White Bean Soup Recipe

Warm up with this creamy white bean soup, a comforting bowl of goodness that’s perfect for chilly days. This easy, budget-friendly recipe delivers rich, savory flavors with a velvety texture that feels like a hug in a bowl. Versatile enough for weeknight dinners or meal prep, it’s a crowd-pleaser you’ll want to make on repeat. Let’s get cooking!

Recipe Overview

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This white bean soup is a hearty, creamy delight that’s simple to prepare with pantry staples. Its smooth texture and savory, herb-infused flavor make it a cozy meal for any season. Ready in under an hour, it’s perfect for beginners and seasoned cooks alike.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Yield: 4-6 servings

Ingredients

• 2 tablespoons olive oil: Adds richness and helps sauté aromatics for a flavorful base.
• 1 medium onion, diced: Provides sweet, savory depth to the soup.
• 2 cloves garlic, minced: Infuses a warm, aromatic backbone.
• 2 medium carrots, sliced: Adds subtle sweetness and a tender bite.
• 2 celery stalks, sliced: Brings a fresh, earthy crunch to balance the creaminess.
• 3 cans (15 oz each) cannellini beans, drained and rinsed: The star ingredient, offering creamy texture and mild flavor.
• 4 cups vegetable broth: Keeps it vegetarian and adds savory depth; low-sodium preferred.
• 1 teaspoon dried thyme: Lends a cozy, herbal note.
• 1 bay leaf: Enhances flavor with a subtle, aromatic warmth.
• ½ cup heavy cream: Creates a velvety, rich finish; use full-fat for best results.
• Salt and black pepper to taste: Elevates and balances all flavors.
• Fresh parsley, chopped (optional): Adds a bright, fresh garnish.

Notes: Use fresh vegetables for optimal flavor. Cannellini beans can be swapped with navy or great northern beans.

Step-by-Step Instructions

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1. Prep Ingredients: Dice onion, mince garlic, slice carrots and celery, and rinse beans. Having everything ready streamlines cooking.
   Tip: Chop veggies uniformly for even cooking and a polished look.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in garlic for 1 minute until fragrant.
   Tip: Stir occasionally to prevent sticking and bring out the veggies’ natural sweetness.
3. Add Beans and Broth: Add cannellini beans, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally.
   Tip: Skim any foam to keep the soup clear and clean-tasting.
4. Blend Soup: Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture. For a smoother soup, blend fully in a standard blender in batches.
   Tip: Blend carefully to avoid splattering hot liquid.
5. Finish with Cream: Stir in heavy cream and simmer for 5 minutes. Season with salt and pepper to taste.
   Tip: Taste and adjust seasoning gradually for perfect balance.
6. Garnish and Serve: Ladle into bowls and sprinkle with parsley, if using, for a pop of color.
   Tip: Serve hot for the coziest experience.

Tips for Success

• Control Texture: Blend less for a chunkier soup or more for a silky finish.
• Fresh Herbs: Swap dried thyme for fresh (use 1 tablespoon) for a brighter flavor.
• Bean Quality: Rinse canned beans well to remove excess sodium and improve taste.
• Thicken Naturally: Mash a few beans against the pot’s side if you want a thicker soup without extra cream.

Serving Suggestions

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Serve this white bean soup with crusty artisan bread or garlic toast for dipping, soaking up its creamy goodness. Pair with a crisp green salad with lemon vinaigrette to complement the richness. For a heartier meal, add a side of roasted root vegetables. Present in deep bowls, garnished with a drizzle of olive oil and a sprig of thyme for an elegant touch.

Storage Tips

• Room Temperature: Let cool completely and store within 2 hours to avoid spoilage.
• Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if thickened.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use dried beans instead of canned?
Yes, soak and cook 1.5 cups dried beans until tender (about 1-2 hours) before using.

Can I make it vegan?
Swap heavy cream for coconut milk or cashew cream for a dairy-free, creamy texture.

What if my soup is too thick?
Add more vegetable broth, ¼ cup at a time, until you reach your desired consistency.

Can I add protein?
Stir in cooked sausage, bacon, or shredded chicken for a heartier, non-vegetarian version.

Conclusion

This creamy white bean soup is a warm, satisfying dish that’s as easy to make as it is delicious. With its rich flavor and velvety texture, it’s perfect for cozy nights or sharing with loved ones. Give it a try and let us know how it turned out—your kitchen is calling!