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For a cozy bowl of white bean soup, gather these main ingredients: - 2 cups dry white beans (cannellini or great northern), soaked overnight - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 4 cups vegetable broth - 1 teaspoon thyme (dried or fresh) - 1 bay leaf - 1 cup kale, chopped - 1 tablespoon olive oil - Salt and black pepper to taste - Juice of 1 lemon These ingredients work together to create a rich and creamy soup. The beans provide a great texture, while the vegetables add depth and flavor. To make your soup even better, consider adding these optional ingredients: - Crusty bread for serving - Fresh herbs like parsley or basil for garnish - A pinch of red pepper flakes for heat These extras can elevate your soup. A slice of crusty bread pairs perfectly for dipping. Fresh herbs add brightness and color. White beans are a great source of protein and fiber. They help keep you full longer. - Onion and garlic boost your immune system and add flavor. - Carrots and celery provide vitamins A and C, promoting good health. - Kale is rich in vitamins K and calcium, supporting bone health. - Olive oil contains healthy fats, good for your heart. Each ingredient contributes to a nutritious meal. This soup is not just tasty; it's also healthy! {{ingredient_image_1}} First, take the dry white beans and soak them overnight. This step helps them cook well. After soaking, drain and rinse the beans. Set them aside for later. Next, chop your vegetables. Dice one medium onion, two cloves of garlic, three medium carrots, and two stalks of celery. Make sure the pieces are small for quick cooking. In a large pot, heat one tablespoon of olive oil over medium heat. Add in the diced onion, garlic, carrots, and celery. Sauté these for about five to seven minutes until they soften. Then, add the soaked beans, four cups of vegetable broth, one teaspoon of thyme, and one bay leaf. Sprinkle in a generous pinch of salt and black pepper. Bring this mix to a boil. Once it boils, turn down the heat and let it simmer for 45 to 60 minutes. This time lets the beans become tender and soak up all the flavors. When the beans are soft, remove the bay leaf from the pot. Now, use an immersion blender to puree the soup until it is smooth. If you don't have an immersion blender, you can blend it in batches using a regular blender. Just be careful with the hot soup. After blending, stir in one cup of chopped kale and the juice of one lemon. Cook this for an additional five to ten minutes until the kale is tender. Taste the soup and adjust the seasoning with salt and pepper if needed. Serve it hot, maybe with some crusty bread for a perfect meal. To make your white bean soup creamy, you need to blend it well. After cooking, use an immersion blender to puree the soup. If you don’t have one, pour the soup into a regular blender. Blend it in batches for safety. Creaminess also comes from the beans. Soaking them overnight helps. Soft beans blend better and create a smooth texture. If you prefer a chunkier soup, blend only half of it. Seasoning makes the soup pop. Start with salt and pepper as you cook the vegetables. Add a pinch of salt when you add the beans and broth. Taste the soup as it cooks. This allows you to adjust the salt. Fresh lemon juice brightens the dish. Add it just before serving for the best flavor. If you want more depth, add herbs like thyme or a bay leaf during cooking. Garnishing adds flair to your soup. Drizzle a bit of olive oil on top before serving. This adds richness and looks appealing. You can also sprinkle freshly cracked pepper for a nice touch. For extra color, add a few kale leaves on top. Serve with crusty bread for dipping. The bread complements the soup well. Enjoy with friends or family for a cozy meal! Pro Tips Soak the Beans Properly: Ensure that the beans are soaked overnight to reduce cooking time and improve digestibility. Build Flavor: Sautéing the vegetables until they are softened enhances the soup's depth of flavor, so don't rush this step. Adjust Consistency: If the soup is too thick after blending, you can add more vegetable broth or water to reach your desired consistency. Garnishing Tips: Serve with a drizzle of high-quality olive oil and a sprinkle of freshly cracked pepper for a gourmet touch. {{image_2}} You can add protein to your white bean soup for extra flavor and nutrition. Popular options include diced ham, cooked sausage, or shredded chicken. If you prefer plant-based proteins, try adding lentils or tempeh. These choices provide a heartier meal while keeping the soup delicious and filling. Simply add your chosen protein during the cooking process. Allow it to simmer with the beans and broth for great taste. If you enjoy a bit of heat, consider making a spicy version of this soup. You can add crushed red pepper flakes or diced jalapeños to the pot. Start with a small amount and taste as you go. This way, you control the spice level. For a smoky flavor, try adding smoked paprika. The heat pairs wonderfully with the creamy white beans and the savory broth. Herbs and spices can transform your white bean soup. Fresh herbs like parsley or cilantro can brighten the flavor. You might also use rosemary or sage for a warm, earthy taste. If you want to add depth, consider using cumin or coriander. These spices enhance the soup's flavor and create a unique twist. Experiment with different combinations to find your favorite! To keep your white bean soup fresh, use an airtight container. Let the soup cool first. Once it is cool, transfer the soup to the container. It will stay good in the fridge for about three days. Make sure to label the container with the date. This way, you’ll know how long it’s been stored. If you want to keep the soup longer, freezing works great. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. You can freeze the soup for up to three months. When you're ready to eat it, just take it out and let it thaw in the fridge overnight. To reheat your soup, pour it into a pot over medium heat. Stir it often until it is hot throughout. If the soup seems thick, add a splash of vegetable broth or water. You can also microwave it in a bowl. Heat for one to two minutes, stirring halfway through. Enjoy your comforting soup just like the first time! Yes, you can use canned beans. Canned beans are quick and easy. Look for low-sodium options for a healthier choice. Use about 3 cans for this soup. Just rinse them before adding to the pot. This saves you time and still gives a tasty soup. White bean soup pairs well with many sides. Crusty bread is a classic choice. It’s perfect for dipping! A fresh salad adds a nice crunch. You can also serve it with a side of roasted veggies. These options make the meal more filling and fun. Yes, white beans are very healthy. They are rich in protein and fiber. This helps keep you full and satisfied. They also have vitamins and minerals that support your health. Eating white beans can improve heart health and aid digestion. So, enjoy them often! White bean soup lasts about 4-5 days in the fridge. Be sure to store it in a sealed container. If you want to keep it longer, freeze it. In the freezer, it can last up to 3 months. Just thaw and reheat when ready to enjoy! White bean soup is simple to make and full of taste. We covered the key ingredients and how they boost flavor and nutrition. You learned how to prepare, cook, and blend your soup for the best texture. Don’t forget the tips for seasoning and garnishing! Variations allow you to customize your soup with proteins and spices. I also shared storage tips to keep it fresh. With these steps, you can enjoy delicious white bean soup anytime. Now, get cooking and enjoy this hearty dish!

