White Bean Soup

White Bean Soup

38
MEADOWG 0

"A hearty and flavorful winter meal that can easily be made vegetarian, if desired."

Ingredients

2 h 20 m {{adjustedServings}} servings 161 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
  2. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Footnotes

  • Caution
  • Never place hot soup in blender or food processor.
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Reviews

38
  1. 45 Ratings

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Yummy! I took the advice of some previous reviews and made a few changes...three cloves of garlic, 2 carrots, 2 cans of chicken broth, 2 cans of white beans, 1 box of frozen chopped spinach, no ...

I just prepared this soup and it was a real hit! I made the following adjustments: I added 2 chopped red potatoes as well as a can of chopped spinach, as suggested by previous reviewers. I als...

added more white beans and a package of chopped spinach and just before serving a squeeze of lemon OUTSTANDING!