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20-Minute White Bean Soup

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20-Minute White Bean Soup is a quick, hearty, and comforting meal made with pantry staples like canned beans, vegetables, and herbs. Ready in just 20 minutes, it’s perfect for busy weeknights without sacrificing flavor or nutrition.

Ingredients

  1. 2 cans (15 oz each) white beans (cannellini, great northern, or navy), drained and rinsed
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 celery stalks, diced
  5. 3 garlic cloves, minced
  6. 2 tbsp olive oil
  7. 4 cups vegetable broth
  8. 1/2 tsp dried thyme
  9. 1 bay leaf
  10. Salt and pepper, to taste
  11. 1 tbsp lemon juice (optional)
  12. 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

Heat olive oil in a large pot over medium heat.

  1. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Stir in garlic, thyme, salt, and pepper. Cook for 1 minute.
  3. Add white beans, vegetable broth, and bay leaf. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. For creaminess, mash some beans with a spoon or blend part of the soup with an immersion blender.
  6. Remove bay leaf, stir in lemon juice if using.
  7. Serve hot, garnished with fresh parsley.

Notes

  • Stir in spinach or kale for extra greens.
  • Add red pepper flakes or hot sauce for spice.
  • Mix in cooked rice, quinoa, or pasta for a heartier soup.
  • Use chicken broth if not vegetarian.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/20-minute-white-bean-soup/