Creamy White Bean Soup
A comforting and wholesome soup packed with protein-rich beans, aromatic garlic, and a silky broth, perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 (15-ounce) cans of cannellini or great northern beans, rinsed and drained
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced finely
- 4 cloves garlic, minced
- 1 large carrot, peeled and diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley (optional, for garnish)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Add the white beans, vegetable broth, dried thyme, and bay leaf. Bring the mixture to a gentle boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
- Remove the bay leaf and use an immersion blender to puree about half the soup directly in the pot. If using a regular blender, carefully transfer half the soup to blend and return it to the pot.
- Season with salt, pepper, and lemon juice. Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
Don’t skip the lemon juice—it brightens the flavors beautifully. Adjust the consistency by blending less for a chunkier soup or more for a smoother texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Fat: 8
- Carbohydrates: 30
- Fiber: 6
- Protein: 10
Keywords: white bean soup, creamy soup, vegetarian soup, healthy comfort food, easy soup recipe