This White Bean Soup is warm, hearty, and packed with flavor. It’s made with creamy white beans, fresh veggies, and aromatic herbs that come together for a cozy bowl of goodness!
I love how easy this soup is to whip up. Plus, it warms you right up on a chilly day! Don’t forget a nice piece of bread to dip, the combo is simply perfect! 🍞
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans are perfect for this soup due to their creamy texture. If you don’t have these on hand, great northern beans work well too. You can also use dried beans; just make sure to soak and cook them beforehand.
Broth: You can use vegetable broth for a vegetarian dish or chicken broth for a heartier flavor. If you don’t have broth, water will do in a pinch, just season it a bit more with salt and spices.
Herbs: Fresh rosemary and sage add depth to the soup, but if you can’t find them, dried herbs can also work. Remember that dried herbs are stronger, so cut the amount in half. Sometimes, thyme or Italian seasoning can be a nice twist!
Celery: This is optional but adds a nice crunch and flavor. If you’re not a fan, feel free to leave it out or substitute with bell peppers for a different flavor profile.
How Do You Make Sure the Soup Has Great Flavor?
To achieve a tasty White Bean Soup, start by properly sautéing the onions. This step is crucial; cooking them until they’re translucent enhances sweetness and builds flavor.
- Heat the oil in the pot and add the onions, cooking them for about 5 minutes until they’re soft.
- Add garlic, carrots, and celery, giving them 5-7 minutes to soften as well. This aromatic base is where your soup gets its initial flavor.
Also, don’t skip on the simmering time! Letting the soup cook for at least 25-30 minutes helps the flavors meld together. If it gets too thick, you can always add a little more broth or water.
How to Make White Bean Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 4 cups cooked white beans (cannellini or navy beans), drained and rinsed if canned
- 4 cups vegetable broth or chicken broth
- 1 bay leaf
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 1 teaspoon fresh sage (or ½ teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Fresh rosemary or sage sprig for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This delicious White Bean Soup takes about 10 minutes to prepare and around 30 minutes to cook, giving you a total of approximately 40 minutes from start to finish. Perfect for a cozy meal any time of the year!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it until it turns translucent, which should take about 5 minutes. This creates a lovely base for your soup!
2. Cook the Vegetables:
Next, stir in the minced garlic, diced carrots, and diced celery, if you’re using it. Let them cook for about 5-7 minutes, stirring occasionally until the vegetables start to soften. Your kitchen will smell amazing!
3. Add the Beans and Broth:
Now it’s time to add the star ingredients! Stir in the 4 cups of cooked white beans, your choice of broth (vegetable or chicken), the bay leaf, rosemary, and sage. Mix everything well!
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 25-30 minutes. This simmering stage is where all the flavors come together, and you’ll see the vegetables get beautifully tender.
5. Thicken the Soup:
After simmering, remove the bay leaf. Use a slotted spoon to scoop out about one-third of the beans and vegetables, then mash them in a bowl. Stir the mashed mixture back into the soup to give it a creamy, thicker texture!
6. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to your taste. Ladle the warm soup into bowls and garnish with a fresh sprig of rosemary or sage for a lovely presentation. Don’t forget to serve it with crusty bread on the side for dipping!
Enjoy your warm, comforting White Bean Soup with friends and family! It’s nourishing, delicious, and will surely bring smiles all around. 🍲
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned beans are a great time-saver. Just drain and rinse them before adding them to the soup to reduce sodium content. You can use about 2 cans (15 oz each) of cannellini or navy beans for this recipe.
How Can I Make This Soup Vegetarian or Vegan?
The recipe is already vegetarian as it calls for vegetable broth instead of chicken broth. Just double-check that your broth and any added seasonings (like Worcestershire sauce, if using) are vegan-friendly if you want it fully vegan!
Can I Freeze Leftover Soup?
Yes, White Bean Soup freezes well! Let it cool completely, then transfer it to an airtight container or a freezer bag. It will keep for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stove.
