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White Bean Soup

White Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2-inch Parmesan rind
  • 1 tbsp fresh lemon juice
  • Salt and black pepper
  • For serving: crusty bread, good olive oil, grated Parmesan

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion, celery, and carrots with a pinch of salt. Cook for about 8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, rosemary, and bay leaf and cook 1 minute. Add the beans, broth, Parmesan rind, ½ teaspoon salt, and pepper. Bring to a boil, then reduce to a simmer and cook 15 minutes.
  3. Remove from heat. Discard the bay leaf and rind. Pulse with an immersion blender 5 to 6 times to partially puree the soup, leaving some whole beans.
  4. Stir in the lemon juice and adjust seasoning. Ladle into bowls and top with olive oil, Parmesan, and black pepper. Serve with crusty bread.

Notes

The Parmesan rind adds a subtle savory depth but the soup still tastes great without it. It thickens as it sits, so add a splash of water or broth when reheating.