White Bean Soup

This White Beans, Carrot, and Celery Soup recipe is a delightful blend of simple ingredients coming together to create a comforting and nutritious dish. Perfect for any day of the week, this soup is not only easy to make but also full of flavors that soothe and satisfy. It combines the creaminess of white beans with the sweet crunch of carrots and the distinct taste of celery, creating a balanced and hearty meal.

Whether you need a warm lunch or a light dinner, this soup is a wholesome choice that's sure to please everyone at the table.

Why This Recipe Works

The magic of this soup lies in its combination of healthful ingredients that are both filling and flavorful. White beans are a fantastic source of protein and fiber, making the soup satisfying enough to stand as a meal on its own. The carrots add a natural sweetness and vibrant color, while the celery introduces a subtle bitterness and crunch that balances the dish. Together, these ingredients simmer to perfection, allowing their flavors to meld beautifully. The addition of herbs like thyme enhances the soup with warm, aromatic notes that make it even more inviting.

Moreover, this recipe is incredibly versatile and forgiving. It welcomes substitutions and additions based on what you have on hand or your dietary preferences. You can easily swap out the vegetable broth for chicken broth, add more vegetables like potatoes or leeks, or spice it up with some red pepper flakes for heat. This adaptability makes it ideal for busy weeknights or when you're trying to use up leftover ingredients in your kitchen. Every bowl can be a little different, but each is guaranteed to be delicious, showing just why this recipe works so well for any cook.

Ingredients

White: Adds creaminess and protein. You can substitute with navy beans or cannellini beans.

Carrots: Provide sweetness and color to the soup. Parsnips can be used for a slightly different flavor.

Celery: Adds a mild, earthy flavor and crunch. No direct substitute, but fennel could add a similar crunch with a different flavor.

Onion: Forms the flavor base of many soups. Shallots or leeks can be used as a milder substitute.

Vegetable Broth: Serves as the liquid base for the soup. Chicken broth can be used for a non-vegetarian version.

Tips

  • Sauté the vegetables (onion, carrots, celery) first to enhance their flavor before adding the broth.
  • Rinse canned beans well to reduce sodium and remove any preservatives.
  • Use fresh herbs like thyme or rosemary to add depth to the soup’s flavor.
  • Let the soup simmer gently to allow the flavors to meld together.
  • Adjust the consistency of the soup by adding more broth if it’s too thick or letting it simmer longer if too thin.

How to Serve

This white bean, carrot, and celery soup is hearty and nutritious, making it a perfect comfort food for chilly days. It's packed with vegetables and beans, offering a good balance of flavors and textures. The soup is filling enough to serve as a main course but also light enough to be a starter or side dish.

  • With Crusty Bread: Serve this soup with a side of warm, crusty bread to soak up the flavorful broth.
  • As a Starter: Offer it as the first course of a larger meal, perhaps followed by a light salad and a protein-rich main.
  • With a Sandwich: Pair the soup with a grilled cheese or turkey sandwich for a satisfying lunch or dinner combo.

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White Bean Soup

Enjoy a warm, comforting bowl of White Beans, Carrot, and Celery Soup. Quick to prepare and perfect for a nutritious meal or starter.
5 from 1 vote
Print Pin Rate
Course: lunch, Soup
Cuisine: international
Keyword: white bean soup vegetarian, white bean soup with ham
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Corrie

Ingredients

  • 1 can white beans drained and rinsed
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1 large onion chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional garnish: chopped parsley or grated Parmesan cheese

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
  • Add the minced garlic and thyme, cooking for another minute until fragrant.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to a simmer, add the white beans, and continue to cook for about 20 minutes, or until the vegetables are tender.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with chopped parsley or a sprinkle of grated Parmesan if desired.

Nutrition

Calories: 308kcal Carbohydrates: 15g Protein: 1g Fat: 28g Saturated Fat: 4g Polyunsaturated Fat: 3g Monounsaturated Fat: 20g Sodium: 3769mg Potassium: 58mg Fiber: 1g Sugar: 8g Vitamin A: 2077IU Vitamin C: 3mg Calcium: 34mg Iron: 2mg

Notes

Sauté the vegetables (onion, carrots, celery) first to enhance their flavor before adding the broth.
• Rinse canned beans well to reduce sodium and remove any preservatives.
• Use fresh herbs like thyme or rosemary to add depth to the soup’s flavor.
• Let the soup simmer gently to allow the flavors to meld together.
• Adjust the consistency of the soup by adding more broth if it’s too thick or letting it simmer longer if too thin.
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