White Bean Chowder
Creamy, hearty, and irresistibly comforting, this White Bean Chowder is a one-pot wonder perfect for cozy weeknight dinners. Featuring nutrient-packed cannellini beans, tender diced potatoes, and a medley of sautéed vegetables, this recipe is infused with the earthy flavors of dried thyme and a smoky kick of paprika. Simmered in vegetable broth and finished with an option for a splash of heavy cream, this chowder achieves a luscious texture that can be customized to your liking with an immersion blender. Ready in just 45 minutes, this satisfying dish is garnished with fresh parsley for a burst of brightness. Ideal for vegetarians and packed with protein, this easy white bean chowder will become a household favorite. Perfectly paired with a crusty loaf of bread, it’s the ultimate comfort food for chilly days!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups cannellini beans, drained and rinsed
- 1 large potato, peeled and diced
- 1 teaspoon dried thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Pour in the vegetable broth and add the cannellini beans, diced potato, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the potatoes are tender.
If desired, use an immersion blender to puree a portion of the soup directly in the pot. This step will help thicken the chowder while leaving some texture from the beans and vegetables.
Stir in the heavy cream (if using) and cook for 2-3 additional minutes to warm through. Adjust seasoning with more salt and pepper, if needed.
Ladle the chowder into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 36.8 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6599 mg | 140% | |
*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.
