There is nothing more comforting than a warm bowl of creamy, flavorful soup on a chilly day. This creamy white bean soup is the perfect recipe for just that occasion. It’s incredibly simple to make, packed with flavor, and uses staple pantry ingredients you probably already have on hand. Prepare to be amazed by how rich and satisfying a simple bean soup can be.
We’ve designed this white bean soup recipe to be luxuriously creamy without a drop of heavy cream. The secret lies in a simple blending technique that transforms basic ingredients into a velvety, satisfying meal. It’s healthy, hearty, and perfect for a quick weeknight dinner or a leisurely weekend lunch.
Why You’ll Fall in Love With This Recipe
- Deceptively Creamy: Achieves a rich, velvety texture by blending a portion of the beans, making it hearty yet healthy.
- Pantry-Friendly: Made with simple, accessible ingredients like canned beans, vegetable broth, and common herbs.
- Quick & Easy: This recipe comes together in under 45 minutes, making it an ideal choice for busy weeknights.
- Versatile & Customizable: Easily adaptable with additions like kale, spinach, sausage, or a sprinkle of Parmesan.
Simple Ingredients for a Flavorful Soup
This recipe relies on a handful of quality ingredients to build a deep, savory flavor base. Here’s what you’ll need:
- Olive Oil: For sautéing the aromatics.
- Yellow Onion & Garlic: The essential flavor foundation for any great soup.
- Carrots & Celery: Adds a touch of sweetness and classic mirepoix flavor.
- Herbs: Dried rosemary and thyme provide a wonderful, earthy aroma. A fresh bay leaf adds depth.
- White Beans: Canned cannellini beans are perfect for their creamy texture. Great Northern beans also work well.
- Vegetable Broth: Use a good quality broth as it makes up the bulk of the soup.
- Salt & Black Pepper: To taste.
- Optional Garnish: Fresh parsley, a drizzle of extra virgin olive oil, and red pepper flakes.
How to Make The Best Creamy White Bean Soup
Follow these simple steps to create a perfect bowl of soup.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic, rosemary, and thyme, and cook for another minute until fragrant.
- Simmer the Soup: Add the rinsed and drained cannellini beans, vegetable broth, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together.
- Create the Creaminess: Remove the bay leaf. Carefully transfer about 1.5 cups of the soup to a blender. Blend until completely smooth, then pour the pureed mixture back into the pot. This is the secret to a creamy white bean soup without any cream!
- Season and Serve: Stir the blended soup back into the pot. Season generously with salt and pepper to your liking. Serve hot, garnished with fresh parsley and a drizzle of good olive oil.
Expert Tips for Success
- Don’t Skip the Sauté: Taking the time to properly soften the onions, carrots, and celery builds an essential layer of flavor that makes a huge difference.
- Blend for Texture: For an even creamier soup, you can blend more of it. For a chunkier soup, blend less. An immersion blender also works perfectly for this step, directly in the pot.
- Use Quality Broth: Since broth is a primary ingredient, a high-quality, flavorful vegetable or chicken broth will elevate the final result.
Easy Recipe Variations
This white bean soup is a fantastic base for customization. Here are a few ideas:
- Add Greens: Stir in a few handfuls of fresh kale or spinach at the end of cooking and let it wilt.
- Make it Meaty: For a heartier meal, add cooked Italian sausage. If you’re a fan of sausage and bean soups, you’ll love this variation, which is similar to our Italian Sausage and Cannellini Bean Soup.
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a subtle kick of heat.
Storing, Freezing, and Reheating Instructions
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. The flavors will continue to develop and it’s often even better the next day.
- Freezing: This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of broth or water to thin it out to your desired consistency.
What to Serve with White Bean Soup
While this soup is a meal in itself, it pairs wonderfully with a few simple sides. Serve it with crusty bread for dipping, a simple green salad with a vinaigrette, or some delicious homemade garlic knots. For a heartier pairing, it goes well with a variety of vegetable dishes, like a winter vegetable casserole.
Frequently Asked Questions
Yes, you can use dried beans. You will need to soak them overnight and then cook them until tender before starting the recipe. Approximately 1 cup of dried beans is equivalent to two 15-ounce cans of cooked beans.
The best way to make this soup creamy without adding dairy is to blend a portion of it. Simply take 1-2 cups of the cooked soup, blend it until smooth, and then stir it back into the pot. This uses the natural starches from the beans to thicken the soup beautifully.
When stored in an airtight container, this white bean soup will last for 4 to 5 days in the refrigerator. The flavors often become even better the next day.
For extra flavor, you can add a Parmesan cheese rind while the soup simmers, which adds a savory depth. You can also stir in fresh greens like kale or spinach at the end, or add cooked Italian sausage for a heartier meal.
Cannellini beans are an excellent choice because they hold their shape well but also have a creamy texture when blended. Great Northern beans are another great option. Navy beans work too, but they will break down more, resulting in a naturally thicker soup.
Enjoy This Simple, Hearty Soup!
This creamy white bean soup is a true testament to how simple ingredients can create something extraordinarily delicious. It’s a recipe you’ll return to again and again for its comforting flavor and ease of preparation. We hope you love it as much as we do! If you make this recipe, let us know in the comments and share your creation on Pinterest!
Creamy White Bean Soup Recipe
Creamy White Bean Soup (The Ultimate Hearty Recipe)
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic, dried rosemary, and dried thyme. Cook for one more minute until fragrant.
- Add the rinsed cannellini beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove the bay leaf. Carefully transfer 1.5 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.
- Pour the blended soup back into the pot and stir to combine.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
