Okay, here we go! Let’s chat about one of my absolute go-to recipes for those crazy weeknights: white bean soup!
It all started when my oldest was going through a SUPER picky phase. Everything was “yuck” or “I don’t like that!” Sound familiar, friend? I was desperate for something healthy, filling, and, most importantly, something he’d actually eat.
I stumbled upon a basic white bean soup recipe online, tweaked it a bit (okay, a lot) to fit our family’s taste, and crossed my fingers. The result? A dinnertime miracle!
He devoured it! I was shocked. What made it a comfort food win? The creamy texture, the mild flavor that wasn’t too “scary,” and the fact that I let him add a dollop of sour cream. Simple wins, right? Now, white bean soup is a regular on our menu.
It brings a sense of calm to our crazy evenings. Plus, I can load it with veggies and feel like I’m winning at the whole “healthy mom” thing, even when I’m wearing yoga pants for the third day in a row.
If you’re a busy mom looking for a simple, comforting, and surprisingly delicious meal, then this white bean soup recipe is for you. Let’s get cooking, fellow comfort seekers!
INGREDIENTS You’ll Need:
Trust me, this white bean soup ingredient list is simple because busy moms need comfort without complexity! Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth if you prefer)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Optional toppings: crusty bread, grated Parmesan cheese, fresh parsley, a swirl of olive oil
You can find these simple ingredients at your regular grocery store. I usually grab an extra can or two of cannellini beans because they’re so versatile! If you don’t have cannellini beans, you can substitute with navy beans for a similar creamy texture. You can even use great northern beans. This cannellini bean soup recipe is easily adaptable!
This white bean soup proves delicious doesn’t mean expensive. I often buy dried beans in bulk, cook them in my Instant Pot, and freeze them in portions. It’s a great budget-friendly way to always have beans on hand.
Here’s a white bean soup comfort hack that changed our family’s dinnertime: Roasting the vegetables before adding them to the soup. It brings out their sweetness and adds an extra layer of flavor.
My family gets extra comfort when I add a squeeze of lemon juice at the end. It brightens up the flavors and adds a touch of freshness.
Let’s Make it Happen!
Okay, friend, let’s get this cozy white bean soup cooking! Don’t worry, it’s easier than folding laundry (and way more rewarding!).
- 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. These veggies build the base of your flavor, so don’t rush this step!
- Add the minced garlic and cook for another minute until fragrant. Your white bean soup should smell amazing by now!
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. This is where all that delicious flavor is hiding!
- Add the rinsed and drained cannellini beans, thyme, rosemary, and red pepper flakes (if using). This vegetarian white bean soup is already packed with plant-based protein!
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together and create ultimate comfort!
- Carefully transfer about 2 cups of the soup to a blender (or use an immersion blender) and blend until smooth. Pour the blended soup back into the pot and stir to combine. This is the secret to a creamy white bean soup without any cream!
- Season with salt and pepper to taste. Here’s where I used to struggle with my white bean soup: not adding enough salt! Don’t be afraid to season generously.
- Ladle into bowls and garnish with your favorite toppings, such as crusty bread, grated Parmesan cheese, or fresh parsley. Perfect time to prep tomorrow’s lunch!
In my busy kitchen, this comforting white bean soup usually takes about an hour from start to finish, but most of that time is hands-off simmering. While your white bean soup is cooking, take a moment to appreciate creating comfort for your family! For more simple comfort food ideas for busy families, check out this white lasagna soup recipe.
Don’t worry if your white bean soup looks a little thin at first. It will thicken up as it simmers. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it further.
How We Love to Eat This!
The kids devour this comforting white bean soup when I serve it with grilled cheese sandwiches. It’s a classic combination that never fails! A simple salad with a vinaigrette also pairs well, adding a touch of freshness.
This white bean soup is perfect for those busy weeknights when we need comfort food fast! It’s also great for a light lunch or a cozy weekend dinner. I love serving it in big bowls with a side of crusty bread for dipping.
