Shaker Bean Soup Recipe

Cooking Directions

• STEP 1.1. Soak the white beans overnight in water. Drain and rinse the beans before cooking.
• STEP 2.2. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened.
• STEP 3.3. Add minced garlic, dried thyme, and bay leaves to the pot. Stir well to combine.
• STEP 4.4. Pour in vegetable broth and add the soaked white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour or until the beans are tender.
• STEP 5.5. Remove the bay leaves from the pot. Use an immersion blender to partially puree the soup, leaving some beans and vegetables whole for texture.
• STEP 6.6. Season the soup with salt and pepper to taste. If desired, add a splash of lemon juice for a tangy flavor.
• STEP 7.7. Serve the Shaker Bean Soup hot, garnished with fresh parsley or grated Parmesan cheese.
• STEP 8.8. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use canned white beans instead of soaking and cooking dried beans.
• For a creamier texture, you can blend the soup completely using a blender instead of an immersion blender.
• Feel free to customize the soup by adding other vegetables like potatoes or spinach.

Storage and Serving

• Serve the Shaker Bean Soup as a main course with crusty bread or a side dish alongside a salad.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• You can freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.