Oh, you guys, let me tell you about my go-to comfort food, especially when the weather gets a little chilly or I just need something good for my soul. It’s this super simple, incredibly hearty, and totally delicious White Bean Soup. Seriously, I’ve whipped this up countless times, and it always hits the spot. It’s one of those recipes that feels fancy because it tastes so amazing, but it’s actually ridiculously easy to make. I remember making a huge pot of this for game nights, and everyone just raved about it! It’s packed with good stuff and just warms you right up.
Why You’ll Love This Simple White Bean Soup
Seriously, this White Bean Soup is a game-changer! Here’s why it’s become my absolute favorite:
- It’s SO Easy: Dinner on the table in under an hour, minimal fuss.
- Packed with Flavor: Simple ingredients come together for a rich, satisfying taste.
- Super Healthy: Loaded with fiber and plant-based protein, it’s guilt-free goodness.
- Totally Versatile: Perfect on its own or jazzed up with your favorite garnishes!
Ingredients for Your Perfect White Bean Soup
You know, the beauty of this White Bean Soup really comes down to using good, quality ingredients. Nothing too fancy, just the basics done right. Here’s what you’ll need to grab:
- 1 tablespoon olive oil (I always reach for a good extra virgin one!)
- 1 large onion, chopped (yellow or white work great)
- 2 carrots, chopped (fresh is best!)
- 2 celery stalks, chopped (the holy trinity of soup base!)
- 4 cloves garlic, minced (don’t be shy with the garlic!)
- 8 cups vegetable broth (low sodium is usually my pick)
- 2 (15-ounce) cans cannellini beans, rinsed and drained (these are so creamy!)
- 1 teaspoon dried rosemary (or a sprig of fresh if you have it!)
- 1 teaspoon dried thyme (same goes for thyme!)
- Salt and pepper to taste (this is where you make it *yours*)
Trust me, using fresh veggies and good broth makes all the difference in getting that amazing flavor!
Crafting Your Delicious White Bean Soup: Step-by-Step
Alright, let’s get this amazing White Bean Soup cooking! It’s actually way easier than you might think, and the results are just so worth it. So grab your favorite soup pot and let’s do this thing!
Sautéing the Aromatics for White Bean Soup
First things first, we gotta soften up our base veggies. Heat up that tablespoon of olive oil in your big soup pot over medium heat. Then, toss in your chopped onion, carrots, and celery. Give them a stir every now and then and let them get nice and tender. You’re looking for them to be soft and maybe a little see-through, which usually takes about 5 to 7 minutes. This step is super important because it really builds the foundation of flavor, kind of like how we do with my garlic herb roasted potatoes! You want to be able to easily poke a fork into the carrots and celery.
Building Flavor in Your White Bean Soup
Now, the magic really starts happening! Add your minced garlic to the pot. You only need to cook this for about a minute, max! Just until you can really smell that amazing garlicky aroma. Be careful not to burn it, though – burnt garlic is never fun in soup. This little burst of flavor is what really wakes everything up!
Simmering to Perfection: The White Bean Soup Base
Okay, time to bring it all together! Pour in that nice vegetable broth and add your rinsed and drained cannellini beans. Don’t forget the dried rosemary and thyme – they add that wonderful savory, herbal note that just screams comfort food. Give it a good stir, bring the whole pot up to a boil, and then – here’s the key – turn the heat down to low. We want it to simmer gently, like a happy little bubble bath. Let it go for at least 20 minutes. If you want the vegetables to be super duper tender and for the flavors to really meld and get even deeper, you can let it simmer for longer, maybe 30-40 minutes. It’s kind of like letting smashed carrots rest a bit – the flavor just gets better!
Seasoning Your White Bean Soup
Last but not least, we season! This is your chance to really make it YOUR White Bean Soup. Grab some salt and pepper and add it to the pot. Start with a little, stir it in, and then taste. Does it need more salt? A little more pepper? Keep tasting and adjusting until it’s just perfect for you. It’s that simple! A well-seasoned soup is just so much more satisfying.
