Description
Creamy, hearty soup made with tender white beans and aromatic vegetables. Naturally dairy-free with rich flavor from herbs and vegetable broth.
Ingredients
Scale
- 2 cups dried cannellini beans, soaked overnight (or 4 cans white beans, drained)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups vegetable broth
- 2 cups water
- 2 tablespoons tomato paste
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped (optional)
Instructions
- 1. Cook soaked beans in boiling water for 45-60 minutes until tender, then drain.
- 2. Heat olive oil in large pot, cook onion 5-6 minutes until soft.
- 3. Add carrots and celery, cook 6-8 minutes until softening.
- 4. Stir in garlic, cook 30 seconds until fragrant.
- 5. Add tomato paste, bay leaf, thyme, and rosemary, cook 1-2 minutes.
- 6. Add broth, water, and beans. Bring to boil, then simmer 25-30 minutes.
- 7. Remove bay leaf. Blend 2 cups soup mixture until smooth, stir back in.
- 8. Season with salt and pepper to taste.
- 9. Stir in lemon juice and fresh herbs before serving.
Notes
Store 5 days refrigerated or 3 months frozen. Reheat gently, adding broth if needed.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 8g
- Sodium: 890mg
- Fat: 5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g