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Simple White Bean Soup

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A cozy, no-fuss bowl that comforts and nourishes, made with pantry staples in under an hour.

Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary (or 1 sprig fresh, tied)
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Juice of 1/2 lemon (optional)
  • Chopped parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until softened, about 6–8 minutes.
  2. Add the garlic and dried rosemary and cook for 30–45 seconds until fragrant.
  3. Stir in the drained white beans, broth, and bay leaf. Bring to a gentle simmer.
  4. Simmer 15–20 minutes to let flavors meld. Remove the bay leaf. If you like a thicker texture, mash a cup of beans against the pot side or blend 1 cup and return it.
  5. Season with salt, pepper, and lemon juice to taste. Garnish with parsley and serve with crusty bread.

Notes

Let the soup cool before storing in airtight containers, and it keeps for 3–4 days in the fridge. To reheat, add a splash of broth or water if thickened.

Nutrition

Find it online: https://recipesunfolded.com/simple-white-bean-soup/

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