White Bean Soup Recipe

Name: White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, plus additional for drizzling; 1/2 cup celery, diced (about 2 stalks); 2 cups carrots, diced (about 3 whole); 1 tablespoon fresh garlic, minced (about 3 cloves); 1/4 teaspoon crushed red pepper, more if you want a kick; 1 teaspoon dried oregano; 1/2 teaspoon whole fennel seed, lightly crushed with the back of a knife; 2 tablespoons tomato paste; 6 broth or bean soaking water; 7 white beans, soaked and cooked; 1/2 teaspoon salt, more to taste (depends upon the saltiness of your broth)

Servings: persons

1/4 cup extra virgin olive oil, plus additional for drizzling
1/2 cup celery, diced (about 2 stalks)
2 cups carrots, diced (about 3 whole)
1 tablespoon fresh garlic, minced (about 3 cloves)
1/4 teaspoon crushed red pepper, more if you want a kick
1 teaspoon dried oregano
1/2 teaspoon whole fennel seed, lightly crushed with the back of a knife
2 tablespoons tomato paste
6 broth or bean soaking water
7 white beans, soaked and cooked
1/2 teaspoon salt, more to taste (depends upon the saltiness of your broth)

1
Heat olive oil in a large soup pot. Add celery, carrot, garlic, crushed red pepper, oregano, and fennel. Cook, stirring until vegetables begin to soften and everything is fragrant.
2
Add salt and tomato paste, continue to cook for a few more minutes, stirring to coat the vegetables in tomato paste.
3
Add broth and cooked beans. Bring to a boil, then turn heat down to a simmer. Use a potato masher to mash the beans right in the pot. You don't need to mash up every bean, just break them down to add thickness to the soup. Let simmer partially covered for about 20 minutes until soup is thick and bubbly, stirring occasionally. Taste, and add additional salt if needed.
4
Serve with an additional drizzle of olive oil.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus additional for drizzling, 1/2 cup celery, diced (about 2 stalks), 2 cups carrots, diced (about 3 whole), 1 tablespoon fresh garlic, minced (about 3 cloves), and more.

Yes, White Bean 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.

White Bean Soup

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