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Best White Bean Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/best-white-bean-soup-recipe/