White Bean Soup with Carrots
Discover the comforting simplicity of White Bean Soup with Carrots, a wholesome one-pot recipe brimming with flavor and nourishing ingredients. Featuring tender slices of carrots, creamy white beans, aromatic garlic, and celery all simmered in a savory vegetable broth infused with thyme and a splash of lemon juice for brightness, this hearty soup is perfect for chilly evenings or anytime you crave something light yet satisfying. The optional partial blending step creates a velvety texture while leaving bits of vegetables intact for added depth and bite. Ready in just 45 minutes, this dish is a quick, family-friendly option that pairs beautifully with crusty bread or a drizzle of olive oil for a rustic finish. Packed with plant-based protein and vibrant veggies, this easy white bean soup is a deliciously wholesome choice for every occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, diced
- 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced carrots and diced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and add the drained white beans, dried thyme, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Simmer the soup for 20 minutes, stirring occasionally, until the vegetables are tender.
Remove the bay leaf from the pot and discard.
Use an immersion blender to blend a portion of the soup directly in the pot for a creamier texture, or transfer about 2 cups to a blender, puree until smooth, and return it to the pot.
Stir in the chopped parsley, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Serve hot with a drizzle of olive oil on top or a side of crusty bread, if desired.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4873 mg | 212% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 25.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2699 mg | 57% | |
*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.
