Creamy White Bean Soup
Updated: Jun 22, 2018
This is a delicious cream based soup that will remind you of the comforting traditional white bean soup without the ham. It’s quick, easy, and full of flavor.
Yields: 4-6 servings
Prep Time: 20 minutes Cook Time: 30 minutes
1 onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, minced
3 (15 ounce) cans cannellini beans, rinsed and drained, or 4 ½ cups cooked cannellini beans, divided
1 cup low-sodium vegetable broth
1 cup water
1 teaspoon smoked paprika
½ teaspoon rosemary
¼ teaspoon thyme
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley
1. In a large stockpot over medium-high heat, sauté the onions, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.
2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20-30 minutes to allow the flavors to bloom. Serve warm.