This comforting white bean soup is a hearty, rustic dish that balances earthy legumes with the sweetness of carrots and aromatic herbs. The texture is rich and velvety, achieved by blending a portion of the cooked beans back into the broth. It&# 226;ÂÂs perfect for chilly evenings, meal prep, or as a light yet satisfying lunch. Packed with fiber and plant-based protein, this vegan-friendly recipe uses simple pantry staples like canned beans, vegetable broth, and fresh sage. ItâÂÂs quick to make, requiring minimal active time, and delivers deep, savory flavors with every spoonful.
White Bean Soup With Carrot Pennies
Description
This comforting white bean soup is a hearty, rustic dish that balances earthy legumes with the sweetness of carrots and aromatic herbs. The texture is rich and velvety, achieved by blending a portion of the cooked beans back into the broth. It's perfect for chilly evenings, meal prep, or as a light yet satisfying lunch. Packed with fiber and plant-based protein, this recipe uses simple pantry staples like canned beans, vegetable broth, and fresh sage.Ingredients
Directions
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Heat olive oil in a large pot or wok over medium-high heat.
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Add the thinly sliced green onion and sauté for about 2 minutes until softened.
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Add the sliced celery and continue sautéing for 3 minutes; cover the pot briefly to retain moisture.
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Stir in the crushed garlic, a few cracks of mixed peppercorns, and the rubbed sage.
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Sauté for another minute until fragrant.
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Dissolve the bouillon granules and vegetable seasoning packet in 1 cup of hot water or broth, then pour into the pot to deglaze.
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Add the remaining vegetable broth, rinsed white beans, and carrot coins.
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Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until carrots are tender.
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Remove about one-fourth of the soup (beans and liquid) and blend until smooth using an immersion blender or standard blender.
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Return the pureed mixture to the pot and stir to combine, creating a creamy texture.
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Simmer for another 2-3 minutes to heat through, adjusting salt and pepper to taste.
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Ladle into bowls and garnish with fresh rosemary or cilantro leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 21.1kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it cools; add a splash of water or broth when reheating.
Substitutions: For a vegan version, ensure you use vegetable bouillon instead of beef. You can substitute Northern beans with Cannellini or Great Northern beans. Swap celery for fennel for a different aromatic profile.
Variations: Add a squeeze of lemon juice at the end for brightness. For extra richness, stir in a tablespoon of white miso paste. Top with toasted pine nuts or croutons for crunch.
Tips: Blending only a portion of the soup retains the texture of the whole beans while still achieving a creamy consistency. If using dry beans, soak overnight and cook until tender before blending.
