This warm and hearty white bean soup is like a cozy hug in a bowl! Made with creamy white beans, fresh veggies, and tasty herbs, it’s both filling and delicious.
Nothing beats a big bowl of this soup on a chilly day! I love to pair it with crusty bread—my little twist is to dunk it in for extra flavor! 🥖💖
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans are perfect for this soup. They’re creamy and tender! If you don’t have these on hand, navy beans or chickpeas can be good replacements, giving a different but delicious flavor and texture.
Broth: You can use vegetable or chicken broth to enhance the soup’s flavor. Homemade broth is my favorite, but store-bought works just as well! If you need a low-sodium option, go for that to control the saltiness.
Spinach: Fresh spinach adds great color and health benefits. If it’s not available, kale or Swiss chard are great alternatives; just chop them finely and add them a bit earlier so they soften nicely.
Olive Oil: Extra virgin olive oil is my go-to for sautéing the veggies. You can also use coconut oil or avocado oil if you prefer a different taste or if you’re looking for a high-heat option.
How Do I Get the Right Texture in My White Bean Soup?
The texture is key to a comforting white bean soup! For the best results, here’s what to do:
- Start by sautéing your onions until they are translucent; this builds the flavor base.
- When adding the beans, don’t forget to leave some whole. This gives you that nice creamy feel while keeping whole beans for a hearty bite!
- Use an immersion blender to partially puree the soup. If you don’t have one, carefully transfer some to a regular blender. Just be cautious with hot liquid!
- Finally, simmering the soup uncovered allows the flavors to mix well and helps to thicken the soup slightly. Keep an eye on it and stir occasionally!
Delicious White Bean Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 4 cups vegetable or chicken broth
- 3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach leaves
- Fresh basil leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This comforting white bean soup will take about 10 minutes of prep time and around 30 minutes of cooking time. In total, you should set aside about 40 minutes to have this delightful soup ready for serving.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s softened and translucent. This step builds the flavor foundation for your soup!
2. Add Garlic and Carrots:
Next, stir in the minced garlic along with the diced carrots (and celery if you’re using it). Cook for another 3-4 minutes Until the veggies start to soften, filling your kitchen with a delicious aroma!
3. Combine the Beans and Broth:
Now, it’s time to add the drained and rinsed white beans, dried thyme, and oregano to the pot. Pour in the broth and stir everything together until well mixed.
4. Let It Simmer:
Bring the soup to a gentle boil, then reduce the heat to let it simmer uncovered for 20-25 minutes. This will help the flavors meld beautifully while the vegetables finish cooking.
5. Blend for Creaminess:
If you like a creamier texture, use an immersion blender to partially puree the soup right in the pot, leaving some beans intact for a nice bite. If you don’t have one, carefully transfer about half of the soup to a regular blender, blend until creamy, and then return it to the pot.
6. Season to Taste:
Add salt and freshly ground black pepper to taste—make sure to taste as you go so it’s just right!
7. Add Spinach:
Finally, stir in the fresh spinach leaves and cook for another 2-3 minutes until the spinach wilts and adds a vibrant green color to your soup.
8. Serve and Enjoy!
Now you can ladle the soup into bowls, garnish with fresh basil leaves, and serve it alongside slices of crusty bread for dipping. Enjoy this warm and nourishing white bean soup!
Can I Use Dried Beans Instead of Canned?
Absolutely! If you prefer using dried beans, soak about 1 cup of dried white beans overnight. The next day, drain and rinse them, then cook them in the broth for about 30-40 minutes before proceeding with the rest of the recipe.
How Can I Make This Soup Vegetarian?
No worries! Just stick with vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly!
Can I Freeze Leftover Soup?
Yes! This white bean soup freezes well. Let it cool completely, then store it in airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove before serving.
How Can I Make This Soup Spicy?
If you’re looking to spice things up, try adding a pinch of red pepper flakes or a chopped jalapeño while sautéing the vegetables. For extra heat, serve with a dash of hot sauce on top!