White Bean Soup

Hey there, fellow food lovers! Nyla here, ready to share one of my all-time favorite comfort food recipes that’s guaranteed to turn any meal into something special. Get ready to embrace the delicious magic of white bean soup!

I remember one chilly evening, craving something warm and satisfying, I started experimenting in the kitchen. A can of cannellini beans caught my eye, and the rest, as they say, is history.

This white bean soup wasn’t just good – it was amazing. The creamy texture, the savory broth, the little burst of fresh herbs… it was a flavor explosion in every spoonful. This white bean soup recipe became a happy accident turned regular weeknight winner!

Since then, I’ve tweaked and perfected my recipe, adding a few secret ingredients to really make it sing. I’m so excited to share this with you! Get ready for a flavor adventure!

So, grab your apron and let’s get cooking! I can’t wait to show you how to make this incredibly delicious white bean soup. Trust me, you’re going to love it.

INGREDIENTS You Need

This white bean soup ingredient list is all about bold flavors that actually work together! You can grab this during your normal shopping trip.

• 2 tablespoons olive oil: This adds richness and helps sauté the veggies.
• 1 large onion, chopped: The aromatic base for our white bean soup.
• 2 carrots, chopped: Adds sweetness and depth of flavor.
• 2 celery stalks, chopped: More aromatic goodness.
• 4 cloves garlic, minced: Because garlic makes everything better!
• 6 cups vegetable broth: The flavorful liquid base. No worries if you don’t have vegetable broth; I use chicken broth all the time in my white bean soup.
• 2 (15-ounce) cans cannellini beans, rinsed and drained: The star of our show! You can also use navy beans.
• 1 teaspoon dried thyme: Adds an earthy, herbal note.
• 1/2 teaspoon dried rosemary: Complements the thyme beautifully.
• 1/4 teaspoon red pepper flakes: For a touch of heat (optional). I love adding extra to my white bean soup for that extra kick.
• Salt and pepper to taste: Seasoning is key!
• 1/4 cup chopped fresh parsley: For a burst of freshness.
• Juice of 1/2 lemon: Brightens up the flavors.
• Optional: Crusty bread, grated Parmesan cheese, or a swirl of olive oil for serving.

Here’s my white bean soup secret that takes it from good to incredible: a splash of dry white wine after sautéing the veggies! It adds a subtle acidity and complexity that really elevates the flavor.

Ingredient Prep Shortcut: Buy pre-chopped veggies! Seriously, it saves so much time on busy weeknights.

Storage Tips: This vegan white bean soup keeps well in the fridge for up to 3 days. Just store it in an airtight container.

Let’s Make Some!

This is my favorite part of making white bean soup – watch the magic happen!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Don’t rush this step; letting the veggies sweat a little builds a deeper flavor.
2. Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Your white bean soup should smell absolutely incredible right now. This is where the magic starts happening!
3. Pour in the vegetable broth, then add the cannellini beans, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
4. Using an immersion blender (or carefully transferring to a regular blender), blend about half of the soup until smooth and creamy. This gives the creamy white bean soup a wonderful texture while still leaving some chunky bits.
5. Return the blended soup to the pot and stir in the parsley and lemon juice. Season with salt and pepper to taste. In my kitchen, this white bean soup usually takes about 30 minutes from start to finish.
6. Simmer for another 5 minutes to let the flavors combine. Don’t worry if your white bean soup looks a little thin at first; it will thicken up as it sits.
7. Serve hot, garnished with crusty bread, grated Parmesan cheese, or a swirl of olive oil, if desired. Enjoy!

Personal Cooking Discovery: I once accidentally added a pinch of smoked paprika to my white bean soup, and it was AMAZING! It added a smoky depth that was unexpected but totally delicious. Happy accidents are the best!

Helpful Guidance: If you want a thicker soup, you can mash some of the beans with a fork before adding them to the pot.

Weeknight Shortcut: Use canned beans! It saves a ton of time and the result is just as delicious.

How to Serve Up This!

People literally do happy dances when this white bean soup hits the table with some crusty bread and a sprinkle of parmesan cheese!

I love to enjoy this white bean soup with a simple side salad. The freshness of the salad balances the richness of the soup perfectly.

Bold Flavor Pairings: A grilled cheese sandwich is the ultimate comfort food companion for this white bean soup. Or, try a sprinkle of crispy bacon for a salty, smoky kick.

Perfect Occasions: This white bean soup is perfect for those weeknight dinners that need to be special! It’s also great for potlucks, game nights, or any time you want a warm and comforting meal.

