White Bean Soup

A comforting white bean soup with aromatic vegetables, herbs, and a silky texture. Easy, nourishing, and perfect for a cozy meal.

This white bean soup is a simple, nourishing bowl packed with flavor from slow-simmered vegetables, garlic, herbs, and creamy white beans. It is cozy enough for chilly evenings, yet light enough for an everyday lunch. Serve it with crusty bread, a drizzle of olive oil, or a squeeze of lemon for extra brightness.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked white beans, drained and rinsed if using canned
• 4 cups vegetable broth
• 1 cup water, more as needed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley, plus more for serving

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, then cook for 6 to 8 minutes until softened.
3. Stir in the garlic, thyme, and bay leaf, and cook for 1 minute until fragrant.
4. Add the white beans, vegetable broth, water, salt, and black pepper.
5. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 to 25 minutes.
6. Remove the bay leaf. For a creamier soup, blend about 1 to 2 cups of the soup and stir it back into the pot, or lightly mash some of the beans with a spoon.
7. Stir in the lemon juice and parsley. Adjust the seasoning if needed.
8. Serve hot, topped with extra parsley and a drizzle of olive oil if desired.