Here’s a cozy, wholesome, and flavor-packed recipe for Garlic White Bean Soup — creamy (even without cream), satisfying, and perfect for chilly days. It’s budget-friendly, naturally vegetarian (or vegan), and comes together quickly using pantry staples.
🧄 Garlic White Bean Soup
🍽️ Serves: 4
🕒 Prep Time: 10 min | Cook Time: 25–30 min
🧾 Ingredients:
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2 tablespoons olive oil
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1 medium onion, chopped
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6–8 cloves garlic, minced (or more, if you’re bold!)
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1/2 teaspoon crushed red pepper flakes (optional)
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2 (15-oz) cans white beans (cannellini, navy, or great northern), drained and rinsed
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3 cups vegetable broth (or chicken broth, if not vegan)
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1 teaspoon dried thyme (or 1 tbsp fresh)
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1 bay leaf
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Salt and pepper, to taste
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1 tablespoon lemon juice (optional, brightens the flavor)
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Fresh parsley, for garnish
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Parmesan cheese (optional, for topping — omit for vegan)
👨🍳 Instructions:
🔹 1. Sauté Aromatics
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In a large pot, heat olive oil over medium heat.
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Add onion and cook until soft and translucent, about 5–7 minutes.
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Add garlic and red pepper flakes, and cook for another 1–2 minutes until fragrant (don’t let the garlic burn).
🔹 2. Add Beans and Herbs
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Stir in the white beans, broth, thyme, and bay leaf.
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Bring to a simmer and cook for 15–20 minutes, allowing flavors to meld.
🔹 3. Blend (Optional)
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For a creamy texture, blend half the soup using an immersion blender directly in the pot, or carefully transfer some to a regular blender.
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Leave the rest chunky for texture, or blend fully for a smooth soup.
🔹 4. Finish and Serve
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Stir in lemon juice, season to taste with salt and pepper.
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Ladle into bowls and top with chopped parsley, a drizzle of olive oil, and grated Parmesan if desired.
🍞 Serving Suggestions:
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Crusty bread or garlic toast
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Topped with sautéed greens or roasted vegetables
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Add cooked sausage or bacon for a non-vegetarian option
🧠 Variations:
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Add chopped kale or spinach in the last 5 minutes of cooking
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Use roasted garlic instead of raw for a sweeter flavor
