Creamy White Bean Soup from The PlantPure Kitchen

Yields: 4 to 6 servings | Prep Time: 20 minutes | Cook Time: 30 minutes

This delicious, creamy soup will remind you of traditional white bean soup, but without the ham. It’s easy to make, comforting, and full of flavor.

1 onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, minced
1 cup low-sodium vegetable broth
1 cup water 3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided
1 teaspoon smoked paprika
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley

  1. In a large stockpot over medium-high heat, sauté the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.
  2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
  3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes to allow the flavors to bloom. Serve warm.

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