White Bean And Celery Soup Recipe

Name: White Bean And Celery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb dried white beans; 4 tbsp butter; 1 None onion, peeled and finely chopped; 1 head celery, 1/2 cup finely diced, the remainder coarsely diced; 4 cups vegetable stock; 3/4 cup heavy cream; 4 sprigs fresh parsley, coarsely chopped; 1 clove garlic, peeled and coarsely chopped; 3 tbsp lemon juice; 1/4 tsp cumin; 1 pinch cayenne; 5 tbsp olive oil; 2 slices stale bread, finely diced

Servings: persons

1/2 lb dried white beans
4 tbsp butter
1 None onion, peeled and finely chopped
1 head celery, 1/2 cup finely diced, the remainder coarsely diced
4 cups vegetable stock
3/4 cup heavy cream
4 sprigs fresh parsley, coarsely chopped
1 clove garlic, peeled and coarsely chopped
3 tbsp lemon juice
1/4 tsp cumin
1 pinch cayenne
5 tbsp olive oil
2 slices stale bread, finely diced

1
Bring the beans and 4 cups water to a boil. Simmer for 1 hour and 45 mins. Remove from the heat and drain. Set aside.
2
For the soup, melt 2 tbsp butter in a saucepan, saute onions and coarsely diced celery for 2-3 mins. Season and add to the cooked beans. Deglaze the pan with stock and cream. Bring to a boil, then simmer for 15-20 mins. Mix with the cooked beans then puree with immersion blender. Season.
3
For the pesto, place the parsley, garlic, lemon juice, cumin, and cayenne powder in a food processor and pulse. Gradually add the olive oil, while pulsing, to create a pesto.
4
For the croutons, heat the remaining butter in a pan, add the finely diced celery and saute for 6-8 mins. Add diced bread and saute for 4-5 mins. Season then remove from pan.
5
Serve the soup in deep dishes. Sprinkle with the croutons and drizzle with the pesto.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb dried white beans, 4 tbsp butter, 1 None onion, peeled and finely chopped, 1 head celery, 1/2 cup finely diced, the remainder coarsely diced, and more.

Yes, White Bean And Celery Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean And Celery Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions