White Bean Soup with Garlic and Olive Oil is a comforting, nutritious, and easy-to-make dish packed with protein-rich beans, aromatic garlic, and rich olive oil flavor. This Mediterranean-style soup is perfect for a light lunch or dinner, offering a creamy texture without the need for dairy. It’s healthy, budget-friendly, and ideal for all seasons.
Prepare the base:
Heat olive oil in a large pot over medium heat.
Sauté vegetables:
Add chopped onion, carrot, and celery. Cook for 5–6 minutes until soft.
Add garlic:
Stir in chopped garlic and sauté for 1–2 minutes until fragrant.
Add beans and broth:
Add soaked/cooked white beans and pour in vegetable broth.
Season the soup:
Add bay leaf, oregano (or thyme), salt, and black pepper.
Simmer:
Let the soup cook for 20–25 minutes on low heat so flavors blend well.
Blend (optional):
For a creamy texture, blend half of the soup and mix it back into the pot.
Final touch:
Add a splash of lemon juice (optional) and drizzle olive oil before serving. Garnish with fresh parsley.
2 cups white beans (cannellini or navy beans, soaked overnight or canned)
1 carrot (chopped)
4–5 garlic cloves (finely chopped)
1 celery stalk (chopped)
3 tbsp olive oil
4 cups vegetable broth or water
1 medium onion (chopped)
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