Herbed White Bean Soup

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Herb and roasted garlic flavours give a lift to this warming soup. A perfect accompaniment to roasted poultry, or add bread and salad for a simple meal.

Tags: Intermediate, 30 mins, Soups & Stews, Lunches, Vegetables, Beans, Blend, Thanksgiving, Low Fat, High Fibre
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 large onion, finely chopped
2 potatoes, peeled and diced
3 cloves garlic, finely chopped
4 cups (1 L) water
2 cans (each 19 oz/540 mL) no name White Kidney Beans, rinsed and drained
1 can (10 oz/284 mL) no name Condensed Chicken Broth
2 tsp (10 mL) ground PC Roast Chicken Seasoning Grinder
2 tbsp (25 mL) PC Roasted Garlic Olive Oil


  1. In large saucepan, heat extra virgin olive oil over medium heat. Cook onion for 4 to 5 minutes or until softened. Stir in potatoes and garlic; cook, stirring, for 1 minute. Stir in water, kidney beans, broth and spice grinder. Bring to a boil. Reduce heat to simmer. Cook uncovered for 10 minutes or until potatoes are tender.
  2. In batches, purée soup in blender. (Alternatively, purée in saucepan using immersion blender.) Return soup to saucepan. Divide among six bowls. Drizzle each serving with a little garlic olive oil.

Chef's Tips

Substitute PC Organics Vegetable Broth if serving vegetarians.

Nutritional Information

Per 1 1/3 cup (325 mL) serving
Calories 260 Cal
Fat 8 g
Sodium 520 mg
Carbohydrate 36 g
Fibre 9 g
Protein 12 g
Very high in fibre.