This simple White Bean Soup, brimming with fresh vegetables, promises warmth and comfort throughout the winter. It’s also ideal for freezing, making it a convenient option to store for future cozy meals!
Bean Soup Recipe – A Warm Bowl of Comfort
There’s nothing more satisfying than cozying up with a warm, hearty bowl of soup. If you have already made my Italian Sausage Soup with Kale and Beans, you’d know what I’m talking about. 😉 But today, I’m sharing one of my absolute favorite soup recipes that never fails to bring comfort and warmth – a delightful White Bean Soup.
White Bean Soup, a classic comfort dish, is incredibly versatile and satisfying. It is a powerhouse of flavors and nutrients, packed with fresh vegetables, high-quality protein, fiber, and essential vitamins. The best part? This bean soup is as easy to make as it is delicious.
I often make this soup in large portions and refrigerate it for easy leftovers. You can also freeze this soup in airtight zip top bags for up to three months for quick dinners in the future! 🙌
Ingredients For White Bean Soup
Made with vegetarian-friendly ingredients, this soup is filling and hearty.
- Olive Oil & Butter
- Onions, Garlic, Carrots, and Celery
- Fresh Parsley, Dried Oregano, & Bay Leaf
- Vegetable or Chicken Broth
- Great Northern Beans, Corn, & Fresh Baby Spinach
- Grated parmesan cheese & Toasted Bread for serving
What Beans To Use in a Soup
Great Northern Beans are best for this soup because they absorb the flavor of all the other ingredients. If you’re in a pinch and need a different kind of bean, other white beans like cannellini beans or navy beans will work too. Also, to make things easier, I use canned beans for this recipe. Just drain and rinse the beans and add them to your soup. Easy!
Preparing White Bean Soup
This is one of the easiest soups you can make. Quick and straightforward prep work for these no-fuss ingredients makes this soup perfect for any night of the week.
- Start by heating olive oil and butter in a large pot over medium heat. Add onions, carrots, celery, and garlic, sautéing until they are soft and fragrant.
- Add the broth, white beans, and herbs to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer. Let the soup cook for about 10 minutes, allowing the flavors to meld together beautifully.
- For an added touch of green and a boost of nutrients, stir in fresh spinach or kale and cook until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with a sprinkle of Parmesan cheese.
Variations and Tips
One of the things I love about this white bean soup is how flexible it is. It can be easily customized to your liking or made to satisfy your current cravings. Here are some ideas you can use:
- If the soup is too thick for your liking, try adding a bit of water to it. For a creamier texture, blend half of the soup and then mix it back in.
- Zucchini, mushrooms, tomatoes, and rosemary are some fresh options you can add to this soup if you want something extra.
- Let’s not forget the meat! This soup easily accommodates cooked chicken, Italian sausage, or bacon crumbles.
- Do you have some veggies that have been in the refrigerator a little too long and you don’t want to let them go to waste? Add them to this soup!
What To Serve with Soups
The serving options are endless. Start off your meal with a simple salad, like my Macedonian-Style Grape Caprese Salad or this Mediterranean Tortellini Salad. Bread also pairs well with soup. Try this Rosemary and Garlic No-Knead Skillet Bread or these Easy Garlic Parmesan Breadsticks. Or, if you are feeling fancy, try topping your soup off with some croutons!
So, when the cold weather sets in, or when you’re simply in need of a bowl full of comfort, remember this easy and delicious White Bean Soup. It’s the perfect dish to warm you up and keep you nourished throughout the winter season!
More Recipes with Beans
- Quick Baked Beans
- Louisiana Red Beans and Rice
- Crock Pot White Chicken Chili
- Mediterranean White Bean Salad
ENJOY!
White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced into coins
- 3 stalks celery, sliced
- ¼ cup chopped fresh parsley
- 4 cloves garlic, minced
- 6 cups low sodium vegetable broth, or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 cans (15.5 ounces, each) Great Northern Beans, rinsed and drained
- 1 cup canned corn kernels, rinsed and drained
- 2 cups fresh baby spinach
- grated parmesan cheese, for serving, optional
- toasted bread slices, for serving, optional
Instructions
- Heat olive oil and butter over medium-high heat in a 6-quart Dutch oven or stockpot.
- Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes or until just tender. Stir in garlic and cook for 30 seconds more.
- Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.
- Bring to a boil; reduce heat to a simmer and cook for 5 minutes.
- Stir in the beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.
- Add spinach and cook for 1 minute. Remove from heat.
- Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.
Notes
- This recipe is prepared with canned beans; however, if you’re using dried beans, remember to soak them overnight before use. (Follow the directions on the packaging). This reduces cooking time and makes the beans easier to digest.
- Use Good-Quality Broth/Stock: This soup has only a handful of ingredients, so you want to use the good stuff – use a high-quality vegetable or chicken broth for the best flavor.
- Season to Taste: I always say this, but it’s important! Before serving, always taste your soup (or whatever else you’ve cooked), and adjust the seasoning(s) as needed. Also, remember that you can always add more salt, but you can’t take it out.
- Don’t rush the cooking process. Allow the soup to simmer so that the flavors can fully develop.
- Adding cooked sausage or smoked ham can give the soup a hearty and rich flavor.
- Feel free to add more vegetables to your soup; zucchini and bell peppers add extra texture and flavor.
- If you like a little heat, add some crushed red pepper flakes or a dash of cayenne.
- For a creamier texture, you could blend part of the soup and mix it back in. Alternatively, stir in a bit of cream or coconut milk at the end of cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
