This simple White Bean Soup feels warm and filling. It uses pantry beans, basic vegetables, and dried herbs to make a cozy meal. Title: Hearty White Bean Soup with Herbs for Easy Weeknight Meals. Try it when you want a fast, healthy dinner and a bowl of comfort. For a simple side idea, see this green bean casserole that pairs well.
why make this recipe
Make this soup when you want tasty food without a long cook time. It uses canned beans, so you save time but keep good fiber and protein. The herbs and garlic give the soup a homey flavor that kids and adults like. If you need other easy dinner ideas, check a different green bean casserole recipe for a low-effort side.
how to make White Bean Soup
This recipe cooks in one pot and uses simple steps. Sauté the vegetables first to bring out their sweetness, then add the beans and broth. Simmer so the flavors blend. For a creamier soup, blend part of it with an immersion blender and leave some beans whole. If you want a heartier meal, serve with crusty bread or a light salad. You can also warm a leftover green bean casserole to round out the plate.
Ingredients :
- 2 cans white beans (cannellini or great northern)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Directions :
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- For a creamier texture, use an immersion blender to blend part of the soup, leaving some beans whole for texture.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
how to serve White Bean Soup
Serve this soup hot in deep bowls. Add a drizzle of olive oil and chopped parsley for color and flavor. Offer crusty bread, crackers, or a simple green salad on the side. For a fuller plate, serve with a baked vegetable or a small casserole like this green bean casserole.
how to store White Bean Soup
Let the soup cool to room temperature before storing. Put it in covered containers and keep it in the fridge for up to 4 days. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove. Use a shallow container to cool faster and stay safe.
tips to make White Bean Soup
- Rinse canned beans to reduce salt and improve flavor. See how small steps matter in other easy recipes like green bean casserole.
- Cook the vegetables until soft to deepen the soup’s taste.
- Blend only part of the soup for a mix of creamy and chunky texture.
- Taste before serving and add more salt, pepper, or lemon juice if needed.
variation (if any)
- Add chopped kale or spinach in the last 5 minutes for greens.
- Stir in cooked sausage or shredded chicken for more protein.
- Make it spicy with a pinch of red pepper flakes.
- Replace vegetable broth with chicken broth for a different flavor.
FAQs (minimum three questions + answers)
Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook dried beans first, then add them in the step where canned beans go. Dried beans need longer cook time.
Q: How can I make the soup vegan?
A: This recipe is already vegan if you use vegetable broth. No animal products are required.
Q: Can I freeze the soup with cream or dairy added?
A: Dairy can separate when frozen. Freeze the plain soup and add cream or milk when you reheat.
Q: Is it safe to reheat the soup more than once?
A: Reheat only the portion you will eat. Repeated cooling and reheating raises food safety risks.
Q: How do I make the soup thicker?
A: Blend more of the soup or mash some beans with a spoon while it simmers.
Conclusion
For more flavor ideas and regional takes, see this Best Tuscan White Bean Soup guide at Eat With Clarity and this White Bean Soup Mediterranean Style recipe at Feel Good Foodie.
White Bean Soup
Ingredients
Main Ingredients
- 2 cans white beans (cannellini or great northern) Rinse canned beans to reduce salt.
- 1 unit onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth Use chicken broth for a different flavor.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste Taste before serving and adjust seasoning.
- 1 splash Olive oil For sautéing the vegetables.
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- For a creamier texture, use an immersion blender to blend part of the soup, leaving some beans whole for texture.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.