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This simple White Bean Soup, packed with fresh vegetables, brings warmth and comfort throughout the cold season. It’s also ideal for freezing, making it a convenient option to store for future cozy meals!
There’s nothing more satisfying than cozying up with a warm, hearty bowl of soup! If you have already made my Italian sausage soup with kale and beans, you’d know what I’m talking about. But today, I’m sharing one of my absolute favorite soup recipes that never fails to bring comfort and warmth. White Bean Soup, a classic dish, is incredibly delicious and versatile. It is a powerhouse of flavors and nutrients, packed with fresh vegetables, protein, fiber, and vitamins.
The best part is that this is one of the easiest soups you can make. Quick and straightforward prep work makes this bean soup a perfect meal for any night of the week. I often make it in large portions and refrigerate it for easy leftovers. You can also freeze the soup for up to three months for quick dinners in the future.
Why I Love This Bean Soup Recipe
- Versatile: This classic comfort dish can be tailored to your tastes and is packed with good-for-you ingredients. For a heartier meal, serve it alongside my baked chicken breast for an extra protein boost.
- Easy: The recipe is as simple to put together as it is tasty, making it accessible to cooks of all skill levels.
- Great for Leftovers: You can make bean soup in large portions to refrigerate or freeze it for later.
- Vegetarian-Friendly: Made with ingredients suitable for vegetarians, this soup can be enjoyed by all; just don’t forget the crusty bread. 😉
- Hearty and Filling: With add-ins like Great Northern Beans, corn, and fresh spinach, this meal will satisfy everyone at the table.
Ingredients You’ll Need
This easy bean soup recipe is quick to prepare and so easy because we only use a handful of pantry ingredients to make it happen, and it will all be ready in 30 minutes! Below are some notes about each ingredient, but for the total amounts and thorough instructions, please scroll down to the recipe card.
- Olive Oil: Used to sauté the vegetables. Any cooking oil, such as vegetable or avocado oil, will work.
- Butter: Adds richness and depth to the sautéed vegetables. If you prefer, you can use more cooking oil.
- Yellow Onion: If needed, use white onion or shallots.
- Carrot & Celery: They add a crunch, a touch of sweetness, and color to the soup.
- Fresh Parsley: Adds freshness and brightness to the soup.
- Garlic: If you don’t have fresh garlic, use 1/4 teaspoon of garlic powder for each clove.
- Vegetable Broth: For a vegetarian option, stick with vegetable broth; otherwise, chicken broth or chicken stock can be used.
- Kosher Salt & Black Pepper: Enhances the flavors of all the ingredients. You can substitute with sea salt or table salt (use a little less if using table salt).
- Dried Oregano: Adds a hint of Mediterranean flavor. You can substitute it with thyme or Italian seasoning.
- Bay Leaf: If you don’t have a bay leaf, you can omit it.
- Beans: Great Northern Beans are best for this soup because they absorb the flavor of all the other ingredients. If you’re in a pinch and need a different kind of bean, other white beans like cannellini beans or navy beans will work, too.
- Canned Corn Kernels: Fresh or frozen corn is okay to use.
- Fresh Baby Spinach: Adds nutrients and a fresh flavor at the end of cooking. If you like heartier greens, use chopped kale or Swiss chard.
- Grated Parmesan Cheese: Adds a salty finish to the soup. Pecorino Romano is a good alternative.
How To Make White Bean Soup
This easy soup recipe offers a warm and comforting treat for the winter months. Plus, it’s perfect for meal prep so that you can have convenient, cozy meals ready for later!
- Sauté the Aromatics: Start by heating olive oil and butter in a large pot over medium heat. Add onions, carrots, celery, parsley, and garlic, sautéing until they are soft and fragrant.
- Stir in the Ingredients and Cook: Add the broth, white beans, and herbs to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
- Add Greens: Stir in fresh spinach and cook until wilted.
- Enjoy! Season with salt and pepper to taste. Serve the soup hot, garnished with a sprinkle of Parmesan cheese.
Recipe Tips And Variations
- Bean type: Start with the suggested great northern beans, but experiment with different types of beans to find the flavor and texture you prefer. Canned beans are convenient, but dried beans can also work when properly soaked and cooked.
- Herbs and spices: Adjust herbs and spices to match your flavor preferences.
- Avoid overcooking: Be mindful of the cooking time, especially with vegetables and beans, to prevent them from getting mushy.
- Broth choice: Using homemade or good-quality broth can enhance the soup’s flavor significantly.
- Adjusting thickness: If the soup is too thick, add a bit of water or more broth. For a creamy texture, blend 1/4 of the soup and mix it back in.
- Adding fresh options: If you want something extra in your white bean soup, include zucchini, mushrooms, tomatoes, or rosemary. If you have vegetables that have been in the refrigerator a bit too long and don’t want them to go to waste, add them in there.
- Meat options: If you want a meatier dinner, this soup can easily include cooked air-fried chicken tenders, Italian sausage, or bacon crumbles.
Serving Suggestions
Turn your white bean soup into a complete and tastier meal with a few delicious additions! Start with a simple salad—like my Macedonian shopska salad, a chef salad, or this Mediterranean tortellini salad—to add some freshness. And, of course, bread is a must! Try my skillet bread spread with ajvar or these easy garlic breadsticks for dipping.
Feeling fancy? Top the soup with some croutons for extra crunch! If you like a little heat, have some hot sauce or red pepper flakes on hand for that spicy kick. Mix and match to find your favorite combo!
To finish the meal, I often include baklava for dessert! It’s a rich dessert with layers of phyllo, nuts, and honey, perfect for adding a Mediterranean touch! But a sweet and fruity treat like my easy peach cobbler would also be fantastic!
Storing Leftovers
- To Refrigerate: Allow the soup to cool to room temperature before storing. Place the cooled soup in airtight containers or resealable plastic bags and refrigerate for 3 to 4 days.
- To Freeze: Portion the cooled soup into freezer-safe containers or bags, leaving some space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stove, stirring often to avoid uneven heating.
More Recipes with Beans
- Quick Baked Beans
- Louisiana Red Beans and Rice
- Baked Beans
- Crock Pot White Chicken Chili
- Mediterranean White Bean Salad
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White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced into coins
- 3 stalks celery, sliced
- ¼ cup chopped fresh parsley
- 4 cloves garlic, minced
- 6 cups low sodium vegetable broth, or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 cans (15.5 ounces each) Great Northern Beans, rinsed and drained
- 1 cup canned corn kernels, rinsed and drained
- 2 cups fresh baby spinach
- grated parmesan cheese, for serving, optional
- toasted bread slices, for serving, optional
Instructions
- Heat olive oil and butter over medium-high heat in a 6-quart Dutch oven or stockpot.
- Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes or until just tender. Stir in garlic and cook for 30 seconds more.
- Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.
- Bring to a boil; reduce heat to a simmer and cook for 5 minutes.
- Stir in the beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.
- Add spinach and cook for 1 minute. Remove from heat.
- Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.
Notes
- This recipe is prepared with canned beans; however, if you’re using dried beans, remember to soak them overnight before use. (Follow the directions on the packaging). This reduces cooking time and makes the beans easier to digest.
- Use good-quality broth/stock: This soup has only a handful of ingredients, so you want to use the good stuff – use a high-quality vegetable or chicken broth for the best flavor.
- Season to taste: I always say this, but it’s important! Before serving, always taste your soup (or whatever else you’ve cooked), and adjust the seasoning(s) as needed. Also, remember that you can always add more salt, but you can’t take it out.
- Don’t rush the cooking process. Allow the soup to simmer so that the flavors can fully develop.
- Sauteing cooked sausage or smoked ham before stirring in the broth will give the soup a hearty and rich flavor.
- Feel free to add more vegetables to your soup; zucchini and bell peppers add extra texture and flavor.
- If you like a little heat, add some crushed red pepper flakes or a dash of cayenne.
- For a creamier texture, you could blend part of the soup and mix it back in. Alternatively, stir in a bit of cream or coconut milk at the end of cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I use cannellini beans instead of navy beans?
Yes, definitely!
I started with dried beans and followed th recipe! Delicious! Definitely a keeper recipe.
Starting with dried beans is a fantastic choice! They often have a better texture and flavor than canned ones. Glad to hear the recipe was a hit and worth keeping! Thank YOU! 🙂