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White Bean Soup with Vegetables and Herbs

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White Bean Soup with Vegetables and Herbs is a comforting, hearty, and healthy dish made with creamy white beans, tender vegetables, and aromatic herbs. It’s a one-pot, vegetarian meal perfect for any weeknight.

Ingredients

  • 2 cans (15 oz each) white beans (cannellini, great northern, or navy), drained and rinsed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini or yellow squash, chopped
  • 2 tbsp olive oil
  • 6 cups vegetable broth
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the chopped onions, carrots, and celery for 5-7 minutes until softened.
  2. Add the garlic and cook for 1 more minute until fragrant.
  3. Stir in zucchini (or squash), white beans, thyme, and bay leaf. Pour in the vegetable broth and bring to a boil.
  4. Reduce heat and simmer for 20-25 minutes, until vegetables are tender and flavors meld.
  5. Remove bay leaf, then season with salt, pepper, and crushed red pepper flakes if using.
  6. Stir in fresh parsley before serving.

Notes

  • Blend a portion of the soup for a creamier texture without dairy.
  • Swap white beans with chickpeas for variety.
  • Add leafy greens like spinach or kale during the last 5 minutes of cooking.
  • Stir in cooked quinoa or rice for a heartier meal.

Nutrition

Find it online: https://recipesbyliza.com/white-bean-soup-with-vegetables-and-herbs/