Description
This hearty White Bean Soup is a comforting and nutritious meal perfect for chilly days. Made with tender white beans, aromatic vegetables, and savory herbs, it offers a flavorful blend of classic ingredients simmered to perfection. Ideal for a cozy lunch or dinner, this soup is both filling and wholesome.
Ingredients
Soup Ingredients
- 2 cups dried white beans, soaked overnight and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups water (as needed)
Garnish
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
- Prepare the Beans: Soak the dried white beans overnight in cold water. Drain and rinse before cooking to ensure tenderness and reduce cooking time.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Combine Ingredients: Add the soaked beans, vegetable broth, bay leaf, and dried thyme to the pot. Stir everything together and bring to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover, and let the soup simmer for 1 to 1.5 hours until the beans are soft. Add water if needed to maintain desired consistency.
- Season and Serve: Remove the bay leaf, season with salt and black pepper to taste. Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- For a creamier texture, blend a portion of the soup before serving.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
- Adjust the thickness of the soup by adding more or less water during simmering.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
