This white bean soup is a cozy, comforting dish packed with flavor. Made with hearty beans, fresh veggies, and tasty herbs, it’s perfect for a chilly day.
It’s easy to whip up, and I love how warm and filling it is. Pair it with some crusty bread, and you’ve got a simple meal that will make you smile. 😊
Key Ingredients & Substitutions
Dried White Beans: Cannellini and navy beans are great options here due to their creamy texture. If you’re short on time, you can use canned beans, just rinse and add them towards the end of cooking. They’ll heat through quickly.
Olive Oil: I love using olive oil for the depth of flavor it adds. If you prefer a different taste, feel free to substitute with avocado oil or even butter for a richer profile.
Onion: A medium onion adds aromatic sweetness. For a milder flavor, you could use leeks or shallots instead, which will soften the soup’s overall flavor.
Carrots: They bring sweetness and color. If you don’t have carrots, try adding diced bell peppers or even sweet potatoes for a unique twist!
Broth: Vegetable broth keeps it plant-based, while chicken broth adds heartiness. Homemade broth is great if you have it, but store-bought works fine too!
How Do You Get Creamy Texture in White Bean Soup?
Achieving that nice, creamy texture in white bean soup is simple! Here’s how to do it:
- Start with good quality beans. Soaking them overnight helps with softness.
- During cooking, keep an eye on the beans; once they’re tender, you can mash some of them slightly with a spoon for creaminess.
- If you want even more creaminess, you can take out a cup of the soup, blend it until smooth, and stir it back in.
This technique helps make your soup extra delicious and inviting! Enjoy the rich flavors on those chilly days!
White Bean Soup
Ingredients You’ll Need:
- For the Soup:
- 2 cups dried white beans (cannellini or navy beans), soaked overnight and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- For Garnish:
- Fresh basil or parsley leaves
How Much Time Will You Need?
This delicious white bean soup takes about 15 minutes of prep time, plus about 1 to 1.5 hours of cooking time for the beans to become tender. It’s a great dish to make on a lazy afternoon while you enjoy the aromas filling your kitchen!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, toss in the chopped onion and diced carrots. Sauté them together until they are soft and fragrant, which should take about 5-7 minutes. Stir them to make sure they don’t stick or burn.
2. Add Garlic:
Next, add the minced garlic to the pot. Cook for another minute, stirring often. You want that garlic to release its lovely aroma but be careful not to let it burn!
3. Combine Ingredients:
Now it’s time to add your soaked and drained white beans. Pour them into the pot along with the broth, bay leaf, and dried thyme. Stir everything together to combine nicely.
4. Cook the Soup:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 1 to 1.5 hours. You want the beans to become tender and the soup to thicken. Just keep an eye on it and stir occasionally.
5. Final Touches:
Once the beans are tender, remove the bay leaf from the pot. Taste your soup and add salt and black pepper according to your preference. If you want a creamier texture, mash some of the beans gently with a spoon.
6. Serve It Up:
Serve the soup hot, garnished with fresh basil or parsley leaves for a pop of color and flavor. Enjoy it on its own or with some crusty bread for a wholesome meal!
This hearty white bean soup is warm, comforting, and perfect as a nourishing meal. Enjoy the delicious flavors and let it warm you up after a long day!
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. Just rinse them thoroughly and add them to the soup in the last 15-20 minutes of cooking, so they heat through without becoming mushy.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just thaw overnight in the fridge before reheating!
What If I Don’t Have Bay Leaf or Thyme?
No worries! You can omit the bay leaf and thyme or substitute with Italian seasoning or a pinch of rosemary for a different flavor profile. Just remember to adjust the amounts to your taste!
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to toss in other veggies like celery, zucchini, or spinach for added nutrition. Just make sure to cut them into small pieces so they cook evenly with the other ingredients.