Amazing White Bean Soup: 1 Hour!
Oh, you are going to LOVE this white bean soup! Seriously, it’s become my go-to when I need something truly comforting, especially when the weather turns a bit chilly. There’s just something magical about a steaming bowl of hearty white bean soup that feels like a warm hug. And the best part? It’s incredibly simple to whip up, making it a lifesaver on busy weeknights. You get all that satisfying, hearty goodness without spending hours in the kitchen. I remember one evening, it was pouring rain outside, and I threw this together in no time. The aroma filled the house, and it was just the perfect antidote to the dreary weather. It’s proof that delicious, soul-warming meals don’t have to be complicated!
Why You’ll Love This White Bean Soup
Seriously, this white bean soup is a winner for so many reasons. It’s one of those recipes that just keeps on giving, and I find myself making it again and again. Here’s why it’s a staple in my kitchen:
- Super Quick: You can have this on the table in under an hour, which is amazing for how hearty it is.
- Simple Ingredients: No fancy stuff here! Just pantry staples and fresh veggies you probably already have.
- So Satisfying: It’s incredibly hearty and filling, thanks to all those wonderful beans.
- Vegetarian-Friendly: It’s a fantastic meat-free meal that doesn’t skimp on flavor or substance.
- Meal Prep Magic: It tastes even better the next day, making it perfect for leftovers or packing lunches.
Gathering Your White Bean Soup Ingredients
Alright, let’s get everything ready for our delicious white bean soup! It’s honestly one of the easiest parts, because most of this stuff is probably already hanging out in your pantry or fridge. You’ll need:
- Olive Oil: Just a tablespoon to get things started.
- Veggies: One big onion, chopped up nice. Then, two medium carrots, peeled and diced. And two celery stalks, also chopped. These are the flavor base!
- Garlic: Four cloves, minced. Don’t be shy with the garlic, it makes everything better!
- Herbs: A teaspoon each of dried rosemary and dried thyme. They give it that lovely, savory aroma.
- Broth: Six cups of vegetable broth. This is the liquid gold that brings it all together.
- Beans, Beans, Beans! Two cans of cannellini beans and one can of Great Northern beans. Make sure you rinse and drain them well – that gets rid of that canny taste.
- Seasoning: Salt and freshly ground black pepper, to your taste. I always use kosher salt and grind my pepper fresh; it really makes a difference!
- Optional Goodness: A little bit of fresh parsley, chopped up, makes a pretty garnish if you’re feeling fancy.
Preparing Your Delicious White Bean Soup
Alright, let’s get this pot bubbling! Making this white bean soup is honestly a breeze, and the steps are so straightforward. You’ll be amazed at how quickly you go from chopping veggies to a steaming, delicious bowl. Just follow along, and trust me, you’ll nail it!
Sautéing the Aromatics
First things first, grab your favorite big pot or a Dutch oven. Pour in that tablespoon of olive oil and let it warm up over medium heat. Once it’s shimmery, toss in your chopped onion, carrots, and celery. Give them a good stir and let them soften up for about 5 to 7 minutes. You’re not looking for browning here, just a nice, gentle softening that releases all their sweet veggie goodness.
Building Flavor for White Bean Soup
Now for the magic! Add your minced garlic, dried rosemary, and dried thyme to the pot. Stir it all around for just about a minute. Be careful not to burn the garlic – you just want it to get nice and fragrant. This little step really wakes up the herbs and garlic, and it’s crucial for building that deep, savory flavor that makes this white bean soup so irresistible.
Simmering the White Bean Soup to Perfection
Time to add the liquid! Pour in your vegetable broth, giving everything a good scrape from the bottom of the pot. Bring it all up to a nice simmer. Then, in go your rinsed and drained cannellini and Great Northern beans. Give it another gentle stir. Now, turn the heat down to low, pop a lid on that pot, and let it simmer away for at least 20 minutes. This is where all those flavors really get to know each other and meld together beautifully. If you’re feeling extra fancy, toss in a parmesan rind while it simmers – it adds this incredible depth of flavor that’s just *chef’s kiss*! You’ll know it’s ready when the veggies are perfectly tender.
