Creamy White Bean Delight

$- 2 cups dried white beans (cannellini or navy), soaked overnight and drained - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups vegetable broth - 1 bay leaf - Salt and black pepper, to taste - 1 cup fresh spinach, roughly chopped - 2 tablespoons olive oil - Juice of 1 fresh lemon - Optional: Crusty bread for serving When making white bean soup, the right ingredients matter. Start with dried white beans, like cannellini or navy. These beans add creaminess and a nice texture. Soaking the beans overnight helps them cook faster. Fresh vegetables bring flavor and nutrients. I love using onion, garlic, carrots, and celery. They form a flavorful base for the soup. Seasonings like thyme and rosemary add depth. A bay leaf provides an earthy note. Don’t forget salt and black pepper to taste! Using vegetable broth gives the soup a rich flavor. If you want extra greens, add fresh spinach. A squeeze of lemon juice brightens the soup. And crusty bread makes a perfect side for dipping. This simple list of ingredients creates a cozy, delicious soup. Enjoy every spoonful! {{ingredient_image_2}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Once it shimmers, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. - Sauté these for 5-7 minutes until soft and the onion is clear. - Add 2 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. - Cook for 2 more minutes until it smells nice. - Put in 2 cups soaked and drained white beans. - Pour in 6 cups vegetable broth and add 1 bay leaf. - Stir it all together, then bring to a gentle boil. - Once boiling, lower the heat and cover the pot. - Let it simmer for 1 to 1.5 hours. Check the beans for tenderness. - When done, take out the bay leaf. - Use an immersion blender to blend the soup until it’s creamy. - If you don’t have one, blend part of it in a regular blender. - Stir in 1 cup chopped fresh spinach and let it wilt for about 2 minutes. - Season with salt, black pepper, and juice from 1 lemon to taste. - Serve the soup hot, with crusty bread on the side for dipping. To take your white bean soup to the next level, add herbs and spices. I love using dried thyme and rosemary for a fragrant touch. You can also try adding a bay leaf while cooking. This adds depth and a lovely aroma. If you want a heartier soup, consider adding protein. Shredded chicken or crispy bacon are great choices. They bring a savory flavor that makes each bowl even better. When deciding how to cook your soup, you have options. You can use a slow cooker or a stovetop. The slow cooker is great for letting flavors meld over time. Just set it up in the morning and enjoy later. If you want it done quicker, use the stovetop method. It takes about 1.5 hours to cook. You can also try an Instant Pot. Cook the soup in about 30 minutes for a fast, tasty meal. The texture of your soup matters. For creaminess, use an immersion blender. Blend until you reach your desired smoothness. If you don’t have one, pour some soup into a regular blender. Blend it and return it to the pot. This gives you a nice mix of creamy and chunky. Timing is key when adding ingredients. Add spinach at the end. It wilts quickly, keeping it bright and fresh. This helps in achieving the best flavor and texture in your soup. Pro Tips Soak the Beans Well: Soaking the beans overnight not only reduces cooking time but also helps in achieving a creamier texture. Use Fresh Herbs: Fresh herbs can elevate the flavor profile of your soup significantly. Consider adding a few sprigs of fresh thyme or rosemary when serving. Adjusting Consistency: If you prefer a chunkier soup, reserve some whole beans before blending and stir them back in after reaching your desired creaminess. Flavor Boost: Enhance the soup's flavor by adding a splash of white wine or a tablespoon of miso paste along with the broth. {{image_4}} You can easily change the beans in this soup. Navy beans work well, too. They have a similar taste and texture. Great Northern beans are another option. They add a nice creaminess. Feel free to swap out some veggies. Zucchini adds a fresh flavor. Kale brings great nutrients and a bit of crunch. You can also use green beans or bell peppers. Each choice will change the soup a bit. Want to explore new flavors? Try an Italian-style white bean soup. Add some diced tomatoes and Italian herbs. This gives the soup a rich taste. You can also stir in some pesto for a fun twist. Mediterranean-inspired versions are great as well. Use olives and feta cheese for a salty kick. Add spices like cumin or coriander for warmth. These flavors take your soup on a trip around the world. Seasonal veggies can change your soup with the times. In fall, try adding butternut squash. It brings sweetness and depth. In summer, fresh corn or tomatoes can brighten it up. You can also change the flavor with the seasons. In winter, use hearty spices like cumin or paprika. In spring, add fresh herbs like basil or parsley. Each season can make your soup feel new and exciting. To keep your white bean soup fresh, store it in an airtight container. Place the cooled soup in the fridge. It will stay good for about 3 to 5 days. If you want to keep it longer, freezing is a great option. To freeze, ladle the soup into freezer-safe bags. Leave some space at the top to allow for expansion. Seal tightly and label with the date. This way, you can enjoy it later! When you’re ready to eat your frozen soup, thaw it in the fridge overnight. For quick reheating, use the stovetop. Pour the soup into a pot and heat it on medium. Stir often to prevent it from sticking. If the soup seems too thick, add a splash of broth or water. For a microwave option, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. White bean soup can last up to 5 days in the fridge. If frozen, it can stay good for about 3 months. Always check for signs that the soup has gone bad. If you see mold or it smells off, it’s best to throw it away. If the soup separates or changes color, that’s also a sign it’s time to discard it. Store wisely to enjoy your creamy delight longer! White beans pack a lot of nutrition. They are full of fiber, protein, and vitamins. A cup of cooked white beans gives you about 15 grams of protein. This helps build muscle and keeps you full. They are also rich in iron, which is good for blood health. The carrots and spinach in the soup add vitamins A and C. These vitamins help your immune system stay strong. The olive oil provides healthy fats that can help your heart. Yes, you can make white bean soup ahead of time. It tastes even better after resting. To prep, just make the soup and cool it down. Store it in a container in the fridge for up to five days. You can also freeze the soup. It stays good for about three months. To reheat, warm it on the stove over low heat. Stir it often to keep it smooth. If it seems too thick, add a little water or broth. White bean soup goes well with many side dishes. Crusty bread is a great choice for dipping. You can also serve a fresh salad on the side. For toppings, try adding chopped herbs, like parsley or chives. A sprinkle of cheese can add a nice touch, too. A drizzle of olive oil on top enhances the flavor. You can even add a squeeze of lemon for a zesty kick. White bean soup is easy and tasty. We covered key ingredients, cooking steps, and helpful tips. You can make it creamy or hearty. Customize your soup with different beans and veggies. Don't forget to store leftovers properly for later. Enjoy crafting your own version that suits your taste. This soup not only warms you up but also packs health benefits. Embrace your creativity, and share your delicious results!$

