Creamy White Bean Soup
User Reviews
4.7
Creamy White Bean Soup
Description
Creamy White Bean Soup uses part of the cannellini beans pureed with vegetable broth to form a creamy foundation while reserving whole beans for bite and texture. Aromatics such as onion, carrot, celery, and garlic are sautéed in olive oil to develop flavor before adding herbs like rosemary and thyme. Simmering the soup melds flavors, and incorporating spinach or kale adds a fresh, leafy green element.
The soup is brightened with fresh lemon juice and enriched with Parmesan cheese, balancing the creamy bean base with savory depth. Serving with crusty bread or biscuits complements the soup’s heartiness and makes for a satisfying meal.
Leftovers can be refrigerated for up to five days or frozen for three months. Reheat gently to preserve texture and flavor.
Ingredients
- 3 (15 oz) cannellini beans divided, canned
- 4 cups vegetable broth divided
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrot diced, medium
- 2 celery diced, sticks
- 4 cloves garlic minced
- 1 teaspoon rosemary minced fresh
- 1/2 teaspoon thyme dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- crushed red pepper flakes to taste
- 2 cups spinach or kale, chopped
- 2 tablespoons lemon juice fresh
- 1/4 cup Parmesan Cheese plus more for serving
- parsley fresh, chopped, for garnish
Instructions
- Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the soup extra creamy. Rinse and drain the remaining beans and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
- Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. I recommend serving with crusty bread or biscuits.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- You can freeze leftovers for up to 3 months; reheat on the stovetop or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 1576mg | 66% |
| Potassium | 224mg | 5% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 6060IU | 121% |
| Vitamin C | 26mg | 29% |
| Calcium | 257mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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