Tips for the Best White Bean Soup
Okay, so you’ve got the basic steps down for this dreamy White Bean Soup, but let me give you a few of my little secrets to really elevate it. These are the tips that take it from just good to absolutely fantastic! Using good quality salt, like kosher salt, makes a big difference when you’re seasoning, too. You can read all about why kosher salt is great for cooking!
Achieving Creaminess in Your White Bean Soup
Want that luscious, creamy texture without adding any cream? It’s so easy! Just grab an immersion blender and carefully blend about a cup or so of the soup right in the pot. Or, if you don’t have an immersion blender, carefully scoop out a cup of the soup into a regular blender, blend until smooth, and then stir it back in. Wowza, it makes it so rich and satisfying!
Boosting Flavor with a Parmesan Rind
This is a little trick I picked up ages ago, and it’s SO worth it. If you happen to have a leftover chunk of Parmesan cheese rind (don’t throw those away!), toss it into the pot while the soup is simmering. It adds this incredible savory depth and umami. Just remember to fish it out before you serve it!
Variations and Serving Suggestions for White Bean Soup
This White Bean Soup is already fantastic, but you know me, I love to play around and make things even more interesting! It’s amazing on its own, but you can totally jazz it up or serve it with other yummy things. Try adding some chopped kale or spinach in the last 10 minutes of simmering for extra greens. Or, for a bit of protein, a handful of shredded chicken or some diced pre-cooked sausage is divine! It’s also amazing topped with a dollop of creamy roasted veggie sauce or even some smoky paprika right before serving. And if you’re looking for a side, a crusty bread is a must, or maybe even some refreshing pineapple cucumber salad to balance the heartiness. It’s so good with my easy gnocchi too – talk about a cozy meal!
Storing and Reheating Your White Bean Soup
Got leftovers of this amazing White Bean Soup? Lucky you! It actually tastes even better the next day. Just let it cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. For longer storage, you can definitely freeze it! Just make sure to use a freezer-safe container or bag, and it should be good for up to 3 months. When you’re ready to dive back in, the best way to reheat is gently on the stovetop over low heat, stirring occasionally until it’s warm all the way through. You can also microwave it, but give it a stir halfway through!
Frequently Asked Questions about White Bean Soup
It’s totally normal to have questions when you’re trying out a new recipe, especially one as cozy as this White Bean Soup! Here are a few things people often ask, and my best tips to help you out.
Can I use a different type of bean for this White Bean Soup?
Oh, absolutely! While cannellini beans give it that super creamy texture, feel free to swap them out for Great Northern beans or even navy beans. They’ll work just as wonderfully in this hearty soup!
How can I make this White Bean Soup vegan?
Good news, it’s already super vegan-friendly! Just make sure your vegetable broth is certified vegan, and skip any non-vegan garnishes like cheese. Easy peasy!
Can I add meat to this White Bean Soup?
You sure can! If you want to add some protein, try tossing in some shredded cooked chicken or crumbled Italian sausage when you add the beans. It adds a whole new level of deliciousness!
Nutritional Information Estimate for White Bean Soup
So, you’re probably wondering about the healthy stuff in this yummy White Bean Soup! Here’s a rough idea of what you’re getting in each generous 1.5-cup serving. Remember, these numbers are an estimate and can wiggle around a bit depending on the exact brands you use and if you decide to add anything extra. For all the nitty-gritty details and important info, you can always check out my disclaimer page!
- Calories: 250
- Protein: 15g
- Carbohydrates: 40g
- Fiber: 10g
- Fat: 5g
Share Your White Bean Soup Creation!
Okay, so now that you’ve hopefully made this amazing White Bean Soup, I absolutely want to hear all about it! Did you try any fun variations? How did it turn out? Please, leave a comment below, rate the recipe, or even share a picture! I love seeing what you all create. You can also reach out to me anytime through my contact page. Happy cooking!
Print
Simple White Bean Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and easy white bean soup recipe.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add cannellini beans, rosemary, and thyme. Bring to a boil.
- Reduce heat and simmer for at least 20 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
Notes
- For a creamier soup, blend about 1 cup of the soup before returning it to the pot.
- Add a parmesan rind while simmering for extra flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean soup, cannellini bean soup, vegetarian soup, easy soup, healthy soup