in flavor and easy to make.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 cup water
  • 1 lemon, juiced
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes.
  2. Introduce the garlic, thyme, rosemary, and red pepper flakes to the pot, cooking for an additional minute until fragrant.
  3. Pour in the vegetable broth and bring the mixture to a joyful boil.
  4. Reduce the heat and let the soup simmer for 10 minutes, allowing the flavors to meld beautifully.
  5. Add the rinsed cannellini beans and water to the pot. Bring it back to a gentle simmer.
  6. Using an immersion blender, partially blend the soup until it reaches your desired consistency.
  7. Stir in the freshly squeezed lemon juice and season with salt and black pepper to taste.
  8. Let the soup simmer for another 5 minutes. Serve hot, garnished with fresh parsley.

Notes

This soup pairs wonderfully with crusty bread or a light green salad. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/best-white-bean-soup/

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