The Magic Behind This White Bean Soup
Okay, friend, let’s talk about why this particular White Bean Soup recipe is about to become your new go-to. Forget complicated instructions and hard-to-find ingredients. We’re keeping it simple, fresh, and packed with flavor. Think of it as a blank canvas you can customize to your heart’s content. Whether you’re looking for a quick lunch or a hearty dinner, this soup delivers every single time. Plus, we’ll dive into some sneaky tips to keep it healthy and delicious, like making a White Bean Soup Low Calorie version.Ingredients
This recipe uses common ingredients, but the quality of your ingredients makes a HUGE difference! Don’t skimp on that good olive oil!
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- Crusty bread, for serving
- Parmesan cheese, grated (optional)
- A drizzle of good quality olive oil
- Lemon wedges
Step-by-Step Instructions
Alright, let’s get cooking! Don’t worry; I’ll be right here with you every step of the way.Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. This is the foundation of your flavor, so don’t rush it!
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Simmer the Soup:
- Pour in the vegetable broth and bring to a simmer.
- Add one can of the rinsed and drained cannellini beans to the pot.
- Add the thyme, rosemary, and red pepper flakes (if using).
- Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with less.
- Reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld. The longer it simmers, the better it gets!
Blend for Creaminess:
- Using an immersion blender, carefully blend about half of the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer portions of the soup to a regular blender, but be extremely cautious with hot liquids!
- Return the blended soup to the pot.
- Add the remaining can of rinsed and drained cannellini beans to the pot. This gives the soup a nice texture.
- Stir well and continue to simmer for another 5-10 minutes.
Serve and Enjoy:
- Ladle the White Bean Soup into bowls.
- Garnish with fresh parsley, a drizzle of olive oil, and a sprinkle of Parmesan cheese (if using).
- Serve with crusty bread for dipping.
Troubleshooting and Common Questions
Making soup should be fun, not stressful. Let’s tackle some common hurdles.My Soup is Too Thick!
No problem! Just add more broth until you reach your desired consistency. Simmer for a few more minutes to let the flavors blend.My Soup is Too Thin!
If your soup is too thin, you can either simmer it uncovered for a bit longer to allow some of the liquid to evaporate, or you can blend a bit more of the soup to thicken it up. Another trick is to mash some of the beans against the side of the pot with a spoon.Can I Use Dried Beans Instead of Canned?
Absolutely! Dried beans will give you an even richer flavor, but they require more prep time. You’ll need to soak them overnight and then cook them until tender before adding them to the soup. About 1 cup of dried beans will yield approximately 2 1/2 cups of cooked beans. This works well to create a Creamy Vegan White Bean Soup.What Kind of White Beans are Best?
Cannellini beans are my go-to because they’re creamy and hold their shape well, but Great Northern beans also work wonderfully. They are slightly smaller and have a milder flavor, but will still create a delicious White Bean Soup.Can I Freeze This Soup?
Yes! This soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.Spice It Up! Creative Variations
This White Bean Soup recipe is fantastic as is, but feel free to get creative and customize it to your liking!Add Some Greens:
Stir in a handful of chopped spinach, kale, or escarole during the last few minutes of cooking for added nutrients and flavor.Spice it Up:
Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.Get Meaty:
Add some cooked sausage, bacon, or pancetta for a heartier soup. Brown the meat in the pot before adding the vegetables.Lemon Zest:
Adding a teaspoon of lemon zest towards the end brightens the flavors.Make it a The Clever Meal White Bean Soup
Add fire roasted tomatoes and chorizo for a clever twist.White Bean And Fennel Soup
Add diced fennel bulb with the onion, celery, and carrot for a delicate anise-like flavor that complements the creamy beans beautifully.Perfect Pairings and Serving Suggestions
This soup is incredibly versatile and pairs well with a variety of sides.Crusty Bread:
A must-have for soaking up all that delicious broth.Grilled Cheese Sandwich:
The ultimate comfort food combination!Salad:
A simple green salad with a vinaigrette dressing adds a refreshing contrast to the rich soup.Roasted Vegetables:
Roasted Brussels sprouts, broccoli, or carrots are all great options.Other Soups to Warm Your Soul
If you’re in the mood for more comforting soup recipes, check out my Outback Potato Soup for a creamy, cheesy delight. Or perhaps you’d prefer the Chicken Gnocchi Soup, a hearty and flavorful option. And for a Southwestern kick, you can’t go wrong with Chicken Tortilla Soup. If you’re looking for a vegetarian option similar to this white bean soup, you should try Creamy Tuscan Chickpea Soup Ultimate. If you’re craving something more substantial, the Beef Potato Soup is a hearty and filling choice. For a lighter but still comforting option, give the White Chicken Rice Soup a try.Final Thoughts
There you have it – my absolute favorite White Bean Soup recipe! I hope you love it as much as I do. Remember, cooking should be an enjoyable experience, so don’t be afraid to experiment and make it your own. Happy cooking, my friend!Can I use dried beans instead of canned beans for this white bean soup recipe?
Yes, you can use dried beans. However, they require more preparation time as you’ll need to soak them overnight and cook them until tender before adding them to the soup. About 1 cup of dried beans yields approximately 2 1/2 cups of cooked beans.
What can I do if my white bean soup turns out too thick?
If your soup is too thick, simply add more broth until you reach your desired consistency. Then, simmer for a few more minutes to allow the flavors to blend.
What are some variations I can make to spice up the white bean soup?
You can add chopped spinach, kale, or escarole for added nutrients, a pinch of red pepper flakes or hot sauce for heat, cooked sausage, bacon, or pancetta for a heartier soup, lemon zest to brighten the flavors, fire roasted tomatoes and chorizo, or diced fennel bulb for an anise-like flavor.
Can I freeze white bean soup?
Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Perfect White Bean Soup
This white bean soup is a comforting and nourishing meal, perfect for busy weeknights. It’s easy to make with simple, fresh ingredients and can be customized to your liking. Enjoy a bowl of velvety smooth broth, tender white beans, and aromatic herbs.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Immersion blender or regular blender (optional)
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Crusty bread, for serving
- Parmesan cheese, grated optional garnish
- A drizzle of good quality olive oil for garnish
- Lemon wedges for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the vegetable broth and bring to a simmer.
- Add one can of the rinsed and drained cannellini beans to the pot.
- Add the thyme, rosemary, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld.
- Using an immersion blender, carefully blend about half of the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer portions of the soup to a regular blender, but be extremely cautious with hot liquids!
- Return the blended soup to the pot.
- Add the remaining can of rinsed and drained cannellini beans to the pot.
- Stir well and continue to simmer for another 5-10 minutes.
- Ladle the White Bean Soup into bowls.
- Garnish with fresh parsley, a drizzle of olive oil, and a sprinkle of Parmesan cheese (if using).
- Serve with crusty bread for dipping.
Notes
For a thicker soup, blend more of the soup or simmer uncovered to reduce the liquid. To thin, add more broth. Dried beans can be used in place of canned, but require overnight soaking and cooking beforehand. Soup can be frozen for up to 3 months. Stir in greens like spinach or kale for added nutrients. Add cooked sausage, bacon, or pancetta for a heartier soup. A teaspoon of lemon zest brightens the flavors. Can also add fire roasted tomatoes and chorizo for a clever twist or diced fennel bulb with the onion, celery, and carrot.
