Description
A creamy and nourishing white bean soup that is quick to prepare, perfect for meal prep and customizable with various toppings.
Ingredients
Scale
- 2 cans white beans, drained and rinsed
- 1 tablespoon tahini
- 1 lemon, juiced
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a little olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add the white beans, vegetable broth, tahini, lemon juice, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Use an immersion blender to blend the soup to your desired consistency, or leave it chunky for more texture.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container; it can also freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg