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Best White Bean Soup

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A warm and creamy white bean soup with aromatic vegetables and a splash of lemon, perfect for cozy nights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 cup water
  • 1 lemon, juiced
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and bring the mixture to a boil.
  4. Reduce the heat and let the soup simmer for 10 minutes.
  5. Add the rinsed and drained cannellini beans along with the cup of water to the pot and bring it back to a simmer.
  6. Use an immersion blender to partially blend the soup until it reaches your desired consistency.
  7. Stir in the freshly squeezed lemon juice and season with salt and black pepper to taste.
  8. Simmer for another 5 minutes.
  9. Serve the soup hot, garnished with fresh chopped parsley.

Notes

Perfect for meal prep and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/white-bean-soup-recipe/

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