A creamy, comforting bowl of veggies and white beans,
perfect on a chilly day!
This soup is perfect for an unexpected cold snap/storm because at it’s base, it’s pantry ingredients and helps clean out the fridge. A recent storm had me rummaging through my fridge and pantry and came up with my kiddo’s favorites on their last legs – carrots and celery. But, if you don’t like celery, feel free to leave it out, don’t have carrots, no biggie. Have another type of veggie in your fridge, add it in!
You can also add meat – sauteing some bacon in the pot before adding the vegetables would be delicious (remove bacon after frying and add back in at the end)! The photo above shows when I made this with diced ham which was also very good and didn’t make the kitchen smell like bacon the rest of the day we were house-bound!
This soup also works well reheated so a great option for lunches for the week, especially if it’s going to be cold for a while.
Creamy White Bean Soup
Creamy and comforting, chock full of vegetables.
Ingredients
- 1 Tbsp Olive Oil
- 2-3 cloves garlic, minced
- 1/2 cup yellow onion, chopped `
- 1/2 cup carrots, chopped
- 3 stalks celery, chopped
- 2 cups chicken broth (or vegetable broth if vegetarian/vegan)
- 3 cans white beans (great northern, cannellini, etc)
- 1/2 tsp thyme, dried
- 1/2 tsp oregano, dried
- 1 bay leaf
- salt and pepper to taste
Instructions
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Ths soup comes together quickly, so prep all ingredients before you start cooking!
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Drain and rinse one can of while beans. Place in a bowl and use an immersion blender to blend into a smooth puree. Alternatively, you could hand mash them or place in blender or food processor. (Immersion blender was the path of least dishes for me....)
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Add olive oil to a dutch oven and heat on medium-high heat.
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Add onion, carrots, celery and garlic to pan and saute until soft and ingredients fragrant (3-5 minutes).
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Add bean puree, two additional cans of white beans (rinsed and drained) and broth to the pot. Stir well to break up and incorporate the bean puree.
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Add the thyme, oregano, bay leaf, salt and pepper and stir gently.
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Bring soup to a boil, then reduce heat to medium-low and simmer for approx. 15 minutes.
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Soups On!
Recipe Notes
- Feel free to use vegetable broth to make this recipe vegetarian/vegan.
- Or... you could add bacon! Saute a few slices of chopped-up bacon until crisp, remove the bacon, and saute the vegetables in the bacon grease instead of olive oil. Make recipe as directed. Add the cooked bacon back to the soup just prior to serving.
- If using cubed ham, add it to the pot with the seasoning.
Additional Burnt Salad Cold Weather Recipes to Enjoy:
Yay for dairy-free! My daughters and I are allergic to dairy (and one is vegan), so I’m always on the lookout for good ideas. And I LOVE white beans!!
Thanks for the great recipe!