Go Back
+ servings
White Bean Soup in a bowl with sliced bread.

White Bean Soup

Katerina | Diethood
This comforting White Bean Soup, packed with fresh veggies, is your perfect companion for the colder months. It's also freezer-friendly, so stow some away for those busy days!
Servings : 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes

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. 
  • Adding cooked sausage or smoked ham can 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

Calories: 288 kcal | Carbohydrates: 43 g | Protein: 18 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 548 mg | Potassium: 950 mg | Fiber: 12 g | Sugar: 3 g | Vitamin A: 2926 IU | Vitamin C: 11 mg | Calcium: 136 mg | Iron: 4 mg

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.

Course: Soup
Cuisine: American, Mediterranean
Keyword: easy bean soup recipe, gluten free recipe, tuscan bean soup, white bean soup