Here’s a comforting and hearty recipe for White Bean Soup that is easy to make, healthy, and delicious. This recipe is full of flavor with garlic, herbs, and a touch of lemon to brighten up the creamy beans.
Yield: 4 Servings
Ingredients:
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1/2 medium onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 4 cups vegetable broth (or water with 2 tsp vegetable bouillon)
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 2 cups kale or spinach (optional, for added greens)
- Juice of 1 lemon (optional, for brightness)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup vegan parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and carrots. Sauté for about 5-7 minutes, stirring occasionally, until softened.
2. Add Garlic and Spices:
- Add the minced garlic, Italian seasoning, and optional smoked paprika. Stir well and cook for another 1-2 minutes until fragrant.
3. Add the Broth and Beans:
- Pour in the vegetable broth, rinsed beans, bay leaf, salt and pepper. Stir to combine.
- Bring the soup to a boil, then lower the heat to a simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld together.
4. Mash Some Beans (Optional):
- If you like a creamier texture, use a potato masher or the back of a spoon to mash some of the beans in the soup. This will thicken the broth and give the soup a heartier texture. You can mash about 1/3 of the beans for a nice balance of creamy and chunky.
5. Add Greens (Optional):
- If you’re using kale or spinach, stir it in now and cook for an additional 5-7 minutes until the greens are tender and wilted.
6. Adjust Seasoning:
- Taste the soup and add more seasoning to your preference. If you like a bit of acidity, add the juice of 1 lemon to brighten up the flavors.
7. Serve:
- Ladle the soup into bowls and garnish with parmesan cheese and fresh parsley.
- Optionally, serve with crusty bread or a side salad for a complete meal.
Tips:
- Flavor Variations: Feel free to add other vegetables like potatoes, zucchini, or parsnips for more texture. You can also include a few teaspoons of tomato paste for a slight depth of flavor.
- Spice It Up: If you like a bit of heat, you can add some red pepper flakes or a diced chili pepper when you add the garlic and spices.
- Storage: This soup stores well in the fridge for up to 4-5 days and actually gets even more flavorful as it sits. You can also freeze it for up to 3 months—just be sure to cool it down completely before freezing.
This White Bean Soup is a great meal for chilly days or when you want something filling and nutritious. It’s full of plant-based protein, fiber, and comforting flavors! Enjoy!
