White Bean Soup (Rustic & Cozy) Ingredients
2 cups cooked white beans (or 2 cans, drained & rinsed — cannellini or navy beans)
2 tbsp olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1 tsp dried thyme (or 1 tbsp fresh)
1 bay leaf
Salt & black pepper, to taste
1 tbsp lemon juice (optional, for brightness)
2 cups fresh spinach or kale (optional) Instructions
- Sauté the Base
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant. - Build the Soup
Add white beans, broth, thyme, and bay leaf.
Bring to a boil, then reduce heat and simmer for 15–20 minutes. - Blend (Optional but Recommended)
For a creamy texture:
Mash some beans with a spoon or
Blend 1–2 cups of the soup and return to the pot - Add Greens
Stir in spinach or kale and cook for 2–3 minutes until wilted. - Season & Finish
Add salt, pepper, and lemon juice.
Remove the bay leaf before serving.Tips for Success
Add a Parmesan rind while simmering for deeper flavor
Drizzle olive oil on top before serving
Serve with crusty bread (like your rosemary garlic bread)
Optional Add-Ins
Shredded chicken or sausage
Potatoes for extra heartiness
Chili flakes for a little heatNutritional Highlights
High in fiber and protein
Naturally gluten-free
Very filling and budget-friendly