White Bean Soup
A broth-based soup built on white beans, aromatics, and vegetable broth, simmered until tender. Customize with swappable proteins, vegetables, and seasonings to create regional or dietary variations.
Ingredients
Method
If using dried beans, soak overnight in cold water, then drain. Alternatively, use canned beans (drained and rinsed). Dice the onion, celery, and carrot into uniform small pieces. Mince the garlic.
Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and sauté for 5–7 minutes until softened and fragrant.
Add minced garlic and cook for 1 minute more, stirring constantly.
Pour in the vegetable broth and add the beans, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 30–40 minutes until beans are fully tender and flavors meld.
If using a protein addition (ham, bacon, or cooked tempeh), add it during the final 5 minutes of simmering.
If adding a leafy green, stir it in at the end and cook until wilted, about 1–2 minutes.
Remove bay leaves. Taste and adjust salt and black pepper as needed. Serve hot in bowls.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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