White bean soup is the perfect meal as we transition from fall into winter. I love coming home to a warm, cozy meal when the weather starts to turn cold. Unfortunately finding time to make a warm meal from scratch every night can be a challenge. Even if you may have the time, end-of-the-day fatigue can get in the way of one’s motivation for cooking a warm meal.

One solution is to make a batch of a delicious and comforting soup! This white bean soup is great if you are cooking for a large family, or just cooking for 1 or 2 people and you enjoy leftovers for a cold night when you don’t feel like cooking. Bean soups are especially some of my favorites because they are filling from their protein and fiber content. Using beans as a protein in general is also inexpensive too.

How to serve a white bean soup

This soup can be made as the main dish, or as a side paired with another protein and vegetables. This recipe can be made on the stop top, crock pot, or in the instant pot! Having a few different preparation methods gives you flexibility and can help spare you time to unwind at the end of the day. All three of these cooking methods require only one cooking vessel to cook in, reducing the number of dishes to clean up after!

For another warm winter dish made in an instant pot for easy clean up, try our Corn and Zucchini Chowder!

White Bean Soup

A winter white bean soup is the perfect comfort dinner for a chilly evening! This recipe is also packed with fiber to help balanced your hunger, and blood sugar!
Course: Soups and Stews
Cuisine: American, Gluten Free
Keyword: Budget-friendly, Easy, Fall, Fiber, Kid-friendly, Vegan, Winter
Cooking Method: Pressure Cooker, Slow Cooker
Condition: Cancer, Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS
Servings: 6 people

Ingredients

  • 2 tbsp olive oil extra virgin
  • 2 cups onion finely diced
  • 1 1/2 cups celery finely diced
  • sea salt to taste
  • 2 cups fennel finely diced
  • 2 cups carrots peeled and finely diced
  • 2 cup Yukon gold potato peeled and diced
  • 2 cloves garlic mined
  • 8 cups vegetable stock low sodium
  • 2 15-oz cans white beans
  • 1/4 tsp sage dried
  • 1/4 tsp thyme dried
  • 1/8 tsp saffron optional
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 cup parsley coarsely chopped
  • 1/4 cup basil coarsely chopped

Instructions

Stovetop

  • Heat olive oil in a large soup pot over medium-high heat. Add onion, celery and pinch of salt and sauté until vegetables have started to soften, about 4 minutes. Add in fennel, carrots, potato, garlic, and 1/4 tsp salt and sauté for about 5 minutes. 
  • Add in vegetable stock, beans, sage, thyme and saffron (if using) and bring to a simmer.
  • Reduce heat to medium-low and cook for 15-20 minutes until vegetables are soft. 
  • Stir in lemon juice, parsley and basil and serve.

Slow Cooker

  • Add all ingredients (except lemon juice, parsley and basil) and 1/4 tsp salt to slow cooker.
  • Cook on high heat for 3-4 hours.
  • Stir in lemon juice, parsley and basil and serve.

Instant Pot

  • Turn Instant Pot onto Sauté function. When hot, add olive oil, onion, celery and a pinch of salt and sauté until vegetables have started to soften, about 4 minutes. Add in fennel, carrots, potato, garlic, and 1/4 tsp salt and sauté for about 5 minutes.
  • Add in vegetable stock, beans, sage, thyme and saffron (if using).
  • Set IP to manual/pressure cook on high pressure and cook for 10 minutes. When done, use immediate release.
  • Stir in lemon juice, parsley and basil and serve.

Nutrition

Carbohydrates: 47g | Protein: 12g | Fat: 5g | Sodium: 631mg | Potassium: 648mg | Fiber: 12g

Please note:

Nutrition info is approximate and may contain errors.

 

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