This hearty white bean soup is perfect for chilly days! With tender beans, fresh veggies, and lovely herbs, it warms you from the inside out.
It’s so easy to make that you might wonder if it’s magic! I love pairing it with some crusty bread—trust me, you’ll want to soak up every drop! 🍞
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds a nice depth of flavor. If you’re looking to reduce calories, you can switch to a less calorie-dense option like cooking spray or a light oil.
White Beans: Cannellini or navy beans are the stars here, providing creaminess. If you’re in a pinch, you could use chickpeas or even kidney beans as a substitute, keeping in mind they will change the flavor a bit.
Broth: Low-sodium options allow you to control the salt level. If you prefer a vegetarian version, vegetable broth works just as well. I find homemade broth adds a personal touch!
Greens: Spinach or kale gives the soup fantastic color and nutrition. If you can’t find either, other greens like Swiss chard or even frozen spinach can be a great substitute.
What’s the Best Way to Thicken the Soup?
To achieve that lovely creamy texture, you can puree part of the soup. An immersion blender is super handy here! But if you don’t have one, carefully transfer a bit to a blender, puree it, and return it to the pot.
- Keep half the soup chunky for texture and blend just enough to thicken things up.
- Be cautious with hot liquids in blenders—allow steam to escape to avoid a mess!
This method gives your soup body while keeping those hearty beans intact. Pairing it with crusty bread makes it a filling meal!
Delicious White Bean Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups low-sodium chicken or vegetable broth
- 3 cups cooked white beans (like cannellini or navy beans), drained and rinsed if canned
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach or kale leaves, roughly chopped
- Fresh basil leaves, for garnish
- Optional: a squeeze of lemon juice for brightness
- Optional: crusty bread, for serving
How Much Time Will You Need?
This hearty white bean soup can be prepared in about 30-35 minutes! Allow about 10 minutes for prep and 20-25 minutes for cooking. If you want to let it sit and meld flavors, you can easily keep it warm or reheat later!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for 2-3 minutes until they start to soften. Then, toss in the diced carrots and celery. Stir occasionally and cook for about 5-7 minutes, until the veggies are all softened and the onion is translucent.
2. Add the Broth and Beans:
Next, pour in the broth and add the cooked white beans. Sprinkle in the dried thyme and add the bay leaf. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This helps all the flavors come together!
3. Blend to Your Liking:
After simmering, remove the bay leaf. If you have an immersion blender, blend about half of the soup directly in the pot, making it creamy yet still chunky. If not, carefully transfer half of the soup to a blender, blend until smooth, then return it to the pot.
4. Add the Greens:
Stir in the chopped spinach or kale. Allow the greens to cook for another 3-5 minutes until they’re wilted and tender. This adds color and nutrition to your soup!
5. Final Seasoning:
Before serving, taste the soup and season it with salt and freshly ground black pepper as needed. If you’d like, add a little squeeze of lemon juice to brighten the flavors.
6. Serve and Enjoy:
Ladle the soup into bowls. Top with fresh basil leaves for a fragrant garnish and serve it with warm crusty bread on the side. Perfect for dipping!
Enjoy this comforting, nutritious white bean soup that’s simple yet full of flavor!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned white beans are a great time-saver. Just rinse and drain them before adding to the soup. They’re already cooked, so you can skip the lengthy soaking and cooking time of dried beans.
How to Store Leftover White Bean Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months. Just make sure to let it cool completely before transferring to a freezer-safe container!
What Can I Use Instead of Spinach or Kale?
If you don’t have spinach or kale on hand, you can substitute with Swiss chard, collard greens, or even frozen spinach. Just wilt them in the soup for a few minutes before serving!
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to customize the soup with your favorite vegetables, such as zucchini, bell peppers, or even potatoes. Just chop them to a similar size and add them along with the other vegetables at the beginning.
