White Bean Soup

A creamy and flavorful white bean soup that brings warmth and comfort to the table, perfect for cozy nights or as a hearty starter.

Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main

Cuisine American

Servings 6 servings

Calories 250 kcal

2 cups Dried white beans (cannellini or great northern) These beans provide a creamy texture and mild flavor.
8 cups Vegetable broth Use low-sodium for better control over saltiness.
1 medium Onion, diced Adds sweetness and depth to the soup.
2 cloves Garlic, minced Brings a punch of flavor.
2 medium Carrots, diced Adds subtle sweetness and color.
2 stalks Celery, diced Contributes a refreshing crunch.
1 teaspoon Dried thyme Offers an herbal note.
1 teaspoon Dried rosemary Adds a warm, woodsy flavor.
1 leaf Bay leaf Infuses the soup with aroma.
to taste Salt and black pepper Enhances and balances flavors.
2 tablespoons Olive oil Used for sautéing vegetables.
for garnish Fresh parsley, chopped Adds color and freshness.

Rinse the dried white beans under cold water, removing any debris. Soak overnight in a large bowl of water, or use the quick soak method by boiling for 2 minutes, then letting sit covered for an hour. Drain and rinse again.
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and onion is translucent.
Add minced garlic and sauté for an additional minute until fragrant.
Add soaked and drained white beans, vegetable broth, dried thyme, dried rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer gently.
Cover and let simmer for 1 to 1.5 hours, stirring occasionally, until beans are tender. Add more broth or water if the soup gets too thick.
Remove bay leaf. For a creamier texture, use an immersion blender to puree part of the soup or blend in batches and return to pot.
Season with salt and black pepper to taste. Simmer for an additional 5-10 minutes to meld flavors.
Ladle soup into bowls and garnish with chopped parsley and a drizzle of olive oil if desired.

This soup can be made in advance and stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently before serving.

Keyword Comfort Food, Easy