White bean soup has been my go-to comfort food for years, especially on those chilly evenings when only a warm bowl will do. I remember my mom making this soup when I was a kid, and the aroma of garlic and simmering vegetables filled our home with such a cozy feeling. This particular recipe, an easy white bean soup recipe I’ve perfected over time, delivers a wonderfully creamy white bean soup without any dairy. It’s so satisfying and nourishing, you’ll find yourself making it again and again. Let’s get cooking!
Why You’ll Love This White Bean Soup
This isn’t just any soup; it’s a bowl of pure comfort that’s incredibly easy to make. Here’s why it’s a winner:
- It boasts a wonderfully savory and comforting flavor that warms you from the inside out.
- You can have it on the table in just 40 minutes, making it perfect for busy weeknights.
- It’s packed with plant-based protein and fiber, making it a truly healthy choice.
- This hearty white bean soup is incredibly budget-friendly, using simple, pantry-staple ingredients.
- It’s a crowd-pleaser that the whole family will adore, from kids to adults.
- Enjoy a satisfying, hearty white bean soup that feels both nourishing and indulgent.
- It’s a versatile base that’s easy to customize with your favorite herbs and vegetables.
Ingredients for White Bean Soup
Gather these simple ingredients for a delicious pot of white bean soup:
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 large onion, chopped – the base for flavor
- 2 garlic cloves, minced – essential for that classic soup aroma
- 3 large carrots, chopped – adds sweetness and color
- 3 celery stalks, chopped – provides a subtle savory note
- 6 cups low sodium vegetable broth – the liquid foundation
- 1 teaspoon dried thyme – for an earthy, herbal depth
- 1 teaspoon oregano – complements the thyme beautifully
- ½ teaspoon salt, plus more to taste – to enhance all the flavors
- ½ teaspoon black pepper, plus more to taste – for a hint of spice
- 3 cans (15 ounces each) white beans, drained and rinsed – like cannellini beans, these are the stars, making it a true cannellini bean soup
- 5 ounces baby spinach – adds a fresh, healthy green element
- Grated parmesan cheese for serving – optional, but adds a salty, cheesy finish
How to Make White Bean Soup
- Step 1: Start by heating 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add your 1 large onion, chopped. Sauté for about 5-7 minutes until it becomes nice and translucent, filling your kitchen with a sweet aroma.
- Step 2: Toss in the 2 garlic cloves, minced and stir constantly for about 30 seconds until fragrant. Be careful not to burn the garlic!
- Step 3: Add the 3 large carrots, chopped and 3 celery stalks, chopped to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften slightly. This step builds a wonderful flavor base for our quick white bean soup.
- Step 4: Pour in the 6 cups low sodium vegetable broth. Stir in 1 teaspoon dried thyme, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Bring this mixture to a gentle simmer.
- Step 5: Add the 3 cans (15 ounces each) white beans, drained and rinsed. Give everything a good stir. Let the soup simmer gently for about 15 minutes. This allows the flavors to meld beautifully, creating a truly hearty white bean soup.
- Step 6: Just before you’re ready to serve, stir in the 5 ounces baby spinach. It will wilt down into the hot soup in just a minute or two. This is such a quick white bean soup, it’s almost ready!
- Step 7: Taste and adjust seasoning with more salt and pepper if needed. Ladle your delicious homemade white bean soup into bowls, and top with a sprinkle of grated Parmesan cheese if you like. Enjoy this comforting meal!
Pro Tips for the Best White Bean Soup
Want to elevate your white bean soup game? I’ve picked up a few tricks that make all the difference:
- For an incredibly creamy texture, mash about a third of the beans against the side of the pot with a spoon before adding the spinach. This is the best way to thicken white bean soup naturally.
- Don’t skip rinsing the canned beans! This gets rid of excess sodium and that canned taste, ensuring a fresher flavor.
- Using a good quality vegetable broth makes a huge impact. Low-sodium is key so you can control the saltiness yourself.
- A splash of lemon juice right at the end really brightens everything up and cuts through the richness.
What’s the secret to perfect white bean soup?
The real secret to a perfect white bean soup is building layers of flavor from the start with well-sautéed aromatics and a good broth. Mashing some of the beans is also the best way to thicken white bean soup for that delightful creamy texture.
Can I make white bean soup ahead of time?
Absolutely! This homemade white bean soup actually tastes even better the next day as the flavors have more time to meld. Just store it covered in the refrigerator and reheat it gently on the stovetop. For more meal prep ideas, check out these breakfast bowl recipes with eggs.
How do I avoid common mistakes with white bean soup?
