Description
This creamy White Bean Soup is cozy, comforting, and made in one pot using simple pantry staples. Perfect for busy weeknights, meal prep, or chilly evenings.
Ingredients
3 (15 oz) cans cannellini beans, divided
4 cups vegetable broth, divided
1 tablespoon olive oil
1 yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
Crushed red pepper flakes, to taste
2 cups chopped spinach or kale
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese, plus more for serving
Fresh parsley, chopped (garnish)
Instructions
Rinse and drain one can of beans. Blend with 1 cup of broth until smooth; set aside.
Rinse and drain remaining beans; set aside whole.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened.
Add garlic and cook 1 minute until fragrant.
Stir in blended beans, whole beans, remaining broth, rosemary, thyme, salt, pepper, and red pepper flakes.
Simmer for 15 minutes.
Add spinach or kale and cook 10 more minutes.
Stir in lemon juice and Parmesan. Adjust seasoning as needed.
Serve warm, garnished with parsley and extra Parmesan.
Notes
Blend more soup if you prefer extra creaminess.
Swap kale or spinach based on preference.
Add a splash of broth when reheating if thickened.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 10 mg