Name: White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cans (15 oz each) white beans, drained and rinsed; 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 5 cups vegetable or chicken broth; 1 bay leaf; 1 teaspoon dried thyme or rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon lemon juice (optional); Fresh parsley, chopped (optional)

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White bean soup is one of my favorite comforting meals when I want something warm, nourishing, and simple. I love how the beans create a naturally creamy texture while still feeling light and wholesome. It’s the kind of soup I make when I want cozy food that’s both satisfying and easy to pull together.

Why You’ll Love This Recipe

I love this recipe because it relies on pantry staples and comes together with minimal effort. I like how the flavors deepen as the soup simmers, making it taste like it cooked all day. It’s also very versatile, so I can enjoy it as a main dish or a hearty side. White Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white beans, canned or cooked
olive oil
onion, diced
carrots, chopped
celery, chopped
garlic, minced
vegetable or chicken broth
bay leaf
dried thyme or rosemary
salt
black pepper
lemon juice (optional)
fresh parsley (optional)

Directions

I start by heating olive oil in a large pot over medium heat. I add the onion, carrots, and celery and cook until softened. I stir in the garlic and cook briefly until fragrant. I add the white beans, broth, bay leaf, thyme, salt, and pepper. I bring the soup to a gentle simmer and let it cook until the vegetables are tender and the flavors are well blended. I remove the bay leaf and lightly mash some of the beans to thicken the soup. I finish with a squeeze of lemon juice if I want brightness and adjust seasoning before serving.

Servings and timing

I usually make this soup to serve 4 to 6 people.
Preparation time: about 10 minutes
Cooking time: about 30 minutes
Total time: approximately 40 minutes

Variations

I sometimes add spinach or kale during the last few minutes for extra greens. When I want more protein, I stir in cooked chicken or sausage. I also enjoy blending part of the soup completely for a creamier texture while leaving some beans whole.

storage/reheating

I store leftover white bean soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a little broth or water if it thickens too much.

FAQs

Can I use dried beans instead of canned?

I do, but I soak and cook them ahead of time before adding them to the soup.

How do I make the soup thicker?

I mash some of the beans or blend a portion of the soup to naturally thicken it.

Is white bean soup vegetarian?

I make it vegetarian by using vegetable broth and skipping any meat additions.

Can I freeze white bean soup?

I freeze it in airtight containers for up to 3 months and thaw it in the fridge before reheating.

What herbs work best in white bean soup?

I like thyme, rosemary, or bay leaf because they pair well with the mild beans.

Conclusion

White bean soup is a simple, comforting recipe I love for its creamy texture and wholesome flavor. It’s easy to make, flexible, and perfect for warming up on a busy day, making it a dish I return to again and again.

White Bean Soup

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A warm, nourishing white bean soup with a naturally creamy texture, made from simple pantry staples and gently simmered for deep, comforting flavor.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Soup
Method: Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

3 cans (15 oz each) white beans, drained and rinsed
2 tablespoons olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
5 cups vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme or rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional)
Fresh parsley, chopped (optional)

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Instructions

Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the white beans, broth, bay leaf, thyme, salt, and black pepper.
Bring the soup to a gentle simmer and cook for 25–30 minutes, until vegetables are tender.
Remove the bay leaf.
Lightly mash some of the beans to thicken the soup, or blend a portion if desired.
Stir in lemon juice if using and adjust seasoning.
Serve warm, garnished with fresh parsley if desired.