This white bean soup is warm and comforting, packed with creamy beans and tasty veggies. It’s a simple dish that makes you feel right at home with every spoonful!
I love how easy it is to whip up this soup! Just simmer everything together and enjoy. Perfect for chilly days or when you want a quick, tasty meal.
Key Ingredients & Substitutions
Dried White Beans: Cannellini and great northern beans are perfect for this soup. If you’re short on time, canned beans work too—just use about 4 cups and skip the soaking and long cooking.
Vegetables: Onion, garlic, carrot, and celery form the base. Feel free to swap in any veggies you have on hand, like leeks or bell peppers. They’ll still add great flavors!
Kale or Spinach: I love kale for its texture, but you can easily use spinach or chard if that’s what you have. Just add it toward the end to keep it vibrant.
Herbs: Dried thyme is easy to use but fresh thyme adds a lovely touch. You could also try rosemary for a different flavor. Herbs are flexible, so use what you enjoy!
How Do You Perfectly Cook Beans for Soup?
Cooking beans right is key for a great soup. If using dried beans, soaking overnight helps them cook faster and makes them easier to digest.
- Rinse the beans and soak them in a large bowl of water overnight. This can also help them cook more evenly.
- When you’re ready to cook, drain and rinse the beans again before adding them to your pot. This removes some of the starch and can help prevent foaming.
- Keep an eye on the beans as they cook; if they look dry, add more broth or water, and stir occasionally.
With these tips, your soup will be creamy and flavorful every time! Enjoy your homemade White Bean Soup!
White Bean Soup
Ingredients You’ll Need:
- 2 cups dried white beans (e.g., cannellini or great northern), soaked overnight and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 1 bay leaf
- 6 cups vegetable broth or water
- 1 teaspoon dried thyme (or 1 sprig fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh kale or spinach leaves, roughly chopped
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This delightful white bean soup will take about 15 minutes to prep and roughly 1 to 1½ hours to cook, depending on the beans’ tenderness. You’ll love how simple it is to make this hearty dish!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and celery. Stir them around and cook until they soften up, which should take about 5-7 minutes. Your kitchen will start smelling amazing!
2. Add the Garlic:
Next, toss in the minced garlic and give it a minute to cook, stirring frequently. You want it to be fragrant but not burnt!
3. Combine Ingredients:
Now it’s time to add the hit ingredients! Stir in the soaked and drained white beans, vegetable broth (or water), bay leaf, and dried thyme. Bring everything to a boil, then lower the heat to let it simmer.
4. Simmer the Soup:
Cover your pot and let the soup simmer for about 1 to 1½ hours until the beans are tender. Remember to check on it occasionally and give it a stir, adding more broth or water if it looks too thick.
5. Thicken the Soup:
Once the beans are soft, take out the bay leaf. If you like your soup a bit thicker, use a spoon to mash some of the beans against the pot’s side and stir them in. This adds creaminess!
6. Add Greens:
Mix in the chopped kale or spinach and allow it to cook for about 5 more minutes, just until the greens are tender and vibrant.
7. Season & Serve:
Now for the final touch! Season the soup with salt and pepper to your liking. Serve it steaming hot, garnished with fresh basil leaves if you’d like. A drizzle of olive oil on top also adds a lovely finish!
This soup is fantastic when served with some crusty bread to dip in. Enjoy every spoonful of this cozy dish!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you’re short on time, you can use about 4 cups of canned white beans. Just rinse and drain them before adding to the soup. Skip the soaking and reduce the cooking time, as you only need to heat them through.
What If I Don’t Have Kale or Spinach?
No worries! You can substitute with other leafy greens like Swiss chard, collard greens, or even arugula. Just remember to add them during the last few minutes of cooking to keep them fresh and vibrant!
Can I Make This Soup Vegetarian or Vegan?
This recipe is easily vegetarian and vegan since it uses vegetable broth. Just ensure that your olive oil and any additional garnishes are also plant-based. You’re all set!
How to Store Leftovers?
Store the leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened too much.
