Garlic Lovers White Bean Soup
Embrace the comforting warmth of this Garlic Lovers White Bean Soup, a creamy, flavor-packed delight that celebrates the rich, aromatic essence of garlic. With ten cloves of garlic as its star ingredient, this hearty soup combines tender cannellini beans, sautéed vegetables, and fragrant herbs like thyme and bay leaf, creating a savory base that’s both wholesome and irresistible. Blended to your desired consistency—silky smooth or delightfully chunky—and with an optional splash of heavy cream for added richness, this soup is a perfect blend of indulgence and nourishment. Quick and easy to prepare in just 45 minutes, it’s ideal for weeknight dinners or cozy weekend meals. Garnish with fresh parsley and pair with crusty bread for the ultimate satisfying bite. Perfect for garlic enthusiasts and fans of creamy soups alike, this recipe is sure to become a regular in your mealtime rotation!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 10 cloves garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 3 cups cannellini beans (white beans), drained and rinsed
- 4 cups low-sodium vegetable broth
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
- crusty bread, for serving (optional)
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the minced garlic, onion, celery, and carrot to the pot. Sauté for 5–7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Stir in the cannellini beans, vegetable broth, thyme sprigs, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer the soup for 20 minutes to allow the flavors to meld.
Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender to puree the soup to your desired consistency (completely smooth or slightly chunky). If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and return to the pot afterward.
If using heavy cream, stir it in after blending and heat gently for 2–3 minutes.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread if desired. Enjoy!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 19.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3865 mg | 82% | |
*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.
