Rich and creamy, super savory, and oh so comforting! This cozy white bean soup is packed with flavor and hearty enough for a meal.
- 2 tablespoons olive oil
- 1 medium onion, diced
- ¾ cup diced celery (about 2 stalks)
- ¾ cup diced carrots (about 2 medium carrots)
- 4 garlic cloves, minced
- ½ cup dry white wine
- 2 tablespoons finely chopped fresh rosemary
- 3 (14 ounce or 400 gram) cans cannellini beans, drained and rinsed
- 2 cups vegetable broth (plus more as needed)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
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Coat the bottom of a large pot with olive oil and place it over medium heat.
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When the oil is hot, add the onion, celery and carrots. Cook the veggies for about 10 minutes, stirring frequently, until softened.
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Add the garlic and cook for about 1 minute more, until very fragrant.
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Stir in the wine and rosemary, then raise the heat and bring it to a simmer. Lower the heat and allow the wine to cook until reduced by about half, about 4 minutes.
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Stir in the beans and 2 cups of broth. Raise the heat and bring the broth to a boil. Lower the heat and allow the soup to simmer for about 30 minutes, stirring occasionally, until the veggies are very soft. You can add additional broth or water it the liquid reduces too much.
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Remove the pot from the heat. Blend about half of the soup, either using an immersion blender or by transferring it to a food processor or blender in batches and then returning it to the pot.
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Reheat the soup if needed. You can also thin it with some additional broth at this point, if you like.
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Remove the soup from heat and stir in the lemon juice. Season it with salt and pepper to taste.
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Ladle into bowls and serve.