This light, creamy white bean soup is richly flavored thanks to plenty of beans, veggies and Parmesan cheese. Blending half of the soup at the end adds its signature creaminess without adding cream.
creamy white bean soup
Creamy White Bean Soup
Ingredient
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, chopped
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3 medium celery stalks, chopped
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1 tablespoon minced garlic
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1 tablespoon dried Italian seasoning
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½ teaspoon crushed red pepper
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2 (15 ounce) cans no-salt-added great northern beans, rinsed
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1 (2 ounce) Parmesan cheese rind (optional)
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4 cups unsalted vegetable broth
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½ teaspoon salt
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½ teaspoon ground pepper
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1 fresh or dried bay leaf
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½ teaspoon grated lemon zest
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2 teaspoons lemon juice
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2 tablespoons grated Parmesan cheese
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Chopped fresh flat-leaf parsley for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.
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Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)
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Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.