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Salata White Bean Soup Recipe

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White Bean Soup Recipe Taste of Home
White Bean Soup Recipe Taste of Home from www.tasteofhome.com

Description

Salata white bean soup is a simple and delicious soup that is perfect for any occasion. It is a hearty and filling soup that is perfect for a cold winter day, but it is also light enough to enjoy on a warm summer evening. The soup is made with white beans, which are rich in protein and fiber, and a variety of vegetables, including celery, carrots, and onions. The soup is flavored with garlic, rosemary, and thyme, which give it a savory and delicious taste.

Prep Time

The prep time for this soup is about 15 minutes.

Cook Time

The cook time for this soup is about 1 hour and 30 minutes.

Ingredients

  • 1 pound dried white beans
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 6 cups vegetable broth
  • Salt and black pepper, to taste

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method

  1. Soak the white beans in water overnight, or for at least 6 hours.
  2. Drain the beans and rinse them with fresh water.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat.
  4. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are soft and beginning to brown.
  5. Add the garlic, rosemary, and thyme to the pot and sauté for another minute, or until fragrant.
  6. Add the white beans and vegetable broth to the pot and stir to combine.
  7. Bring the soup to a boil, then reduce the heat to low and simmer for 1 hour and 30 minutes, or until the beans are tender.
  8. Season the soup with salt and black pepper, to taste.
  9. Using an immersion blender or a regular blender, blend the soup until it is smooth and creamy.
  10. Serve the soup hot, garnished with fresh herbs or croutons, if desired.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 240
  • Total fat: 7g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 700mg
  • Total carbohydrate: 36g
  • Dietary fiber: 13g
  • Total sugars: 5g
  • Protein: 12g

Recipes FAQ

Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans. Drain and rinse the canned beans before adding them to the soup.

Can I use chicken or beef broth instead of vegetable broth?

Yes, you can use chicken or beef broth instead of vegetable broth, but the soup will no longer be vegetarian or vegan.

Can I add meat to this soup?

Yes, you can add meat to this soup if you like. Cooked chicken or sausage would be a great addition.

Recipe Tips

  • Make sure to soak the beans overnight to ensure they cook evenly.
  • Use fresh herbs if possible, as they will give the soup a more vibrant flavor.
  • If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
  • Top the soup with croutons or toasted bread for added crunch.

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