Celery and White Bean Soup

Celery and White Bean Soup

This celery and white bean soup is light and satisfying and perfect for using up that bunch of celery you have kicking around the fridge.

Watch Chef Aliye make Celery and White Bean Soup

Celery and White Bean Soup

A light and satisfying soup perfect for using up that bunch of celery leftover in the fridge!
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Course: Soups
Cuisine: California
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 cups
Author: Aliye Aydin


  • 1 medium onion
  • 2 cloves garlic
  • 2 leeks
  • 6-8 celery stalks (use the leafy tops if you have them as well!)
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1 Tablespoon Moroccan Magic spice blend
  • 1 teaspoon fine sea salt*
  • 2 15 oz. cans cannellini beans
  • 4 cups vegetable stock
  • 1 lemon


  • Finely chop onion and garlic. Clean leeks and thinly slice white and light green parts, saving the dark green tops for another use (freezing for stock works well). Wash and thinly slice celery stalks. You may use any leafy tops too, but use less celery stalks if you do. 
  • Heat the olive oil in a medium sized soup pot. Add the chopped veggies, spice blend, and salt and cook for 8-10 minutes, until soft. 
  • Drain the beans and add to the pot along with the stock. Bring to a boil, turn down to a simmer, and cover partially, and cook for 20 minutes. 
  • Remove from the heat, puree with an immersion blender, and add fresh lemon juice. Add more salt or spice if desired. 


*You may want to adjust this amount depending on your veggie stock.
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