Recipe: Basil and White Bean Soup

My pre-move experiments in simpler, faster cooking continue.  This is a simple and fast-to-prepare soup, the only challenging ingredient being fresh basil (which many stores have anyway, but its not something you’ll likely have lying around without a garden). It has a nice, light taste, though may need a bit more salt depending on your preferences – fair warning, a little salt goes a long way with this dish.


  • 1 Yellow onion, diced
  • 1 cup carrots, diced
  • 3 cloves garlic (about 1 TBSP) crushed.
  • 3 cups of Cannellini beans (2 14.5 oz cans)
  • 3 cups vegetable broth (may need a bit more depending on how you make it)
  • ½ cup chopped fresh basil.



  1. Dice onion, and dry-sauté it with carrots and garlic until onion starts to soften.. Add 1 or 2 Tbsp of water if it gets sticky.
  2. Add all other ingredients, bring to boil, then simmer until the carrots are tender, but still a bit firm. Usually about 15 minutes.
  3. Serve.


– Steve