Print
Creamy White Bean Soup
This delicious, creamy soup will remind you of traditional white bean soup, but without the ham. It’s easy to make, comforting, and full of flavor.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 servings
- Category: soup
- Cuisine: American
Ingredients
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 1 cup water
- 3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- In a large stockpot over medium-high heat, saute the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.
- Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
- Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes to allow the flavors to bloom. Serve warm.
I learned a few tricks here that I’ll definitely use. Thanks!