Description
A cozy, creamy soup packed with white beans, vegetables, and savory herbs, perfect for any day.
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 splash of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the drained white beans, vegetable broth, tahini, lemon juice, dried thyme, dried rosemary, salt, and pepper. Stir well.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20 minutes.
- Blend with an immersion blender for a smoother texture, if desired.
- Taste and adjust seasoning as needed, adding more lemon juice for freshness.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup tastes even better the next day! Store leftovers in an airtight container for up to three days in the fridge or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg