White Bean And Vegetable Soup
A hearty white bean and vegetable soup packed with savory herbs, tender vegetables, and a smooth pureed texture, perfect for comforting meals and healthy eating.
Ingredients
- 3 Tbsp. olive oil ⓘ
- 2 c. chopped onion ⓘ
- 2 c. chopped celery ⓘ
- 2 cloves garlic ⓘ
- 1 bay leaf ⓘ
- 1 tsp. dried thyme ⓘ
- 1 tsp. dried rosemary, crumbled ⓘ
- 2 c. sliced carrots ⓘ
- 8 small red potatoes, chopped ⓘ
- 1 lb. dried white beans, soaked and drained ⓘ
- 5 c. vegetable or chicken stock ⓘ
- 1 c. white wine ⓘ
- 1/2 c. chopped parsley ⓘ
- Parmesan, freshly grated ⓘ
Instructions
- In a large pot, heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme, and rosemary, stirring occasionally until onion and celery are translucent.
- Add minced garlic and cook for 1 minute.
- Add carrots, red potatoes, soaked and drained white beans, vegetable or chicken stock, and 5 cups water; bring the soup to a boil.
- Reduce heat and simmer covered for 1 1/2 to 2 hours or until beans are tender.
- Stir in the white wine and additional stock or water to achieve desired consistency.
- Remove the bay leaf.
- In a blender, puree 2 cups of the soup until smooth and stir back into the pot.
- Adjust seasoning with salt and pepper, then stir in chopped parsley.
- Serve hot with freshly grated Parmesan cheese.
Tips & Substitutions
For a creamier texture, blend a portion of the soup as instructed. If you're short on time, canned white beans can be used; just add them in the last 15 minutes of cooking. Fresh herbs can be substituted based on availability; try using oregano or basil. For added flavor, consider roasting the vegetables beforehand or adding a splash of lemon juice before serving.
Serving Suggestions
Serve this hearty soup with a side of crusty bread for dipping, or pair it with a light Spinach-Avocado Salad for a refreshing contrast. It also goes well with freshly grated Parmesan cheese on top. For a complete meal, consider serving with Danish Blue Lamb Chops for a satisfying combination of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or stock if it thickens too much. This soup also freezes well; just allow it to cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of White Bean And Vegetable Soup contains roughly 900 calories, with 50g protein, 150g carbohydrates, and 20g fat. It is an excellent source of vitamin C (234% of the Daily Value), iron (222% of the Daily Value), and vitamin A (221% of the Daily Value). Note that it is relatively high in sodium, at 942mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of beans for this soup?
Yes, you can substitute with other beans like cannellini or navy beans. Just ensure they are soaked and cooked until tender. Keep in mind that different beans may alter the flavor and texture slightly, but they will still work well in this recipe.
Is it possible to make this soup vegan?
Absolutely! Simply replace the chicken stock with vegetable stock and omit the Parmesan cheese or use a vegan alternative. This soup is naturally hearty and flavorful, making it a great choice for a vegan meal without sacrificing taste.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or a chopped jalapeño when sautéing the onions and celery. You can also serve the soup with a side of spicy sauce or hot sauce to customize the heat level for each bowl.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).