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Creamy White Bean Soup
Ingredients
- 2 tbspextra-virgin olive oil
- 1 mediumyellow onion
chopped
- 3 mediumcelery stalks
chopped
- 1 tbspminced garlic
- 1 tbspdried italian seasoning
- ½ tspcrushed red pepper
- 2cans no-salt-added great northern beans
rinsed
- 1parmesan cheese rind
optional
- 4 cunsalted vegetable broth
- ½ tspsalt
- ½ tspground pepper
- 1fresh or dried bay leaf
- ½ tspgrated lemon zest
- 2 tsplemon juice
- 2 tbspgrated parmesan cheese
- chopped fresh flat-leaf parsley for garnish
Directions
- 1
Heat 2 tablespoons oil in a large pot over medium-high heat. Add chopped onion and chopped celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add 1 tablespoon garlic, 1 tablespoon Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in 30 ounces rinsed beans, 2-ounce Parmesan rind (if using), 4 cups broth, ¾ teaspoon salt, ½ teaspoon pepper and 1 bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard the Parmesan rind (if using) and bay leaf.
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- 2
Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)
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- 3
Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in ½ teaspoon lemon zest and 2 teaspoons lemon juice. Divide the soup among 4 bowls; sprinkle with ¼ cup Parmesan. Garnish with 1 tablespoon parsley, if desired. Recipe developed by Jasmine Smith
Creamy White Bean Soup
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About this Recipe
Craving a bowl of comforting, deeply flavorful soup that’s ready for your next meal? This Creamy White Bean Soup is your perfect answer, offering a satisfying entree with rich notes of Parmesan and fresh aromatics.
What sets this easy soup apart is the clever inclusion of a Parmesan cheese rind during simmering. This simple technique infuses the vegetable broth with an unparalleled depth and savory umami that truly elevates the great northern beans into something extraordinary. Combined with aromatic vegetables and a bright finish of lemon, it transforms humble ingredients into a remarkable, easy soup.
You can expect a wonderfully velvety texture, thanks to the inherent creaminess of great northern beans, balanced by tender bits of onion and celery. Each spoonful delivers a warm, savory hug, brightened by the subtle zest of lemon and the gentle warmth of crushed red pepper. It's hearty enough to be a fulfilling entree, yet nourishing and light, with just 186 calories per serving. This Creamy White Bean Soup is pure comfort in a bowl, perfect for a cozy evening or a quick, satisfying lunch.
While delicious as is, this Creamy White Bean Soup is also versatile. If you don't have a Parmesan rind on hand, the soup will still be richly flavored, but the rind does add an extra layer of complexity. For those who prefer less heat, you can easily reduce or omit the crushed red pepper. Conversely, a little extra adds a pleasant kick. You can also adjust the amount of lemon juice to your taste, adding more for a brighter finish.
Serve this Creamy White Bean Soup warm, garnished with a generous sprinkle of fresh, chopped flat-leaf parsley and extra grated Parmesan cheese. It makes a wonderful, satisfying entree on its own, perhaps alongside a crusty piece of bread to soak up every last, delicious drop.