Presentation Ideas: Serve this white bean soup in rustic bowls with a drizzle of olive oil and a sprinkle of fresh parsley. It looks as good as it tastes!

Creative Leftover Transformations: Use leftover vegan white bean soup as a base for a hearty pasta sauce. Just simmer it with some crushed tomatoes, Italian sausage, and your favorite herbs.

Fusion Variations: I’ve experimented with adding a touch of curry powder to my white bean soup, and it was surprisingly delicious. The warm spices added a unique twist to the classic recipe.

This white bean soup reminds me of another bold flavor favorite, my Spicy Black Bean Soup. If you are craving similar comforting and flavorful soups be sure to give it a try!

FAQs:

Here are some frequently asked questions about my white bean soup recipe.

Q: Will kitchen newbies succeed with this white bean soup?

A: Absolutely! This creamy white bean soup is super easy to make and doesn’t require any fancy cooking skills. Just follow the instructions and you’ll be a white bean soup pro in no time!

Q: What if I mess up my white bean soup? (Spoiler: it’ll still taste incredible!)

A: Don’t worry! Even if you accidentally add too much salt or overcook the veggies, this white bean soup will still taste amazing. It’s a very forgiving recipe. Taste testing results show that small variations only add to the deliciousness.

Q: Can I make this white bean soup in a slow cooker?

A: Yes, you can! Just sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6-8 hours. For other hearty yet simple slow cooker options, give my White Chicken Chili a try!

Q: How can I prep this white bean soup for busy weeknights?

A: You can chop the veggies ahead of time and store them in the fridge. You can also make the entire soup in advance and reheat it when you’re ready to eat.

Q: Can I freeze this creamy white bean soup?

A: Yes, you can freeze this white bean soup for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.

Q: Can I use other types of beans?

A: Of course! Navy beans, Great Northern beans, or even chickpeas would work well in this white bean soup.

Q: Is this navy bean soup recipe vegan?

A: Yes, this navy bean soup recipe is naturally vegan if you use vegetable broth. Be sure to check the labels of your ingredients to ensure they are vegan-friendly.

Q: My soup is too thick, what do I do?

A: Add more broth! Add small amounts until your desired consistency is reached!

I’ve also gotten questions from readers asking where I got the inspiration for this dish. I would be remiss if I did not point you to Vegan White Bean Soup – Brand New Vegan, for inspiration in your culinary journey!

CONCLUSION:

This white bean soup brings me so much joy because it’s a simple, comforting, and delicious meal that’s perfect for any occasion. It’s also a great way to use up leftover veggies and beans.

My white bean soup Flavor Secrets:

1. A splash of dry white wine adds a subtle acidity and complexity.
2. Don’t skimp on the garlic! It’s essential for flavor.
3. A squeeze of lemon juice at the end brightens everything up.

Here are a few delicious white bean soup variations I’ve tested:

• Spicy White Bean Soup: Add a pinch of cayenne pepper or a dash of hot sauce.
• White Bean and Kale Soup: Add chopped kale during the last 5 minutes of cooking. As The First Mess says, Creamy White Bean Soup with Kale is a comforting, healthy, and delicious classic!
• White Bean Soup with Sausage: Brown some Italian sausage and add it to the soup during the last 10 minutes of cooking. As Supper With Michelle says, White Bean and Kale Soup is a timeless dish with many possible variations!

Occasions: The spicy version is perfect for a chilly evening, while the kale version is a healthy and satisfying lunch. The sausage version is a hearty and comforting dinner.

Trust your taste buds and get creative! Don’t be afraid to experiment with different flavors and ingredients. The most important thing is to have fun in the kitchen.

I’m so excited for you to try this white bean soup! I know you’re going to love it as much as I do. Happy cooking!

white bean soup

Print Recipe

Pin Recipe

This creamy white bean soup is a comforting and healthy meal. It’s packed with flavor and comes together quickly with pantry staples.

• Author: Nyla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

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• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Pour in vegetable broth and bring to a simmer.
3. Add cannellini beans, thyme, salt, and pepper. Bring back to a simmer and cook for 10 minutes.
4. Remove from heat and use an immersion blender to partially blend the soup until creamy, leaving some beans whole for texture. Alternatively, transfer about 2 cups of soup to a regular blender and blend until smooth. Return to the pot.
5. Stir in lemon juice.
6. Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, add a parmesan rind to the soup while simmering. Remove before serving. You can also add a drizzle of olive oil or a dollop of plain yogurt to each bowl before serving.