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Creamy White Bean Soup

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A velvety soup that nourishes both body and soul, combining wholesome ingredients with a savory finish.

Ingredients

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  • 2 cups dried white beans, soaked overnight
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tbsp lemon juice (for finishing)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Stir in garlic and thyme, cooking for 1 minute until fragrant.
  4. Drain soaked beans and add them to the pot along with vegetable broth and bay leaf.
  5. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
  6. Season with salt and pepper to taste. Remove bay leaf. Stir in lemon juice before serving. Garnish with fresh parsley.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, pour into freezer-safe bags or containers, leaving some space for expansion, and enjoy within 3 months.

Nutrition

Find it online: https://thestationrecipes.com/six-step-creamy-white-bean-soup-savory-finish/

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