White Bean Soup
Looking for a warm and comforting dish to nourish your soul? This white bean soup is not only delicious but also packed with nutrients. Creamy and rich, it’s perfect for chilly evenings or as a delightful starter for any meal. Using simple ingredients, this recipe allows you to create a hearty soup that everyone will love. Let’s dive into the details of making this wonderful dish.
Ingredients
- 1 cup dried white beans (cannellini or navy)
- 4 cups vegetable or chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 220
– Protein: 12g
– Carbohydrates: 36g
– Fat: 5g
– Fiber: 8g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Rinse the white beans and soak them overnight in water.
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, carrots, and celery; sauté until softened (about 5-7 minutes).
- Add minced garlic and thyme, cooking for another minute until fragrant.
- Drain and rinse the soaked beans, then add them to the pot.
- Pour in the vegetable or chicken broth; bring to a boil.
- Reduce heat and let it simmer for 1 to 1.5 hours, or until beans are tender.
- Season with salt and pepper to taste.
- For a creamier texture, blend part of the soup with an immersion blender.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute white beans with chickpeas or lentils for a different flavor. For a vegan version, use vegetable broth instead of chicken broth. Adding kale or spinach can enhance the nutritional profile and add color.
Serving and Pairings
This white bean soup pairs wonderfully with crusty bread or a fresh salad. It can also be served alongside grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove, adding a bit of water if it thickens.
Cooking Mistakes
- Overcooking the beans can make them mushy.
- Not seasoning enough; always taste as you go.
- Leaving out the aromatics can result in bland soup.
- Using too much water may dilute the flavor.
- Forgetting to soak beans can lead to longer cooking times.
Helpful Tips
- Soaking beans overnight helps reduce cooking time.
- For deeper flavor, sauté vegetables until caramelized.
- Experiment with spices like cumin or paprika for variety.
- Use homemade broth for richer taste.
FAQs
Can I use canned beans instead of dried?
Yes, you can use canned beans. Just rinse and add them in the last 15 minutes of cooking to heat through.
Is white bean soup healthy?
Absolutely! It’s high in protein, fiber, and packed with vitamins, making it a nutritious meal option.
Can I make this soup in a slow cooker?
Yes, you can combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños for a kick of heat.
What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Conclusion
White bean soup is a delightful and hearty dish that is easy to prepare and full of flavor. Perfect for any occasion, this recipe will surely become a favorite in your household. Enjoy the rich, creamy texture and nourishing ingredients that make this soup a comforting choice any time of the year.
White Bean Soup
Ingredients
- 1 cup dried white beans cannellini or navy
- 4 cups vegetable or chicken broth
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the white beans and soak them overnight in water.
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, carrots, and celery; sauté until softened (about 5-7 minutes).
- Add minced garlic and thyme, cooking for another minute until fragrant.
- Drain and rinse the soaked beans, then add them to the pot.
- Pour in the vegetable or chicken broth; bring to a boil.
- Reduce heat and let it simmer for 1 to 1.5 hours, or until beans are tender.
- Season with salt and pepper to taste.
- For a creamier texture, blend part of the soup with an immersion blender.
- Serve hot, garnished with fresh parsley.
