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
Ingredients
- 2 tbsp olive oil extra virgin
- 2 cups onion finely diced
- 1 1/2 cups celery finely diced
- salt to taste
- 2 cups fennel finely diced
- 2 cups carrot peeled and finely diced
- 2 cup potatoes peeled and diced
- 2 cloves garlic mined
- 8 cups vegetable broth 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
Please note:
Nutrition info is approximate and may contain errors.
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
