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Vegetable White Bean Soup

Treat your soup with care and lots of ingredients to develop awesome flavor as achieved in this Vegetable White Bean Soup.
Course dinner, Lunch
Cuisine soup, vegetarian
Keyword Beans, comfort food, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 2 Cups Vegetable Stock I ran out (4 in total)
  • 2 Cups Chicken Stock
  • 2 Stalks Celery rough chop
  • 2 Whole Carrots rough chop
  • 3 Cloves Garlic minced
  • 1 Whole Medium yellow onion diced
  • 1 Bunch Parsley rough chop
  • 2 Bulbs Fennel rough chop
  • 2 Whole Shallots diced
  • 2 Sprigs Rosemary
  • 2 Cans Italian flavored White Beans any bean you prefer is fine too
  • 1 Tsp Red Pepper flakes add more if you like spicy
  • 1 Tsp Lemon pepper
  • 1 Tbsp Olive oil

Instructions

  1. Heat the oil in a stock pot.  Once warm, add the shallots, onions, celery, carrots and fennel.  Cook for 3 or 4 minutes, and then, add the garlic.  Mix well and cook for 1 minute.  Next, add the spices, mix well, cook for 1 minute.  Now add in the stock followed by the rosemary.  Bring to a boil and then reduce to a simmer.

    Add in the parsley and then the beans.  Simmer for 20 minutes or so.

    Serve and enjoy!