December 18, 2013 § 7 Comments
In the midst of all the cookies and boxes of chocolates and holiday parties this month, I give you a soup that is warm and hearty and healthy. This white bean soup is so inexpensive and easy to make that I’ve prepared it three times in the last month. If you’re looking for a healthy, simple dinner recipe, this is for you.
White Bean Soup
Recipe from Shutterbean (with very minor adaptations)
What you need:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, chopped
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 15 oz. cans cannellini beans, drained and rinsed
- Salt and black pepper
- 1 and 1/2 teaspoons freshly squeezed lemon juice
What to do:
Prepare your veggies! Dice your onion and celery, and peel and dice your carrots. Peel and chop that garlic! Now you’re ready to go. Also be sure to drain and rinse your cannellini beans.
Heat olive oil over medium heat in a large soup pot. Add the diced onions and cook until translucent, 5-7 minutes. Add the diced celery and carrot and continue to cook, 10 minutes or until they have softened. Then add the chopped garlic and bay leaf*. Continue to cook for several minutes.
Pour the chicken broth into the pot, as well as your beans and a sprinkling of salt and black pepper. Bring the soup to a boil over medium high heat. Once soup comes to a boil, lower the heat and let soup simmer. Cook uncovered for 45 minutes to an hour—vegetables should be completely soft.
Remove the bay leaf from the soup, and puree the soup—I used my immersion blender. Stir in lemon juice and add more salt and pepper, to taste.
Serve soup in bowls with some crusty buttered bread.
*Note: The original recipe calls for 4 sage leaves to be added with the garlic and bay leaf—my grocery store was out of sage the first time I made this soup, so I made it without.
This soup manages to be creamy without any cream or butter! So good.