Summer Corn and White Bean Soup
Bright, fresh, and bursting with seasonal flavor, Summer Corn and White Bean Soup is the perfect dish to celebrate the bounty of sun-ripened produce. This light yet satisfying soup combines the natural sweetness of fresh corn kernels with the creamy texture of white beans, creating a comforting bowl that's loaded with nutrients. Aromatic vegetables like carrots, celery, and onion are gently sautéed in olive oil to form a flavorful base, while a hint of thyme and a squeeze of lemon juice add depth and brightness. Ready in just 45 minutes, this one-pot wonder is ideal for a quick weeknight dinner or a cozy summer evening meal. Serve it warm, garnished with fresh herbs, alongside crusty bread for dipping. Perfectly wholesome and vegetarian, it’s a recipe that brings the heart of summer straight to your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 thinly sliced celery stalks
- 2 medium, diced carrots
- 3 cups (from about 4 ears of corn) fresh corn kernels
- 2 cups (drained and rinsed if canned) cooked white beans (such as cannellini or great northern beans)
- 5 cups vegetable broth
- 1 bay leaf
- 1 teaspoon (or 4 sprigs) fresh thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 tablespoon lemon juice
- 2 tablespoons (chopped, for garnish) fresh parsley or basil
- 1 loaf (optional, for serving) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes, stirring regularly, until it begins to soften.
Stir in the minced garlic, sliced celery, and diced carrots. Cook for another 5 minutes, until the vegetables are tender and fragrant.
Add the fresh corn kernels and cook for 2 more minutes, stirring frequently.
Pour in the vegetable broth, then add the cooked white beans, bay leaf, and fresh thyme.
Season with salt and black pepper, then bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Remove and discard the bay leaf and thyme sprigs, if using whole sprigs.
Stir in the lemon juice, taste, and adjust seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley or basil.
Serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 2245 mg | 48% | |
*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.
