Creamy White Bean Soup
This creamy white bean soup is a healthy and delicious option that's easy to make. Packed with protein and fiber, it's perfect for meal prepping or a quick weeknight dinner. Enjoy this comforting dish and enjoy the rich flavors of white beans and spices!
Equipment
- Large pot
- Blender
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium stalks celery, chopped
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 (15-ounce) cans no-salt-added great northern beans, rinsed
- 1 (2 ounce) Parmesan cheese rind (optional)
- 4 cups unsalted vegetable broth
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 fresh or dried bay leaf
- ½ teaspoon grated lemon zest
- 2 teaspoons lemon juice
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and celery, stirring often, until the onion turns translucent, about 5 minutes.
- Stir in garlic, Italian seasoning, and crushed red pepper. Sauté for 2 minutes, just until fragrant.
- Add the beans, Parmesan rind (if using), vegetable broth, salt, pepper, and bay leaf. Bring everything to a rolling boil over high heat.
- Lower the heat to medium-low and let the soup simmer gently, stirring occasionally, for about 20 minutes until the vegetables soften.
- Discard the Parmesan rind and bay leaf. Carefully ladle 2 cups of soup into a blender. Remove the lid's center piece for steam to escape and blend until smooth, about 1 minute. Alternatively, use an immersion blender to blend partially.
- Return the blended portion to the pot and stir. Add lemon zest and juice, mixing well.
- Ladle the soup into bowls and garnish each with grated Parmesan cheese and fresh parsley, if desired.