Yield: 4 servings
White Bean Soup
This creamy White Bean Soup is the perfect cozy dinner on those cold winter nights. Warm up with a bowl of tender white beans and vegetables in a light and refreshing broth. Serve with a crusty piece of bread and enjoy!
Ingredients
- 2 tablespoons olive oil
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 2 large carrots, diced
- 2 celery stalks, sliced
- 2 (15 oz) cans Cannellini beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- ½ teaspoon marjoram
- ½ teaspoon salt
- 4 cups low sodium broth, chicken or vegetable
- 1 large bunch kale, roughly chopped, or 1 package frozen kale
- Zest and juice of 1/2 lemon
- ⅓ cup grated parmesan cheese
- Chopped fresh parsley, optional for serving
Want to save this recipe?
Instructions
- In a large heavy bottomed pot, like a dutch oven, heat the olive oil and sauté the onions for 3 to 4 minutes. Add the celery, carrots, and garlic. Sauté for 4 to 5 more minutes, until tender.
- Blend one can of the cannellini beans, half of the chickpeas and one cup of the broth in a blender or food processor. Blend until smooth.
- Pour the bean purée, the remaining beans, rosemary, thyme, marjoram, salt, and the broth into the pot. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Add the kale, and cook for another 5 minutes. Take the pot off the heat and stir in the lemon juice and zest.
- Serve each bowl of soup topped with a sprinkle of parmesan and parsley.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Store: Store leftover soup in an airtight container, in the fridge, for up to 5 days.
Reheat: We’ll often use the microwave to reheat individual portions and the stovetop for larger amounts. Give the soup a good stir halfway through to ensure even heating.
Freeze: Place cooled soup in a freezer safe bag and lie it flat in the freezer (this is a great space saver) for up to 3 months. Thaw overnight in the fridge before reheating.
Creamy vs. Non Creamy: The base of this soup is quite creamy thanks to the bean puree that also helps to thicken the soup. If you’d rather not have a creamy soup, just skip that step and add all the beans whole.
Crockpot: After you sauté the onions and garlic, place them in the crockpot. Add blended beans, other beans, chickpeas, spices, celery, carrots, and broth. Cook on high for 2 hours, or on low for 4 hours. 20 minutes before serving, add the kale, lemon juice and zest.
Heat: If you want to add a little heat, sprinkle in some crushed red pepper flakes. For a lot of heat, consider adding a diced jalapeño or serrano pepper. Leave the seeds in for an extra spicy soup!
Dried Beans: If you prefer to use dried beans, soak the beans overnight. Rinse the beans well, then add them to the pot with the sautéed veggies and broth. Bring to a simmer and cook the beans for about an hour, until tender. You will likely need an extra few cups of broth.
Nutrition
Serving: 1 serving, Calories: 165kcal, Carbohydrates: 10g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 7mg, Sodium: 540mg, Potassium: 412mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6626IU, Vitamin C: 18mg, Calcium: 142mg, Iron: 1mg