Soups & Stewscookiesandcups
White Bean Soup
A rich and creamy white bean soup recipe made with cannellini beans and aromatic veggies simmered in a lemony broth with rosemary, baby spinach, and ditalini pasta.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- food processor
- pot
📝 Preparation Steps
1
Rinse and drain 1 can of the beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. Rinse and drain the remaining beans and set these aside as well.
2
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about ⏱️ 7 minutes. Add the minced garlic and cook for an additional minute.
olive oil1 tablespoonmedium carrots, diced2garlic, minced3 cloves
3
Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, turmeric, salt, pepper, and crushed red pepper. Bring to a boil and simmer for ⏱️ 10 minutes, then add in the ditalini pasta, stir, and reduce the heat to medium-low. Allow the soup to simmer for ⏱️ 15 minutes, or until the pasta is cooked.
dried thyme1 teaspoon
4
Add in the spinach and cook for 5 more minutes. Stir in the fresh lemon juice and Parmesan cheese, and additional salt and pepper if desired.
5
Serve immediately.
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