Soups are one of my favorite things to make, especially during the fall and winter months. My Thyme & White Bean Soup with Freshly Parsley Pesto is an update to a classic. It’s one of those soups that on a cool, crisp autumn day or chilly winter evening will instantly make you and your tummy feel warm and cozy! Best of all the ingredients can be found at any local grocery store. Eat well, laugh often, and share the love!
Thyme & White Bean Soup
Ingredients (serves 6 - 8)
- Navy Beans – 1 pound, dry
- Vegetable Stock – 6 cups, low-sodium
- Olive Oil – ¼ cup
- Yellow Onions – 4 cups, roughly chopped
- Garlic – 10 cloves, minced
- Thyme – 10 sprigs, fresh
- Rosemary – 1 sprig, fresh
- Bay Leaf – 1, dried
- Sea Salt – 1 teaspoon
- Black Pepper – 2½ teaspoons, freshly cracked
- Start by covering the beans with water by 1-inch. Allow them to soak in the refrigerator for 8 hours, or overnight.
- Remove the beans and drain completely. Set aside.
- In a heavy bottomed pot set over medium-low heat, add the olive oil and onions. Cook for 18-20 minutes until the onions are soft and translucent.
- Using kitchen string, tie the rosemary and thyme sprigs together. Set aside.
- Add the garlic and cook for an additional 3 minutes.
- Next, add the vegetable stock, drained beans, bay leaf, and herb bundle.
- Bring the soup to a boil then reduce the heat and simmer for 35-40 minutes until the beans are tender.
- Remove the bay leaf and herb bundle. Add the salt and pepper.
- In the bowl of a food processor fitted with a steal blade, process the soup until it becomes slightly smooth and thick, about 1-2 minutes.
- Serve hot. Allow each guest to drizzle with Fresh Parsley Pesto.
Tip: Serve this soup alongside my Roasted Garlic & Rosemary Boule.