White Bean Soup
A cozy white bean soup filled with comforting flavors, perfect for family gatherings or a weeknight meal.
Ingredients
For the Soup
- 1 cup dried white beans (cannellini or great northern) Feel free to use canned beans as a shortcut—just rinse them well!
- 1 medium onion, diced Yellow onions work best.
- 2 carrots, diced Adds sweetness and color.
- 2 celery stalks, diced For crunch and depth of flavor.
- 3 cloves garlic, minced Essential for flavor.
- 6 cups vegetable broth Use low-sodium for better salt control.
- 1 teaspoon dried thyme
- 1 bay leaf Remember to remove before serving.
- Salt and pepper, to taste Essential for pulling all flavors together.
- Olive oil A drizzle for sautéing vegetables.
- 1/4 cup fresh parsley, chopped (optional) For garnishing.
Instructions
Preparation
- Rinse the beans. If using dried beans, soak them overnight. If using canned beans, drain and rinse them.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened (about 5 minutes).
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Cooking
- Add the beans (dried or canned) to the pot along with the vegetable broth, thyme, bay leaf, salt, and pepper.
- Bring to a gentle boil, then reduce to a simmer. Cook for 30 minutes.
- Taste and adjust the seasoning as needed.
Serving
- Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley if desired.
Notes
Leftover soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months. For reheat, thaw and warm on the stovetop, adding a splash of water or broth.