Creamy White Bean Soup

A comforting and creamy soup made with white beans, vegetables, and kale, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups dry white beans (cannellini or great northern), soaked overnight
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme (dried or fresh)
  • 1 leaf bay leaf
  • 1 cup kale, chopped
  • 1 tablespoon olive oil
  • to taste Salt and black pepper
  • 1 lemon Juice of
  • optional Crusty bread for serving

Instructions
 

  • Drain and rinse the soaked beans, then set aside.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery and sauté for about 5-7 minutes, until the vegetables are softened.
  • Add the soaked beans, vegetable broth, thyme, bay leaf, and a generous pinch of salt and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, or until the beans are tender.
  • Once the beans are cooked, remove the bay leaf and use an immersion blender to puree the soup until smooth, or you can blend it in batches in a regular blender (be careful with hot liquids).
  • Stir in the chopped kale and lemon juice, cooking for an additional 5-10 minutes until the kale is tender. Adjust the seasoning with salt and pepper as needed.
  • Serve the soup hot, drizzled with a bit of extra olive oil if desired, and accompanied by crusty bread for dipping.

Notes

Ladle the soup into bowls and sprinkle with freshly cracked pepper. Garnish with a few kale leaves or a drizzle of olive oil for added color.
Keyword comfort food, healthy, soup, vegan