This comforting white bean soup is a testament to simple, rustic cooking. Dried white beans are simmered until tender, then combined with a rich base of sautéed onions, garlic, and crushed tomatoes. The dish is infused with the earthy notes of thyme, rosemary, and oregano, creating a complex flavor profile that is both warming and invigorating. A squeeze of fresh lime adds a necessary brightness to cut through the richness. Perfect for chilly evenings, this vegan-friendly meal is packed with protein and fiber, making it a nutritious yet satisfying option for lunch or dinner. It also reheats beautifully, making it an excellent candidate for meal prep.
White Bean Soup With Tomatoes And Herbs
Description
This comforting white bean soup is a testament to simple, rustic cooking. Dried white beans are simmered until tender, then combined with a rich base of sautéed onions, garlic, and crushed tomatoes. The dish is infused with the earthy notes of thyme, rosemary, and oregano, creating a complex flavor profile that is both warming and invigorating. A squeeze of fresh lime adds a necessary brightness to cut through the richness. Perfect for chilly evenings, this vegan-friendly meal is packed with protein and fiber, making it a nutritious yet satisfying option for lunch or dinner. It also reheats beautifully, making it an excellent candidate for meal prep.Ingredients
Directions
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If using fresh herbs, create an herb packet by placing thyme, rosemary, and half the oregano in a square of cheesecloth, gathering the ends, and tying securely.
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Remove leaves from the remaining oregano bunch, chop finely, and set aside for garnish.
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Combine dried beans, herb packet (or dried herbs), and 12 cups of water in a large saucepan or stockpot.
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Bring to a boil, then reduce heat to a simmer. Cover and cook until beans are cooked through but still firm, about 1 hour.
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Remove from heat and discard the herb bundle. Reserve the beans and their cooking liquid.
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In a large stockpot, heat olive oil or butter over medium heat.
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Sauté diced onion until golden and soft, about 15 to 20 minutes.
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Stir in minced garlic and cook until fragrant, about 1 minute.
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Add chopped tomatoes with their liquid, salt, pepper, and half of the reserved chopped oregano (if using fresh).
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Reduce heat to medium-low and cook, stirring frequently, until the liquid has evaporated and the mixture thickens.
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Stir in the cooked beans along with their cooking liquid. Cook for 5 minutes to meld flavors.
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Pour in vegetable stock or water. Bring to a boil, then reduce to a simmer.
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Simmer uncovered for about 40 minutes, or until the beans are very tender and the soup has reached desired consistency.
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Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 150mg7%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 12.0g48%
- Sugars 6.0g
- Protein 12.0g24%
* 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 will thicken as it cools; add a splash of water or stock when reheating.
Substitutions: You can use cannellini, navy, or great northern beans for the dried white beans. If using canned beans, rinse and drain them, and skip the initial boiling step, adding them directly to the tomato mixture.
Tip: For a creamier texture, blend a portion of the soup with an immersion blender before serving.
