White Bean Soup
This simple White Bean Soup is the perfect easy recipe, and best of all…it’s ready in less than 30 minutes. Inspired by a Tuscan white bean soup, the tender white beans in here make for a filling and comforting soup. This soup has been on regular rotation the last few weeks since it’s quick to make, and I love the creamy texture. To make this creamy white bean soup, no dairy is involved at all. To achieve the creamy texture, one of the canned beans is blended until smooth, creating the perfect blended soup. This recipe only calls for two fresh ingredients; garlic and fresh thyme.
Ingredients
- 2 tbsp of olive oil extra virgin
- 1 cup diced onions
- 5 garlic cloves minced
- 2 cans of white kidney beans or navy beans
- 2 1/2 cups of chicken broth
- 4 sprigs of fresh thyme + extra for garnish
- 3 bay leaves
- 1/2 tsp red pepper flakes
- 1 tsp of salt
- black pepper to taste
- parmesan cheese for garnish
Instructions
- Using a food processor or blender, pour all the contents of one of the cans of beans and blend until smooth. You can also use a large bowl and process with a hand blender or immersion blender.
- In a large pot, add in the olive oil, diced onions and minced fresh garlic. Cook on medium heat for about 3-4 minutes, stirring often with a wooden spoon until softened and the onions get a little colour.
- Add in the cups of broth to deglaze your pot after a few minutes of cooking. Then add in the bay leaves, fresh thyme, red pepper flakes, salt, pepper.
- Pour in the blended can of beans. Strain and rinse the second can of beans in cold water and add to your large saucepan.
- Turn the temperature up to medium-high heat until a gentle boil, then reduce to low heat, cover and simmer for 15 minutes. Stir occasionally.
- Fish out your fresh herbs and bay leaf, discard.
- Remove from heat and allow to cool slightly before serving.