Description
A delicious and nourishing white bean soup packed with protein and fiber, perfect for a quick, healthy meal.
Ingredients
Scale
- 2 cans of white beans (cannellini or navy), drained and rinsed
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth (ensure it’s halal-certified)
- 2 tbsp of olive oil
- Salt and black pepper to taste
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Optional: Lemon wedges (for serving)
Instructions
- Prep the ingredients by washing and chopping all vegetables.
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until the onions are translucent.
- Stir in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant.
- Add the drained and rinsed white beans, stirring well to combine with the vegetables and spices.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
- Reduce heat and let the soup simmer for 15-20 minutes for flavors to meld.
- For a creamier texture, use an immersion blender or mash some beans against the side of the pot.
- Remove the bay leaf, season with salt and pepper to taste, and serve garnished with fresh parsley with lemon wedges on the side.
Notes
This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Feel free to customize with different beans or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg