White Bean Soup with Salad Salsa
Warm up with a hearty bowl of White Bean Soup with Salad Salsa, a delightful combination of creamy comfort and fresh flavors. This easy-to-make soup begins with a savory base of sautéed onions, carrots, and celery, infused with the earthy aromas of thyme, rosemary, and bay leaf. Blended white beans and vegetable broth create a rich, velvety texture with just the right amount of chunkiness for added bite. The real star, however, is the vibrant salad salsa, a zesty medley of cherry tomatoes, crisp cucumbers, red onion, and fresh cilantro, tossed in lime juice and olive oil for a refreshing contrast. Ready in just 40 minutes, this versatile soup is perfect for weeknight dinners or meal prep, offering a wholesome and satisfying dish that’s as nourishing as it is delicious. Serve it hot and let the bright, tangy salsa elevate every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups canned white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, diced
- 0.5 cup cucumber, diced
- 0.25 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 0.25 teaspoon salt (for salad salsa)
- 0.25 teaspoon black pepper (for salad salsa)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the drained and rinsed white beans to the pot, followed by the vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
While the soup simmers, prepare the salad salsa. In a small bowl, combine the diced cherry tomatoes, cucumber, red onion, chopped cilantro, lime juice, extra virgin olive oil, salt, and pepper. Mix well and set aside.
After the soup has simmered, use an immersion blender to partially blend the soup, leaving it slightly chunky for texture. If you don’t have an immersion blender, carefully transfer about half the soup to a blender, blend until smooth, and return it to the pot.
Taste the soup and adjust seasoning with additional salt and pepper as needed.
Serve the soup hot in bowls, topping each serving with a generous scoop of salad salsa for a fresh and zesty finish.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 44.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5428 mg | 115% | |
*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.
