Description
A cozy and nourishing white bean soup that’s perfect for cold weather, rich in flavor and easy to make.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil
- 1 cup Onion, finely chopped
- 1 cup Carrot, finely chopped
- 1 cup Celery, finely chopped
- 3 cloves Garlic, minced
- 1/4 teaspoon Crushed red pepper flakes (optional)
- 2 cans White beans, drained and rinsed (preferably cannellini or great northern)
- 4 cups Vegetable or chicken broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (to taste)
Finishing Touches
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 1/4 cup Fresh parsley or spinach (optional for garnish)
- 1 piece Parmesan rind (optional, for extra flavor)
Instructions
Cooking the Base
- Warm olive oil in a large pot over medium heat.
- Add chopped onion, carrot, and celery. Cook until the onion becomes translucent.
- Add minced garlic and red pepper flakes; cook for an additional minute.
Simmering the Soup
- Stir in the drained white beans, thyme, bay leaf, and broth.
- Bring to a gentle simmer, then lower the heat and simmer gently for 15 to 20 minutes.
Finishing Touches
- Taste and season with salt and pepper.
- Stir in lemon zest and juice just before serving.
- If using spinach, add it at the end to allow it to wilt.
- Remove the Parmesan rind before serving.
Notes
Perfect for batch cooking; tastes even better the next day. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Italian, Mediterranean