Creamy White Bean Soup with Fresh Herbs
Components:
- Two cups of cooked white beans (great northern or cannellini),
- or one can (15 oz) that has been rinsed and drained
one medium onion, chopped - two minced garlic cloves
- Two tsp olive oil
- Four cups of chicken or veggie stock
- One cup of heavy cream (for a lighter option, use coconut milk)
- A single tsp of dried thyme
- One tsp of dehydrated rosemary
- To taste, add salt and pepper.
- Use fresh herbs, such dill, parsley, or chives, as a garnish.
- One lemon’s juice (optional)
Guidelines:
- Sauté Aromatics: Place a large saucepan over medium heat with the olive oil. Add the chopped onion and cook for about 5 minutes, or until transparent. Once aromatic, add the minced garlic and simmer for an additional minute.
- Add the Beans and Broth: Mix in the vegetable broth, thyme, and rosemary along with the cooked white beans. Heat the mixture until it simmers gently.
- Blend the Soup: After the soup reaches a simmer, purée it until it’s smooth using an immersion blender. You can carefully transfer the soup to a blender in batches if you don’t have an immersion blender. (Take care around hot liquids!)
- Stir in Cream: If using a regular blender, return the pureed soup to the pot and stir in the heavy cream. Heat on low until well heated. If preferred, add more salt, pepper, and lemon juice to adjust the seasoning.
- To serve, spoon soup into dishes and top with chopped fresh herbs. If desired, drizzle with a little olive oil.
- Savor: For a full dinner, pair with a side salad or some crusty bread!
Advice:
- Beans: Dried beans can be soaked and cooked for a deeper taste, or you can use canned beans for convenience.
- Herbs: Feel free to combine and contrast different fresh herbs to suit your tastes!
- Storage: You can freeze this soup for up to three months, or it keeps nicely in the refrigerator for up to four days.
Savor the smooth and velvety white bean soup!