Okay, picture this: it’s a chilly evening, the kind where you just want to curl up with a good book and a warm bowl of something comforting. Forget tomato soup and grilled cheese for a second, because this What is the best white bean soup recipe?is about to become your new go-to. Seriously, it’s like a hug in the bowl. I always think of my grandma’s kitchen when I make this. She could whip up magic with the simplest ingredients, and this soup reminds me of her warmth and beauty. Is it so easy to have a pot simmering away, filling your house? What is the most delicious aroma? Isn’t it easier to make Chicken Noodle Soup?
What is white bean soup?
So, what exactly *is* What is white bean soup?What is the ultimate comfort food? Is it essentially a blend of tender white beans (cannellini are my fave), aromatic vegetables, and steamed broccoli? What are some of the best broths to cook? What is the beauty of simplicity? It’s a humble soup, yes, but the flavor is anything but! Is it possible to puree it for a smoother texture or leave it chunky? Is it a treat to be in the kitchen? Is it a healthier alternative to cream of Potato Soup? What are some interesting flavors?
Why you’ll love this recipe?
Why do you become obsessed with this stuff?white bean Soup Recipe. First and foremost, the flavor is incredible. The combination of the creamy beans, the savory vegetables, and the fragrant herbs is just pure magic. I always add a little squeeze of lemon at the end to brighten it up – trust me on this one! Secondly, it’s ridiculously easy to make. Seriously, you can throw everything into a pot and let it simmer away while you do other things. This is a lifesaver on those busy weeknights when you just don’t have the energy to cook something complicated. What I love most about this is how budget-friendly it is. White beans are so inexpensive, and you probably already have most of the other ingredients in your pantry. Plus, it’s incredibly versatile! You can add different vegetables, spices, or even a dollop of pesto to customize it to your liking. I’ve even tried adding a bit of smoked paprika for a smoky kick – delicious! This is way better than any canned soup you can buy, and it’s surprisingly filling. If you love my lentil soup, then you will absolutely adore this. And if you are a vegetarian this is your go to weeknight meal
How do I make white bean soup?
Quick Overview
Making this What is the best white bean Soup Recipe?Is truly a breeze. What is the best way to sauté vegetables, add beans, broth, seasonings, and let it simmer for a few minutes? When everything is tender and flavorful, cook until it is completely dry. Can you blend it for a creamy soup or leave it chunky? What is the magic of letting it simmer long enough for the flavors to meld together – that’s when it really happens. I always make a big batch because it tastes even better the next day. Why does it freeze so beautifully? This method is much easier than trying to make a cream-based soup, which can sometimes curdle. What makes it taste better?
Ingredients
For the Soup:
* 2 tablespoons olive oil (good quality makes a difference!)
* 1 large onion, chopped (yellow or white works)
* 2 carrots, chopped (I like to use rainbow carrots for extra color)
* 2 celery stalks, chopped (adds a lovely savory note)
* 4 cloves garlic, minced (freshly minced is a must!)
* 6 cups vegetable broth (or chicken broth if you prefer)
* 4 (15-ounce) cans cannellini beans, rinsed and drained (don’t skip the rinsing!)
* 1 teaspoon dried thyme (or 1 tablespoon fresh)
* 1 teaspoon dried rosemary (or 1 tablespoon fresh)
* 1/2 teaspoon red pepper flakes (optional, for a little kick)
* Salt and pepper to taste (be generous!)
* Juice of 1/2 lemon (trust me on this one!)
For Garnish (optional)
* Fresh parsley, chopped * Crusty Bread, for serving * Drizzle of olive oil * Grated Parmesan cheese. If you’re not vegan/vegetarian,
What are the steps to
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step is important for building flavor, so don’t rush it. You want the vegetables to be nice and tender.
Step 2: Add the Garlic
Add the minced garlic and cook for another minute, until fragrant. How do you burn garlic? I always stir it constantly to prevent burning.
Step 3: Add the Broth, Beans, and Seasonings
Add the cannellini beans, thyme, rosemary, and red pepper flakes to the vegetable broth. Stir to combine. I always start with less salt and then add more to taste at the end.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour. Is it necessary to The longer it simmers, the more the flavors will meld together. I usually let it simmer for an hour to really develop the flavor.
Step 5: Blend (Optional)
If you prefer a creamy soup, use an immersion blender to blend the soup until smooth. If you have leftover soup, transfer it to a blender and blend until smooth. Then return it to the pot. When blending hot liquids, be careful! I usually cover the top of the blender with a towel to prevent splattering.
