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Here’s a delicious recipe for a creamy white bean soup with fresh herbs that’s comforting and easy to make!
Creamy White Bean Soup with Fresh Herbs
Ingredients:
- 2 cups cooked white beans (cannellini or great northern), or 1 can (15 oz) drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley, chives, or dill)
- Juice of 1 lemon (optional)
Instructions:
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Beans and Broth: Stir in the cooked white beans, vegetable broth, thyme, and rosemary. Bring the mixture to a gentle simmer.
- Blend the Soup: Once the soup is simmering, use an immersion blender to puree it until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches. (Be cautious of hot liquids!)
- Stir in Cream: Return the blended soup to the pot (if using a traditional blender) and stir in the heavy cream. Heat over low until warmed through. Adjust seasoning with salt, pepper, and lemon juice if desired.
- Serve: Ladle the soup into bowls and garnish with fresh herbs. Drizzle with a little olive oil if you like.
- Enjoy: Serve with crusty bread or a side salad for a complete meal!
Tips:
- Beans: You can use canned beans for convenience or soak and cook dried beans for a richer flavor.
- Herbs: Feel free to mix and match fresh herbs according to your taste!
- Storage: This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months.
Enjoy your creamy white bean soup!