Creamy White Bean Soup
A light, creamy blend of cannellini beans and fresh herbs makes for the perfect springtime soup!
Ingredients
- 2 tbsp olive oil extra virgin
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 cans cannellini beans washed well and drained
- 1 celery stalk chopped
- 1 bay leaf
- ½ tsp fresh rosemary
- ½ tsp fresh thyme
- ½ tsp fresh parsley
- 4 cups vegetable broth homemade or store-bought
- ground pepper to taste
- sea salt to taste
- 1 tsp lemon juice
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium heat.
- Sauté chopped onion until it starts to get translucent, about 3-5 minutes.
- Add garlic and cook for about another minute. Be careful not to let the garlic burn; add more olive oil and adjust heat as necessary.
- Add the beans, celery, bay leaf, rosemary, thyme, parsley, and salt and pepper to taste.
- Add the vegetable broth, stir and bring to a boil.
- Cover the pot and simmer for 30-45 minutes, until beans are tender.
- Remove from heat and allow the beans to cool for about 20 minutes.
- Pour the bean mixture into a food processor (or use a hand-held immersion blender) to purée the soup.
- Warm the soup on low in the saucepan. Drizzle in lemon juice and additional olive oil before serving. Optionally add chives, shaved parmesan, and additional fresh ground pepper.