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Olivia

White Bean Soup

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White bean soup with carrot and parsley is a simple, comforting vegetable soup made with tender beans, fresh herbs, and everyday ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Calories: 59
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots sliced
  • 2 garlic cloves minced
  • 2 cups cooked white beans or 1½ cans, drained and rinsed
  • 5 –6 cups vegetable broth or water
  • 1 teaspoon thyme or bay leaf
  • Salt and black pepper to taste
  • ¼ cup fresh parsley finely chopped
  • Lemon juice
  • Olive oil drizzle
  • Chili flakes

Equipment

soup pot with lid

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and carrots with a pinch of salt.
  3. Cook 6-8 minutes, until softened.
  4. Add Garlic & Beans
  5. Stir in garlic and cook 30 seconds.
  6. Add white beans and stir to combine.
  7. Simmer
  8. Add broth, thyme (or bay leaf), salt, and pepper.
  9. Bring to a boil, then reduce to a gentle simmer.
  10. Cook 20-25 minutes.
  11. Adjust Texture
  12. For a creamier soup, mash some beans against the side of the pot or blend a portion.
  13. Finish & Serve
  14. Remove from heat.
  15. Stir in fresh parsley and a squeeze of lemon if desired.
  16. Serve warm.

Nutrition

Calories: 59kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 16mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 3608IUVitamin C: 6mgCalcium: 16mgIron: 0.3mg

Notes

Grow-it-yourself: parsley and carrots are easy garden crops
More greens: add spinach or kale near the end
Extra depth: add a splash of olive oil just before serving
Meal prep: keeps well 3-4 days and freezes nicely

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