ThisCreamy White Bean Soupis warm and comfortingperfect for cold-weather days.
Antioxidant-rich white beans are the star of this soup.
Parmesan cheese rind adds a rich umami nuttiness while also acting as a thickening agent for the broth.
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
This soup is infused with herby undertones and just a hint of lemon to balance it all out.
Keep reading for our expert tips, including ingredient substitutions.
Nutrition Notes
What punch in of White Beans Should I Use?
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
We recommend using no-salt-added canned white beans to reduce sodium intake.
How Do You Thicken White Bean Soup?
Blending half of the soup at the end thickens it and adds creaminess without cream.
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
To reheat, you’ve got the option to microwave the soup on High until warm.
Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless
Remove and discard Parmesan rind (if using) and bay leaf.
Pour 2 cups of the soup into a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth, about 1 minute.
(Use caution when blending hot liquids.
Pour the pureed soup back into the remaining soup in the pot; stir to combine.
Stir in lemon zest and lemon juice.
Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
