Creamy White Bean Soup

READY IN: 40mins
Recipe by Marie

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

Top Review by Domestic Goddess

When I made this soup, I did make changes to the recipe after I read the reviews. I only added 3 cups of water, I only used 1/2 teaspoon of the Italian seasoning (which still added plenty of seasoning to the soup), I didn't add any salt, but I did end up adding 3-1/2 teaspoons of chicken bouillon granules (which gave the soup more flavor), plus I only added a 1/4 teaspoon of the black pepper. I did add another diced carrot to the soup, and I also added another can of cannellini beans (which I drained and mashed them with a potato masher), and then added them just before I simmered the soup. Because I mashed the additional can of beans, I didn't purée any of the soup in a blender. And because I did decrease the amount of water, and added 4 large cloves of minced garlic, you could definitely taste and smell the garlic, but since we're garlic lovers, we enjoyed it's added flavor to the soup. I skipped drizzling olive oil onto the soup, as well as the parmesan cheese and spinach. This was a delicious soup, and I served it along with egg salad sandwiches during Lent.

Ingredients Nutrition

Directions

  1. Heat olive oil in a 4 quart saucepan on medium high heat.
  2. Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
  3. Add beans, water, and seasonings.
  4. Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
  5. Take half of soup and blend in blender until smooth.
  6. Return soup to bean mixture in pan and stir.
  7. Ladle into bowls and drizzle with olive oil before serving.
  8. Top with freshly grated Parmesan cheese, if desired.
  9. Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

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