White Bean Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
150
protein 
8 g
sodium 
311 mg
carbohydrates 
23 g
fat 
3 g
fiber  
6 g
cholesterol 
0 mg
Servings 
5 (¾ cup ea.)
Ingredients 

⅓ cup diced yellow onion
¼ cup peeled and diced carrots
¼ cup diced celery
1 tsp minced fresh garlic
1 Tbsp extra-virgin olive oil
1 cup small white beans, soaked overnight and rinsed
1½ qt vegetable stock
Dash liquid smoke
¼ tsp dry basil
Pinch dry oregano
Pinch dry thyme
¾ tsp sea salt
Pinch freshly ground black pepper
½ tsp Worcestershire sauce
1½ tsp chopped fresh parsley
½ tsp fresh lemon juice

Instructions 
  1. In a large sauté pan, sauté onions, carrots, celery and garlic in olive oil until onions begin to turn translucent.
  2. Add beans and stir. Add stock, liquid smoke, basil, oregano and thyme. Bring to a boil, reduce heat to low and simmer 45 minutes to 1 hour, or until beans are soft. Beans should begin to fall apart and thicken broth.
  3. Once soup begins to thicken, add remaining ingredients. Simmer briefly.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.