vegetarian

Easy White Bean Soup

Name: Easy White Bean Soup
Yield: 4 servings
Ingredients: 1 lb Cannellini Beans; 2 medium Onions; 2 tablespoons Vegetable Oil; 2 medium Red Pepper; 1/3 cup Tomato Puree; 2 medium Carrots; 6 cups Water; 1 tsp Dried Mint; 1/2 tsp Thyme; 1 tsp Summer Savoury; 1 tsp Black Pepper; 1 tsp Salt; Garnish Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cannellini Beans1 lb
Onionsmedium2
Vegetable Oil2 tbsp
Red Peppermedium2
Tomato Puree⅓ cup
Carrotsmedium2
Water6 cups
Dried Mint1 tsp
Thyme½ tsp
Summer Savoury1 tsp
Black Pepper1 tsp
Salt1 tsp
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.
2
Chop one of the onions and leave the other one whole. Chop carrots.
3
Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.

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