Easy White Bean Soup

A comforting and nutritious soup made with white beans and fresh vegetables, perfect for chilly weather or as a delightful starter.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup, Starter

Cuisine American

Servings 4 servings

Calories 220 kcal

1 can (15 ounces) white beans (such as cannellini or navy) Canned beans are quicker but dried beans can be used if soaked and cooked.
2 cups vegetable broth Opt for a high-quality broth for better flavor.
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
to taste Salt
to taste Pepper

In a large pot, heat a splash of oil over medium heat.
Once hot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions turn translucent.
Add the canned white beans (including their liquid) to the pot, pour in the vegetable broth, and sprinkle in the dried thyme. Season with salt and pepper to taste.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, allowing it to simmer uncovered for about 20 minutes.
If you prefer a chunkier soup, leave it as is. For a smoother texture, blend the soup with an immersion blender to your desired consistency.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Serve the soup in warm bowls and consider garnishing with fresh herbs or a drizzle of olive oil. Pairs well with crusty bread or salad.

Keyword Comfort Food, Easy Soup, Healthy Soup, Vegetarian Soup, White Bean Soup