White Bean Soup

Creamy White Bean Soup 🥣🌿

A velvety, protein-packed soup with simple ingredients, ready in 30 minutes! Naturally vegan, gluten-free, and bursting with Italian-inspired flavors.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or Great Northern), drained/rinsed
• 4 cups vegetable broth (or chicken broth for non-veg)
• 1 tsp dried thyme (or rosemary)
• 1 bay leaf
• Salt & pepper to taste
• ½ cup canned coconut milk (or heavy cream for non-veg)
• 1 tbsp lemon juice
• Toppings: Fresh parsley, red pepper flakes, crusty bread

Instructions

1. Sauté Aromatics
   • Heat olive oil in a pot. Cook onion, garlic, carrots, and celery for 5 mins until soft.
2. Simmer Soup
   • Add beans, broth, thyme, bay leaf, salt, and pepper.
   • Bring to a boil, then simmer 15 mins until veggies are tender.
3. Blend & Creamify
   • Remove bay leaf. Blend half the soup until smooth (or use an immersion blender for a chunkier texture).
   • Stir in coconut milk and lemon juice. Heat through.
4. Serve
   • Top with parsley, a drizzle of olive oil, and red pepper flakes.

Tips & Variations

• Extra protein: Add 1 cup chopped kale or spinach.
• Smoky flavor: Sauté with ½ tsp smoked paprika.
• Instant Pot: Sauté veggies, then pressure cook 5 mins.

Creamy, cozy, and nourishing! Perfect with garlic bread. 🥖💛

Want it chunkier? Skip blending and mash some beans with a fork!