Name: Hearty Creamy Bean Soup
Total time: 1 h 45 min
Ingredients: 2 cups dried beans (white, navy, or mixed): These will be the star of the dish, offering a rich, creamy texture.; 1 onion, diced: Adds sweetness and flavor to the soup base.; 2 cloves garlic, minced: Enhances the aroma and taste.; 2 carrots, diced: Provides a hint of sweetness and color.; 2 celery stalks, diced: Adds a fresh, earthy flavor.; 1 bay leaf: A subtle aromatic that deepens the soup’s flavor.; 1 tsp thyme: Brings a savory herbal note that complements the beans.; 1 tsp rosemary: Adds an earthy and slightly piney flavor.; 4 cups vegetable or chicken broth: The liquid base of the soup, which you can choose based on dietary preference.; 1 cup heavy cream: Gives the soup its signature creaminess.; 1 tbsp olive oil: Used for sautéing the vegetables and adding richness.; Salt and pepper to taste: Essential for seasoning.; Fresh parsley for garnish: Brightens up the dish before serving.

Ingredients

Scale

2 cups dried beans (white, navy, or mixed): These will be the star of the dish, offering a rich, creamy texture.
1 onion, diced: Adds sweetness and flavor to the soup base.
2 cloves garlic, minced: Enhances the aroma and taste.
2 carrots, diced: Provides a hint of sweetness and color.
2 celery stalks, diced: Adds a fresh, earthy flavor.
1 bay leaf: A subtle aromatic that deepens the soup’s flavor.
1 tsp thyme: Brings a savory herbal note that complements the beans.
1 tsp rosemary: Adds an earthy and slightly piney flavor.
4 cups vegetable or chicken broth: The liquid base of the soup, which you can choose based on dietary preference.
1 cup heavy cream: Gives the soup its signature creaminess.
1 tbsp olive oil: Used for sautéing the vegetables and adding richness.
Salt and pepper to taste: Essential for seasoning.
Fresh parsley for garnish: Brightens up the dish before serving.

Instructions

Soak the Beans:
- Soak the dried beans in water overnight. This rehydrates them, ensuring they cook evenly.
- If you’re short on time, use the quick-soak method: boil the beans for 2 minutes, then remove from heat and let them sit for 1 hour. Drain the beans and set aside.
Sauté the Vegetables:
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant. This step builds the soup’s flavor base.
- Stir occasionally to avoid burning the garlic.
Add the Beans and Herbs:
- Once the vegetables are softened, add the soaked beans to the pot along with the bay leaf, thyme, rosemary, and 4 cups of broth (vegetable or chicken, depending on preference).
- Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom.
Blend for Creaminess:
- After the beans have cooked and become tender, remove the bay leaf.
- Use an immersion blender to blend about half of the soup. This will give the soup its creamy consistency while leaving some beans whole for texture.
- If you prefer a smoother soup, blend more of the beans, or if you like it chunkier, blend less.
Add the Cream:
- Stir in 1 cup of heavy cream and let the soup simmer for an additional 5-10 minutes to allow the flavors to meld and the cream to heat through.
- Taste the soup and season with salt and pepper as needed.
Serve and Garnish:
- Ladle the creamy bean soup into bowls and garnish with fresh parsley for a bright finish.
- Serve with crusty bread or garlic toast for an extra touch of comfort.

Soak the Beans:

Sauté the Vegetables:

Add the Beans and Herbs:

Blend for Creaminess:

Add the Cream:

Serve and Garnish: