French White Bean Soup
Transform your kitchen into the heart of rustic French cuisine with this comforting French White Bean Soup. Brimming with wholesome ingredients like creamy white beans, sautéed aromatic vegetables, fresh thyme, and a hint of garlic, this soup is the perfect balance of hearty yet delicate flavors. Simmered to perfection in a savory broth, it offers a cozy, nutrient-rich meal that’s easy to make with pantry staples. Partially blending the soup creates a luscious, velvety texture while preserving some chunky bites for contrast. Top it with a sprinkle of grated Parmesan and fresh parsley for a touch of elegance, and serve it alongside crusty bread for the ultimate winter-ready dining experience. Ideal for a quick weeknight dinner or a make-ahead option, this French White Bean Soup is as satisfying as it is simple!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 4 minced garlic cloves
- 3 cups canned white beans (like cannellini or Great Northern beans), drained and rinsed
- 6 cups vegetable or chicken broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.25 cup parmesan cheese, grated (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the white beans, vegetable or chicken broth, fresh thyme sprigs, and bay leaf to the pot. Stir to combine.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 25-30 minutes to allow the flavors to meld.
Remove the thyme sprigs and bay leaf from the pot and discard them.
Using an immersion blender, blend the soup partially to your desired consistency. Blend more for a creamier soup or leave some beans and vegetables whole for texture. If using a regular blender, carefully blend a portion of the soup and return it to the pot.
Season the soup with salt and black pepper to taste, stirring well.
Ladle the soup into bowls and, if desired, top with grated parmesan cheese and chopped fresh parsley for garnish.
Serve immediately with crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 8152 mg | 354% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 23.4 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 961 mg | 74% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3544 mg | 75% | |
*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.
