White Bean Soup Recipe
This cozy, creamy white bean soup is packed with flavor, healthy ingredients, and flexible options for any diet. Whether you prefer it brothy or blended, vegan or smoky with bacon, this soup delivers comfort in every spoonful. Perfect for meal prep, budget meals, or chilly nights!
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- immersion blender (optional)
- Ladle
- Storage containers (for leftovers)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups cooked white beans (or 2 cans, rinsed and drained)
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and pepper to taste
- Optional: 2 cups chopped kale or spinach, 1 cup cooked grain (like farro or barley), or diced pancetta
Instructions
Sauté Aromatics
- In a large pot over medium heat, warm the olive oil. Add onion, carrot, and celery. Cook 7–8 minutes until softened. Add garlic and cook 1 minute more.
Simmer the Soup
- Stir in the white beans, broth, herbs, and bay leaf. Bring to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally.
Add Optional Ingredients
- If using greens, grains, or meat, stir them in halfway through cooking. Continue simmering until everything is tender and flavors meld.
Blend (Optional)
- For a creamy texture, blend part of the soup with an immersion blender, or mash some beans with a fork and stir them back in.
Taste and Finish
- Season with salt and pepper to taste. Remove bay leaf. Add a splash of lemon juice or vinegar before serving, if desired.
Serve Warm
- Ladle into bowls and top with a drizzle of olive oil, grated Parmesan, or fresh herbs if you like.
Notes
- Canned vs. Dried Beans: Canned are quick and convenient, but dried offer better flavor and texture. Soak overnight and simmer with bay leaves and onion.
- Vegan Option: Use vegetable broth and skip meat or dairy toppings. Add cashew cream for richness.
- Meal Prep: Soup keeps well in the fridge for 4–5 days and freezes up to 3 months. Reheat gently with a splash of broth.
- Flavor Boosters: Add a Parmesan rind to simmer for extra umami. A spoonful of white miso or smoked paprika can also deepen flavor.