Description
A hearty and flavorful white bean soup that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 4 cups vegetable broth or water
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano or thyme
- 1 bay leaf (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
- Add the white beans, broth or water, oregano or thyme, bay leaf, salt, and pepper. Stir well and bring to a simmer.
- Simmer uncovered for 15–20 minutes to let flavors develop.
- Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- Stir in fresh lemon juice and adjust seasoning to taste.
- Serve hot, garnished with chopped parsley and an optional drizzle of olive oil.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- For a creamier soup, blend more of the beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg