This hearty and flavorful soup combines the richness of Parmesan, the warmth of Italian seasoning, and the creaminess of white beans. It’s perfect for a cozy meal and can easily be made in one pot!
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 servings
Ingredients:
- 4 celery stalks
- 1 carrot
- 3 onions
- 1 Parmesan cheese rind
- 1 bay leaf
- 1 liter (4 cups) water
- Olive oil (for sautéing)
- 1 garlic clove, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried paprika
- 2 cans of white beans, drained and rinsed
- Salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon
- Juice from half a lemon
- Grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Directions:
- Prepare the Broth:
- Chop 1 celery stalk, 1 carrot, and 1 onion roughly.
- In a large pot, add the chopped vegetables along with the Parmesan rind and bay leaf.
- Pour in 1 liter (4 cups) of water and bring to a boil.
- Reduce heat and simmer for 20-30 minutes to allow the flavors to infuse.
- Prepare the Soup Base:
- Chop the remaining 3 celery stalks and 2 onions finely.
- In a separate pot, heat olive oil over medium heat.
- Add the chopped onions and sauté until translucent, about 5 minutes.
- Add the chopped celery, minced garlic, Italian seasoning, and paprika. Cook for another 3-4 minutes, stirring occasionally.
- Strain the Broth:
- Remove the cooked vegetables and Parmesan rind from the broth.
- Set the broth aside.
- Combine and Cook:
- Add the drained and rinsed white beans to the sautéed vegetables.
- Pour in the strained broth and stir.
- Add salt and ground black pepper to taste.
- Bring to a boil, then lower the heat and simmer for 10-15 minutes.
- Blend and Finish:
- Pour about 2 cups of the soup into a blender.
- Add the lemon zest and juice, and blend until smooth.
- Return the blended mixture to the pot for a creamier texture (optional: blend more for extra creaminess).
- Add Final Touches:
- Stir in fresh chopped parsley.
- Garnish with grated Parmesan cheese.
- Serve:
- Serve the soup hot, garnished with extra Parmesan and parsley.
Serving Suggestions:
- Enjoy this soup with a slice of crusty bread or a side salad for a complete meal.
- Pair with a grilled cheese sandwich for a comforting and satisfying lunch.
- Serve with a drizzle of olive oil and a sprinkle of crushed red pepper for an extra kick.
- Add a dollop of sour cream or Greek yogurt for a creamier finish.
- This soup can also be served as a starter to a larger Italian-inspired meal.
Cooking Tips:
- For added depth of flavor, sauté the vegetables in olive oil with a splash of white wine before adding the broth.
- Adjust the thickness of the soup by blending more or less of the soup. For a chunkier soup, blend only a portion of it.
- If you like a more savory flavor, consider adding a Parmesan rind to the broth for extra richness.
Nutritional Benefits:
- White Beans: Rich in fiber, protein, and essential vitamins like folate.
- Celery: A low-calorie vegetable that’s high in vitamins A and K.
- Carrots: Packed with beta-carotene, an antioxidant important for eye health.
- Parmesan: Provides calcium and protein for strong bones and muscles.
Dietary Information:
- Gluten-Free: Suitable for those following a gluten-free diet.
- Vegetarian: A plant-based meal that includes dairy.
- Low-Fat: Can be made low-fat by using less oil.
Storage:
- Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
- This soup can also be frozen for up to 3 months. Reheat gently on the stove.
Why You’ll Love This Recipe: This White Bean and Celery Soup is warm, comforting, and bursting with fresh flavors. It’s an easy-to-make dish that’s both hearty and nutritious, perfect for chilly days. The addition of Parmesan and lemon zest elevates the taste, while the beans provide a satisfying protein boost. Plus, it’s a one-pot meal, making cleanup a breeze!
Conclusion: This White Bean and Celery Soup is the ultimate comfort food, perfect for those seeking a light yet satisfying dish. With a deliciously rich broth and a hearty base of white beans, it’s sure to become a family favorite. The touch of Parmesan and lemon zest adds a perfect balance of flavors, making this soup a standout choice for any meal. Plus, it’s easy to prepare and even easier to enjoy!
Frequently Asked Questions:
- Can I use a different type of bean for this soup? Yes! You can use any white beans such as cannellini, navy beans, or great northern beans as a substitute.
- Can I make this soup vegan? Yes, omit the Parmesan cheese or substitute it with a vegan cheese or nutritional yeast for a dairy-free version.
- How can I make the soup spicier? You can add red pepper flakes or a dash of hot sauce for an extra kick.
- Can I use fresh herbs instead of dried? Yes, you can use fresh herbs like thyme or rosemary for a more vibrant flavor.
- How long can I store leftovers? Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
- Can I use store-bought broth instead of making my own? Yes, you can use vegetable broth instead of making your own. Just be mindful of the salt content when adding salt to the soup.
- Is this soup gluten-free? Yes, this soup is naturally gluten-free, as it does not contain any flour or gluten-based ingredients.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring to an airtight container for freezing.
- Can I use a slow cooker for this recipe? Yes, you can cook the broth and soup in a slow cooker. Simply add all the ingredients and cook on low for 4-6 hours.
- How do I make the soup thicker? To thicken the soup, blend more of the beans or vegetables, or add a small amount of cornstarch or flour mixed with water