Name: White Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon crushed red pepper flakes (optional); 4 cups vegetable broth or chicken broth; 2 (15 oz) cans white beans, such as cannellini or great northern, drained and rinsed; 1 bay leaf; Salt and black pepper, to taste; 1 tablespoon lemon juice; Chopped parsley for garnish (optional)

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If you’re looking for a soup that checks all the boxes—comforting, nourishing, and downright delicious—this White Bean Soup Recipe absolutely delivers. Featuring creamy white beans, fresh veggies, and a cozy blend of herbs, it’s just the soothing bowl you crave on a chilly night or a busy weekday. Whether you’re after a vegan staple or simply want a hearty, flavor-packed meal, this simple yet satisfying soup will have you reaching for seconds every time.

Ingredients You’ll Need

What makes this White Bean Soup Recipe shine is the handful of classic, wholesome ingredients that come together so effortlessly. Each one brings its own special flair—think sweet carrots for color, herby thyme and rosemary for depth, and creamy white beans for that satisfying, velvety texture.

Olive oil: The rich base for sautéing your veggies, adding subtle flavor and healthy fats.
Yellow onion (diced): This kitchen essential brings natural sweetness and depth.
Garlic (minced): Just two cloves give an incredible punch of savory aroma.
Carrots (peeled and sliced): They add color, gentle sweetness, and substance to every spoonful.
Celery (sliced): Brings freshness and classic soup texture for that homemade flavor.
Dried thyme: Earthy and aromatic, thyme ties everything together.
Dried rosemary: Lends the soup that unmistakable woodsy, herbal note.
Crushed red pepper flakes (optional): For a whisper of gentle heat, totally up to your taste.
Vegetable broth (or chicken broth): The flavorful foundation—use veggie broth for a vegan soup or chicken for extra richness.
Canned white beans (drained and rinsed): Cannellini or great northern beans give the soup its creamy, hearty body.
Bay leaf: Just one brings a subtle, aromatic edge you’ll definitely notice.
Salt and black pepper: Essential for perfect seasoning, always adjust to taste.
Lemon juice: The finishing squeeze to brighten every bite and balance the flavors.
Chopped parsley (for garnish, optional): For a pop of color and fresh herby finish.

How to Make White Bean Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Once it shimmers, add the diced onion, sliced carrots, and celery. Sauté for about 5–6 minutes, stirring occasionally, until the veggies are beginning to soften and release their flavors. This gentle start is the foundation of any great White Bean Soup Recipe, setting the stage for a broth that’s layered and rich.

Step 2: Add Garlic and Herbs

Next, stir in the minced garlic, dried thyme, dried rosemary, and—if you’re in the mood—crushed red pepper flakes. Let everything cook for about a minute, just until that incredible aroma hits your nose. You’re unlocking the herbs and garlic, infusing the oil and veggies with so much depth before the liquid goes in.

Step 3: Build the Broth

Pour in the vegetable (or chicken) broth, then add your carefully rinsed white beans and the bay leaf. Give it all a gentle stir and raise the heat to bring it to a brisk boil. As soon as it bubbles, lower the heat to a simmer, cover, and let the soup gently cook for 20–25 minutes, or until the vegetables are tender and the flavors meld together beautifully.

Step 4: Finish with Flavor

Once everything is tender, fish out the bay leaf and stir in the fresh lemon juice. For a creamier White Bean Soup Recipe, you can partially purée the soup with an immersion blender or simply mash some beans against the side of the pot with a spoon. Season to taste with salt and black pepper—this is where you really make the soup your own!

Step 5: Serve and Enjoy

Ladle the hot soup into your favorite bowls and top with chopped parsley if you like a herbaceous finish. There’s something so welcoming about a steamy bowl of homemade soup, especially when it’s brimming with beans and veggies like this.

How to Serve White Bean Soup Recipe

Garnishes

A generous sprinkle of chopped fresh parsley brings a bright, herbal lift to every bowl. For extra color and texture, try adding a few thinly sliced scallions, a pinch of red pepper flakes, a drizzle of good olive oil, or even some freshly grated lemon zest right before serving.

