If you're in the mood for a warm and comforting meal, this white bean soup is the perfect choice. Made with simple ingredients and packed with flavor, it's a dish that will satisfy your cravings and keep you feeling full and satisfied.
Ingredients:
- 1 pound dried white beans
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
To start, rinse and sort the white beans and soak them in water overnight. The next day, drain and rinse the beans and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, and sauté for about 5 minutes, or until the vegetables are tender.
Add the drained white beans to the pot, along with the vegetable broth, bay leaf, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beans are tender.
Once the beans are tender, remove the bay leaf from the soup and discard it. Use an immersion blender to puree about half of the soup, or transfer half of it to a blender and puree it until smooth. This will create a creamy and thick texture for the soup.
Ladle the soup into bowls and serve hot, garnished with fresh herbs or a sprinkle of Parmesan cheese if desired. This recipe makes about 6 servings, and leftovers can be stored in the fridge for up to 4 days.