Italian White Bean Soup Recipe
Simmered to perfection, it offers a comforting bowl of warmth and flavor, making it an ideal choice for a wholesome meal on a chilly day.
Equipment
- Large soup pot
- Cutting board and knife
- wooden spoon
- Ladle
- Bowls or soup plates
Ingredients
- 2 cups dried white beans
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the dried white beans thoroughly under cold water. Place the beans in a large bowl and cover them with water. Allow them to soak overnight or for at least 6 hours. Drain and rinse the soaked beans before using them in the soup.
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté the vegetables for about 5 minutes or until they become tender and aromatic.
- Add the soaked and drained white beans, diced tomatoes, vegetable broth, dried thyme, and bay leaf to the pot. Stir the ingredients together and bring the soup to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 1 to 1.5 hours or until the beans are tender and fully cooked.
- Stir occasionally during cooking and add more vegetable broth to achieve consistency. Season the soup with salt and pepper to taste.
- Remove the bay leaf from the soup and discard it. Ladle the Italian White Bean Soup into bowls or soup plates. Garnish each serving with a sprinkle of freshly chopped parsley for a pop of colour and freshness.