Description
A refined yet accessible white bean soup featuring creamy, tender beans infused with aromatic herbs and spices.
Ingredients
Scale
- 2 cups dried white beans (such as cannellini or Great Northern)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme, finely chopped
- 1 bay leaf
- Sea salt and freshly ground black pepper to taste
- Zest of 1 lemon
- Fresh parsley, finely chopped for garnish
Instructions
- Soak the dried white beans overnight in cold water. Drain before cooking.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, thyme, and a pinch of salt. Cook for an additional minute.
- Add the soaked beans, vegetable broth, and bay leaf to the pot. Bring to a gentle simmer.
- Cook uncovered on low heat for 90-120 minutes, or until the beans are tender. Stir occasionally.
- Once the beans are soft, remove the bay leaf and use an immersion blender to puree the soup to your desired consistency.
- Taste and adjust the seasoning with salt and pepper. Add lemon zest for a bright finish.
Notes
For a smoother texture, blend the soup in batches if using a traditional blender. Consider adding butternut squash or smoked paprika for variation.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg