Description
This hearty white bean soup is creamy, comforting, and flavorful, made with wholesome and budget-friendly ingredients. It’s easy to prepare, featuring tender Navy beans simmered with fresh vegetables and aromatic herbs, finished with a hint of lemon juice and a sprinkle of Parmesan cheese for added richness.
Ingredients
Beans and Broth
- 1 (16-ounce) bag dry Navy beans or similar small white beans
- 4 cups low sodium vegetable broth
- 4 cups water
- 2 bay leaves
Vegetables and Seasonings
- 3 tablespoons olive oil
- 3 medium carrots, ½-inch diced (about 1 ½ cups)
- 2 stalks celery, ½-inch diced (about 1 cup)
- 1 medium onion, ½-inch diced (about 1 ½ cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
Finishing Touches
- 1 tablespoon freshly squeezed lemon juice
- Freshly grated Parmesan cheese, for serving
Instructions
- Soak the Beans: The night before you make the soup (or at least 8 hours prior), place the dry Navy beans in a very large bowl. Cover them with cold water by 2 inches. Refrigerate to soak overnight to soften the beans and reduce cooking time. Before cooking, drain the beans, rinse under cold running water, and remove any small stones. Drain again thoroughly.
- Sauté the Vegetables: In a Dutch oven or a large, sturdy pot, heat the olive oil over medium-low heat. Add the diced carrots, celery, onion, garlic, and minced rosemary. Cook the vegetables, stirring occasionally, until they start to soften and the onions turn translucent, about 10 minutes.
- Add Beans and Seasonings: Stir in the soaked beans along with the kosher salt, smoked paprika, and black pepper. Cook everything together for about 30 seconds to combine flavors.
- Add Liquids and Simmer: Pour in the vegetable broth and water, then add the bay leaves. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and partially cover the pot. Let it simmer gently until the beans are tender, approximately 1 hour to 1 hour 30 minutes. Stir occasionally and run a spoon along the bottom to prevent sticking.
- Blend if Desired: For a creamier texture, use an immersion blender inside the pot to puree the soup until slightly chunky. Alternatively, carefully blend a few ladles of soup in a blender, being cautious of hot liquid splatter, then return it to the pot.
- Finish and Serve: Remove the soup from the heat. Stir in freshly squeezed lemon juice and taste to adjust seasoning if needed. Serve the soup hot, topped with a generous sprinkle of freshly grated Parmesan cheese.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 5 days.
- TO REHEAT: Warm in a saucepan over medium-low heat or microwave individual bowls until heated through. May need to add extra broth or water when reheating to maintain consistency.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
