Why You’ll Love This Recipe
White Bean Soup is simple to make yet incredibly flavorful. The creamy texture of the beans pairs wonderfully with aromatic herbs and vegetables, creating a rich, satisfying dish. It’s also incredibly versatile—whether you enjoy it with a touch of greens, a sprinkle of Parmesan, or a dash of hot sauce for some spice, this soup is easy to customize to suit your tastes. Plus, it’s naturally vegan and gluten-free, making it a great option for various dietary preferences. This soup is perfect for meal prep, freezes well, and makes for a deliciously comforting meal any time of year.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) white beans (such as cannellini, great northern, or navy beans), drained and rinsed
- 4 cups vegetable broth (or chicken broth, if not vegan)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1-2 cups fresh spinach or kale (optional, for added greens)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes, or until softened. Add the minced garlic, diced carrots, and celery, and cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the Beans and Broth: Add the drained and rinsed white beans, vegetable broth, dried thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine and bring the soup to a boil.
- Simmer: Once the soup is boiling, reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
- Add Greens (Optional): If using spinach or kale, stir it into the soup during the last 5 minutes of cooking, allowing the greens to wilt and become tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs as needed. If you like a little brightness, add the lemon juice and stir to combine.
- Serve: Remove the bay leaf from the soup and ladle it into bowls. Garnish with fresh parsley if desired, and serve with a slice of crusty bread or crackers for dipping.
Servings and Timing
- Servings: 4-6 servings
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add Potatoes: For extra heartiness, add diced potatoes to the soup along with the carrots and celery. They’ll cook down and make the soup even more filling.
- Make It Spicy: Add a pinch of red pepper flakes or some chopped jalapeños to the soup for a spicy kick.
- Add a Protein Boost: To add more protein, stir in some cooked chicken, sausage, or even tofu toward the end of cooking.
- Herb Variations: Experiment with different herbs such as basil, oregano, or sage for a unique flavor profile.
- Add Tomatoes: For a richer flavor, add a can of diced tomatoes along with the beans and broth.
Storage/Reheating
- Storage: Leftover white bean soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors continue to improve as it sits.
- Freezing: This soup freezes well! Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of water or broth if needed to thin it out. You can also reheat it in the microwave.
FAQs
Can I use dried beans instead of canned beans?
Yes, you can use dried beans, but they will need to be soaked and cooked before adding them to the soup. To do this, soak the beans overnight and then simmer them in water until tender. Once cooked, add them to the soup as you would canned beans.
Can I make this soup in a slow cooker?
Yes, this soup is perfect for the slow cooker! Simply sauté the vegetables and garlic, then add them along with the beans, broth, and seasonings to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the greens during the last 30 minutes of cooking.
Can I use other types of beans?
Yes, you can substitute the white beans with other types of beans, such as chickpeas, navy beans, or even kidney beans. Just adjust the cooking time slightly depending on the type of beans used.
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead of time. It stores well in the fridge and even tastes better the next day as the flavors meld together.
How can I thicken the soup?
If you prefer a thicker soup, you can puree a portion of the soup with an immersion blender or in a regular blender, and then stir it back into the pot. Alternatively, you can mash some of the beans with a spoon to achieve a thicker consistency.
Can I make this soup creamy?
Yes, to make this soup creamy, blend a portion of the soup and stir it back in. You can also add a splash of coconut milk, cream, or a dairy-free cream alternative for a richer texture.
Conclusion
White Bean Soup is a deliciously simple, hearty, and nourishing dish that is perfect for any occasion. With its rich, savory broth and creamy beans, it’s a comforting and satisfying meal that can be easily customized to suit your tastes. Packed with protein, fiber, and flavor, this soup is a great choice for a healthy and filling lunch or dinner. Whether you’re making it for yourself, for your family, or serving it at a gathering, this white bean soup is sure to be a favorite!
PrintWhite Bean Soup
White Bean Soup is a hearty and comforting dish made with creamy white beans, vegetables, and aromatic herbs. This soup is packed with protein and fiber, making it a filling, nutritious meal perfect for chilly days or any time you crave something cozy and wholesome.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: undefined
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) white beans (such as cannellini, great northern, or navy beans), drained and rinsed
- 4 cups vegetable broth (or chicken broth, if not vegan)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1–2 cups fresh spinach or kale (optional, for added greens)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, for garnish (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes, or until softened. Add the minced garlic, diced carrots, and celery, and cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the drained and rinsed white beans, vegetable broth, dried thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine and bring the soup to a boil.
- Once the soup is boiling, reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
- If using spinach or kale, stir it into the soup during the last 5 minutes of cooking, allowing the greens to wilt and become tender.
- Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs as needed. If you like a little brightness, add the lemon juice and stir to combine.
- Remove the bay leaf from the soup and ladle it into bowls. Garnish with fresh parsley if desired, and serve with a slice of crusty bread or crackers for dipping.
Notes
- This soup is great for meal prep and freezes well. Make a big batch and store it in the fridge or freezer for later use!
- Feel free to add a dollop of sour cream or a sprinkle of Parmesan cheese for added richness.
- For extra protein, you can stir in some cooked chicken, sausage, or tofu toward the end of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
