There’s nothing quite like a bowl of warm, creamy soup to soothe the soul, and this White Bean Soup is the epitome of comfort food. Made with simple pantry staples, it’s a recipe I turn to again and again for a nourishing and effortlessly delicious meal. Small white beans are the star here; they cook up relatively quickly, even without a long soak, and blend into a velvety, luscious texture. This soup is a beautiful blank canvas, perfect as is, but also wonderfully adaptable. Get ready to curl up with your new favorite cozy meal!
Ingredients
• 1 ½ cups / 270g dried small white beans, washed and picked over
• 6 cups / 1.4L vegetable stock or water, plus more as needed
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 2 bay leaves
• 1 tsp fresh thyme leaves or a pinch of dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
Instructions
1. Combine the beans (drained, if you soaked them), vegetable stock, onion, carrot, celery, bay leaves, and thyme in a large pot or Dutch oven. Bring the mixture to a boil over medium-high heat.
2. Reduce the heat to low, cover, and let the soup simmer steadily. Cook, stirring occasionally, for at least 1 hour, or until the beans are completely tender and soft. Add more stock or water as needed to keep the beans submerged.
3. Once the beans are soft, remove the bay leaves. Season generously with salt and pepper. For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, carefully transfer a portion of the soup to a blender, puree until smooth, and stir it back into the pot.
4. Serve hot, garnished with a sprinkle of fresh parsley.
Nutritional Information
• Nutritional Highlights
• Plant-Based Protein:** A fantastic source of protein to keep you full and satisfied.
• Fiber-Rich:** Packed with dietary fiber, promoting digestive health and stable energy.
• Low in Fat:** A naturally low-fat meal that’s both hearty and wholesome.
• Vitamins & Minerals:** Loaded with nutrients from the beans and fresh vegetables.
Pro Tips
• for the Best White Bean Soup
• Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking for a boost of greens.
• For a richer, deeper flavor, add ¼ cup of tomato paste or a cup of canned diced tomatoes at the beginning of cooking.
• Add 1-2 cloves of minced garlic in the final 5 minutes of simmering to add a fragrant punch without it becoming bitter.
• Finish each bowl with a generous drizzle of high-quality extra-virgin olive oil to add richness and a peppery note.
FAQ
Q: Is this white bean soup a good source of plant-based protein
A: Yes, this soup is a fantastic source of plant-based protein. The white beans are protein-rich, making this a hearty and satisfying meal that will keep you feeling full and nourished.
Q: How do I make this soup vegan
A: This recipe is naturally vegan as written. The creaminess comes from blending the beans themselves, not from any dairy. Just be sure to use vegetable stock or water as your liquid base.
Q: What other vegetables can I add to this soup
A: This soup is wonderfully adaptable. For a boost of greens and nutrients, stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking. You can also add a cup of diced tomatoes at the beginning for a richer flavor.
Q: How should I store leftover white bean soup
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it cools; simply add a splash of vegetable stock or water when reheating to reach your desired consistency.
