Ingredients
1 lb dried Great Northern beans, soaked overnight
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
4 cloves garlic, minced
6 cups low-sodium chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
2 cups fresh spinach or kale (optional)
Fresh parsley for garnish
Instructions
Step 1: Drain and rinse the soaked beans. Set them aside while you prepare the soup base.
Step 2: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened.
Step 3: Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Step 4: Stir in the soaked beans, broth, bay leaf, thyme, and smoked paprika. Increase the heat to medium-high and bring the mixture to a gentle boil.
Step 5: Once boiling, reduce the heat to low, cover the pot partially, and simmer for 1 to 1.5 hours, or until the beans are tender and the soup has thickened.
Step 6: Remove the bay leaf. Use a wooden spoon to mash a few of the beans against the side of the pot to create a creamier texture.
Step 7: Season with salt and pepper to taste. If using greens, stir in the spinach or kale and cook for 2-3 minutes until wilted. Garnish with fresh parsley before serving.
Notes
For extra flavor, add a ham hock or a parmesan rind during the simmering process.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: bean soup recipes, white bean soup, comfort food, healthy soup, protein rich
