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Creamy White Bean Soup with Perfect Acidity in Just 3 Steps

White Bean Soup with Balanced Acidity
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A hearty white bean soup with balanced acidity, perfect for a comforting meal.

Ingredients

Scale
  • 2 cups white beans, soaked overnight
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 4 slices turkey bacon, chopped (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrot, and celery. Cook until softened.
  3. Add turkey bacon if using. Cook until slightly crispy.
  4. Drain soaked beans and add them to the pot.
  5. Pour in vegetable broth and add thyme and bay leaf.
  6. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
  7. Remove bay leaf and stir in lemon juice.
  8. Season with salt and pepper to taste.
  9. Serve hot.

Notes

  • Soak beans overnight for best results.
  • Adjust lemon juice for desired acidity.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.recipesloop.com/creamy-white-bean-soup-with-balanced-acidity/