This cozy white bean soup is pure comfort in a bowl! Made with creamy white beans, fresh veggies, and lovely herbs, it’s warm and hearty.
Nothing beats the smell of this soup simmering on the stove. I often pair it with crusty bread for dipping. It’s like a hug from the inside! ❤️
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans are perfect for this soup. If you’re in a pinch, you can use canned beans instead. Just remember to rinse and drain them, and add them later in the cooking process to keep them from getting mushy.
Broth: Vegetable broth keeps this dish plant-based, but chicken broth adds a richer flavor. If you’re looking for a lighter version, just use water combined with your seasonings.
Onion, Carrot, and Celery: This combination is the classic “sofrito” in many soups. If you don’t have one of these on hand, you can substitute with leeks or shallots for onion, and you can skip the carrot or celery altogether for a simpler version.
Herbs: Dried thyme and basil are easy to use, but if you have fresh ones available, the flavor would be even more vibrant. Use about three times the amount for fresh herbs. Don’t forget to save some fresh basil for garnish!
How Do I Get the Right Texture for My Soup?
Getting that perfect texture is key! You want it creamy but still with some bean pieces for texture. Here’s how:
- After cooking the beans until tender, use an immersion blender to puree about half of the soup directly in the pot.
- If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, and then mix it back into the pot.
- Don’t rush this step; keeping some whole beans will create a nice contrast and make it feel hearty!
How to Make White Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups dried white beans (cannellini or navy beans), soaked overnight and drained
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried basil (plus extra fresh basil for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of red pepper flakes for heat
- Optional garnish: fresh basil leaf and freshly ground black pepper
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep, plus about 1 to 1.5 hours to cook, depending on how tender you want your beans. Don’t forget to soak your beans overnight! With a little patience, you’ll create a cozy, wholesome dish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and celery. Cook these until they soften and the onion becomes translucent, which should take about 5-7 minutes. Stir occasionally to avoid burning.
2. Add Garlic:
Next, toss in the minced garlic and sauté for another minute. You want it to be fragrant but careful not to let it burn!
3. Combine Beans and Broth:
Now, it’s time to add the soaked and drained white beans to the pot along with the broth, bay leaf, dried thyme, and dried basil. Stir it well.
4. Simmer the Soup:
Bring your soup mix to a boil, then reduce the heat to low. Let it simmer uncovered for about 1 to 1.5 hours, or until the beans are nice and tender. Stir occasionally to keep it from sticking to the bottom.
5. Blend for Texture:
Once the beans are tender, remove the bay leaf. If you have an immersion blender, use it to puree about half of the soup right in the pot. This will thicken the soup while maintaining some whole beans for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and then stir it back into the pot.
6. Season and Serve:
Before serving, season the soup with salt, black pepper, and red pepper flakes if you like a little heat. Adjust the seasoning to your taste. Serve it hot, garnished with a fresh basil leaf and a sprinkle of black pepper. Crusty bread is a delicious side!
This recipe yields a creamy, comforting white bean soup with gentle herb notes, sure to warm you up on a chilly day. Enjoy every spoonful!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you’re short on time, you can use two 15-ounce cans of white beans. Rinse and drain them, then add them to the pot in the last 15-20 minutes of cooking to heat through without getting mushy.
How Can I Make This Soup Vegan?
This recipe is already vegan if you use vegetable broth! Just be sure to double-check that any optional ingredients, like red pepper flakes, are also vegan-friendly. Enjoy your plant-based version!
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Let it cool completely then store it in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and then warm it on the stove or in the microwave, adding a little water or broth if needed to reach your desired consistency.
What Can I Add for Extra Flavor?
You can amp up the flavor by adding a splash of lemon juice or a tablespoon of Dijon mustard near the end of cooking. Fresh herbs like parsley or a sprinkle of Parmesan cheese on top just before serving can also enhance the dish!
