This white bean soup is warm, cozy, and super comforting. Packed with hearty beans, tasty veggies, and a sprinkle of herbs, it’s a dish that feels like a big hug!
Nothing beats a bowl of this soup on a chilly day. I love to dip some crusty bread in it—what’s not to love about that? It’s quick to make, too, so I can enjoy it anytime!
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans work best for creaminess and flavor. If you’re out, you could use pinto or even chickpeas as a substitute. It will change the flavor a bit, but still delicious!
Vegetable Broth: I love using vegetable broth for extra flavor, but water is a good alternative if you’re in a pinch. Consider adding a tablespoon of soy sauce or miso for a flavor boost if using water.
Herbs: Dried thyme is a staple, but fresh is always a treat! If you don’t have either, Italian seasoning makes a great substitute. Mint or oregano could add a fun twist too!
Garlic: Fresh garlic is best for flavor, but garlic powder can fill in if you’re out of fresh cloves. Use about 1/4 teaspoon of garlic powder for each clove.
How Do I Get the Perfect Soup Texture?
Getting the right texture is key to a wonderful white bean soup. Here’s how to achieve that:
- Cook the beans until very tender. This is important for that creamy texture.
- Once cooked, use a potato masher or an immersion blender. Mash gently—just enough to break up some beans without turning it entirely into a puree.
- If you like a bit of chunkiness, keep more whole beans in the mix while mashing.
- Remember to simmer again after mashing to meld the flavors.
This technique gives the soup that hearty feel while still having a lovely broth! Enjoy your cozy bowl of white bean soup!
How to Make White Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups dried white beans (such as cannellini or navy beans), soaked overnight and drained
- 6 cups vegetable broth or water
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley or basil leaves, chopped (plus extra for garnish)
- Optional: A pinch of red pepper flakes for heat
- Bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 1 to 1.5 hours for cooking. After preparing the ingredients and cooking, you’ll have a wholesome soup ready to enjoy in about an hour and a half!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook these veggies while stirring often until they’re soft and the onions are see-through, which should take about 5-7 minutes. This step adds great flavor to your soup!
2. Add the Garlic:
Now, toss in the minced garlic and stir it around for about a minute. Be sure to watch it closely so it doesn’t burn—it gets bitter if overcooked!
3. Bring in the Beans and Broth:
Add your soaked beans, vegetable broth (or water), thyme, and bay leaf to the pot. Bring the mixture to a lovely boil. This is where the magic begins!
4. Simmer and Cook the Beans:
Once it’s boiling, turn the heat down to low and cover the pot, letting it simmer. You’ll want this to cook uncovered for about 1 to 1.5 hours, or until the beans are really tender. Don’t forget to stir it every so often. If it looks too thick, just add some more broth or water!
5. Mash for Texture:
When the beans are tender, remove the bay leaf. Taking a potato masher or an immersion blender, gently mash some of the beans right in the pot. This will give your soup a heartier texture while still keeping some whole beans for that wonderful bite!
6. Season it Up:
Next, sprinkle in the chopped fresh parsley or basil. Season generously with salt and black pepper, and if you enjoy a little heat, add some red pepper flakes!
7. Final Simmer:
Let the pot simmer for another 5 minutes to meld those delicious flavors together. Taste it and adjust any seasonings as desired.
8. Serve and Enjoy:
Once it’s ready, ladle the soup into bowls, garnishing with a sprig of fresh herb and a drizzle of olive oil if you like. Serve it with a side of crusty bread for a delightful meal!
Enjoy this hearty, flavorful white bean soup that’s perfect for warming up on any day!
Can I Use Canned Beans Instead of Dried?
Absolutely! If you’re short on time, you can substitute 2 cans of drained and rinsed white beans for the dried beans. Just add them in during the last 15-20 minutes of cooking to warm them through and blend with the flavors.
How Can I Adjust the Flavor If It’s Too Mild?
If your soup is tasting a bit bland, try adding more salt or a splash of lemon juice for brightness. You can also enhance the flavor with additional herbs or a bit of soy sauce for umami richness.
Can I Make This Soup in a Slow Cooker?
Yes! You can definitely adapt this recipe for a slow cooker. Simply sauté the vegetables in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave. If the soup thickens too much in the fridge, add a splash of broth or water while reheating.
