What kind of white beans are best for soup?

Cannellini beans, great northern beans, and navy beans are all excellent choices for white bean soup recipes. Cannellini beans offer a creamy texture, great northern beans have a delicate flavor, and navy beans break down easily for a thicker consistency. You can use either dried (soaked overnight) or canned beans (rinsed well).

How can I make my white bean soup creamier without adding dairy?

To achieve a creamy texture without dairy, simply use an immersion blender to blend about 1-2 cups of the finished white bean soup directly in the pot. Alternatively, scoop out a portion, blend it in a regular blender, and then return it to the pot. The starch from the beans will naturally thicken and creamify the soup.

Can I add meat to this white bean soup recipe?

Absolutely! This white bean soup recipe is very versatile. You can add sautu00e9ed Italian sausage, shredded cooked chicken, diced ham, or crispy bacon bits for extra protein and flavor. Add sausage or ham along with the aromatics, or stir in cooked chicken towards the end of simmering.

How long does white bean soup last in the refrigerator?

Properly stored in an airtight container, white bean soup will last for 3-4 days in the refrigerator. It often tastes even better the next day as the flavors have more time to meld. You can also freeze it for up to 3 months for longer storage.

white bean soup recipes: 7 Cozy & Delicious Ways to Warm

Name: Hearty & Cozy White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 sprig fresh rosemary (or 1/2 tsp dried); 1 sprig fresh thyme (or 1/2 tsp dried); 2 (15-ounce) cans cannellini beans, rinsed and drained; 6 cups vegetable broth (low sodium preferred); 1 (14.5-ounce) can diced tomatoes, undrained (optional); Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish; Extra virgin olive oil, for drizzling

Ingredients

Scale

2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 sprig fresh rosemary (or 1/2 tsp dried)
1 sprig fresh thyme (or 1/2 tsp dried)
2 (15-ounce) cans cannellini beans, rinsed and drained
6 cups vegetable broth (low sodium preferred)
1 (14.5-ounce) can diced tomatoes, undrained (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Extra virgin olive oil, for drizzling

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened and translucent.
Step 2: Stir in the minced garlic, fresh rosemary, and fresh thyme. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 3: Add the rinsed and drained white beans, vegetable broth, and diced tomatoes (if using). Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 20-25 minutes, allowing the flavors to meld beautifully.
Step 4: For a creamier soup without adding dairy, use an immersion blender to blend about 1-2 cups of the soup directly in the pot until smooth. Alternatively, carefully transfer a portion to a regular blender, blend, and return to the pot. This thickens the soup naturally.
Step 5: Season the white bean soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Step 6: Ladle the hot soup into bowls. Garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. Serve immediately with crusty bread if desired.

Notes

For an even richer flavor, you can sauté 2 slices of chopped bacon or pancetta before adding the vegetables, then proceed with the recipe. Ensure to drain excess fat before adding vegetables. For a vegan option, simply omit any meat additions.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Healthy Dinner
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 18g
Cholesterol: 0mg

Keywords: white bean soup, cannellini bean soup, vegetarian soup, healthy soup, easy soup recipes, comfort food, winter soup, bean soup, mediterranean soup

Ingredients

Instructions

Notes

Nutrition

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