About the Recipe
This wholesome creamy white bean soup is nourishing, and easy to prepare. It's made with simple, plant-based ingredients, it’s naturally low in fat, rich in fiber, and packed with nutrients that support gut health and overall well-being. Perfect for meal prep, this soup is ideal for busy days and can be enjoyed over several days.
Ingredients
1 large onion, diced
4 cups celery, diced
2 cups carrots, peeled and diced
6 garlic cloves, minced
2 cups low-sodium vegetable broth, divided (or homemade bouillon — recipe here: Vegetable Bouillon Powder)
5 (15-ounce) cans cannellini, Great Northern, or navy beans, rinsed and drained (or 7½ cups cooked), divided
1½ teaspoons smoked paprika
1 teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon black pepper
Sea salt, to taste (optional)
Preparation
Sauté the aromatics:
Add onion, celery, and carrots with 2 tablespoons of water. Cook about 4 minutes.
Add garlic and sauté 1 more minute.
Blend Creamy Base:
Blend ½ cup broth, 3 cans beans, paprika, rosemary, thyme, and black pepper
until smooth.
Combine:
Add blended mixture, remaining beans, and broth to Instant Pot. Stir well.
Pressure Cook:
Cook on High Pressure for 2 minutes. Natural Release: Allow full natural pressure release.
Serve or Store: Serve immediately or store in airtight glass containers.
Storage Tip:
This soup thickens as it sits because of the soluble fiber in beans. Add warm broth or water when reheating.
No animals were harmed during the creation of this recipe!
