Easy White Bean Soup Recipe
A hearty, naturally creamy white bean soup made with simple vegetables, aromatic herbs and olive oil. An easy one-pot meal for a healthy homemade lunch or dinner.
Ingredients
- 3 cans 15 oz / 425 g each white beans, drained and rinsed (approximately 4½ cups cooked beans)
- 1 large onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 4 cups 960 ml vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 bay leaf
- 1 cup fresh spinach roughly chopped (optional)
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes.
- Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
- Stir in the garlic, thyme, oregano and smoked paprika. Cook for 30 seconds until fragrant.
- Add the white beans, vegetable broth and bay leaf.
- Bring to a boil, reduce the heat and simmer for 20–25 minutes or until the vegetables are tender.
- Remove the bay leaf. Using an immersion blender, blend approximately one-third of the soup to create a creamy consistency while leaving some beans and vegetables whole.
- Add the spinach, if using, and cook for another 2–3 minutes.
- Stir in the lemon juice and adjust the seasoning with salt and black pepper.
- Serve warm with toasted bread or your favorite side dish.
Notes
Using dried white beans: Use approximately 1½ cups of dried white beans instead of canned beans. Soak them overnight for 8–12 hours in the refrigerator. Discard the soaking water, rinse and cook in fresh water until fully tender before adding them to the soup. This additional preparation and cooking time is not included in the recipe card. For a thicker soup: Blend a larger portion of the soup or let it simmer uncovered for a few extra minutes. For a thinner soup: Gradually add more vegetable broth or warm water until you reach your preferred consistency. Storage: Refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months for best quality.
