White Bean and Fresh Herb Soup Recipe

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If you know me but at all, you know that I am not a huge fan of the colder months in the Northeast. Ever the optimist though, I try to find silver linings in every situation and one of my blessings that has come out of neverending winters is terrific soup recipes.

I LOVE SOUP.

Who doesn't? And if you don't- I want to change your mind. I want you to be a soup person because we are the best kind of people. First of all, they are often very easy to make and they are also often very nutritious.Let me tell you some health benefits about this specific soup. I am going to start with white beans. White beans are loaded with cancer-fighting dietary fiber and magnificent magnesium which is an important mineral in our body that plays a key role in 300 cellular functions, including muscle function, protein synthesis, blood sugar control, and blood pressure regulation. It’s also been shown to help decrease PMS symptoms, headaches, and constipation.By eating these fiber-rich superfoods, you can reduce the risk of many cancers and other potential killers, including brain aneurysms. These legumes are also loaded with flavonoids and other phytochemicals that slow cancer cell growth and decrease chronic inflammation. By cooking white beans or other legumes, you increase their resistant starch levels, which act similar to fiber by helping the colon eliminate damaged cells that could lead to cancer.Americans are not getting enough fiber and I am often encouraging my clients to eat more. This is a great way to get some.Let's move onto potatoes. When you are buying potatoes, make sure to always go organic. Potatoes sort of act like sponges that will soak up pesticides and other harmful chemicals when you buy them at the store. Therefore, you should try and always purchase organic potatoes to ensure you're only getting the nutrients you need and leaving all the yucky things behind. Russet potatoes are high in antioxidants and are great in soups and yellow potatoes can work in any recipe, so I give you the option to use either one.The hubster and I were both REALLY feeling like a white bean soup this week, so I thought, why not make one and then share the recipe with all of my lovely readers whom I cherish. So here we are and here is the soup. Want some boujie add-ons that aren't included in the recipe, but are great ways to enhance the flavors? Well, I am going to tell you anyway, so skip to the recipe if you aren't interested, but for those who are, here are some extra tips:

  1. If you have smoked salt, you can use that in lieu of kosher salt. I love a smoky flavor in this soup.

  2. If you have truffle oil, drizzle a little bit of that on top at the very end after you ladle it into your bowl, but before you eat, and then tell me in the comments how freaking delicious that add on is to this soup.

  3. If I had some vegan bacon in the house, I may have been tempted to small dice it up and add it to the soup in the first step with the olive oil.

  4. You can add a leafy green. I betcha spinach would be great in this. I really love to add a leafy green to anything whenever possible.

  5. If you are a vegan, leave out the cheese. It is still delicious without it and you can even replace it with nutritional yeast. YUM.

White Bean and Fresh Herb Soup

Author:

Michele Wolfson

White Bean and Fresh Herb Soup Author: Michele Wolfson Cook time: 45 mins Total time: 45 mins Serves: 4

Ingredients

  • 2 TBS olive oil

  • 2 medium onions, chopped

  • 6 cloves garlic, minced

  • Kosher salt and freshly ground black pepper

  • 4 cups vegetable broth

  • 1 1/2 pounds Yukon gold potatoes or Russet, diced into 1/2-inch cubes (don't even bother peeling)

  • 1 large branch fresh rosemary and 3 sprigs thyme

  • 1/2 pound dried white cannellini beans [b]or[/b] 1 15-ounce can of cannellini or another white bean, drained and rinsed

  • 1/4 cup finely grated parmesan

Instructions

  1. IF YOU ARE USING DRIED BEANS: In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

  2. In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes.

  3. If you are using dried beans, you are going to want to add them in now with the broth, potatoes and the herbs with salt and pepper. If you are using canned beans, hold off on the bean part. Just add the stock, potatoes, the herbs, salt and lots of freshly ground pepper. Bring to a simmer and cook, partially covered, until potatoes are tender (you can check by trying to smash one against the side of the pot with a spoon), about 15-25 minutes. Wait until 30 minutes if you are using dried beans. MAKE SURE THOSE POTATOES ARE TENDER AND THOSE DRIED BEANS ARE COOKED THROUGH.

  4. Now add in your canned beans if that is what you're using and simmer for another 5 minutes. Remove the rosemary branch and the thyme.

  5. Blend the soup. If you use a Vitamix, it will be extra velvety, but an immersion blender or a regular blender works too. Warning - this is a thick soup. Thick and satisfying for the cold months.

  6. Taste and adjust seasonings if you feel that you need to by adding more salt and pepper. Stir in your cheese until melted and combined.

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