Description
This white bean soup is creamy, comforting, and incredibly easy to make with pantry staples. It’s naturally vegan, packed with protein and fiber, and flavored with aromatic garlic and herbs. Perfect for busy weeknights or when you need something warm and satisfying.
Ingredients
2 tbsp olive oil
4 cloves garlic, minced
3 × 15 oz cans cannellini beans (one can with liquid, two drained)
2 cups vegetable or chicken broth
½ tsp dried rosemary
¼ tsp dried thyme
1 pinch crushed red pepper
Freshly cracked black pepper, to taste
Instructions
- Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the remaining two cans.
- In a large soup pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add puréed beans, the two drained cans of beans, broth, rosemary, thyme, crushed red pepper, and black pepper. Stir to combine.
- Cover and bring to a boil over medium-high heat. Reduce to medium-low, uncover, and simmer for 15 minutes, stirring occasionally.
- Gently mash some of the beans against the side of the pot to thicken the soup.
- Taste and adjust salt if needed. Serve hot with crusty bread.
Notes
- Add carrots, celery, or onion for more texture.
- Use fresh herbs instead of dried for brighter flavor.
- Stir in baby spinach or kale near the end for greens.
- Top with Parmesan, croutons, or olive oil for garnish.
- Blend the whole soup for a smooth consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
