Creamy White Bean Soup
A bowl of this Creamy White Bean Soup is a tasty (and healthy) way to warm up on a cold winter evening!
Servings: 4 servings
Calories: 228kcal
Ingredients
- 1 Tbsp olive oil
- 2 celery stalks chopped
- 1 large yellow onion diced
- 2 tsp minced garlic
- 3 cups low-sodium chicken broth
- 2 15-oz. cans cannellini beans, drained and rinsed
- 2 tsp Italian seasonings
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup half-and-half
- 1 tsp red wine vinegar
- 2 Tbsp grated Parmesan cheese plus more for garnishing
- {garnish} chopped parsley
Instructions
- Using a large pot or Dutch oven, add olive oil and place over medium heat.
- Once hot, add celery and onion; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes, or until onions are transparent.
- Add garlic, stir, and continue sauteing for 1-2 more minutes.
- Add chicken broth, beans, Italian seasonings, salt and pepper; stir until well combined. Increase to medium-high heat and bring to a boil.
- Once boiling, reduce to low heat and let simmer for 20 minutes, stirring occasionally.
- Add half-and-half, sherry vinegar and Parmesan cheese; stir until well combined.
- Using an immersion blender, process until smooth. (Note: If you don’t have an immersion blender, you can carefully pour the soup into a blender or food processor.)
- Garnish with chopped parsley and a sprinkle of additional Parmesan cheese before serving.
Notes
Great Northern beans or navy beans can be substituted for the cannellini beans in this recipe.
Nutrition
Calories: 228kcal | Carbohydrates: 30g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 696mg | Potassium: 727mg | Fiber: 6g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 4mg
