White Bean Soup with Sage & Thyme
This white bean soup is very hearty and flavourful, marrying the best aspects of a creamy pureed soup and a chunky and hearty soup. It's deeply complex but relatively simple to make - make a large batch of it and freeze it for future quick meals.
Ingredients
- 1 large carrot finely diced
- 1 yellow onion finely diced
- 1-2 ribs celery finely diced
- 1 tbsp tomato paste
- 2 tsp white miso paste
- 3 cloves garlic minced
- 1 tbsp fresh sage finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tsp lemon zest
- ½ tsp chili flakes
- 4 (400g/14oz) cans (4 cans) white beans (such as cannellini or great northern) drained & rinsed, divided
- 1 litre (4 cups) vegetable stock divided
- 1 tsp soy sauce
- 1 tbsp lemon juice
Instructions
- Add 3 tbsp of olive oil to a large saucepan and place over medium heat. Once shimmering, add the carrot, onion and celery along with a generous pinch of salt. Cook, stirring frequently, until the vegetables are softened, beginning to brown and fond begins collecting on the bottom of the pan - about 10 minutes.
- Add the tomato paste and miso paste and stir to combine. Cook for about 2 minutes longer, just until the tomato paste darkens and becomes sticky.
- Add the garlic, sage, thyme, lemon zest, chili flakes and a good grind of black pepper. Stir to combine and cook until very fragrant, about 1 minute.
- Add half of the beans and stir until well coated in the vegetable mixture. Pour over 750ml (3 cups) of the vegetable stock and the soy sauce. Bring to a simmer.
- Transfer the soup to a blender (or use a hand-held blender in the pot) and puree until very smooth and creamy (see notes). Return the soup to the pot and bring to a simmer. Add the remaining beans and vegetable stock and stir to combine.
- Allow the soup to simmer for about 10 minutes before stirring in the lemon juice. Taste to adjust for seasoning, adding more salt and pepper if needed. Serve.
Notes
If you prefer a chunky soup, you can skip this step and simply add all of the beans and stock at step 4.
Alternatively, you can skip the blender and take a potato masher to roughly puree the beans, then whisk thoroughly to emulsify. Continue with the recipe as written, adding the remaining beans and stock after mashing.
Nutrition
Calories: 264kcal | Carbohydrates: 49g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 837mg | Potassium: 1060mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2140IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 7mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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