Creamy White Bean Soup
Warm, comforting, and irresistibly creamy, this White Bean Soup is the ultimate bowl of cozy for chilly days. Packed with wholesome ingredients like tender white beans, aromatic garlic, and sautéed vegetables, this soup boasts layers of flavor enhanced by earthy dried thyme, rosemary, and a hint of black pepper. A quick blend with an immersion blender creates a velvety texture, which can be elevated further with a splash of heavy cream for extra indulgence. Ready in just 45 minutes, this one-pot recipe is both simple and satisfying, making it perfect for weeknight dinners or meal prep. Serve it with crusty bread for dipping and a sprinkle of fresh parsley for a pop of color. This creamy white bean soup is hearty, healthy, and guaranteed to delight!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 2 chopped Celery stalks
- 1 large, chopped Carrot
- 4 cups Vegetable broth
- 2 15-ounce cans Canned white beans (such as cannellini or great northern beans), rinsed and drained
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream (optional)
- 2 tablespoons, chopped Fresh parsley (for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the diced onion, minced garlic, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the vegetable broth and add the rinsed and drained white beans.
Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Remove the bay leaf. Use an immersion blender to puree the soup until creamy and smooth. Alternatively, you can transfer the soup in batches to a countertop blender, blending until smooth and then returning it to the pot.
If you prefer a creamier texture, stir in the heavy cream and heat through for an additional 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 8087 mg | 352% | |
| Total Carbohydrate | 425.1 g | 155% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 43.1 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 6343 mg | 135% | |
*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.