Tips for the Best White Bean Soup
Alright, let’s talk about making this white bean soup absolutely perfect every single time. It’s already pretty simple, but a few little tricks can really elevate it. My favorite hack for an extra creamy texture? Take about a cup or so of the beans and a ladleful of the broth and pop them into a blender. Give it a whirl until it’s nice and smooth, then stir that creamy mixture back into the pot. Wow, it makes such a difference! Also, don’t stress if you can’t make it right when you want to eat. This soup is a total dream for meal prep because it tastes even better the next day as all those flavors meld. Just reheat it gently on the stove. Oh, and always taste it at the end! You might need a little more salt or pepper to really make those flavors sing. Adjusting the seasoning right before serving is key!
Serving Your White Bean Soup
Now for the best part – digging in! Ladle your warm, hearty white bean soup into bowls. If you saved some fresh parsley, sprinkle a little on top for a pop of color and freshness. It’s delicious just as it is, or maybe with some crusty bread for dipping! This is a great soup to serve for lunch or dinner.
Frequently Asked Questions About White Bean Soup
Got questions about this amazing white bean soup? I’ve got answers! It’s my pleasure to help you make this the best soup ever.
Q: Can I use dried beans instead of canned for this white bean soup?
Absolutely! If you prefer using dried beans, you’ll need about 1.5 cups of dried cannellini beans and 1.5 cups of dried Great Northern beans. Make sure to soak them overnight according to package directions, then drain and rinse them before adding them to the pot with the broth. You’ll likely need to simmer the soup a bit longer, maybe an extra 30-45 minutes, until the beans are nice and tender.
Q: Is this white bean soup vegan?
You bet! The recipe as written is totally vegan. We’re skipping any animal products and relying on the veggies, beans, and herbs for all that amazing flavor. If you decide to add that parmesan rind for extra depth (which I highly recommend!), just make sure it’s a vegetarian parmesan or skip it altogether if you need it strictly vegan.
Q: What’s good to serve with this white bean soup?
Oh, this hearty white bean soup is fantastic on its own, but it’s even better with some crusty bread for dipping! A simple baguette, some garlic bread, or even a nice sourdough would be perfect. A light side salad with a vinaigrette also balances the richness really nicely. For more salad ideas, check out these salads.
Q: How long does this white bean soup last in the refrigerator?
This soup is a meal prep superstar! It’ll keep beautifully in an airtight container in the fridge for about 3 to 4 days. Honestly, I think the flavors get even richer and more developed on day two, so it’s perfect for making ahead!
Nutritional Information for White Bean Soup
Here’s a general idea of what you’re getting in a serving of this delicious white bean soup. Keep in mind these are estimates and can vary a bit depending on the specific ingredients you use and how much you serve yourself! For more information on bean nutrition, you can check out this USDA report on beans.
- Serving Size: About 1.5 cups
- Calories: Roughly 250
- Fat: Around 4g
- Carbohydrates: About 45g
- Fiber: A whopping 12g!
- Protein: Approximately 15g
Amazing White Bean Soup: 1 Hour!
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting white bean soup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- Salt to taste
- Black pepper to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, rosemary, and thyme. Cook for 1 minute more until fragrant.
- Pour in vegetable broth. Bring to a simmer.
- Add cannellini beans and great northern beans.
- Reduce heat to low, cover, and simmer for at least 20 minutes, or until vegetables are tender and flavors have melded.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier soup, you can blend a portion of the beans with some of the broth before adding them back to the pot.
- Add a parmesan rind to the soup while it simmers for extra flavor.
- This soup can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: white bean soup, vegetarian soup, hearty soup, easy soup, bean soup, comforting soup
