Description
This high protein white bean soup is a comforting and nutritious meal ready in about 30 to 40 minutes. Featuring soaked white beans simmered with aromatic vegetables and herbs, it offers a creamy texture when blended and is perfect for a cozy lunch or dinner.
Ingredients
Scale
Soup Ingredients
- 2 cups white beans, soaked and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing your vegetables.
- Sauté vegetables: Add the chopped onion, diced carrot, and diced celery to the pot. Cook them until they become soft and aromatic, which should take about 5-7 minutes.
- Add garlic and herbs: Stir in the minced garlic and thyme. Cook this mixture for about 1 minute to release the flavors.
- Add beans and broth: Pour in the soaked and drained white beans along with the vegetable broth. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to low and allow the soup to simmer gently for 30 to 40 minutes, or until the beans are tender and fully cooked through.
- Season: Add salt and pepper to taste, adjusting the seasoning to your preference.
- Blend (optional): For a creamy texture, use an immersion blender or transfer part or all of the soup to a blender and blend until smooth.
- Serve: Ladle the soup into bowls and serve hot, enjoying the warm comfort and high protein benefits.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- You can use canned white beans as a shortcut; reduce simmering time accordingly.
- For extra depth, garnish with fresh herbs like parsley or a drizzle of olive oil before serving.
- Adjust the thickness by adding more broth if the soup gets too thick after blending.
