Green Onion and White Bean Soup
Creamy, hearty, and bursting with vibrant flavor, this soup brings comfort to the table any day of the week. One bowl, and you’ll find yourself coming back for more—it’s just that good.
Servings: 6 people
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup white onion diced
- 1-½ cups green onions chopped, plus more for garnish
- 3 cloves garlic minced
- ¼ tsp crushed red pepper flakes
- 2 cans white beans like Cannellini Beans or Great Northern Beans, rinse and drained
- 3 cups vegetable broth
- 1-½ cups half and half cream
- 2 tbsp lemon juice
- ½ tsp sea salt plus more to taste
- ½ black pepper
- Toppings: shredded mozzarella cheese
Instructions
- Heat olive oil over MEDIUM heat in a cast iron pot or large pot. Add the onions and green onions and saute for 8-10 minutes, or until the onions have softened. Add garlic and continue to saute for 1 minute. Add the crushed red pepper flakes and stir for about 30 seconds.
- Add beans and vegetable broth and bring to a boil. Cover and let the pot simmer for 20 minutes for the beans to become tender.
- Remove the pot from the burner and carefully add the soup to a blender that can handle the hot liquids and blend until smooth. You can also use an immersion blender and blend until smooth. Once the soup is smooth, return the soup to the pot and bring it back to a boil. Reduce heat to a simmer.
- Pour the half and half cream into the pot, season with salt and black pepper, and add the lemon juice. Let the pot simmer for an additional 5 minutes before serving.
- To serve, ladle the Green Onion and White Bean Soup into a bowl, top with shredded mozzarella cheese, and garnish with additional chopped green onions.
