Easy Creamy White Bean Soup

I enjoy a good, heart-warming bowl of soup as the
temperature cools. I also like a good-tasting soup which requires only a few
key ingredients and  few preparation steps.
Looking through our abundant supply of canned goods (we’re
always prepared during hurricane season), I counted 8 cans of white beans. White
bean soup became the logical solution to use of some these nutritious legumes. 
After searching for just the right recipe, and using on-hand ingredients,
Easy, Creamy White Bean Soup was born.

Easy, Creamy White Bean Soup (Photo from Williams-Sonoma.com)

Easy Creamy White Bean Soup
Adapted from a recipe from Williams-Sonoma .com
Servings: 4


4 cups cooked white beans, such as cannelloni or navy
beans, drained and rinsed
1 tsp. minced fresh thyme or ¼ tsp. dried thyme
4 cups low-sodium chicken or vegetable broth
1/2 cup plain yogurt or heavy cream
¼ cup tahini
Salt and freshly ground pepper, to taste
Olive oil or Sesame oil for drizzling, if desired


Place the beans, broth, yogurt (or cream, if using),
tahini, and thyme in a food processor or blender; process until smooth.

Pour into a saucepan and warm gently over medium heat until
it begins to simmer. Do not boil!
Season with salt and pepper.

Serve immediately with a drizzle of olive oil or sesame oil,
if desired.

Variation (based on the time of year): Click here for a recipe for Chilled Chickpea and Tahini Soup

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