Carrot White Bean Soup with Herbs

Close-up, overhead photo of a blue ceramic bowl with white beans and carrots in broth with herbs on top.

When it comes to broth-based soups, I have three parts I focus on to make it great. There's the flavor base, the core ingredients, and finally, the final add-ins. This white bean soup has all my favorite parts. Onions and garlic form the base, the carrots and white beans bring the bulk, and herbs, miso, and lemon round out the flavor.

Homemade Beans

I make a batch or two of beans on the weekend and use through-out the week. This way I can control the flavor and salt-level of the beans. Plus, I aim to create flavorful beans and bean broth. This soup leans on the flavor of both and using canned beans isn’t quite the same. I talk about how I cook my beans in the notes of this recipe.

However, I can’t rightly expect everyone to cook beans from scratch (I, too, turn to cans). So, if you’re using canned, there’s a couple of things to consider.

One, the liquid is often really salty (to help preserve the beans). If you use the liquid from the canned beans, adjust the salt/miso as necessary (as in, wait until the end to add both). There are also many opinions about what the liquid contains, whether it’s from the beans or the can itself. There’s no right or wrong here. If you decide to drain/rinse, add extra vegetable broth and mash a few beans to get a slightly creamy texture.

Carrots

Carrots are perfect for soup. You can cook them to where they are just-tender. There are not many vegetables that act in the same way. However, you could use butternut squash, sweet potato, green beans, or potatoes. This recipe also works well with the addition of greens (kale, spinach, chard, or collards) thrown in at the end.

Miso or Parmesan

I went back and forth with this recipe but ultimately left the recipe vegan. However, if you have any parmesan rinds, toss them in while the carrots are cooking. If you don’t have the rinds, grate about ½ cup of so of parmesan in at the end of the soup. Or if you’re feeling it, dial back the miso a bit and add the parm with it. Just don’t skip both- this bit of saltiness brings everything together.

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Erin Alderson
April 09, 2020 at 08:42AM

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