Dinner / Global
White Bean and Vegetable Soup
A brothy, flexible soup with white beans, vegetables, lemon, and enough substance for dinner.
Ingredients
Metric
- 2 cans white beans, drained
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 1 L vegetable stock
- 150 g green beans
- 1 lemon
- 1 tbsp olive oil
US
- 2 cans white beans, drained
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 4 1/4 cups vegetable stock
- 5 oz green beans
- 1 lemon
- 1 tbsp olive oil
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Method
- Cook onion, carrots, and celery in oil with a pinch of salt for 8 minutes.
- Add garlic and cook for 30 seconds.
- Pour in stock and bring to a gentle simmer.
- Add beans and green beans; cook until the vegetables are tender.
- Mash a few beans against the side of the pan to lightly thicken the broth.
- Finish with lemon juice, pepper, and extra salt if needed.
Substitutions
White beans
chickpeas, butter beans
Green beans
spinach, courgette, peas
Celery
extra carrot, fennel
Storage and Reheating
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Add a splash of water or stock when reheating.
FAQ
Can I add pasta?
Yes. Add a small pasta shape with more stock and cook until tender.
How can I make it richer?
Add a Parmesan rind while it simmers, or finish bowls with grated cheese.