Description
A comforting and hearty white bean soup with vegetables and herbs.
Ingredients
Scale
- 1 to 2 Tablespoons Extra-Virgin Olive Oil
- 1 Onion (finely chopped)
- 2 Carrots (chopped)
- 2 Celery Stalks (finely chopped)
- 4 Garlic Cloves (finely minced)
- 4 cups Chicken Broth
- 1/4 to 1/2 teaspoon Red Pepper Flakes
- 2 (15-ounce) cans White Beans (drained and rinsed)
- 1/2 teaspoon Thyme
- 1 teaspoon Rosemary (optional)
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 Tablespoons Fresh Lemon Juice
- Fresh Italian Parsley or Basil (chopped)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Sauté the Vegetables. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Garlic. Stir in the minced garlic and cook for about 30 seconds until fragrant. Garlic can burn quickly, so have the broth ready.
- Add Beans and Broth. Add the white beans (make sure to drain and rinse first), chicken broth, and red pepper flakes. Bring the soup to a gentle simmer.
- Let the soup simmer for 15–20 minutes so the flavors meld together.
- Add Brightness. Stir in the lemon juice and chopped herbs.
- Finish with Cheese. Remove the soup from heat and stir in the grated parmesan cheese until melted.
- Season. Taste and adjust with salt and pepper as needed. Serve warm with extra parmesan and herbs on top.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute vegetables based on what you have on hand.
- For a vegan version, omit the chicken broth and parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg