Description
A creamy and delicious white bean soup that is perfect for any occasion.
Ingredients
Scale
- 2 cups white beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream (optional)
Instructions
- Drain and rinse the soaked white beans.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until softened.
- Add the soaked beans, vegetable broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.
- Remove the bay leaf and blend the soup until smooth, adding heavy cream if desired.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegan version, omit the heavy cream.
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Best White Bean Soup, creamy soup, white bean recipe