White Bean Soup with Carrots

Discover the comforting simplicity of White Bean Soup with Carrots, a wholesome one-pot recipe brimming with flavor and nourishing ingredients. Featuring tender slices of carrots, creamy white beans, aromatic garlic, and celery all simmered in a savory vegetable broth infused with thyme and a splash of lemon juice for brightness, this hearty soup is perfect for chilly evenings or anytime you crave something light yet satisfying. The optional partial blending step creates a velvety texture while leaving bits of vegetables intact for added depth and bite. Ready in just 45 minutes, this dish is a quick, family-friendly option that pairs beautifully with crusty bread or a drizzle of olive oil for a rustic finish. Packed with plant-based protein and vibrant veggies, this easy white bean soup is a deliciously wholesome choice for every occasion.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced into rounds
• 2 stalks celery stalks, diced
• 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the sliced carrots and diced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the vegetable broth and add the drained white beans, dried thyme, and bay leaf.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Simmer the soup for 20 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Remove the bay leaf from the pot and discard.

Step 8

Use an immersion blender to blend a portion of the soup directly in the pot for a creamier texture, or transfer about 2 cups to a blender, puree until smooth, and return it to the pot.

Step 9

Stir in the chopped parsley, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 10

Serve hot with a drizzle of olive oil on top or a side of crusty bread, if desired.

Nutrition Facts

Serving size	(1350.8g)

Amount per serving	% Daily Value*
Calories	780.0

Total Fat 37.1g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4873.1mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 25.5g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 295.8mg	0%
Iron 7.8mg	0%
Potassium 2698.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 11.6%

Carbs: 47.1%