Name: Best White Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/4 teaspoon red pepper flakes (optional, for a touch of heat); 6 cups vegetable broth (low sodium); 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 (15-ounce) can Great Northern beans, rinsed and drained; 1 bay leaf; Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh parsley, for garnish; Crusty bread, for serving (optional)

Description

A comforting and hearty Best White Bean Soup recipe, packed with tender beans, aromatic vegetables, and savory herbs. Easy to make and perfect for weeknight dinners or cozy weekends. Enjoy a bowl of pure deliciousness!

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
6 cups vegetable broth (low sodium)
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (15-ounce) can Great Northern beans, rinsed and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley, for garnish
Crusty bread, for serving (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Add minced garlic, dried rosemary, dried thyme, dried sage, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Pour in vegetable broth and add rinsed beans and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes.
4. Remove and discard bay leaf. For a creamier soup, use an immersion blender to partially blend. Alternatively, blend 2 cups of soup and stir back in.
5. Season generously with salt and pepper to taste. Adjust seasoning as needed.
6. Stir in fresh parsley just before serving. Ladle hot soup into bowls and serve with crusty bread.

Notes

Store cooled soup in an airtight container in the refrigerator for 3-4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 600mg
Fat: 8g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g