Creamy White Bean Soup
This recipe is wonderful for fall and winter days and is savory and simple to prepare.
Ingredients
- 1 medium onion diced
- 3 medium carrots diced
- 3 stalks celery diced
- 3 cloves garlic diced
- 1 tbsp olive oil
- 1 1/2 cups vegetable broth reduced sodium
- 1 1/2 cups water
- 4 1/2 cups cooked navy beans or 3 – 15 oz cans navy or cannellina beans rinsed and drained
- 1 tsp smoked paprika
- 1 tsp rosemary dried
- 1/2 tsp thyme dried
- 1 tsp sea salt
- 1 tsp course black pepper
- 1/4 cup parsley fresh, chopped
Instructions
- Put a medium skillet on medium high heat and add oil when hot. Add onions, carrots, celery and cook until soft, stirring occasionally, for about 6-8 minutes, then set aside.
- In a stockpot, add water, veggie broth and half of the beans. Blend with a hand blender until the beans are pureed.
- Add veggies, garlic, and spices (except parsley). Bring to a boil and simmer 20-30 minutes.
- Spoon into bowls and top with fresh parsley.
Nutrition
Calories: 243kcalCarbohydrates: 43gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 665mgPotassium: 741mgFiber: 16gSugar: 3gVitamin A: 5696IUVitamin C: 6mgCalcium: 128mgIron: 4mg
Tried this recipe?Let us know how it was!