thepioneerwoman
White Bean Soup
For a filling, healthy meal, try this white bean soup! It has carrots, celery, spinach, sun-dried tomatoes, and beans. It's bright and lemony but still cozy.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●skillet
- ●bowl
- ●blender
📝 Preparation Steps
1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery, onion, salt, and pepper and cook until tender and the onion is translucent, about ⏱️ 5 minutes. Add the garlic, sun-dried tomatoes, oregano, rosemary, paprika, and red pepper flakes and cook until fragrant, about ⏱️ 1 minute. Add the white wine (if using) and cook, stirring, until the liquid is reduced, about ⏱️ 1 minute.
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2
Add the chicken broth and beans and bring to a boil. Reduce to a low simmer and cook, uncovered, for ⏱️ 20 minutes.
3
Meanwhile, make the breadcrumb topping. In a small skillet, melt the butter. Add the panko and cook, stirring, until golden brown, about ⏱️ 2 minutes. Transfer to a medium bowl and stir in the parsley, lemon zest, and 1/4 cup of the parmesan. Set aside.
4
Carefully ladle out 2 cups of the soup and transfer to a blender. Blend until smooth then transfer back to the pot.
5
Return the soup to a simmer, stir in the remaining ¼ cup parmesan, and cook until slightly thickened, about ⏱️ 5 minutes. Turn off the heat and add the spinach and lemon juice, stirring until the spinach is wilted. Ladle the soup into bowls and serve topped with the breadcrumb mixture.
Nutrition Facts
calories
440 Calories
fat Content
13 g
fiber Content
13 g
sugar Content
6 g
sodium Content
1363 mg
protein Content
22 g
trans Fat Content
0 g
cholesterol Content
17 mg
carbohydrate Content
46 g
saturated Fat Content
5 g
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