Weight Watchers White Bean Soup
This hearty and creamy White Bean Soup is perfect for those following Weight Watchers. It’s loaded with protein, fiber, and flavor, making it a satisfying low-calorie meal for any day of the week.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 2 cups baby spinach (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for 3-4 minutes until vegetables begin to soften.
- Stir in cannellini beans, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree half the soup for a creamy texture, or transfer half to a blender and blend, then return to pot.
- Season with salt and pepper. Stir in spinach if using, and cook until wilted, about 1-2 minutes.
- Ladle into bowls and serve warm.
Nutrition Information (per serving)
| Calories | Fat | Carbs | Fiber | Protein | WW Points |
|---|---|---|---|---|---|
| 180 | 2g | 30g | 9g | 11g | 4 |
Frequently Asked Questions
Can I use dry beans instead of canned?
Yes! If using dried beans, soak 1 cup overnight and cook according to package instructions before adding to the soup.
Is this soup freezer-friendly?
Absolutely. Allow the soup to cool completely, then freeze in airtight containers for up to 3 months.
Can I make this vegan?
Yes. Simply substitute vegetable broth and use olive oil to keep it plant-based and vegan-friendly.
How do I make the soup thicker?
Blend more of the soup using an immersion blender, or add a small potato and blend for extra creaminess.
