This hearty white bean soup is filled with sliced carrots and finished with fresh herbs, a splash of lemon, and a bit of miso. Use other beans or vegetables as needed or add shredded greens at the end of cooking.
1 tablespoon olive oil
½ medium yellow onion, minced
1 celery stalk, minced
¼ teaspoon sea salt
2 garlic cloves, minced
3 medium carrots, thinly sliced (about 1 ½ cups)
1 cup cooked small white beans, with their broth (see note)
1 to 2 cups vegetable broth
2 to 3 teaspoons light miso
Juice from ½ lemon
¼ cup lightly packed fresh dill
¼ cup light packed flat-leaf parsley
Zest from half a lemon
Pepper, for topping
- Heat a medium pot over medium heat. Add the olive oil, followed by the minced onion and celery. Add the salt and cook until the onion and celery are translucent and softened, about 10 minutes. Add in the garlic and cook until fragrant. Stir in the carrots and continue to cook, until the carrots start to soften, just a few minutes.
- Stir in the white beans, their broth, and 1 cup of vegetable broth. Bring to a boil, reduce to a simmer, and cook until the carrots are just tender, about 5 minutes (depending on how thick your carrots were sliced). Towards the end of cooking the carrots, add more broth as needed to thin the soup to your liking. I like a broth with a bit of creaminess, not too thin.
- While the soup is cooking, mince together the dill, parsley, and lemon zest until combined and minced well. When the soup is done, remove from the heat and stir in the miso, lemon juice, and the minced herbs.
I cook these beans from dried, which always me to control the flavor and what’s in the bean broth. If you’re using canned beans, you can keep/use the bean liquid but know it won’t quite taste the same (you might have to up the onions/garlic a bit). You can also drain the canned beans and used vegetable broth in place of the bean liquid. If you go this route, mash a few beans into the broth once the beans are hot. This will help create a bit more creaminess to the broth.
Keywords: white bean soup