White Bean Soup

There’s something so cozy about making a pot of White Bean Soup on a chilly winter evening. As the snow blankets the ground outside, I love to gather my favorite ingredients and let the magic happen in my kitchen. The aroma of sautéed vegetables fills the air, mingling with the earthy scent of cannellini beans and fragrant herbs. It’s not only a dish that warms the body but also soothes the soul, reminiscent of family gatherings and cozy nights in. Whether it’s a simple weeknight meal or a comforting dish to share with friends, White Bean Soup is always a winner. Its creamy texture and rich flavors can be a delightful addition to any table.

Recipe Ingredients for White Bean Soup

When creating this White Bean Soup, each ingredient plays a crucial role in building flavor and texture. The core components like cannellini beans, vegetable broth, and fresh herbs blend beautifully to create a comforting dish that nourishes as much as it satisfies.

• 3 tablespoons olive oil, divided
• 1.5 cups diced yellow onion (1 large onion)
• 1 cup diced carrot
• 1 cup diced celery
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup tomato paste
• Salt and pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1/8 teaspoon red pepper flakes (optional)
• 3 (15.5-ounce) cans cannellini beans, drained and rinsed
• 1 (32-ounce) container vegetable broth
• basil pesto (see note 1)
• fresh thyme (optional, for serving)
• Hearty buttered bread (optional, for serving)

The Process for Making White Bean Soup

Now that we have our ingredients ready, let’s dive into the process of creating this delicious White Bean Soup. Cooking is an adventure, and I’m excited to share these steps with you!

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. This is where the magic begins! As the oil warms, it’ll create a beautiful base for our soup. The aroma will start to fill your kitchen, which is always a good sign.
2. Add diced yellow onion, diced carrot, and diced celery to the pot. Sauté these vegetables for about 8 to 10 minutes. Keep stirring often until the onion turns golden and soft. We want to develop their flavors before adding anything else.
3. Now it’s time to add minced garlic. Cook for about 30 seconds until fragrant. You’ll know it’s ready when you can smell that delicious garlicky goodness wafting through the air!
4. Add the remaining 1 tablespoon of olive oil along with tomato paste. Season with salt and pepper—I typically add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir everything together and cook for another 7 to 9 minutes until the veggies are super tender and the tomato paste darkens a bit. This caramelization adds depth to our soup.
5. Next, sprinkle in dried thyme, dried crushed rosemary, and red pepper flakes (if using). Stir to combine and let those flavors meld together for a moment.
6. Carefully pour in the vegetable broth, scraping up any browned bits on the bottom of the pot. Those bits are flavor gold! Add the drained and rinsed cannellini beans and give it a good stir.
7. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 10 to 15 minutes. This allows the flavors to marry beautifully.
8. To create a creamy texture, remove 2 cups of the soup and blend it until smooth. Pour it back into the pot and stir to combine. This step is key for achieving that luscious consistency we all love.
9. Add basil pesto and mix well. Taste your soup and adjust the seasoning as needed; I often add another 1/4 teaspoon of salt to enhance the flavors.
10. Finally, ladle the soup into bowls, drizzling each with a bit of basil pesto (or more, to taste). Garnish with fresh thyme and serve it with buttered bread for dunking. Enjoy every comforting spoonful!

Pro Tips and Tweaks

Having a few tips up your sleeve can make all the difference in perfecting your White Bean Soup. Here are some suggestions for enhancing this dish further.

• Storage: Store leftovers in an airtight container in the fridge for about 4 to 5 days. Just reheat gently on the stovetop.
• Freezing: This soup freezes wonderfully. Let it cool completely, then transfer to a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a side of crusty bread or a fresh salad. A simple green salad with a lemon vinaigrette complements the soup beautifully.
• Experiment with Flavors: Don’t hesitate to add in other vegetables or spices. Kale, spinach, or even a splash of lemon can brighten the dish.
• Serve Warm: This soup is best served warm. If reheating, add a splash of broth to achieve the perfect consistency.

Perfect Pairings for White Bean Soup

When it comes to serving White Bean Soup, the right accompaniments can elevate the meal. Here are some fantastic pairing suggestions:

• Crusty Bread: A warm, crusty loaf is perfect for dipping into the soup. Consider sourdough or a hearty whole grain.
• Fresh Salad: A light salad with fresh greens, tomatoes, and a simple vinaigrette balances the richness of the soup.
• Cheese Platter: Serve with a variety of cheeses for a delightful contrast, focusing on mild options that won’t overpower the flavors.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables can complement the soup beautifully. Think about pairing with winter root vegetables.
• Occasions: This soup is perfect for casual dinners, cozy family gatherings, or even laid-back entertaining. It’s a versatile option for any time of year.
• Wine Pairing: If you’re looking for a drink to serve, a light, crisp white wine can be a nice complement.

FAQ

Conclusion

This White Bean Soup is not just a recipe; it’s an experience that brings warmth and comfort to any table. With its rich flavors and creamy texture, it’s a dish that will surely become a staple in your home. I encourage you to try making it; you’ll find it’s a delightful addition to your culinary repertoire.

White Bean Soup

The ultimate comfort food, White Bean Soup is creamy, hearty, and packed with flavor. This easy weeknight dinner is loaded with nutritious ingredients that will warm you from the inside out. Perfect for those chilly evenings or a family gathering, make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil divided
• 1.5 cups diced yellow onion (1 large onion)
• 1 cup diced carrot
• 1 cup diced celery
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup tomato paste
• Salt and pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1/8 teaspoon red pepper flakes (optional)
• 3 (15.5-ounce) cans cannellini beans drained and rinsed
• 1 (32-ounce) container vegetable broth
• basil pesto (see note 1)
• fresh thyme (optional, for serving)
• Hearty buttered bread (optional, for serving)

Equipment

• Large Pot

Method

 

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced yellow onion, diced carrot, and diced celery and cook, stirring often, for 8 to 10 minutes until the onion is golden and soft. Add minced garlic and cook for 30 seconds until fragrant.
2. Add remaining 1 tablespoon oil and the tomato paste. Season with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir and cook for 7 to 9 minutes until the veggies are very tender and the tomato paste is thick and darkened. Don’t rush this step! Add dried thyme, dried crushed rosemary, and red pepper flakes. Stir to combine.
3. Slowly pour in vegetable broth, scraping up any browned bits on the bottom of the pan. Add the cannellini beans and stir. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 10 to 15 minutes.
4. Remove 2 cups of soup and blend until smooth. Pour it back into the pot and stir to combine. Add basil pesto and mix well. Taste and adjust seasonings (I usually add another 1/4 teaspoon salt).
5. Ladle the soup into bowls and drizzle each with 1/2 tablespoon basil pesto (or more, to taste). Garnish with fresh thyme and serve with buttered bread for dunking!

Notes

• Tip 1: Use fresh, refrigerated basil pesto for the best flavor—find it near fresh pasta and gourmet cheeses. Rana’s® Basil Pesto is my favorite store-bought option. Most pesto contains dairy, so check labels if needed.
• Tip 2: Store leftovers in the fridge for 4 to 5 days or freeze it for up to 3 months by letting it cool fully and transferring it to an airtight bag. Thaw overnight in the fridge before reheating. Warm on medium-low, stirring often, and add a splash of vegetable broth if it thickens too much.

Previous PostVegetarian Lentil Soup

Next Post Marbled Strawberry Bundt Cake

Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.