White Bean Soup
This creamy white bean soup is not only comforting but also packed with nutrients, making it a perfect choice for a cozy dinner. The combination of herbs and spices enhances the natural flavors of the beans, creating a dish that is both simple and satisfying. Whether you enjoy it as a starter or a main course, this recipe is sure to become a favorite in your kitchen.
Ingredients
- 2 cups white beans (canned or cooked)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Here is the nutritional value of the dish based on 1 serving for 1 person (1 cup):
– Calories: 220
– Protein: 10g
– Carbohydrates: 40g
– Fiber: 12g
– Fat: 5g
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat. 2. Add chopped onion and sauté until translucent. 3. Stir in minced garlic and cook for an additional minute. 4. Add diced carrots and cook for 5 minutes. 5. Pour in the vegetable broth. 6. Add the white beans, thyme, and rosemary. 7. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. 8. Use an immersion blender to puree the soup until smooth. 9. Season with salt and pepper to taste. 10. Serve hot, garnished with fresh parsley. 
Alternative Ingredients
If you’re looking for alternatives, you can use navy beans or cannellini beans instead of white beans. For a creamier texture, consider adding a splash of coconut milk or cashew cream. Fresh vegetables like zucchini or spinach can be added for extra nutrition.
Serving and Pairings
This white bean soup pairs beautifully with crusty bread or a fresh green salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or a charcuterie board.
Storage and Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. This soup can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Don’t overcook the beans; they can become mushy.
- Ensure the broth is flavorful; low-sodium can be bland.
- Season gradually; taste as you go.
- Don’t skip the herbs; they enhance flavor significantly.
- Be careful with the immersion blender; it can splatter.
Helpful Tips
- Use homemade broth for a richer flavor.
- Experiment with different herbs for unique tastes.
- Garnish with a drizzle of olive oil for added richness.
- Consider adding a squeeze of lemon for brightness.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans, but be sure to soak them overnight and cook them until tender before adding to the soup. This will require additional time.
Is this soup vegan?
Absolutely! This white bean soup is completely plant-based, making it a great option for vegans and vegetarians alike.
How can I make this soup spicier?
To add some heat, consider adding red pepper flakes or diced jalapeños while cooking. Adjust the amount to your spice preference.
Can I add meat to this soup?
Yes, you can add cooked sausage or diced ham for a heartier version. Simply incorporate it after sautéing the onions.
How long does this soup last in the fridge?
The soup can last up to 4 days in the refrigerator when stored properly in an airtight container.
Conclusion
In conclusion, white bean soup is a versatile and nutritious dish that can be enjoyed year-round. Its creamy texture and robust flavor make it a comforting choice for any meal. With simple ingredients and easy preparation, this recipe is sure to become a staple in your kitchen.
White Bean Soup
Ingredients
- 2 cups white beans canned or cooked
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup carrots diced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced carrots and cook for 5 minutes.
- Pour in the vegetable broth.
- Add the white beans, thyme, and rosemary.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.