Quick White Bean Soup

Filed in Healthy Writer Recipes by on May 25, 2016 • views: 614

vegie white bean soup 2I typically cook very off the cuff and by taste.

I don’t use measurements unless I am trying a recipe I found and hadn’t cooked before. It doesn’t take long until that recipe is altered and I no longer have a recipe written down!


2 Tablespoons of Olive Oil
2 cans of Great Northern or Cannellini Beans
4 cups Chicken or Vegetable Broth (warmed)
1 Small Diced Sweet Onion
3 Slices of Pancetta (optional)
2 Minced Cloves of Garlic
2 Tablespoons of flour
2 Diced Roma Tomatoes
Approximately a ¼ cup Fresh Basil cut Julienne
Sliced then quartered Zucchini or other green vegetable
Salt and Pepper


Heat oil in a deep pan and sauté the diced onion and pancetta (if you are using it). When the onion and pancetta are almost done, add the minced garlic cloves and flour and cook until the flour and oil mixture is golden.

Add the broth slowly to the pan and whisk.

Add the beans, basil and tomato.

Add salt and pepper to taste.

Once it comes to a slow boil reduce and let it simmer for 20 minutes.

Taste the mixture and make sure you do not need to add more salt and pepper. Then add in the julienned baby spinach and stir until it stars to wilt. This is pretty quick and I do this after I have turned off the stove.

This is great by itself or poured over brown rice.

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