Description
A creamy and flavorful white bean soup, perfect for a comforting and healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup water
- 1 lemon, juiced
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, thyme, rosemary, and red pepper flakes and cook for 1 minute more, until fragrant.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add cannellini beans and water to the pot. Bring back to a simmer.
- Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can remove about 2 cups of the soup and blend it in a regular blender before returning it to the pot.
- Stir in lemon juice and season with salt and black pepper to taste.
- Simmer for another 5 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg