1-Gathering and Sautéing the Base: First, heat 2 tablespoons of olive oil or 1/4 cup of water in a large pot over medium heat. This step builds a flavorful foundation for your soup. Add 1 small diced onion, 3 large sliced or diced carrots, and 2 stalks of sliced celery (including optional celery leaves), and sauté them for about 7 minutes until they soften and release their aromas.

2-Gathering and Sautéing the Base: Next, toss in 2 cloves of minced garlic (or 1 teaspoon garlic paste or garlic powder), 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Cook this mixture for just 1 more minute to let the garlic and herbs bloom without burning. If you want to add a twist, check out my Crock Pot Crack Potato Soup recipe for ideas on slow-cooking variations.

3-Simmering and Finishing Touches: Now, stir in 3 cans (15 ounces each) of drained and rinsed white beans, 4 to 5 cups of low sodium vegetable broth, salt, and pepper to taste. For that creamy texture, add 2 tablespoons of tahini if you’re using it. Bring everything to a boil, then partially cover the pot and simmer on low heat for 10 minutes, stirring occasionally to blend the flavors.

4-Simmering and Finishing Touches: After simmering, remove the pot from the heat and stir in the juice of 1 lemon for a bright, zesty finish. Let the soup cool slightly before serving, and garnish with fresh chopped parsley plus optional lemon juice or red pepper flakes for a kick. For added nutrients, mix in spinach or kale right before the end of cooking it’s a simple way to boost the color and health benefits!

5-If you’re short on time, try the pressure cooker method: Sauté the veggies for 5 minutes, add the beans and broth, then cook under high pressure for 3 minutes with a natural release of 10-15 minutes. Finish by stirring in tahini and lemon juice. To thicken without tahini, mash some beans directly in the pot it’s an easy trick that makes the soup even heartier!