Here’s a comforting and hearty recipe for Creamy White Bean Soup with Fresh Herbs:
Ingredients:
- 2 cans (15 oz each) white beans (cannellini or great northern beans), drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth (or chicken broth for extra flavor)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Grated Parmesan cheese for serving
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the Broth and Herbs:
- Stir in the white beans, vegetable broth, thyme, rosemary, and bay leaf. Season with salt and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
3. Blend the Soup:
- Remove the bay leaf from the pot. Use an immersion blender to blend the soup until it’s creamy but still has some texture. If you prefer a smoother soup, blend it entirely. Alternatively, you can transfer part of the soup to a blender and blend it, then return it to the pot.
4. Add the Cream:
- Stir in the heavy cream to make the soup extra creamy. If the soup is too thick, add a bit more broth or water to reach your desired consistency. Let the soup simmer for another 5 minutes.
5. Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. Optionally, sprinkle with grated Parmesan cheese for extra richness.
Tips:
- You can add other fresh herbs like basil or oregano for additional flavor.
- For a more filling meal, serve the soup with crusty bread on the side.
Enjoy your comforting bowl of creamy white bean soup!
