Creamy White Bean Delight

$- 2 cups canned white beans (like cannellini or great northern), thoroughly rinsed and drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced into small cubes - 2 celery stalks, diced - 4 cups vegetable broth (preferably low-sodium) - 1 cup coconut milk (for a rich, creamy texture) - 1 teaspoon dried thyme (or fresh if available) - 1 teaspoon smoked paprika (for a hint of smokiness) - Salt and black pepper to taste - 2 tablespoons olive oil (for sautéing) - Fresh parsley, finely chopped (for a burst of color and flavor, to garnish) This soup has a base that is simple yet full of flavor. The canned white beans form the heart of the dish. They add creaminess and protein. Choosing cannellini or great northern beans works best. Next, fresh vegetables bring life to the soup. Onion, garlic, carrots, and celery add depth and sweetness. Sautéing them enhances their flavors. The vegetable broth adds a rich base. I prefer low-sodium broth to control the salt level. Coconut milk gives the soup a smooth, creamy finish. You can enhance the flavor with dried herbs and spices. Thyme adds an earthy note. Smoked paprika gives a subtle warmth. Don’t forget salt and black pepper to taste. Fresh parsley not only brightens the soup but also adds a pop of color. It’s a simple way to make your dish look more inviting. These ingredients come together to create a comforting and satisfying white bean soup. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Let the oil warm for about a minute. Once hot, add 1 medium chopped onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté these veggies for 5 to 7 minutes. Stir them often until the onion is soft and turns translucent. This step builds a solid base for your soup. Next, add 2 minced garlic cloves to the pot. Cook for another 1 to 2 minutes. Stir constantly to keep the garlic from burning. You want to release that rich garlic aroma without overcooking it. Now it's time to build your soup. Add 2 cups of rinsed canned white beans to the pot. Then pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Stir everything well. Raise the heat to bring the mixture to a gentle boil. When it starts boiling, reduce the heat. Let the soup simmer uncovered for about 15 to 20 minutes. This allows all the flavors to meld together nicely. After simmering, grab your immersion blender. Puree the soup until it’s creamy but still has some texture. If you don’t have an immersion blender, carefully transfer 2 cups of the soup to a regular blender. Blend it until smooth, then return it to the pot. Stir in 1 cup of coconut milk. This adds a rich, creamy texture. Adjust the soup's seasoning by adding salt and black pepper to taste. Simmer it for another 5 minutes to heat through. When ready to serve, ladle the creamy white bean soup into bowls. Finish with a sprinkle of freshly chopped parsley for a burst of color and flavor. Enjoy your warm, comforting bowl of white bean soup! To ensure a creamy consistency, blend the soup well. An immersion blender works best for this. It lets you puree the soup right in the pot. If you use a standard blender, be careful. Blend in small batches and cover the top with a towel. This prevents hot soup from splattering. To enhance the soup's flavors, try adding a squeeze of lemon juice. It brightens the taste. You can also add a hint of chili flakes for heat. For toppings, fresh parsley adds color and flavor. A drizzle of olive oil gives it richness. You could even sprinkle some crispy bacon or croutons for crunch. These small touches make your soup even better! Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of the soup significantly, providing a bright and aromatic touch compared to dried herbs. Adjust Creaminess: For an even creamier soup, add more coconut milk or a splash of heavy cream if you're not strictly plant-based. Enhance the Flavor: A splash of lemon juice just before serving can brighten up the soup and enhance its overall flavor profile. Store Properly: This soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stove to maintain its creamy texture. {{image_4}} You can easily adapt this white bean soup to fit your diet. For a vegan option, simply use vegetable broth and coconut milk. Both are plant-based and add great flavor. This soup is also gluten-free. Make sure to check the broth label to confirm it is gluten-free. If you want to lower the sodium, look for low-sodium vegetable broth. You can skip the salt or use salt-free seasonings. This way, you still enjoy a tasty soup without the extra sodium. Feel free to switch up the beans in this recipe. You can use navy beans, pinto beans, or even black beans. Each type brings its own flavor and texture. You can also swap the carrots and celery for other veggies. Try zucchini, bell peppers, or even spinach. They add color and nutrients. For herbs, thyme is great, but you can also use rosemary or oregano for a different taste. If you want a kick, add cumin or chili powder. Each change can give your soup a whole new vibe! To store leftover white bean soup, follow these steps: - Let the soup cool to room temperature. - Transfer it to an airtight container. - Place the container in the fridge. This soup will stay fresh for about 3 to 5 days. For longer storage, consider freezing it. For freezing: - Use freezer-safe containers or heavy-duty freezer bags. - Leave some space for the soup to expand. - Label with the date before freezing. The soup can last up to 3 months in the freezer. Reheating your white bean soup is easy. Here are some methods to keep the texture nice: - Stovetop: Pour the soup into a pot. Heat over medium heat, stirring often. This keeps it creamy and prevents sticking. - Microwave: Use a microwave-safe bowl. Cover loosely to avoid splatter. Heat in 1-minute intervals, stirring between each. If you want a creamier texture when reheating, add a splash of coconut milk or broth. This helps refresh the soup's creamy quality. You can serve white bean soup with many tasty sides. Here are some great ideas: - Crusty whole-grain bread for dipping - A fresh green salad with lemon vinaigrette - Grated cheese, like Parmesan or feta, on top - A sprinkle of chili flakes for heat - Fresh herbs, like basil or cilantro, to enhance flavor These options will make your meal more exciting and complete. Yes, you can use dried beans! Here’s how to prepare them: 1. Soak the beans: Place 1 cup of dried white beans in a bowl. Cover them with water and let them soak overnight. 2. Cook the beans: Drain and rinse the beans. In a pot, add the soaked beans and cover them with fresh water. Bring to a boil, then lower the heat. Simmer for about 1 to 1.5 hours until the beans are soft. 3. Use in the recipe: Once cooked, drain the beans and add them to your white bean soup as you would with canned beans. This method gives you fresh beans that are full of flavor. White bean soup stays good in the fridge for about 3 to 5 days. Follow these tips for safe storage: - Cool the soup: Let it cool to room temperature before storing. - Use airtight containers: Transfer the soup to airtight containers to keep it fresh. - Label and date: Write the date on the container, so you know when you made it. If you want to keep it longer, consider freezing it. White bean soup can last for up to 3 months in the freezer. This blog post laid out how to make a delicious white bean soup. We covered all the essential ingredients, like canned white beans and fresh veggies. I shared step-by-step instructions, tips for perfect texture, and ideas for variations to fit your diet. Remember to store leftovers properly to keep them fresh. With these guidelines, you can make a tasty soup that warms your soul. Enjoy your cooking journey and the meals you create!$

