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White Bean Soup

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A warm, nourishing white bean soup with a naturally creamy texture, made from simple pantry staples and gently simmered for deep, comforting flavor.

Ingredients

  • 3 cans (15 oz each) white beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 5 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme or rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the white beans, broth, bay leaf, thyme, salt, and black pepper.
  5. Bring the soup to a gentle simmer and cook for 25–30 minutes, until vegetables are tender.
  6. Remove the bay leaf.
  7. Lightly mash some of the beans to thicken the soup, or blend a portion if desired.
  8. Stir in lemon juice if using and adjust seasoning.
  9. Serve warm, garnished with fresh parsley if desired.

Notes

  • Mash or blend beans to control the soup’s thickness.
  • Spinach or kale can be added at the end for extra greens.
  • The soup thickens as it sits; add broth when reheating.
  • Dried beans can be used if cooked ahead of time.

Nutrition

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