Description

Creamy, hearty, and full of flavor, this white bean soup is the best comfort food for chilly days.

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed

4 cups vegetable broth (or chicken broth)

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp dried oregano

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1 bay leaf

1/2 cup unsweetened dairy free milk or cream (optional for creaminess)

Fresh parsley, chopped (for garnish)

Freshly squeezed lemon juice (optional, for brightness)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5–6 minutes until vegetables begin to soften.

Stir in garlic and cook for 30 seconds until fragrant.

Add white beans, broth, thyme, rosemary, oregano, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

For a creamier soup, use an immersion blender to puree part of the soup, or transfer 1–2 cups to a blender and blend until smooth, then return to pot.

Stir in dairy free milk or cream (if using) and adjust seasoning to taste.

Remove bay leaf, ladle soup into bowls, and garnish with parsley and lemon juice. Serve hot.

Notes

For extra depth of flavor, sauté the vegetables with a splash of white wine before adding the broth.

This soup freezes well; cool completely before storing in freezer-safe containers.

Add cooked shredded chicken for extra protein.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: Mediterranean-Inspired