A rich and creamy soup made with white beans, vegetables, and coconut milk, perfect for a comforting meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

2 cups canned white beans (like cannellini or great northern), thoroughly rinsed and drained
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced into small cubes
2 stalks celery, diced
4 cups vegetable broth (preferably low-sodium)
1 cup coconut milk (for a rich, creamy texture)
1 teaspoon dried thyme (or fresh if available)
1 teaspoon smoked paprika (for a hint of smokiness)
to taste salt and black pepper
2 tablespoons olive oil (for sautéing)
to taste fresh parsley, finely chopped (for garnish)

Instructions

Begin by heating the olive oil in a large pot over medium heat. Allow the oil to warm for about a minute.
Once the oil is hot, add the finely chopped onion, along with the diced carrots and celery. Sauté the mixture for approximately 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion appears translucent and fragrant.
Next, add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to avoid burning, until the garlic is aromatic.
Introduce the rinsed white beans to the pot, followed by the vegetable broth, dried thyme, and smoked paprika. Stir the ingredients well and raise the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat and let the soup simmer uncovered for about 15-20 minutes. This allows the flavors to meld together beautifully.
After simmering, use an immersion blender to puree the soup until it reaches a creamy consistency but still retains some texture. If you don’t have an immersion blender, carefully transfer 2 cups of the soup to a standard blender, blend until fully smooth, and then return it back to the pot.
Stir in the coconut milk, mixing well to combine. Season the soup with salt and pepper to your preference, then simmer for an additional 5 minutes, allowing it to heat through fully.
When ready to serve, ladle the creamy white bean delight into bowls and finish with a sprinkle of freshly chopped parsley on top for a touch of freshness and color.

Notes

Consider serving this delightful soup with crusty whole-grain bread on the side, and a drizzle of olive oil or a few chili flakes for an added kick.

Keyword creamy, soup, vegetarian, white beans