For presentation, I like to drizzle a little olive oil over the top and sprinkle with fresh parsley. It makes the soup look extra appealing and inviting. This small detail elevates the white bean soup.
If you have leftovers (which is rare in our house!), you can store them in the refrigerator for up to 3 days. The soup actually tastes even better the next day as the flavors have more time to meld.
In the summer, I sometimes add chopped fresh tomatoes and basil to this Tuscan white bean soup for a lighter, more summery version. It’s a delicious way to use up seasonal produce!
My friend, Sarah, raved about this white bean soup when I made it for her family last month. Her kids, who are notoriously picky eaters, actually asked for seconds! Always a dinnertime win! This comforting white bean soup reminds me of another family favorite; check out this chicken parmesan soup.
FAQs: Your Questions Answered
I know you busy moms have questions, so let’s tackle some of the most common ones I get about this comforting white bean soup!
Is this white bean soup really filling enough for growing kids?
Yes! The beans are packed with protein and fiber, which will keep them full and satisfied. Plus, you can add extra veggies to boost the nutritional value even more.
What if my picky eater won’t try this white bean soup?
Don’t give up! Start by offering a small spoonful and letting them add their own toppings, like cheese or croutons. You can also try pureeing the soup completely for a smoother texture. Presentation is key!
Can I meal prep this white bean soup for busy weeks ahead?
Absolutely! This soup is perfect for meal prepping. Make a big batch on the weekend and store it in individual containers in the refrigerator for easy lunches or dinners during the week. It tastes great even after a couple of days!
Can I freeze this white bean soup?
Yes, you can freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers.
Can I make this in my slow cooker?
Yes! Sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Blend as directed before serving.
What other beans can I use besides cannellini beans?
Navy beans, great northern beans, or even chickpeas would work well in this soup. Just adjust the cooking time as needed. Like this cozy, comforting recipe? If your kids love this hearty recipe, they’ll go crazy for potsticker soup.
Can I add meat to this white bean soup?
Yes! Cooked sausage, bacon, or shredded chicken would all be delicious additions.
Final Thoughts:
This white bean soup isn’t just a recipe; it’s a lifeline for busy moms who want to feed their families well without spending hours in the kitchen. It’s about creating those dinnertime wins amidst the cozy chaos!
My white bean soup Comfort Hacks:
- Roast the veggies: Adds extra depth of flavor.
- Add a squeeze of lemon: Brightens up the flavors.
- Don’t skimp on the salt: Season generously!
Here are some family-tested white bean soup variations:
- Spicy White Bean Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
- Tuscan White Bean Soup: Add chopped kale and sun-dried tomatoes.
- Lemon-Herb White Bean Soup: Add extra lemon zest and fresh herbs like parsley and dill. You can check out this Lemony Tuscan White Bean and Kale Soup for additional tips.
My husband loves the spicy version, while the kids prefer the plain version with lots of cheese. I personally love the Tuscan white bean soup with kale! It reminds me of Tuscan White Bean Soup. Creamy is also a huge plus with my family, just like in the Creamy White Bean Soup.
I hope you’ll try this white bean soup and make it your own. Add your favorite veggies, experiment with different herbs and spices, and don’t be afraid to get creative! I have faith in you!
Remember, fellow comfort seekers, good food doesn’t have to be complicated. It just has to be made with love (and maybe a little bit of cheese!). I’m sending you all the dinnertime vibes for a satisfying white bean soup experience with your family! 💕
white bean soup
This creamy and comforting white bean soup is packed with flavor and fiber. It’s a simple, healthy meal that’s perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Soup
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- Crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer.
- Add cannellini beans, thyme, and rosemary. Season with salt and pepper.
- Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
- Using an immersion blender, partially blend the soup until desired consistency is reached (or transfer a portion of the soup to a regular blender and blend until smooth, then return to the pot).
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve hot with crusty bread, if desired.
Notes
For a richer flavor, add a Parmesan cheese rind to the soup while simmering and remove before blending. A squeeze of lemon juice can also brighten up the flavor.