Description
White Bean Soup with tender vegetables, creamy cannellini beans, Parmesan, and Italian spices. A hearty Mediterranean soup ready in 35 minutes.
Ingredients
Scale
- 1 yellow onion, diced (about 2 cups)
- 2 carrots, diced (about 1 cup)
- 1–2 celery ribs, diced (¾–1 cup)
- 3–4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons Italian seasoning blend
- ¼–½ teaspoon salt
- ¼ teaspoon black pepper
- 4–5 cups vegetable broth or chicken broth
- 2 cans white beans (14.5–15 oz each), drained and rinsed
- 1 Parmesan cheese rind (optional)
- ½ cup freshly grated Parmesan cheese
- Fresh rosemary and/or parsley for garnish
Instructions
- Peel and dice onion, carrots, celery, and mince garlic.
- Drain and rinse the white beans.
- Heat olive oil and butter in a large pot over medium-high heat.
- Sauté onion, carrots, and celery until tender.
- Add garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
- Pour in broth, beans, and optional Parmesan rind.
- Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Remove and discard Parmesan rind.
- Taste and adjust seasoning as needed.
- Serve hot topped with grated Parmesan and fresh herbs.
Notes
- Recipe yields approximately 4 bowls or 8 cups of soup.
- Mash some beans for a thicker texture if desired.
- Store leftovers in airtight containers in the refrigerator up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 352
- Sugar: 5g
- Sodium: 1342mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 16mg