Step 6: Add Lemon Juice and Adjust Seasonings
Stir in the lemon juice and taste. Adjust the seasonings as needed, adding more salt, pepper, or red pepper flakes to taste. The lemon juice really brightens up the flavor and adds a lovely tanginess.
Step 7: Serve and Garnish
Serve hot, garnished with fresh parsley, a drizzle of olive oil, and topped with Parmesan cheese. What are some good crusty breads for dipping?
What should I serve it with?
This How do I make white bean soup? is delicious on its own, but it’s even better when paired with the right accompaniments.
For Lunch: A simple side salad with a light vinaigrette is the perfect complement to the richness of the soup. I also love serving it with a grilled cheese sandwich for a comforting and satisfying meal. If you want to go even healthier think a side of kale salad
For Dinner:Serve it with crusty bread for dipping and a hearty green salad. What are some good side dishes to serve with this soup? I also love serving it as a starter before roasted chicken or pasta.
For a Crowd:What is the best soup for a crowd? Can you make a big batch ahead of time and simply reheat it when you’re ready to serve? I like to set out a variety of toppings, such as fresh herbs, grated cheese, and croutons, so that I don’t have to worry about them breaking up. Is it possible to make your own bowl?
I always make a big batch of this soup when I’m having friends over for dinner. Is it easy to prepare for a movie? What’s a good way to use up leftover veggies in the fridge?
How do I make white bean soup?
How can I take my own life?What is the best white bean soup recipe?How can I take my business to the next level?
Bean Quality:How do I make a good cannellini soup? I always opt for organic beans when possible.
Broth Matters: Use homemade vegetable broth for the best flavor. If you don’t have homemade broth, opt for a low-sodium store-bought broth. The broth makes a huge difference in the flavor of the soup.
Don’t skip the Sauté:What is the best way to sauté vegetables? You want the vegetables to be nice and tender before adding the broth.
Fresh Herbs: Use fresh herbs whenever possible. They add a brightness and flavor that dried herbs just can’t match. I always keep a few pots of herbs on my windowsill so I can easily add them to my cooking.
Lemon Juice is the key to a healthy body Don’t skip the lemon juice! It brightens up the flavor and adds a lovely tanginess. I always add a squeeze of lemon juice to my soups at the end.
Simmer Time: Let the soup simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually let it simmer for an hour to really develop the flavor.
Blending Options: If you prefer a creamy soup, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer about half of the soup to a regular blender and blend until smooth, then return it to the pot.
Spice it Up: Add a pinch of red pepper flakes for a little kick. Or, try adding a dollop of pesto to the soup for a burst of flavor.
I learned these tips over years of making this white bean soup, and they really make a difference. Trust me, follow these tips, and you’ll be making restaurant-quality soup in no time!
Storing and Reheating Tips
This white bean soup recipe is perfect for making ahead of time. Here’s how to store and reheat it:
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the soup cool completely before refrigerating it.
Freezer Instructions: Freeze the soup in an airtight container or freezer bag for up to 2-3 months. Be sure to leave some space in the container, as the soup will expand when it freezes. I like to freeze it in individual portions for easy lunches.
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. Or, you can reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through. If the soup is too thick, add a little broth or water to thin it out.
Glaze Timing Advice: I usually add the lemon juice and fresh herbs right before serving, as they can lose their flavor during storage and reheating.
I’ve tested these methods countless times, and they always work perfectly. This soup is a lifesaver when I need a quick and easy meal.
Frequently Asked Questions
Final Thoughts
This white bean soup recipe is a true gem. It’s easy to make, budget-friendly, and incredibly delicious. It’s the perfect comfort food for a chilly day, and it’s also great for meal prepping. I hope you enjoy it as much as my family and I do! I think its one of those soups that everyone can make and feel proud of! If you love this recipe, be sure to check out my other soup recipes, like my creamy tomato soup or my hearty vegetable soup. Happy cooking! Let me know in the comments if you tried it and how it turned out!
How to Make the Best White Bean Soup in 7 Simple Steps!
Ingredients
Main Ingredients
- 1 lb Dried white beans Great Northern or Cannellini
- 2 tbsp Olive oil Extra virgin
- 1 medium Yellow onion Diced
- 2 stalks Celery Diced
- 2 medium Carrots Diced
- 4 cloves Garlic Minced
- 8 cups Vegetable broth
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 bay leaf Bay leaf
- to taste Salt
- to taste Black pepper
Instructions
Preparation Steps
- Rinse the white beans and soak them in water for at least 4 hours, or overnight. Drain and rinse again.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the drained white beans, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the beans are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky.
- Season with salt and pepper to taste. Serve hot.
