Description
A comforting and healthy Italian white bean soup. Naturally dairy-free and gluten-free, packed with flavor and nourishment, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups vegetable broth (low sodium preferred)
- 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 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes, stirring occasionally.
- 2. Add the minced garlic, dried oregano, dried basil, dried rosemary, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Pour in the vegetable broth and add the rinsed and drained cannellini beans, Great Northern beans, and the bay leaf.
- 4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. For a deeper flavor, you can simmer for up to 45 minutes.
- 5. After simmering, remove and discard the bay leaf. Carefully ladle about 2-3 cups of the soup (including beans and liquid) into a blender or use an immersion blender directly in the pot. Blend until smooth. Be cautious when blending hot liquids.
- 6. Return the blended soup to the pot. Stir to combine.
- 7. Season the soup generously with salt and freshly ground black pepper to your taste.
- 8. Stir in the fresh lemon juice just before serving.
- 9. Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days. This soup freezes exceptionally well and can be stored in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g