Description
High Protein White Bean Soup: Warm, creamy, and deeply comforting, this high-protein white bean soup is pantry-friendly, plant-based, and nourishing for breakfast, lunch, or dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 3 cups vegetable broth
- ½ tsp dried thyme
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ½ cup plain Greek yogurt or cooking cream
- Optional garnish: fresh parsley or cracked black pepper
Instructions
- Heat olive oil in a pot over medium heat. Add onion and cook until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in white beans, vegetable broth, thyme, garlic powder, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Blend part or all of the soup until creamy, depending on texture preference.
- Stir in Greek yogurt or cooking cream and simmer for 2-3 more minutes.
- Taste and adjust seasoning before serving warm.
Notes
- To make dairy-free, substitute dairy yogurt with a plant-based yogurt or coconut cream.
- Adjust thickness by blending more or less; add extra broth if needed.
- This soup can be frozen for up to 3 months and reheated gently.
- Use low-sodium broth and adjust salt to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 190
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 5 mg
Keywords: High Protein White Bean Soup, protein-packed soup, creamy white bean soup, plant-based soup, vegetarian soup