Side Dishes

This White Bean Soup Recipe is perfect as is, but if you want to round out your meal, serve it alongside a hunk of crusty bread or a gooey grilled cheese sandwich. A crisp green salad with a tangy vinaigrette also makes a refreshing partner, adding a crisp contrast to the soup’s creamy texture.

Creative Ways to Present

Try ladling your soup into mini mugs for a cozy appetizer at gatherings, or serve it “family style” in a big, rustic pot at the center of the table with a variety of garnishes on the side. For extra flair, swirl in a dollop of vegan pesto or top each bowl with crunchy croutons for a delightful crunch.

Make Ahead and Storage

Storing Leftovers

Leftover White Bean Soup Recipe keeps wonderfully in the fridge for up to four days. Simply let the soup cool to room temperature, transfer it into airtight containers, and store it chilled. The flavors will deepen as it sits, making for an even more satisfying bowl the next day!

Freezing

This soup is a fantastic candidate for freezer meals. Allow the soup to cool completely, then pour into freezer-safe containers, leaving about an inch of space for expansion. Label and freeze for up to three months. When you’re ready for a quick, wholesome meal, just thaw and reheat!

Reheating

For best results, gently reheat the soup over low to medium heat in a pot, stirring occasionally and adding a splash of water or broth if it’s thickened. You can also reheat individual portions in the microwave—just cover and stir halfway through to ensure even heating. Don’t forget to taste and freshen up the seasoning!

FAQs

Can I use dried beans instead of canned?

Absolutely! If you have the time, soak and cook dried white beans until tender, then use about 3 cups cooked beans in place of the canned ones. Just be sure to factor in extra time for soaking and cooking.

Is this White Bean Soup Recipe gluten-free?

Yes, as written, this recipe is naturally gluten-free. Just double-check the broth label to ensure it doesn’t contain any wheat-related additives or thickeners if you’re especially sensitive.

What’s the best way to make it creamier?

For an ultra-creamy White Bean Soup Recipe, use an immersion blender to blitz part of the soup right in the pot, or scoop out a few cups, blend them, and stir them back in. Even mashing some of the beans with a spoon will give it a luscious, thick texture.

Can I add more vegetables or greens?

Definitely! Feel free to throw in a handful of spinach, kale, or even diced zucchini at the end of cooking. The recipe is wonderfully flexible, so you can make it your own with any extra veg you enjoy.

Can I make it in advance for meal prep?

Yes, this soup is perfect for meal prep! You can make a big batch and enjoy it throughout the week, or freeze several servings for ready-to-go lunches and dinners. The flavor only improves after a day or two in the fridge.

Final Thoughts

This White Bean Soup Recipe is truly one you’ll want to keep in your regular rotation—easy, cozy, and infinitely customizable. If you’ve been craving a bowl of pure comfort, give this recipe a try and see just how delicious and satisfying a humble pot of beans can be!

White Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This White Bean Soup recipe is a hearty and comforting dish perfect for a cozy dinner. Loaded with vegetables and fragrant herbs, this vegan and gluten-free soup is easy to make and incredibly delicious.

Ingredients

Scale

For the White Bean Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon crushed red pepper flakes (optional)
4 cups vegetable broth or chicken broth
2 (15 oz) cans white beans, such as cannellini or great northern, drained and rinsed
1 bay leaf
Salt and black pepper, to taste
1 tablespoon lemon juice
Chopped parsley for garnish (optional)

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Instructions

Heat olive oil: In a large pot, heat olive oil over medium heat.
Sauté vegetables: Add the onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften.
Add seasonings: Stir in garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
Cook soup: Add broth, white beans, and bay leaf. Bring to a boil, then simmer for 20–25 minutes until vegetables are tender.
Blend soup: Remove bay leaf and stir in lemon juice. Use an immersion blender to partially purée the soup for a creamier texture.
Season and serve: Season with salt and pepper. Serve hot, garnished with parsley.