White Kidney Bean Soup
Warm, hearty, and nutrient-packed, this White Kidney Bean Soup is a comforting bowl of goodness perfect for any season. Made with tender cannellini beans, a medley of fresh vegetables, and aromatic herbs like thyme and bay leaf, this soup delivers rich, earthy flavors in every spoonful. A light squeeze of lemon juice and fresh parsley add a bright, refreshing finish, balancing the creamy texture achieved with a partial blend of the beans and veggies. Simple yet satisfying, this recipe is ideal for meal prep or a wholesome family dinner, and it's naturally gluten-free with easy vegan-friendly customization. Serve this easy-to-make soup alongside crusty bread for a complete, cozy meal that highlights the healthful versatility of white kidney beans.
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Recipe Information
Ingredients
- 1 cup white kidney beans (cannellini beans), dried
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the dried white kidney beans under cold water, then place them in a bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse before using.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the soaked beans, vegetable or chicken broth, bay leaf, dried thyme, salt, and black pepper to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and simmer the soup, covered, for 75-90 minutes, or until the beans are tender. Stir occasionally and add water if the soup becomes too thick.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some beans and vegetables intact for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the chopped fresh parsley and lemon juice, adjusting seasoning with additional salt and pepper if needed.
Serve the soup hot with crusty bread on the side, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7747 mg | 337% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 20.6 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4890 mg | 104% | |
*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.
