Low-Salt White Bean Soup

Bean soups can be chunky or pureed. If you prefer a puree, put everything into a blender once it’s been cooked, one cup at a time, and blend until creamy.

Serves: 4Hands-on: 10 minutesTotal: 10 hours 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup olive oil
  • 2 cans (15.5 oz.) low-sodium white beans, drained and rinsed
  • 5 garlic cloves, peeled and crushed
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 16 oz. low-sodium chicken broth
  • 6 cups water
  • 1 bay leaf
  • 1⁄4 cup chopped parsley


  • Add the olive oil, beans, garlic, carrots, celery, chicken broth, and water to a large pot and bring to a boil. Cook for 15 minutes.
  • Reduce heat to a simmer; add the bay leaf and parsley. Continue to simmer until the flavors develop, about 10 minutes, then serve.