Creamy White Bean Soup

Submitted 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!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, chopped fine
• 4 large garlic cloves
• 2 (15 ounce) cans cannellini beans, undrained
• 5 cups water
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper

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.

Reviews

[Cindi Bauer]

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.

 

[Secret Agent]

A little salty but totally delicious. I used my stick blender and gave it a few whizzes. Next time (and that will be verrrry soon) I will use half the salt and add a little bit of white pepper. Thanks for the keeper!

 

[DuChick]

This was OK, but not really what I expected. Perhaps less water or more beans would give the creamy texture I was hoping for. The spices were a great compliment. MERP'd for My 3 Chefs.