Creamy White Bean Delight

A comforting and creamy soup made with white beans, fresh vegetables, and herbs.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

2 cups dried white beans (cannellini or navy), soaked overnight and drained
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
6 cups vegetable broth
1 leaf bay leaf
to taste salt and black pepper
1 cup fresh spinach, roughly chopped
2 tablespoons olive oil
1 juice of fresh lemon
optional Crusty bread for serving

Instructions

In a large pot, pour in the olive oil and heat over medium heat until shimmering.
Once hot, add the diced onion, carrots, and celery. Sauté the mix for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
Stir in the minced garlic, dried thyme, and dried rosemary, cooking for an additional 2 minutes until the mixture becomes aromatic.
Carefully add the soaked and drained white beans to the pot, then pour in the vegetable broth and toss in the bay leaf. Stir to combine, then increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, or until the beans are tender when pierced with a fork.
After the beans have cooked, remove the bay leaf and, using an immersion blender, blend the soup until it reaches your desired level of creaminess (alternatively, transfer a portion to a regular blender, blend until smooth, and return the blended mixture back to the pot).
Stir in the chopped spinach, allowing it to wilt for approximately 2 minutes while stirring gently.
Finally, season your delightful soup with salt, black pepper, and freshly squeezed lemon juice to taste. Adjust seasonings as needed.
Serve the soup hot, paired with crusty bread on the side for an inviting dipping experience.

Notes

Serve with crusty bread for dipping.

Keyword beans, creamy, healthy, soup, vegetarian