High Protein White Bean Soup
A comforting and nutritious white bean soup that's high in protein and ready in just 30 minutes.
Ingrédients
Main Ingredients
- 2 cups white beans, soaked and drained Use dried beans, soaked overnight for best results.
- 1 medium onion, chopped Provides base flavor.
- 2 cloves garlic, minced Adds aromatic depth.
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 medium carrot, diced For sweetness and texture.
- 2 stalks celery, diced Adds freshness.
- 1 teaspoon thyme Enhances flavor profile.
- to taste Salt and pepper Season according to preference.
- 1 tablespoon olive oil For sautéing vegetables.
Instructions
Preparation
- Soak the white beans overnight for optimal cooking time, then drain them.
- Chop the onion, dice the carrot and celery, and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrot, and celery. Sauté for about 5-7 minutes until the veggies soften.
- Stir in the minced garlic and thyme, cooking for an additional minute.
- Add the soaked white beans and vegetable broth to the pot and bring to a gentle boil.
- Reduce the heat to low and allow the soup to simmer for 30-40 minutes, or until the beans are tender.
- Season the soup with salt and pepper to taste.
- If desired, blend the soup with an immersion blender for a creamy texture.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.