How to Make the Best White Bean Soup in 7 Simple Steps!
A hearty and flavorful white bean soup perfect for a chilly day. This recipe is easy to follow and uses simple ingredients you probably already have in your pantry.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Dried white beans Great Northern or Cannellini
- 2 tbsp Olive oil Extra virgin
- 1 medium Yellow onion Diced
- 2 stalks Celery Diced
- 2 medium Carrots Diced
- 4 cloves Garlic Minced
- 8 cups Vegetable broth
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 bay leaf Bay leaf
- to taste Salt
- to taste Black pepper
Instructions
Preparation Steps
- Rinse the white beans and soak them in water for at least 4 hours, or overnight. Drain and rinse again.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the drained white beans, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the beans are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky.
- Season with salt and pepper to taste. Serve hot.
Notes
Garnish with fresh parsley or a drizzle of olive oil before serving.