Description
Cozy, wholesome, and deeply satisfying, this Homemade White Bean Soup brings comfort in every spoonful. Made with creamy beans, vibrant vegetables, and savory herbs, it’s easy to make, freezer-friendly, and full of nourishment for any season.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
2 (15-ounce) cans white beans, drained and rinsed
4 cups vegetable broth
1 bay leaf
Salt and black pepper to taste
2 cups chopped kale or spinach (optional)
Juice of 1/2 lemon
Fresh parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes until the vegetables begin to soften.
2. Stir in the garlic, thyme, rosemary, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
3. Pour in the white beans, vegetable broth, and bay leaf. Stir and bring to a gentle boil. Reduce heat and let simmer for 20 minutes.
4. For a creamier texture, use an immersion blender to blend part of the soup, or transfer a couple cups to a blender, blend until smooth, and return to the pot.
5. If using kale or spinach, stir it in and cook for an additional 5 minutes until wilted. Remove from heat, add lemon juice, and season with salt and pepper to taste.
Notes
Use low-sodium broth for better salt control.
Blending just a portion of the soup gives it a creamier texture.
Add leftover roasted veggies or shredded chicken to stretch leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: white bean soup, vegetarian soup, gluten-free soup