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white bean soup
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White Bean Soup

Warm, protein-filled, and flavor-packed, this white bean soup is seasoned with rosemary for a wintry touch.
Servings: 4 servings
Author: April

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.