Creamy Bean Soup
Dive into a bowl of pure comfort with this Creamy Bean Soup, a deliciously hearty and wholesome recipe that's perfect for cozy evenings. Packed with tender cannellini beans, aromatic vegetables like onion, carrots, and celery, and a hint of garlic and thyme, this soup boasts a velvety texture achieved through pureeing and a splash of heavy cream. Simmered to perfection with flavorful vegetable broth and finished with a sprinkle of fresh parsley, it’s a satisfying, nutrient-rich meal that pairs beautifully with crusty bread or a simple green salad. Ready in just 45 minutes, this creamy soup is an easy-to-make, one-pot wonder that’s ideal for busy weeknights or leisurely weekend lunches.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrots
- 2 medium (diced) celery stalks
- 3 minced garlic cloves
- 2 15-ounce cans (drained and rinsed) cannellini beans
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the cannellini beans, vegetable broth, bay leaf, dried thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and process until smooth, then return it to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed.
Cook the soup for another 3-5 minutes over low heat, allowing it to warm through.
Ladle the creamy bean soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7407 mg | 322% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 33.5 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5981 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
