Recipe: White Bean Soup

You can make this soup extra creamy either by adding more potato chunks and/or by blending as much or as little of the soup as you like. The soup itself has a really simple taste and it pretty satisfying stick to ribs making it a perfect soup for any chilly day. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for a last minute meal.

White Bean Soup

AuthorMabCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 2 tbsp olive oil
 1 onion, diced
 2 carrots, diced
 2 potatoes, cut into roughly 5 cm pieces
 2 stalks celery, diced
 ½ tsp cumin
 2 garlic cloves, minced or crushed
 750 ml broth or stock
 2 bay leaves
 1 can white beans, drained
 100 g chopped spinach, fresh
 salt, pepper, rosemary, parsley, red pepper flakes, lemon juice

Directions
1

Heat the oil in a soup pot over medium heat and add to it the onions, sauteing for about 5-6 minutes until they become translucent.

2

Add the potatoes, carrots, celery and cumin and cook for another 5 minutes.

3

Add the broth, garlic, and bay leaves bringing to a simmer for 15-20 minutes until the vegetables are tender.

4

Add the cooked beans and heat through adding the seasonings to taste.

5

To finish: Blend a portion of the soup until creamy and add the chopped spinach so that it merely wilts in the warm soup.

Adapted from What the Heck Do I Eat Now?"

Ingredients

Ingredients
 2 tbsp olive oil
 1 onion, diced
 2 carrots, diced
 2 potatoes, cut into roughly 5 cm pieces
 2 stalks celery, diced
 ½ tsp cumin
 2 garlic cloves, minced or crushed
 750 ml broth or stock
 2 bay leaves
 1 can white beans, drained
 100 g chopped spinach, fresh
 salt, pepper, rosemary, parsley, red pepper flakes, lemon juice
White Bean Soup
IngredientsDirections

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