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Creamy White Bean Soup
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Creamy White Bean Soup

25 minServes 4Nutri-Score B€
from @vlorapix1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry30 ml
  • onion (roughly chopped)Produce1 piece
  • garlic (roughly chopped)Produce3 pieces
  • carrots (roughly chopped)Produce2 pieces
  • Italian herb blendSpices3 g
  • dried basilSpices2 g
  • dried oreganoSpices2 g
  • black pepper (freshly ground)Spices1 g
  • sea salt (to taste)Spices5 g
  • butterDairy28 g
  • tomato pastePantry30 g
  • chicken bone brothPantry750 ml
  • canned white beans (drained and rinsed)Pantry400 g
  • heavy whipping creamDairy60 ml
  • Parmesan (freshly grated)Dairy30 g
  • bay leavesSpices2 pieces

per serving

Nutrition

207kcal

Carbs
20 g
Proteins
9 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Immersion blender
  • Ladle

step by step

Method

  1. Sauté the vegetables

    • Heat the olive oil in a pot over medium heat.
    • Add the onion, garlic and carrots and cook until they begin to soften.
    • Season with the Italian herb blend, basil, oregano, black pepper and sea salt.
    Step 1

  2. Add butter and tomato

    • Add the butter and let it melt.
    • Stir in the tomato paste and cook gently as everything softens.
    Step 2

  3. Simmer the broth

    • Pour in the chicken bone broth.
    • Bring to a light boil.
    Step 3

  4. Blend until smooth

    • Blend the soup with a hand blender until smooth.
    Step 4

  5. Add beans and finish

    • Add the white beans and adjust the salt.
    • Stir in the heavy cream and grated Parmesan.
    • Add the bay leaves and simmer on low, stirring occasionally.
    Step 5
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