Easy White Bean Soup

Now that school is starting back up and everything is still virtual (and thus I’m still at home a lot), having easy lunches has become super important. This soup is so easy, so delicious, and makes excellent meal prep!

I found this recipe on Budget Bytes a few years ago, and it’s definitely one of my favorites. Beth starts by blending up one of the cans of beans which makes the soup thick and creamy (without any dairy!). The recipe itself is super simple, but it’s super easy to add whatever else you may have in your fridge to bulk it up. The first time I added zucchini and spinach, and this time around I just added the zucchini. You could also add other greens like kale, or other veg like broccoli, bell peppers, carrots, The possibilities are endless! If you are adding more veg, just add it to the oil with the garlic to cook down before you add the beans. If you’re adding greens, add them towards the end since they’re easier to cook down and wilt.

I loved having this on the menu for lunch last week, and it was super filling with a half a sandwich or cheese quesadilla on the side. And it couldn’t be easier! So try this White Bean soup for you lunch meal prep next week!

Easy White Bean Soup

From Budget Bytes

Serves: 4

Time: 30 mins

Ingredients

• 2 tbs olive oil
• 4 cloves garlic
• 2 small zucchinis, chopped (or other vegetable)
• 3 (15 oz) cans cannelini beans
• 2 cups vegetable (or chicken) broth
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 1 pinch crushed red pepper
• black pepper and salt to taste

Instructions

1. Pour one of the cans of cannelini beans with the liquid in a food processor (or blender) and blend until smooth. Drain the other two cans of beans.
2. Mince the garlic and add it to a soup pot with the olive oil and zucchini. Sauté until garlic is fragrant and zucchini is beginning to soften.
3. Add the pureed beans, the other two cans of beans, the broth, and the spices. Stir to combine.
4. Place a lid on the pot, turn the heat up to medium-high heat, and bring to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
5. Smash the beans slightly to thicken the soup even more. Taste and add salt as needed (depends on the broth you use). Serve hot with crusty bread and shredded parm!