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Drishti Journal:

Tales From The Mat & Beyond

Written by Carri Uranga

January 10, 2014

White Bean Soup

Winter is the perfect time for healthy, warming soups. Here’s a quick and easy recipe for white bean soup.
As with most of my throw together recipes, the options are all yours (see ideas below), but here’s a simple base.
Makes 4 servings and takes about 30 minutes.

Food Stamp Challenge
  • Medium white onion, chopped
  • 4 Garlic cloves, pressed
  • 2 celery stalks, chopped
  • 1/2 teaspoon each dried thyme, marjoram & sage
  • White pepper to taste
  • Salt to taste
  • 1 can garbanzo beans, drained – rinsing is a preference
  • 1 can cannellini beans, drained
  • 32 oz. veggie broth
  • Bunch of spinach
  • Juice of half lemon
  • Parmesan cheese – optional for topping
  • Heat oil of your choice on medium heat.
    Saute onions until translucent.
    Add celery and garlic – cook until celery is soft, stirring periodically so garlic doesn’t burn.
    Add spices and stir.
    Add broth and bring to a boil.
    Reduce heat, add beans and simmer on low for 20 minutes.
    During this time you can chop the spinach, clean the dishes or slice bread if eating.
    Add chopped spinach and simmer another few minutes.
    Add lemon juice and stir just before serving.

    Serve it up!

    Option Ideas:

  • Top w red pepper flakes, white truffle oil, or even add mushrooms when you add the celery.
  • If you have a rosemary bush add a small sprig to the broth when simmering. I happened to have fresh tarragon on hand, so I used a sprig of that.
  • If eating bread, maybe make 1 large toasted crouton to float on top before serving.
  • Add 2 cups of cooked bow-tie pasta when you add the spinach or add dried pasta and cook while the soup is simmering.
  • New potatoes make a great addition!
  • Hint

    If you want your white bean soup creamier, reserve half a can of one of the beans, puree then stir in when soup is simmering.
    For a richer, more unique taste, use 2 shallots in place of half the onion or just use shallots alone.

    How did you make this white bean soup all yours?

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    1 Comment

    1. Carri Uranga

      I also used marjoram & sage because I have these things on hand, but not necessary to buy if you don’t!


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