White Bean Soup Recipe

Ingredients (serves 4–6)

• 2 cups cooked white beans (cannellini, navy, or great northern)
• 1 onion, chopped
• 2–3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable or chicken broth
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: bay leaf, fresh parsley, or grated Parmesan for garnish

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add beans & broth: Stir in white beans, broth, thyme, and optional bay leaf. Bring to a simmer.
3. Simmer: Cook for 20–25 minutes to let flavors combine.
4. Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans whole.
5. Season & serve: Remove bay leaf, adjust salt and pepper, and serve hot. Garnish with parsley or Parmesan if desired.

 Tips

• Add a splash of lemon juice before serving to brighten the flavor.
• For extra protein, toss in cooked chicken or sausage.
• Make it vegetarian by using vegetable broth.

If you want, I can give a 5-minute version of white bean soup using canned beans that’s super quick, hearty, and flavorful.

Do you want me to do that?