Navy beans, cannelli beans, Northern beans, I get them confused a lot because they all look similar. It seems like it doesn't matter, and maybe really, it doesn't, but there is a great explanation about the difference in white beans that you may want to read before forming your opinion. But I used navy beans because 1) they were there and 2) because they mash easily which is the same as puree easily, making them the perfect pureed soup bean.
It can be hard to fathom what this soup might taste like but imagine a rosemary-tinged hummus soup. It's full of fiber, fills you up, and most importantly, warms you up.
White Bean Soup
Warm, protein-filled, and flavor-packed, this white bean soup is seasoned with rosemary for a wintry touch.
Servings 4 servings
Ingredients
- 1 lb dried navy beans
- 4 tbsp olive oil
- 3 leeks sliced
- 5 stalks celery chopped
- 3 cloves garlic minced
- 3 carrots diced
- 5 cups chicken or vegetable stock
- 1 ½ teaspoons fresh rosemary (or 1 teaspoon dried)
- 1 tbsp lemon juice
- a handful of goat cheese crumbles optional
- salt and pepper to taste
Instructions
- Cook the beans using an Instant Pot or your preferred method. (Or use canned).
- Heat the oil in a large soup pot over medium heat. Add the chopped leeks and stir occasionally for five minutes as they soften.
- Add the celery, garlic, carrots and cook an additional 10 minutes, then add the stock, beans, herbs, salt, and pepper.
- Bring the soup to a boil, then reduce heat and cook on medium low heat for 25-30 minutes.
- Using a blender or immersion blender, puree the soup to a smooth, creamy consistency. Remove from heat source, add the lemon juice, and serve warm.
- Add goat cheese to each serving bowl, and a touch of finishing salt if desired.
