Devastatingly Delicious High Protein White Bean Soup

Okay, friends, gather ’round because I’m about to let you in on a little secret: my go-to recipe for a super satisfying meal that’s actually good for you! We’re talking about High Protein White Bean Soup, and trust me, it’s a game-changer. I’ve been making this soup for years, tweaking it here and there until it’s become the perfect blend of creamy, hearty, and packed with protein to keep you full for hours.

I first started experimenting with white bean soup recipes when I was trying to eat more plant-based meals, and let me tell you, some of them were… well, let’s just say they needed some serious help! This one, though? This one’s a winner. It’s so simple even I can’t mess it up (and that’s saying something!), and it’s become a staple in my kitchen. Get ready to slurp!

Why You’ll Love This High Protein White Bean Soup

Seriously, you’re gonna be obsessed! This isn’t just any soup; it’s got everything going for it. Let me break it down:

Quick and Easy

Busy weeknight? No problem! This soup comes together in like, half an hour. Score!

Packed with Protein

Keeps you full and energized. My favorite part is knowing I’m getting a good dose of protein without even trying.

Healthy and Nutritious

Vegan, loaded with fiber, and good for you? Yes, please! It’s basically a hug in a bowl that loves you back. For more information on the benefits of fiber, check out this resource on dietary fiber.

Delicious and Flavorful

Thyme, garlic… mmm! It’s seriously tasty. Even picky eaters will be sneaking spoonfuls, trust me.

Budget-Friendly

Doesn’t break the bank! Beans are cheap, and a little goes a long way. Perfect for those “what’s for dinner?!” moments.

Ingredients for Your High Protein White Bean Soup

Alright, let’s talk ingredients! Nothing fancy here, just good ol’ pantry staples that come together to create magic. You’ll want to have these ready before you get started – trust me, it makes life so much easier!

• 1 tablespoon olive oil (I always use extra virgin, but whatever you have on hand is fine!)
• 1 onion, chopped (yellow or white, your call!)
• 2 cloves garlic, minced (fresh is best, but the jarred stuff works in a pinch. Don’t tell anyone I said that!)
• 4 cups vegetable broth (low sodium is always a good idea, but adjust the salt to your taste)
• 2 (15-ounce) cans cannellini beans, rinsed and drained (make sure you rinse ’em good – nobody likes bean juice!)
• 1 teaspoon dried thyme (or a couple of sprigs of fresh thyme if you’re feeling fancy!)
• 1/2 teaspoon salt (I use sea salt, but regular table salt is totally fine)
• 1/4 teaspoon black pepper (freshly ground is always better, if you’ve got it!)
• 1 cup chopped kale (remove the tough stems first, nobody wants to chew on those!)

See? Nothing scary! Now, let’s get cooking!

How To Make High Protein White Bean Soup: Step-by-Step Instructions

Okay, people, listen up! This is where the magic happens. Follow these super simple steps, and you’ll have a pot of delicious, protein-packed goodness in no time. Don’t worry, I’ll walk you through it!

Sauté the Aromatics

First, grab your biggest pot (the one you use for pasta night works great!). Drizzle in that tablespoon of olive oil and place it over medium heat. Give it a minute to warm up – you’ll know it’s ready when a drop of water sizzles in the pot. Toss in your chopped onion and cook until it’s softened and translucent, about 5 minutes. You don’t want it to brown, just get nice and sweet.

Next, add the minced garlic and cook for just one minute more. Careful, garlic burns easily! You’ll know it’s ready when you can smell that amazing garlic aroma filling your kitchen. Mmm!

Simmer the Soup

Now for the good stuff! Pour in 4 cups of vegetable broth and bring it to a boil. Once it’s boiling, add those cannellini beans (rinsed and drained, remember!), the dried thyme, salt, and pepper. Give it a good stir to combine everything.

Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This is where all those flavors meld together and become best friends. It’s like a little spa day for your soup!

Add the Greens

After 15 minutes of simmering, stir in that chopped kale. Cook until the kale is wilted and tender, about 5 minutes. It’ll turn a vibrant green color – that’s how you know it’s ready. If you’re using spinach instead of kale, it’ll only take a couple of minutes to wilt.

Serve and Enjoy Your High Protein White Bean Soup

That’s it! You’re done! Serve your High Protein White Bean Soup hot and enjoy every single spoonful. Seriously, this soup is so good, you’ll want to make it every week. I know I do!

Tips for the Best High Protein White Bean Soup

Want to take your soup game to the next level? Of course, you do! Here are a few of my favorite tricks for making this High Protein White Bean Soup absolutely perfect. Trust me, these little tweaks make a big difference!

Creamier Soup

Okay, this is my go-to move. If you’re craving a super creamy texture, carefully scoop out 1-2 cups of the soup before adding the kale. Then, using an immersion blender (or transferring it to a regular blender – be careful, hot soup can splatter!), blend it until smooth. Stir it back into the pot, and boom! Creamy dreamy soup!

