White Bean Soup

White Bean Soup

35 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 20 m
MEADOWG
Recipe by  MEADOWG

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (35)

Rate This Recipe
SHERRYMARSH
40

SHERRYMARSH

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 summer savory. Didn't want to buy summer savory for only this recipe so skipped it. Not sure what I might be missing with skipping that - oh well. I cut up two Roma tomatoes and that wasn't quite enough. Will do 4 next time. Used had blender to thicken right in the pot so could skip the cooling off step - LOVE the hand blender!! Will definitely make again. Thanks for the great recipe! And a wonderful web site :)

TUCCI013
31

TUCCI013

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 also added a few shallots to the onion and garlic mixture. Additionally, I substituted veggie broth (I am a vegetarian). My husband and I found the flavor and consistency to be excellent. He asked me specifically to add this to my 'rotation.' Plus- it's great for those of us with the infamous "I will lose weight" New Year's resolution. Try it with a crusty multigrain bread- DELICIOUS!

SILV1
22

SILV1

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

More Reviews

Similar Recipes

Spinach and Leek White Bean Soup
(316)

Spinach and Leek White Bean Soup

Creamy Italian White Bean Soup
(149)

Creamy Italian White Bean Soup

Sausage & White Bean Soup
(101)

Sausage & White Bean Soup

Southwestern Chicken and White Bean Soup
(81)

Southwestern Chicken and White Bean Soup

Sausage, Kale, and White Bean Soup
(39)

Sausage, Kale, and White Bean Soup

Italian White Bean and Pancetta Soup
(32)

Italian White Bean and Pancetta Soup

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sausage & White Bean Soup

>

next recipe:

Spinach and Leek White Bean Soup