Go Back
Print

Creamy White Bean Soup

Creamy and comforting, chock full of vegetables.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

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

  1. Ths soup comes together quickly, so prep all ingredients before you start cooking!

  2. 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....)

  3. Add olive oil to a dutch oven and heat on medium-high heat.

  4. Add onion, carrots, celery and garlic to pan and saute until soft and ingredients fragrant (3-5 minutes).

  5. 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.

  6. Add the thyme, oregano, bay leaf, salt and pepper and stir gently.

  7. Bring soup to a boil, then reduce heat to medium-low and simmer for approx. 15 minutes.

  8. 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.