Greens Substitution

Not a kale fan? No worries! Spinach works beautifully in this soup. Just add it during the last couple of minutes of cooking since it wilts super fast. You could even throw in some chopped chard or other leafy greens – get creative!

Flavor Boost

A squeeze of fresh lemon juice right before serving? YES. It brightens up the whole soup and adds a little zing that’s just chef’s kiss. You can also add a pinch of red pepper flakes for a little heat if you’re feeling spicy!

Ingredient Notes and Substitutions for High Protein White Bean Soup

Let’s dig a little deeper into those ingredients, shall we? Sometimes you gotta make swaps, and that’s totally cool! Here’s the lowdown on what’s what and what you can do if you’re missing something.

Cannellini Beans

I love cannellini beans for this soup because they’re super creamy and hold their shape well. But hey, if you’re out, Great Northern beans are a fantastic substitute! They’re similar in flavor and texture. Just avoid kidney beans – they’re a bit too… robust for this delicate soup, if you know what I mean.

Vegetable Broth

You can use any kind of vegetable broth you like – boxed, canned, homemade… whatever floats your boat! I usually go for low-sodium so I can control the saltiness myself. And if you’re really in a pinch? Bouillon cubes work! Just follow the package directions to make the equivalent of 4 cups of broth.

Olive Oil

I always recommend extra virgin olive oil because it’s got the best flavor. But honestly? Any olive oil will do. Even vegetable oil works if that’s all you’ve got! Don’t stress too much about it. We’re just using it to sauté the onions and garlic anyway!

Serving Suggestions for Your High Protein White Bean Soup

Okay, so you’ve got this amazing soup… now what? It’s fantastic on its own, but why not make it a feast? Here are a couple of my favorite ways to round out this High Protein White Bean Soup into a complete meal.

Crusty Bread

Seriously, dunking crusty bread into this soup is pure heaven. Get a loaf from your local bakery (or even just a baguette from the grocery store!) and slice it up. Trust me, you’ll want something to soak up all that delicious broth! You can find some great homemade bread recipes here.

Side Salad

A simple green salad adds a nice bit of freshness and crunch. Just toss some lettuce, tomatoes, and cucumbers with your favorite vinaigrette. It’s the perfect complement to the warm, hearty soup! Try a beet salad with balsamic vinaigrette for a vibrant side.

Storage & Reheating Instructions for High Protein White Bean Soup

Made a big batch? Awesome! This High Protein White Bean Soup is even better the next day. Here’s how to keep it fresh and delicious.

Storing Leftovers

Let the soup cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll happily hang out there for up to 3 days. (If it lasts that long, that is!)

Reheating Instructions

When you’re ready for round two, you’ve got options! You can gently reheat it on the stovetop over medium heat, stirring occasionally, until it’s warmed through. Or, if you’re in a hurry, microwave it for a couple of minutes, stirring halfway through. Just be careful not to boil it over!

Frequently Asked Questions About High Protein White Bean Soup

Got questions? I’ve got answers! Here are some of the most common things people ask me about this High Protein White Bean Soup. Don’t be shy – if you’ve got a burning question, I’m here to help!

Can I freeze High Protein White Bean Soup?

Absolutely! This soup freezes like a dream. Just let it cool completely, then pour it into freezer-safe containers (leave a little room at the top for expansion!). It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat as usual. Easy peasy!

Is High Protein White Bean Soup vegan?

Yep! As written, this recipe is 100% vegan. Just make sure you’re using vegetable broth (not chicken broth!) and you’re good to go. It’s a great way to get your plant-based protein fix! For more vegan options, check out our recipe collection.

How can I add more flavor to High Protein White Bean Soup?

Oh, there are so many ways! A bay leaf while simmering adds a subtle depth. A sprinkle of smoked paprika gives it a smoky kick. And don’t be afraid to experiment with different herbs – rosemary, oregano, or even a pinch of sage can be delicious! Also, a drizzle of good quality olive oil at the end really makes it sing!

Can I use dried beans instead of canned for High Protein White Bean Soup?

You bet! Dried beans are super economical, but they do require a little more planning. You’ll need about 1 cup of dried cannellini beans for this recipe. Rinse them, soak them in water overnight (or do a quick soak by boiling them for 2 minutes, then letting them sit for an hour), and then cook them until tender before adding them to the soup. You might need to adjust the cooking time of the soup a bit to make sure the beans are perfectly cooked.

What other vegetables can I add to this High Protein White Bean Soup?

Get creative! Diced carrots and celery add a nice sweetness and heartiness. Zucchini, bell peppers, or even some chopped broccoli would also be delicious. Just toss them in with the onions and garlic at the beginning of the cooking process. The possibilities are endless!

Nutritional Information for High Protein White Bean Soup

Just a heads up: these numbers are estimates! Nutrition info can vary based on the brands and ingredients you use, so take it with a grain of salt, okay?

Enjoy Your Delicious High Protein White Bean Soup!

Okay, you made it! Now go slurp up that delicious High Protein White Bean Soup and tell me what you think in the comments! Did you love it? What did you add? Share the soup love!

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