Easy White Bean Soup
Ingredients
-
4-5
cups
cooked navy/cannellini beans
-
1.5
tbsp
olive oil
-
1
medium
onion, chopped
-
1
medium
carrot, chopped
-
1
stalk
celery, chopped (optional)
-
3
medium
tomatoes, chopped
-
3
cloves
garlic, minced
-
½
tsp
dried thyme or 1 tsp fresh thyme leaves, chopped
-
2
cups
water
-
1-1.5
tsp
kosher salt, to taste
-
to taste
freshly ground black pepper
-
a pinch
saffron (optional)
-
½
tsp
dried basil
Instructions
- 1. Heat olive oil in a large pot and sauté chopped onion for about 5 minutes.
- 2. Add chopped carrot and optional celery, cooking for another 5 minutes.
- 3. Stir in chopped tomatoes, spices, salt, pepper, and minced garlic, and simmer for about 7 minutes.
- 4. Cook, drain, and rinse the beans, then puree ¾ of them until smooth.
- 5. Add the pureed beans, remaining whole beans, and water to the pot, stirring well.
- 6. Simmer on low for about 15 minutes and adjust seasonings if necessary.
Nutrition Facts (estimated)
Servings
5-6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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