why make this recipe
White Bean Soup is a delicious and comforting dish that warms you up on chilly days. It is packed with nutrients and is easy to make. This recipe is budget-friendly, making it a great choice for families or anyone looking to eat healthy without breaking the bank. Plus, you can customize it to fit your taste!
how to make White Bean Soup
Ingredients:
- 2 cups white beans (cooked or canned)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil (for sautéing)
- Fresh parsley (for garnish)
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and dried thyme; cook for an additional minute.
- Add the cooked white beans and vegetable broth.
- Bring to a simmer and cook for 20-30 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
how to serve White Bean Soup
Serve White Bean Soup hot in bowls. You can add a drizzle of olive oil or a sprinkle of more fresh parsley for extra flavor. It pairs well with crusty bread or a simple salad for a complete meal.
how to store White Bean Soup
To store leftover White Bean Soup, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage; just make sure to leave some space in the container for expansion as it freezes.
tips to make White Bean Soup
- If using dried beans, soak them overnight for the best texture.
- Adjust the thickness of the soup by blending more or less.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- For a spicier kick, add some red pepper flakes.
Why You’ll Love This White Bean Soup
White bean soup is one of those cozy, feel-good recipes that works for busy weeknights, lazy weekends, and meal prep all at once. It’s simple, nourishing, and made with basic pantry ingredients—but still tastes like it’s been simmering all day.
Here’s why this white bean soup deserves a spot in your rotation:
Budget-friendly and filling – Uses simple beans and veggies to create a hearty, satisfying meal without spending much.
Naturally healthy – Packed with fiber, plant-based protein, and veggies, all in a light, broth-based soup.
Easy to customize – Blend it smooth or keep it chunky, add greens like spinach or kale, or adjust the herbs and spices to your taste.
Great for meal prep – Keeps well in the fridge or freezer, so you can cook once and enjoy comforting bowls for days.
variation
You can switch up the beans! Try using cannellini beans or chickpeas for a different flavor and texture. You could also add diced tomatoes for a bit of acidity.
FAQs
1. Can I use canned beans instead of dried?
Yes, canned beans are a great time-saver! Just rinse them before adding to the soup.
2. Is this soup vegan?
Yes, this White Bean Soup is completely vegan, as it uses vegetable broth and no animal products.
3. How can I make this soup creamier?
For a creamier texture, you can add a splash of coconut milk or use a regular blender instead of an immersion blender to puree a part of the soup before mixing it all together.
White Bean Soup
Ingredients
Main Ingredients
- 2 cups white beans (cooked or canned)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 medium carrot (diced)
- 1 stalk celery (diced)
Seasonings
- 1 teaspoon dried thyme
- to taste Salt
- to taste pepper
For Sautéing
- 2 tablespoons Olive oil
For Garnish
- to taste Fresh parsley For garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and dried thyme; cook for an additional minute.
Cooking
- Add the cooked white beans and vegetable broth.
- Bring to a simmer and cook for 20-30 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.