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- 2 cups dried white beans (cannellini or navy), soaked overnight and drained - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups vegetable broth - 1 bay leaf - Salt and pepper to taste - 1 cup fresh spinach, chopped - 2 tablespoons olive oil - Juice of 1 lemon - Optional: Crusty bread for serving This creamy white bean soup is warm and filling. It brings comfort on cold nights. The main stars are the white beans. They add body and creaminess to the soup. With the right herbs, the flavor shines bright. This soup is packed with nutrients. White beans are high in protein and fiber. They help keep you full and satisfied. The carrots and spinach add vitamins and minerals. Olive oil gives healthy fats. Each bowl is a mix of taste and health. Here’s a rough breakdown per serving: - Calories: 250 - Protein: 10g - Carbohydrates: 40g - Fiber: 12g - Fat: 7g - Prep Time: 15 minutes - Total Time: 1 hour 45 minutes - Servings: 6 This recipe is easy and fun. You can make it ahead and enjoy later. Plus, it’s perfect for sharing with friends and family. Each bowl warms your heart and fills your belly. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté the mix for about 5 to 7 minutes. You want the veggies to soften but not brown. After that, stir in 2 minced garlic cloves, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Cook for another 2 minutes until you smell the herbs. Next, add 2 cups of soaked and drained white beans to the pot. Pour in 6 cups of vegetable broth and toss in 1 bay leaf. Bring everything to a boil. Once it boils, lower the heat and cover the pot. Let it simmer for about 1 to 1.5 hours. You want the beans to be very tender. After the beans are soft, remove the bay leaf. Use an immersion blender to puree the soup a bit. You can blend until it's as creamy as you like. If you don’t have an immersion blender, you can blend a portion in a regular blender and return it to the pot. Stir in 1 cup of chopped fresh spinach and let it wilt for about 2 minutes. Finally, add salt, pepper, and the juice of 1 lemon to taste. Serve hot and enjoy with crusty bread for dipping. Choose dried white beans like cannellini or navy. These beans have a creamy texture and mild taste. Make sure you soak them overnight. This step helps them cook evenly and become tender. If you want to use canned beans, rinse them well to reduce sodium. To get the perfect thick soup, blend part of the beans. Use an immersion blender for ease. Blend until it’s creamy but still has chunks. If you prefer a smoother soup, blend it all. Adjust the broth amount to make it thicker or thinner. Remember, it’s all about your taste! Enhance the soup's flavor with herbs and spices. Dried thyme and rosemary add warmth. You can also try adding a pinch of crushed red pepper for heat. Fresh lemon juice brightens up the dish, making it refreshing. Don’t forget to season with salt and pepper to taste. Pair the soup with crusty bread for a delightful meal. Pro Tips Soaking Beans: Make sure to soak the beans overnight to reduce cooking time and enhance their digestibility. Flavor Boost: Add a splash of white wine when sautéing vegetables for an extra layer of flavor. Consistent Texture: Using an immersion blender allows you to control the creaminess of the soup without over-blending. Fresh Spinach: For a vibrant color and added nutrients, add the spinach just before serving to keep it bright and fresh. {{image_2}} You can make your white bean soup heartier by adding proteins. Cooked chicken, turkey, or sausage works well. For a simple option, use shredded rotisserie chicken. You can stir it in after blending the soup. If you love bacon, try adding bacon bits for a smoky flavor. Just sauté the bacon first, and remove it before cooking the rest. Add it back in at the end for crunch. This soup is great for vegetarians and vegans too! Just stick to vegetable broth. You can add in more veggies like zucchini or bell peppers. If you want some extra protein, try adding lentils or quinoa. Both mix well with white beans and add a nice texture. For creaminess, use coconut milk or a splash of nut milk instead of dairy. Herbs and spices can change the flavor of your white bean soup. Try adding cumin for warmth or smoked paprika for depth. Fresh herbs like parsley or basil brighten the dish. You can add them at the end for a fresh taste. If you like heat, sprinkle in some red pepper flakes for a kick. Adjust the herbs and spices to suit your taste. After you make the soup, let it cool. Pour the soup into airtight containers. It will stay fresh in the fridge for up to five days. When you want to eat it again, just take it out and warm it up. The flavors will blend even more! If you want to save the soup for later, freezing is a great option. Make sure the soup is cool before freezing. Use freezer-safe bags or containers. It can last for up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it over medium heat until hot. Stir often to keep it from sticking. You can also microwave it in a bowl. Cover it with a paper towel to avoid splatters. If it seems thick, add a splash of water or broth to loosen it up. Yes, you can use canned beans. They save time and work well. If using canned beans, skip the soaking step. Use about four cans of beans, drained and rinsed. Add them to the soup after cooking the veggies. This way, they heat up quickly and mix well. To make white bean soup vegan, simply use vegetable broth. All the other ingredients are already plant-based. You can also add more veggies like kale or mushrooms for extra flavor. This keeps the soup rich and creamy without any animal products. I love serving white bean soup with crusty bread. It’s perfect for dipping! You can also pair it with a fresh salad. A side of roasted vegetables adds a nice touch too. For a special twist, try a sprinkle of fresh herbs on top. This blog post shared the best white bean soup recipe, covering ingredients, prep times, and cooking steps. I also detailed tips for perfecting the soup and variations to try. Don’t hesitate to experiment with flavors, proteins, and herbs. Store your soup safely for later enjoyment. With this guide, you can make a delicious, creamy soup packed with nutrients. I hope you enjoy every bite and create your own tasty memories!

Creamy White Bean Delight

A comforting and creamy soup made with white beans, vegetables, and herbs.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups dried white beans (such as cannellini or navy), soaked overnight and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups vegetable broth
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 cup fresh spinach, chopped
  • 2 tablespoons olive oil
  • 1 unit Juice of 1 lemon
  • optional Crusty bread for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
  • Stir in the minced garlic, dried thyme, and dried rosemary. Cook for an additional 2 minutes until fragrant.
  • Add the soaked and drained white beans to the pot, followed by the vegetable broth and bay leaf. Bring to a boil.
  • Once boiling, reduce the heat to low and cover. Simmer for about 1 to 1.5 hours or until the beans are tender.
  • Once the beans are cooked, remove the bay leaf and use an immersion blender to partially puree the soup until you reach your desired creaminess (or transfer a portion to a blender and blend until smooth, then return it to the pot).
  • Stir in the chopped spinach and let it wilt for about 2 minutes.
  • Season with salt, pepper, and lemon juice to taste.
  • Serve hot, with crusty bread on the side for dipping.

Notes

Serve with crusty bread for a complete meal.
Keyword healthy, soup, vegetarian