Recipes: Soups

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White Bean Soup

Thanks to Chef Keith Snow for this natural, flavorful recipe.

This simple and tasty white bean soup recipe can easily be made as a vegan or vegetarian soup.


  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. bacon fat
  • 1/4 cup onion, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup celery, chopped
  • 1/2 cup diced tomato and juice
  • 1/2 Tbsp. rosemary, chopped
  • 1/2 Tbsp. thyme, chopped
  • 4 cups chicken broth
  • 2 cups white beans, cooked


  1. In a large pot, heat the fat and olive oil over medium heat.
  2. Cook the onions, carrots and celery for about two minutes or until the vegetables start to become tender.
  3. Now add the beans, chopped herbs and broth. Bring this to a simmer slowly and cover.
  4. After about 15 minutes plate and serve, garnishing with shaved Reggiano Parmesan and drizzled extra virgin olive oil.

Chef’s Note: Per Serving (excluding unknown items): 235 Calories; 8g Fat (32.1% calories from fat); 14g Protein; 26g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 906mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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