A common pitfall is using too much salt, so always start with low-sodium broth and add salt to taste. Also, be cautious not to overcook the spinach; add it just before serving to keep it vibrant and fresh. For more tips on healthy eating, you might find this article on power bowl bliss helpful.
Best Ways to Serve White Bean Soup
This versatile white bean soup is fantastic on its own, but it also pairs beautifully with a few simple additions. For a truly satisfying meal, I love serving it with some crusty bread for dipping – it’s perfect for soaking up every last drop of that delicious broth. Another great option is a simple side salad with a light vinaigrette; it’s one of my favorite healthy soup ideas that feels both light and substantial. You could also try serving it with cheesy scalloped potatoes for a comforting lunch or a light supper. It’s a wonderfully adaptable dish!
Nutrition Facts for White Bean Soup
Here’s a look at the estimated nutritional breakdown per serving for this delicious white bean soup. It’s a healthy option packed with goodness!
- Calories: 220
- Fat: 4g
- Saturated Fat: 0.5g
- Protein: 10g
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 5g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on dietary guidelines, you can refer to the MyPlate website.
How to Store and Reheat White Bean Soup
One of the best things about this homemade white bean soup is how well it keeps, making it perfect for meal prep. Once the soup has cooled completely – this is important to prevent condensation and spoilage – you can transfer it into airtight containers. It will stay fresh in the refrigerator for about 3 to 4 days. If you want to keep this delicious soup for longer, it freezes beautifully! Ladle it into freezer-safe containers or bags, leaving a little headspace for expansion, and it should last up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and then gently reheat it on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave. For other great dinner ideas, consider trying our dinner recipes.
Frequently Asked Questions About White Bean Soup
Can I make this white bean soup spicier?
Absolutely! If you love a little heat, I recommend adding a pinch of red pepper flakes along with the garlic and onions in the first step. You can also add a diced jalapeño with the carrots and celery for a more subtle warmth throughout the pot. It’s a great way to customize this healthy soup base.
What kind of white beans are best for this soup?
While this recipe works wonderfully with any canned white beans, I find that cannellini beans or Great Northern beans give the most classic flavor and creamy texture. Navy beans also work well if that’s what you have on hand. Rinsing them thoroughly is key to removing excess sodium and achieving the best taste for your homemade white bean soup.
Is this vegetarian white bean soup a complete protein?
This vegetarian white bean soup is packed with plant-based protein, but to make it a complete protein, you’d want to pair it with a grain like quinoa or rice, or add some nutritional yeast for a boost of amino acids. It’s already incredibly nutritious and satisfying on its own, but these additions can enhance its protein profile even further. For other healthy options, explore our breakfast and desserts categories.
How do I make this white bean soup thicker if I don’t mash beans?
If you prefer not to mash the beans, you can thicken this soup by creating a slurry with a tablespoon or two of cornstarch or flour mixed with a little cold water, then stirring it into the simmering soup. Alternatively, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate, naturally concentrating the flavors and thickening the broth. This is a great option if you’re aiming for a heartier white bean soup consistency.
Variations of White Bean Soup You Can Try
This simple white bean soup is a fantastic canvas for creativity! You can easily adapt it to suit your dietary needs or flavor preferences. For a completely vegan white bean soup, simply omit the Parmesan cheese topping or use your favorite plant-based alternative. If you’re looking for a heartier dish, consider adding cooked Italian sausage or shredded chicken to the soup base. You can also transform this into a zesty white bean stew by adding a can of diced tomatoes and a pinch of red pepper flakes. For a quicker method, feel free to use an Instant Pot or slow cooker, adjusting cooking times as needed. You might also enjoy our baby lemon impossible pies recipe.
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White Bean Soup: Comforting 40-Min Meal
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and comforting white bean soup recipe with garlic, herbs, and spinach. This hearty soup is easy to prepare and perfect for weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 3 cans (15 ounces each) white beans, drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and sauté briefly until fragrant.
- Stir in chopped carrots and celery. Cook until carrots begin to soften.
- Pour in vegetable broth. Add dried thyme, oregano, salt, and black pepper. Stir well.
- Add drained and rinsed white beans to the pot. Bring to a simmer and cook for 15 minutes.
- Stir in baby spinach just before serving until it wilts.
- Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot.
Notes
- For a vegan version, omit Parmesan cheese or use a vegan alternative.
- You can mash some of the beans against the side of the pot to thicken the soup.
- Add a splash of lemon juice before serving to brighten the flavors.
- Ensure vegetable broth is low-sodium to control the saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving