Ingredients
Scale
- Olive Oil: 3 Tablespoons, Extra Virgin (Use a good quality one for flavour)
- Aromatics:
- 1 Large Yellow Onion, finely chopped (about 1.5 cups)
- 3 Medium Carrots, peeled and diced (about 1 cup)
- 3 Celery Stalks, trimmed and diced (about 1 cup)
- 4–5 Cloves Garlic, minced (about 1.5 Tablespoons)
- Herbs & Spices:
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary, crushed slightly (or 1 sprig fresh rosemary)
- 1/4 teaspoon Red Pepper Flakes (optional, adjust to your heat preference)
- 2 Bay Leaves
- Salt (Kosher or Sea Salt), to taste (start with 1 teaspoon)
- Black Pepper, freshly ground, to taste (start with 1/2 teaspoon)
- White Beans: 3 Cans (15-ounce each) Cannellini Beans (or Great Northern / Navy Beans), rinsed and drained. (This is roughly equivalent to 1.5 cups dried beans, cooked)
- Broth: 6 cups Vegetable Broth (or Chicken Broth if not vegetarian). Use low-sodium broth to better control the saltiness.
- For Finishing (Optional but Recommended):
- 1 Tablespoon Fresh Lemon Juice (brightens the flavours)
- Fresh Parsley, chopped (for garnish)
- Parmesan Cheese, grated or shaved (for garnish, omit for vegan)
- A drizzle of Extra Virgin Olive Oil (for garnish)
Instructions
- Prepare Your Base (Sauté the Aromatics):
- Place a large pot or Dutch oven over medium heat. Add the 3 tablespoons of extra virgin olive oil and let it heat up for a minute until it shimmers slightly.
- Add the chopped onion, diced carrots, and diced celery (this combination is known as a mirepoix). Stir well to coat everything in oil.
- Sauté the vegetables, stirring occasionally, for about 8-10 minutes. You want them to soften considerably and the onions to become translucent. Don’t rush this step; sweating the vegetables slowly builds a crucial layer of flavour. Avoid browning them too much at this stage, aiming for softened and slightly sweet.
- Add the minced garlic, dried thyme, dried rosemary, and optional red pepper flakes to the pot. Stir constantly for about 1-2 minutes until the garlic is fragrant. Cooking the garlic briefly prevents it from burning and mellows its raw bite.
- Add Beans and Broth (Simmering Stage):
- Add the 3 cans of rinsed and drained Cannellini beans to the pot. Give everything a good stir to combine the beans with the aromatic vegetables and herbs.
- Pour in the 6 cups of vegetable or chicken broth. Stir again.
- Add the bay leaves.
- Season generously with salt (start with 1 teaspoon) and freshly ground black pepper (start with 1/2 teaspoon). Remember that broth contains salt (even low-sodium versions), and you can always add more salt later, but it’s hard to remove.
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Simmer and Meld Flavours:
- Once the soup reaches a gentle boil, immediately reduce the heat to low.
- Cover the pot loosely (leaving a small gap for steam to escape) and let the soup simmer for at least 20-30 minutes. This allows the flavours to meld together beautifully and the beans to become even more tender. Longer simmering (up to 45 minutes) on very low heat can develop even deeper flavour, just ensure it doesn’t reduce too much – add a splash more broth if needed. Stir occasionally to prevent sticking.
- Create Creaminess (Optional Blending):
- This step is key to achieving that luxurious, creamy texture without adding heavy cream. Carefully remove the bay leaves from the soup and discard them. Also, remove any fresh rosemary sprigs if used.
- You have two options for blending:
- Immersion Blender: This is the easiest method. Insert an immersion blender directly into the pot. Blend portions of the soup until about one-third to one-half of it is smooth, leaving the rest chunky for texture. Be careful with hot liquids.
- Regular Blender: Carefully ladle about 2-3 cups of the soup (including both liquid and solids) into a regular blender. Secure the lid tightly, but remove the centre cap and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend until completely smooth. Pour the blended portion back into the pot with the remaining chunky soup. Stir well to combine. Caution: Hot liquids expand in a blender; never fill it more than halfway and always vent the lid.
- Stir the blended soup back into the pot thoroughly. Assess the consistency. If you prefer it thicker, blend a bit more. If it seems too thick, you can add a splash more broth or hot water to reach your desired consistency.
- Final Touches (Finishing):
- Stir in the 1 tablespoon of fresh lemon juice. This brightens all the flavours and adds a lovely lift to the soup. Don’t skip this step if possible!
- Taste the soup carefully. Adjust seasoning as needed – add more salt, black pepper, or even a pinch more red pepper flakes if you like. This is the crucial final tasting step to ensure it’s perfectly seasoned for your palate.
- Let the soup sit for a few minutes off the heat before serving to allow the flavours to settle one last time.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-380