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Creamy White Bean Soup

A hearty, creamy soup made with white beans, flavorful spices, and a velvety touch of cream or coconut milk, this recipe is perfect for quick, nourishing meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans white beans (cannellini or navy beans) These provide the creamy base and protein.
  • 1 medium onion, diced Adds flavor and sweetness when sautéed.
  • 2 cloves garlic, minced Enhances the soup with aromatic flavors.
  • 4 cups vegetable or chicken broth The liquid foundation that brings everything together.
  • 1 cup cream (or coconut milk for a vegan option) Creates that rich, smooth texture.
  • 2 teaspoons dried thyme Infuses the soup with herbal notes.
  • 1 teaspoon smoked paprika Adds warmth and depth to the flavor profile.
  • to taste salt and pepper Essential for balancing flavors.
  • to taste olive oil for sautéing Helps to cook the onions and garlic to perfection.
  • for garnish fresh parsley Brightens the dish with color and freshness.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in the white beans, broth, thyme, smoked paprika, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes.
  5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
  6. Stir in the cream (or coconut milk) and heat through.
  7. Serve hot, garnished with fresh parsley.

Notes

Try adding a squeeze of lemon juice before serving for brightness. Serve with crusty bread or a light salad for a complete meal.