Active Time:25 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
What Type of White Beans Should I Use?
We use great northern beans for this recipe, but you can use any type of white bean, such as cannellini beans or navy beans. We recommend using no-salt-added canned white beans to reduce sodium intake.
How Do You Thicken White Bean Soup?
Blending half of the soup at the end thickens it and adds creaminess without cream. You can use a countertop blender or immersion blender to puree 2 cups of the soup until smooth and creamy before adding it back to the remaining soup in the pot.
How to Store Creamy White Bean Soup
This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumyellow onion, chopped3mediumcelery stalks, chopped1tablespoonminced garlic1tablespoondried Italian seasoning½teaspooncrushed red pepper2(15 ounce) cansno-salt-added great northern beans, rinsed1(2 ounce)Parmesan cheese rind (optional)4cupsunsalted vegetable broth½teaspoonsalt½teaspoonground pepper1fresh or dried bay leaf½teaspoongrated lemon zest2teaspoonslemon juice2tablespoonsgrated Parmesan cheese1tablespoonchopped fresh flat-leaf parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumyellow onion, chopped
3mediumcelery stalks, chopped
1tablespoonminced garlic
1tablespoondried Italian seasoning
½teaspooncrushed red pepper
2(15 ounce) cansno-salt-added great northern beans, rinsed
1(2 ounce)Parmesan cheese rind (optional)
4cupsunsalted vegetable broth
½teaspoonsalt
½teaspoonground pepper
1fresh or dried bay leaf
½teaspoongrated lemon zest
2teaspoonslemon juice
2tablespoonsgrated Parmesan cheese
1tablespoonchopped fresh flat-leaf parsley for garnish
DirectionsHeat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallPour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallPour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia BaylessOriginally appeared: EatingWell.com, January 2022
Directions
Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallPour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallPour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless
Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.
Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)
Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.
Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless
Originally appeared: EatingWell.com, January 2022
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Nutrition Facts(per serving)185Calories6gFat28gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
