White Bean Soup with Grated Parmesan
Cozy Up with Creamy White Bean Soup: A Mediterranean Delight!
Looking for a comforting and flavorful soup to warm you up? Our Creamy White Bean Soup is the perfect answer! This recipe effortlessly combines the simplicity of Italian and Mediterranean cuisine, delivering a hearty and satisfying meal in under 30 minutes. It’s a fantastic option for a quick weeknight dinner, a light lunch, or even a comforting starter.
This isn’t your average bean soup. The secret lies in the creamy texture achieved by blending a portion of the beans and finishing with a touch of evaporated milk. The result? A velvety smooth soup that’s packed with flavor and goodness. We’ve kept the ingredient list simple, focusing on fresh, wholesome components that come together beautifully.
What makes this soup special?
- Quick & Easy: Ready in just 25 minutes, perfect for busy schedules.
- Healthy & Hearty: Packed with protein and fiber from the white beans.
- Versatile: Enjoy it as a main course or a side dish.
- Flavorful: A delightful blend of Italian and Mediterranean flavors.
Tips for the Best Creamy White Bean Soup:
- Bean Quality: Using high-quality white kidney beans makes a noticeable difference in flavor and texture.
- Blending: Don’t be afraid to blend! This is key to achieving that signature creamy consistency.
- Garnish: A sprinkle of grated Parmesan and fresh parsley adds a pop of color and flavor.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Serving Suggestions:
Serve this Creamy White Bean Soup with a crusty loaf of bread for dipping, a simple side salad, or grilled vegetables. It also pairs well with a glass of crisp white wine.
Frequently Asked Questions:
Q: Can I use other types of beans?
A: While white kidney beans are recommended for their creamy texture, you can experiment with cannellini beans or Great Northern beans.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply substitute the evaporated milk with a plant-based alternative (like cashew cream or oat milk) and omit the Parmesan cheese.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
We hope you enjoy this comforting and flavorful Creamy White Bean Soup! Let us know what you think in the comments below.
Creamy White Bean Soup
Ingredients
- 2 tsp vegetable oil
- 1 1/2 cups chopped onion
- 2 tsp finely chopped garlic
- 2 cans (19 oz each) white kidney beans, drained and rinsed
- 1 cup peeled and diced potato
- 3 cups chicken stock
- pinch salt and pepper
- 1/3 cup canned evaporated milk (2%)
- 1/4 cup grated Parmesan cheese
- 3 Tbsp chopped parsley
Instructions
- Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onions are softened and just begin to brown.
- Set aside 2 cup of the kidney beans and add the rest to the saucepan, along with the potato, stock, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
- Purée in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining kidney beans. Heat through.
- Serve the soup in bowls, and garnish with the Parmesan and parsley.
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