This Creamy White Bean Soup is a perfect example of how simple ingredients can come together to create a truly satisfying and flavorful meal. With just a few pantry staples and fresh herbs, you can have a pot of creamy, comforting soup simmering on the stove in no time.
Why You’ll Love This Creamy White Bean Soup
- Simple and Flavorful: This soup is incredibly easy to make, with just a few simple ingredients. But don’t let the simplicity fool you, the flavors are amazing!
- Hearty and Healthy: This soup is packed with protein and fiber, making it a healthy and satisfying meal.
- Versatile: It’s delicious on its own, but you can also add your favorite toppings, like croutons, a drizzle of olive oil, or a sprinkle of fresh herbs.
- Perfect for Any Occasion: Whether you’re serving it for a cozy weeknight dinner or a casual lunch, this soup is always a winner.
Ingredients for Creamy White Bean Soup
- Onion: I use a small or medium yellow onion for this recipe.
- Potato: One large potato adds creaminess and heartiness to the soup.
- Garlic: Fresh garlic adds a delicious savory flavor.
- Olive Oil: I use extra virgin olive oil for sautéing the vegetables.
- Cannellini Beans and Butter Beans: These beans add protein, fiber, and a creamy texture to the soup.
- Fresh Thyme: I love the flavor of fresh thyme, but you can also use dried thyme if that’s what you have on hand.
- Dried Rosemary: Adds a subtle earthy flavor.
- Chili Flakes: Adds a touch of heat. You can adjust the amount to your liking.
- Vegetable Stock: I use vegetable stock for this recipe, but you can also use chicken stock if you prefer.
- Salt and Pepper: To season the soup to taste.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
Want to try something different? Here are a few ideas:
- Spicy Kick: Add more chili flakes, a pinch of cayenne pepper, or a dash of hot sauce for extra heat.
- Veggie Variety: Toss in some other vegetables like carrots, celery, or zucchini.
- Greens: Add a handful of spinach or kale to the soup for extra nutrients.
- Lemon Twist: Add a squeeze of lemon juice for brightness.
How to Make Creamy White Bean Soup
Step 1: Prepare the Vegetables
Begin by preparing the vegetables. Peel and finely chop the onion. Peel the potato and cut it into 1.5 to 2 cm chunks. Peel and crush the garlic cloves.
Step 2: Sauté the Vegetables
Heat the olive oil in a large saucepan over low heat. Add the chopped onion, potato chunks, and crushed garlic to the pan. Cook gently, stirring frequently, for about 15 minutes, until the vegetables soften.
Step 3: Add the Beans and Stock
Add the drained cannellini beans and butter beans to the saucepan. Then, add the thyme, rosemary, chili flakes, and vegetable stock. Stir to combine all the ingredients.
Step 4: Simmer the Soup
Bring the soup to a simmer and cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
Step 5: Blend for Creaminess
Using a blender, carefully blend about a third of the soup until smooth. Pour the blended soup back into the saucepan and stir to combine. This will give the soup a lovely creamy texture.
Step 6: Season and Serve
Season the soup with a generous grinding of black pepper and a good pinch of sea salt. Stir well, taste, and adjust the seasoning with more salt and pepper as needed.
Tips and Tricks
- Bean Choice: I like to use a combination of cannellini beans and butter beans for this recipe, but you can use any type of white bean you prefer.
- Fresh Herbs: If you have fresh thyme, I highly recommend using it. It adds a wonderful flavor to the soup.
- Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
How to Serve
This Creamy White Bean Soup is delicious on its own, but you can also serve it with:
- Crusty Bread: A slice of crusty bread is perfect for dipping into the soup.
- Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.
- Toppings: Add your favorite toppings, like croutons, a drizzle of olive oil, or a sprinkle of fresh herbs.
Make Ahead and Storage
- Make Ahead: You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
- Freezing: You can freeze this soup for up to 2 months.
- Reheating: Reheat the soup on the stovetop over medium heat or in the microwave.
FAQs
Can I use dried beans instead of canned beans?
Yes, you can use dried beans, but you’ll need to soak them overnight and cook them until tender before adding them to the soup.
Can I make this soup spicy?
Absolutely! You can add more chili flakes, a pinch of cayenne pepper, or a dash of hot sauce to the soup.
Can I add other vegetables to the soup?
Yes, you can add other vegetables, such as carrots, celery, or zucchini. Just be sure to chop them into small pieces so they cook quickly.
There you have it! A flavorful, hearty, and easy-to-make Creamy White Bean Soup recipe. I hope you enjoy it!
PrintCreamy White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy White Bean Soup is a simple and satisfying dish that’s perfect for a cozy meal. It’s packed with protein and fiber, thanks to the combination of cannellini beans and butter beans, and it has a rich and creamy texture without using any cream.
Ingredients
- 1 small/medium onion, finely chopped
- 1 large potato (about 400g/14oz), peeled and cut into 1.5-2cm chunks
- 5 cloves garlic, peeled and crushed
- 2 tablespoons olive oil
- 2 (400g/14 oz) cans cannellini beans, drained
- 2 (400g/14 oz) cans butter beans, drained
- 1 teaspoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon chili flakes
- 1 liter (4 cups) vegetable stock
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large saucepan over low heat. Add the onion, potato, and garlic and cook gently, stirring very frequently, for 15 minutes.
- Add Beans and Stock: Add the drained cannellini and butter beans, thyme, rosemary, chili flakes, and stock.
- Simmer: Bring the soup to a simmer and cook, stirring occasionally, for about 15 minutes, until the potato is soft.
- Blend and Season: Transfer a third of the soup to a blender and blitz until smooth. Pour it back into the pan along with a generous grinding of black pepper and a good pinch of sea salt. Stir to combine, taste, and add more salt and pepper as needed.
Notes
- Beans: You can use other types of white beans if you prefer, such as navy beans or Great Northern beans.
- Stock: You can use homemade or store-bought vegetable stock.
- Spice Level: Adjust the amount of chili flakes to your preferred spice level.
- Consistency: If you want a thicker soup, you can mash some of the beans before blending.
- Garnish: Garnish with a drizzle of olive oil, fresh herbs, or croutons.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
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