Description
A comforting and hearty white bean soup that is perfect for any occasion.
Ingredients
Scale
- 2 cups white beans, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add soaked white beans, vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1-1.5 hours until beans are tender.
- Remove bay leaf, season with salt and pepper, and serve hot.
Notes
- For a creamier texture, blend a portion of the soup and mix it back in.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg