White Bean Soup
Cozy Up with a Bowl of White Bean Soup: A Mediterranean Delight
Looking for a hearty, healthy, and flavorful dinner that comes together quickly? Look no further than our White Bean Soup! This isn’t just any soup; it’s a vibrant taste of the Mediterranean, packed with wholesome ingredients and comforting flavors. Perfect for a chilly evening, a light lunch, or a satisfying weeknight meal, this soup is a guaranteed crowd-pleaser.
We’ve taken a classic Italian approach, using simple, fresh ingredients to create a soup that’s both nourishing and incredibly delicious. Cannellini beans are the star of the show, providing a creamy texture and a good source of plant-based protein and fiber. Combined with aromatic vegetables, fragrant herbs, and a squeeze of lemon, this soup is a symphony of flavors.
What makes this White Bean Soup special?
- Quick & Easy: Ready in just 35 minutes, making it perfect for busy weeknights.
- Healthy & Nutritious: Packed with protein, fiber, and essential nutrients.
- Flavorful & Aromatic: A delightful blend of Mediterranean herbs and spices.
- Versatile: Enjoy it as a starter, a main course, or a light lunch.
Tips for the Perfect Bowl:
- Bean Quality: Using high-quality cannellini beans makes a big difference in the soup’s creaminess and flavor.
- Fresh Herbs: While dried thyme works beautifully, feel free to add a sprig of fresh thyme or rosemary for an extra burst of flavor.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Garnish with Flair: A drizzle of olive oil, a sprinkle of Parmesan cheese, and a few fresh parsley leaves elevate the presentation and flavor.
Frequently Asked Questions:
Q: Can I use dried cannellini beans instead of canned?
A: Yes, absolutely! You’ll need to soak and cook them beforehand. About 1 1/2 cups of dried beans will yield the equivalent of one 15-ounce can.
Q: Can I make this soup vegetarian or vegan?
A: This recipe is already vegetarian! To make it vegan, simply omit the Parmesan cheese or substitute it with a vegan Parmesan alternative.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: A crusty loaf of bread for dipping is perfect! A simple side salad also complements the soup nicely.
We hope you enjoy this comforting and flavorful White Bean Soup as much as we do! It’s a recipe you’ll come back to again and again.
White Bean Soup
Ingredients
- 1 can cannellini beans rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ditalini pasta
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese grated
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add cannellini beans, vegetable broth, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add ditalini pasta and cook for 10 minutes, or until pasta is tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Stir in lemon juice and Parmesan cheese. Serve immediately.
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