Is White Bean Soup healthy?

White Bean Soup combines beans, vegetables, and leafy greens in one filling bowl. Each serving has about 228 calories, 15 grams of protein, and 12 grams of fiber. However, the provided nutrition information lists 1,576 mg sodium per serving. So, choose lower sodium beans or broth if you want to reduce it.

How do you make White Bean Soup creamy without cream?

Blend one can of cannellini beans with 1 cup vegetable broth. Then stir the smooth mixture into the soup. As a result, the beans naturally create a thick, creamy broth without heavy cream.

Can I use different white beans?

Yes. Great Northern beans and navy beans can replace cannellini beans. Also, you can use dried beans. However, soak and cook them until tender before making the recipe.

Can I freeze White Bean Soup?

Yes. First, cool the soup completely and place it in a freezer safe container. Then freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.

What can I add to White Bean Soup?

You can add leeks, potatoes, parsnips, mushrooms, chicken, sausage, bacon, or pancetta. Also, add more red pepper flakes for heat or extra greens for more vegetables.

White Bean Soup Recipe : Easy, Terrific Comfort Food

Name: White Bean Soup Recipe : Easy, Terrific Comfort Food
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 (15 oz) cans cannellini beans, divided; 4 cups vegetable broth, divided; 1 tablespoon olive oil; 1 yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 teaspoon fresh rosemary, minced; 1/2 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Crushed red pepper flakes, to taste; 2 cups chopped spinach or kale; 2 tablespoons fresh lemon juice; 1/4 cup grated Parmesan cheese, plus extra for serving; Fresh parsley, chopped, for garnish

Description

Creamy White Bean Soup made with cannellini beans, tender vegetables, herbs, Parmesan, leafy greens, and fresh lemon. It is hearty, comforting, vegetarian, and ready in about 35 minutes.

Ingredients

Scale

3 (15 oz) cans cannellini beans, divided

4 cups vegetable broth, divided

1 tablespoon olive oil

1 yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

1 teaspoon fresh rosemary, minced

1/2 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon black pepper

Crushed red pepper flakes, to taste

2 cups chopped spinach or kale

2 tablespoons fresh lemon juice

1/4 cup grated Parmesan cheese, plus extra for serving

Fresh parsley, chopped, for garnish

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Instructions

1. Rinse and drain one can of cannellini beans. Blend it with 1 cup of vegetable broth until smooth. Rinse and drain the remaining beans and keep them whole.

2. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until tender. Add the garlic and cook for 1 minute.

3. Stir in the blended beans, whole beans, remaining vegetable broth, rosemary, thyme, salt, black pepper, and crushed red pepper flakes.

4. Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally.

5. Add the spinach or kale and continue simmering for about 10 minutes, until tender.

6. Stir in the fresh lemon juice and Parmesan cheese.

7. Taste and adjust the salt and black pepper as needed.

8. Serve warm with chopped fresh parsley and extra Parmesan if desired.

Notes

Blending one can of beans with broth creates a creamy, thicker soup without adding heavy cream.

Avoid overcooking the beans or greens so they keep their texture and color.

Add extra broth if you prefer a thinner soup.

Fresh lemon juice balances the rich flavor. You can substitute a small amount of vinegar for a milder tang.

Cannellini beans can be replaced with Great Northern or navy beans.

You can use dried beans, but soak and cook them until tender before making the soup.

Vegetable broth keeps the recipe vegetarian. Chicken broth can also be used.

For a vegan or dairy free version, omit the Parmesan cheese.

Optional additions include leeks, parsnips, potatoes, mushrooms, sausage, chicken, bacon, or pancetta.

Cool leftovers before storing them in an airtight container in the refrigerator for up to 5 days.

For longer storage, cool completely and freeze in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 228
Sugar: 4 g
Sodium: 1576 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 3 mg