Creamy White Bean Soup
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A most comforting soup that is healthy at the same time! This creamy white bean soup is perfect for a quick dinner in winter. Don’t forget the Parmesan cheese on top it’s such a game changer in this recipe!
Ingredients
- 3 cans of white beans 15 oz each
- 4 cups vegetable broth
- 1 onion , diced
- 3 carrots
- 2 celery stalks
- 3 cloves of garlic
- 1 tsp red pepper flakes
- 1/2 cup of dry white wine or vegetable broth
- 6 sprigs of fresh thyme or dried thyme
- 2 bay leaves
- 1/2 cup of parmesan cheese , grated
- 3 cups spinach , fresh or frozen
- 1 lemon
- Salt
- Black pepper
- 1 tablespoon Olive oil
Instructions
- Blend. Start by placing 1/3 of the white beans with 1/4 of the vegetable broth in a separate bowl and blend until smooth using a food processor or an immersion blender. These creamy white beans will be added to the soup later to obtain a creamy texture.
- Sauté. Heat the oil in a large pot or a dutch oven over medium heat. Add onions, carrots and celery and sauté for about 5 min, until onion is translucent. Add the garlic, chili flakes and sauté for a further 1 min.
- Simmer. Deglaze with the white wine and let reduce for 3 min. Add the white beans, vegetable broth, creamy white beans, thyme and bay leaves. Season with salt and pepper. Bring the soup to the boil and cook for 15-20 minutes on lower heat.
- Serve. Before serving, add the lemon juice, fresh spinach and Parmesan cheese and spinach. Cook for another 2 minutes. Pour the soup in individual bowls. Finish with some fresh herbs (thyme or parsley) and parmesan on top. Serve with crusty bread or baguette.
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Nutrition
Calories: 516kcalCarbohydrates: 87gProtein: 30gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 1252mgPotassium: 1969mgFiber: 20gSugar: 8gVitamin A: 10681IUVitamin C: 29mgCalcium: 424mgIron: 11mg
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