Delicious and Creamy White Bean Soup Recipe

Craving a warm and comforting meal? This white bean soup recipe is a family favorite, known for its creamy texture and delightful flavors. This simple soup is made with fresh, real ingredients. The best part? It’s easy to make (and it’s a one-pot meal, so clean-up is a breeze!).

If you’re looking for a bean soup with a similar taste to Campbell’s bean with bacon soup (but even better!), be sure to check out our bean and bacon soup recipe. Like this white bean soup, you can use canned or dried beans, and it’s always a hit.

Creamy White Bean Soup – The Details

Creamy and satisfying: The use of Great Northern beans provides a naturally creamy texture and a mild flavor. For an even creamier result, a quick blend with an immersion blender works wonders.

Nutritious and delicious: This vegetarian bean soup is a powerhouse of healthy vegetables, plant-based protein, and is low in fat. You’ll find that homemade bean soup has much less sodium than store-bought options.

Easy to make: Preparing this soup is simple, with minimal hands-on work. While dried beans require an overnight soak, that part is easy to manage. You can even prep the vegetables the night before to save time. One of the best things about soup is how it can simmer on the stove until you’re ready to eat. Even if dinner is delayed, the soup is easy to reheat.

One-pot wonder: You only need one large pot or Dutch oven to make this soup, making cleanup a breeze.

Ingredient Notes

• Great Northern Beans: The recipe includes instructions for both dried and canned beans. After testing both methods, the soup made with dried beans offers a richer flavor, similar to the results in our black-eyed pea soup. However, canned beans are quicker and easier to use. If you opt for canned, select a low-sodium variety when available.
• Onions, Carrots, Celery, and Garlic: These vegetables are essential for providing a savory base. Feel free to add extra vegetables, such as bell peppers.
• Baby Spinach (or other leafy greens): You can add almost any kind of greens to this soup, or leave them out altogether. Tender baby spinach is best added at the end to retain its color. If using heartier greens like kale, chop them finely, removing the ribs, and allow extra cooking time.
• Chicken Broth: You’ll need several cartons of chicken broth, which is a pantry staple. Opt for low-sodium broth. Vegetable broth is a fine substitute, and you can even use water if you’re out of broth, though it won’t be as flavorful.
• Seasoning: The soup’s subtle flavor comes from a blend of herbs and spices. Dried rosemary, a bay leaf, smoked paprika, and a pinch of red pepper flakes are recommended. Season with salt and pepper to taste.

How to Make White Bean Soup: Step-by-Step

Soak the beans. If using dried beans, follow the soaking instructions on the package. Two simple methods are the overnight soak (8 hours or more) or the quick soak (about 1 hour, 15 minutes). If using canned beans, skip this step.

Cook the vegetables. Heat some oil in a large soup pot. Add the chopped onions, carrots, and celery, stirring frequently until softened. Add the garlic and cook until fragrant (about a minute).

Add broth, beans, and herbs. Once the vegetables are softened, add the remaining ingredients except for the spinach. Bring to a boil.

Simmer. Reduce the heat, cover the pot (or partially cover), and simmer. If using dried beans, the soup will require longer cooking to soften the beans (60 to 90 minutes). If using canned beans, it will be ready in about half an hour. The simmering time is flexible, so no problem if you’re not quite ready to eat yet.

Purée some of the soup. After removing the bay leaf, purée about 2 cups of the soup. This gives the soup a thick, creamy texture without adding cream. An immersion blender works well, but a regular blender or food processor will do the job. Be very cautious when blending hot liquids. Return the puréed portion to the pot.

Add spinach. Spinach wilts quickly, so add it at the very end. If using a tougher green like kale, add it earlier. Stir to wilt.

Serve. Keep the soup warm until serving. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley or Parmesan cheese, if desired. Serve with crackers, cornbread, or homemade rolls for a complete meal.

Recipe Variations

• Add meat. Although this soup is vegetarian, you can add cooked bacon, pancetta, sausage, or diced ham.
• Substitute kale for spinach. Add kale to the vegetables when you saute them, before you add the beans and broth. You can also omit the greens altogether.
• Add more vegetables. Feel free to experiment with diced bell peppers, mushrooms, or sweet potatoes.
• Looking for a slow cooker recipe? Try the slow cooker chicken kale soup, which uses cannellini beans.

Make Ahead Ideas

Head start: Soak the beans the night before. Chop the onions, carrots, and celery and refrigerate.

Freeze it: This white bean soup freezes well. Make a double batch and freeze half for easy future meals.

Storage & Reheating

Refrigerate/freeze: Store leftover soup in a sealed container in the fridge for 3-4 days, or in the freezer for up to a month. Thaw overnight in the refrigerator for best results before reheating.

Reheat: Warm the soup in a saucepan on the stove or in the microwave.