A Comforting Bowl of White Bean Soup
Nothing warms the heart quite like a comforting bowl of white bean soup. This recipe has been a staple in my kitchen, bringing cozy vibes on chilly days. Made with pantry staples like white beans and fresh vegetables, it’s the perfect solution for a busy weeknight dinner or a gathering with friends. What I love most about this soup is its versatility—it’s nourishing, satisfying, and can easily be adapted to suit your taste preferences.
Why You’ll Love This Dish
This white bean soup is not only delicious but also incredibly beneficial for a variety of reasons. Firstly, it’s budget-friendly, making it a perfect choice for families or anyone cooking on a dime. With just a few simple ingredients, it’s quick to prepare and can be on the table in under an hour, making it an excellent option for weeknight meals.
"This soup is one of my go-to recipes! It’s wholesome and fills you up without weighing you down. I’ve made it for friends who have loved it as much as my family!" – A satisfied home cook
Whether you’re looking for a healthy lunch, a warm dinner, or a way to impress guests at your next brunch, this soup fits the bill. Plus, the flavors develop beautifully, making leftovers taste even better!
Preparing White Bean Soup
Let’s break down the process to ensure your white bean soup turns out just right. In just a few simple steps, you’ll have a deliciously hearty meal ready to serve. Here’s how it all comes together:
- Sauté the Vegetables: Begin by heating olive oil in a large pot and adding diced onions, carrots, and celery. Sauté them until tender, which should take about 5-7 minutes.
- Flavor Boost: Add minced garlic, dried thyme, and smoked paprika to the pot. Cook for an extra minute to release those aromatic flavors.
- Add Beans and Broth: Stir in the rinsed white beans and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes.
- Blend to Perfection: For a creamy texture, use an immersion blender or regular blender to puree the soup to your desired consistency—leave it chunky or go for a smooth finish, whichever you prefer.
- Season to Taste: Don’t forget to season with salt and pepper to enhance the flavors.
- Garnish and Serve: Serve the soup hot, garnished with fresh parsley if desired.
What You’ll Need
Gather these simple ingredients to create your hearty white bean soup:
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Feel free to customize with your favorite spices or add vegetables!
Directions to Follow
- In a large pot, heat a splash of olive oil over medium heat.
- Add diced onion, carrot, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in minced garlic, thyme, and smoked paprika, and cook for an additional minute.
- Add the white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or regular blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Best Ways to Enjoy It
This soup is delightful on its own, but there are plenty of creative ways to enjoy it! Consider pairing your white bean soup with warm, crusty bread for dipping. A simple side salad with a tangy vinaigrette complements the flavors beautifully. If you’re entertaining, top it with a dollop of sour cream or a sprinkle of Parmesan cheese to elevate the dish.
How to Store & Freeze
To keep your leftovers fresh, allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to three days. If you want to save it for later, consider freezing it. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to three months. When reheating, ensure the soup is heated thoroughly to a safe temperature.
Pro Chef Tips
- For Extra Creaminess: Blend a portion of the beans before adding them back into the soup for a thicker texture.
- Herb Variations: Experiment with different herbs like rosemary or oregano if you want to switch things up.
- Add Greens: Throw in a handful of spinach or kale in the last few minutes of cooking for an additional nutrition boost and a pop of color.
Creative Twists
Feel free to make this white bean soup your own! Add in cooked sausage for a heartier flavor, or swap out vegetable broth for chicken broth if you’re not vegetarian. You can also try incorporating different spices such as curry powder or Italian seasoning for a twist. Top the soup with crispy bacon or croutons for added texture!
Common Questions
How long does it take to prep?
You can expect about 15 minutes for prep and another 20-30 for cooking, making this a quick and satisfying meal.
Can I use dried beans instead of canned?
Absolutely! If using dried beans, soak them overnight and cook them until tender before adding them to the soup.
Is it okay to freeze white bean soup?
Yes, it freezes well! Just ensure it’s stored in airtight containers and thawed properly before reheating.
Enjoy making your white bean soup, and don’t hesitate to experiment and make it your own!
Print
Comforting Bowl of White Bean Soup
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and nourishing white bean soup, perfect for chilly days and weeknight dinners.
Ingredients
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add diced onion, carrot, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in minced garlic, thyme, and smoked paprika, and cook for an additional minute.
- Add the white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or regular blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra creaminess, blend a portion of the beans before adding them back into the soup.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg