Alison Roman's Dilly Bean Soup
Alison Roman's Dilly Bean Soup
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, thinly sliced
- 2 carrots, peeled and thinly sliced into rounds
- 2 celery stalks, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 6 cups vegetable broth
- 1/2 cup fresh dill, chopped, plus more for serving
- 1 lemon, juiced
- kosher salt, as needed
- black pepper, freshly ground, as needed
- crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the sliced garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in the dried oregano and red pepper flakes. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Add the rinsed and drained cannellini beans and vegetable broth to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.
⏱️ 30 min
- 5
Using an immersion blender, or carefully transferring about 1/3 of the soup to a regular blender, blend a portion of the soup until creamy. Return the blended portion to the pot (if using a regular blender) and stir to combine. This will thicken the soup while still leaving some whole beans and vegetables for texture.
⏱️ 5 min
- 6
Stir in the chopped fresh dill and lemon juice. Season generously with kosher salt and freshly ground black pepper to taste. Continue to cook for another 2-3 minutes to warm through.
⏱️ 3 min
- 7
Ladle the hot soup into bowls. Garnish with additional fresh dill and serve immediately with crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Alison Roman's Dilly Bean Soup
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, thinly sliced
- 2 carrots, peeled and thinly sliced into rounds
- 2 celery stalks, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 6 cups vegetable broth
- 1/2 cup fresh dill, chopped, plus more for serving
- 1 lemon, juiced
- kosher salt, as needed
- black pepper, freshly ground, as needed
- crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the sliced garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
⏱️ 10 min - 3
Stir in the dried oregano and red pepper flakes. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Add the rinsed and drained cannellini beans and vegetable broth to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.
⏱️ 30 min - 5
Using an immersion blender, or carefully transferring about 1/3 of the soup to a regular blender, blend a portion of the soup until creamy. Return the blended portion to the pot (if using a regular blender) and stir to combine. This will thicken the soup while still leaving some whole beans and vegetables for texture.
⏱️ 5 min - 6
Stir in the chopped fresh dill and lemon juice. Season generously with kosher salt and freshly ground black pepper to taste. Continue to cook for another 2-3 minutes to warm through.
⏱️ 3 min - 7
Ladle the hot soup into bowls. Garnish with additional fresh dill and serve immediately with crusty bread.
⏱️ 2 min