Best White Bean Soup Recipe

Introduction

This Best White Bean Soup is a comforting and flavorful dish made with tender Great Northern beans, aromatic vegetables, and fragrant herbs. Perfect for cozying up on a chilly day, it’s a hearty yet simple recipe that you’ll want to make again and again.

Ingredients

• 1 pound dried Great Northern beans, rinsed
• 8 cups vegetable broth (or chicken broth for a richer flavor)
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon (or more, to taste)
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving (optional)
• Optional additions: 1 cup chopped kale or spinach, 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Prepare the beans by either soaking them overnight in plenty of cold water or using the quick-soak method. For the quick soak, place rinsed beans in a large pot with water, bring to a boil for 2 minutes, then remove from heat, cover, and soak for 1 hour. Drain and rinse before cooking.
2. Step 2: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are tender and the onions are translucent, stirring occasionally.
3. Step 3: Add minced garlic, dried thyme, dried rosemary, and red pepper flakes if using. Cook for about 1 minute until fragrant, stirring constantly to avoid burning the garlic.
4. Step 4: Add the drained beans and broth to the pot along with the bay leaf. Stir to combine.
5. Step 5: Bring the soup to a boil, then reduce to low heat. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and creamy when mashed.
6. Step 6: Remove the bay leaf. Season soup with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed.
7. Step 7 (Optional): For a creamier texture, blend about half the soup using an immersion blender or carefully transfer portions to a blender and process until smooth. Return blended portion to the pot.
8. Step 8: Stir in lemon juice to brighten the flavors. Add optional kale or spinach if desired, cooking for the last 5 minutes to wilt. You can also stir in grated Parmesan cheese for extra richness.
9. Step 9: Ladle soup into bowls, garnish with fresh parsley, and serve with crusty bread if desired. A drizzle of olive oil on top is a nice finishing touch.

Tips & Variations

• Add a smoked ham hock during simmering for a smoky flavor; remove and shred the meat before returning it to the soup.
• Substitute other white beans like cannellini or navy beans if preferred.
• Increase red pepper flakes or add cayenne pepper to make the soup spicier.
• Brown Italian sausage and add it for a heartier meal.
• The soup freezes well; let it cool completely before storing in freezer-safe containers for up to 3 months.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup after it has completely cooled. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, you can use canned beans to save time. Drain and rinse them before adding to the soup. Reduce the cooking time accordingly since canned beans are already cooked.

How can I make this soup creamier without blending?

If you prefer not to blend, you can mash a portion of the cooked beans with a fork or potato masher right in the pot to create a creamy texture while leaving some beans whole.

Best White Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

A comforting and flavorful white bean soup made with Great Northern beans, aromatic vegetables, and herbs. This soup offers a creamy texture enhanced by optional blending, garnished with lemon and fresh parsley, perfect for a cozy meal any day.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound dried Great Northern beans, rinsed
• 8 cups vegetable broth (or chicken broth for a richer flavor)
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon (or more, to taste)
• Fresh parsley, chopped (for garnish)

Optional Ingredients

• 1 cup chopped kale or spinach
• 1/2 cup grated Parmesan cheese
• Smoked ham hock (for smoky flavor)
• Italian sausage (browned and added for heartiness)

Serving

• Crusty bread, for serving (optional)

Instructions

1. Preparing the Beans: Rinse the Great Northern beans thoroughly. Use either the overnight soak by covering beans with cold water for at least 8 hours and then draining and rinsing, or the quick soak method by boiling the beans in water for 2 minutes, removing from heat, covering, and soaking for 1 hour before draining and rinsing.
2. Building the Flavor Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, sautéing for 5 to 7 minutes until vegetables are tender and onion is translucent. Stir occasionally to prevent burning.
3. Adding Garlic and Spices: Add minced garlic, dried thyme, dried rosemary, and red pepper flakes if using. Cook for about 1 minute, stirring constantly until fragrant, taking care not to burn the garlic.
4. Cooking the Soup: Add the soaked and drained beans along with vegetable or chicken broth to the pot. Stir in the bay leaf. Bring to a boil then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy.
5. Season and Adjust: Remove the bay leaf, then season soup with salt and freshly ground black pepper to taste. Adjust seasoning gradually.
6. Blending (Optional): For a creamier texture, use an immersion blender to puree about half of the soup directly in the pot, or carefully blend in batches in a regular blender. Return blended soup to the pot and stir well.
7. Finishing Touches: Stir in lemon juice to brighten flavors. If using, add chopped kale or spinach during the last 5 minutes of simmering, allowing it to wilt. Optionally, stir in grated Parmesan cheese for added richness.
8. Serving: Ladle soup into bowls, garnish with fresh chopped parsley, and serve with crusty bread. A drizzle of olive oil is an optional finishing touch.

Notes

• Cooking time varies depending on bean age; check for tenderness periodically.
• Blending a portion of the soup enhances creaminess.
• Lemon juice brightens and complements creamy beans.
• Add kale, spinach, or Parmesan cheese for extra flavor and nutrients.
• Add a smoked ham hock during simmering for smoky flavor; remove and shred meat before returning to soup.
• Other white beans like cannellini or navy beans can be used as substitutes.
• Increase red pepper flakes or add cayenne pepper for spicier soup.
• Brown Italian sausage and add it for a heartier meal.
• Soup freezes well for up to 3 months; cool completely before freezing in airtight containers.

Keywords: white bean soup, Great Northern beans, vegetarian soup, creamy bean soup, healthy soup, homemade soup, easy dinner recipe