Description
A cozy and comforting white bean soup, perfect for cold days and quick weeknight dinners.
Ingredients
Scale
- 2 cans white beans, drained and rinsed
- 1 tablespoon tahini
- 1 lemon, juiced
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, cooking for another minute until golden and fragrant.
- Gently add the drained white beans, vegetable broth, tahini, lemon juice, dried thyme, dried rosemary, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes.
- Blend the soup to your desired consistency using an immersion blender.
- Taste and adjust seasoning before serving hot.
Notes
Can be made ahead and stored in the fridge for up to three days. Freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg