Description
This creamy white bean soup is a hearty and comforting dish made with tender white beans, vegetables, and a rich, velvety base. Perfect for cozy nights, it’s easy to prepare, nutritious, and adaptable to different dietary needs.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions, carrots, and celery for 5-6 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in the white beans and vegetable broth; bring to a gentle boil.
- Reduce heat and simmer for 15 minutes to blend flavors.
- Add heavy cream, stir well, and simmer for another 5 minutes.
- Season with salt, pepper, and red pepper flakes.
- Garnish with fresh parsley before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based alternative.
- Blend part of the soup for an extra creamy texture.
- Add cooked chicken or sausage for additional protein.
- Incorporate greens like spinach or kale at the end of cooking.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 35mg
