Last Updated on April 2, 2023
White Bean Soup is a perfect warming soup during the long cold winter.
This soup is so easy to make, uses simple ingredients, and is gluten free and dairy free.
It is a soup that will take you less than 30 minutes to whip up and is full of satisfying and comforting flavors.
A soup that is also customizable, below are just a few spice ideas to try….
- Rosemary
- Fennel
- Thyme
- Dill
- Oregano
- Parsley
Which beans work the best in this soup?
In this soup I like to use a small white bean such as the navy or the great northern bean, they tend to have softer skin and are milder in flavor.
But you can try the cannellini bean, this bean is mild in flavor and has more texture because of it’s firm skin.
Ingredients needed for this soup
- Onion – Any fresh onion will work in this soup, but onion powder will do just fine as well. The best onions are leeks, shallots, green onions or any sweet onion.
- Peppers – I have used a yellow or a green bell pepper for this soup. They add just the right amount of texture and sweetness.
- Garlic – In this recipe I used minced garlic, but this can be replaced with fresh garlic or even powdered garlic.
- Potatoes – I used a red potato in this soup. This adds thickness and texture to the soup.
- Lemon Juice – Lemon juice adds brightness and balance to the soup, all while bringing all the ingredients together.
- Broth – A good vegetable broth is the base of the soup.
- Seasonings – Salt, pepper, bay leaf and the spices of your choice.
- White Beans – The white bean of my choice was the great northern bean but you can use a navy bean.
- Oil – Avocado or olive oil is used to saute the vegetables.
How to make this White Bean Soup
Clean and chop the onion, potatoes, pepper and set aside.
Drain and rinse the white beans, set aside.
In a large sauce pan, saute at a medium high heat, the onion, pepper and minced garlic in oil until soft.
Continue by adding the potatoes, lemon juice, spices, bay leaf and broth.
Bring everything to a boil, then reduce heat to a simmer for about 15 to 20 minutes, or until the potatoes are soft.
Next, stir in the white beans and cook for another 10 minutes.
After cooking, remove the bay leaf.
With a immersion blender, puree the soup, but leave some beans and potatoes for texture then season to taste.
Serve with your favorite crackers, bread or a sandwich.
Related Posts
White Bean Soup
Equipment
- 1 Immersion blender
Ingredients
- 1 Onion Use a leek, shallots, green onions or a sweet onion. 1 tsp of onion powder will work just as well.
- 1 Bell Pepper Any color, I used a green bell pepper.
- 1 tsp Minced Garlic Or use 1 fresh garlic clove or 1 tsp garlic powder.
- 3 Tbsp Oil I have used avocado or olive oil to saute the vegetables.
- 1 Bay Leaf
- 4 Large Potatoes I used red potatoes.
- 1 Tbsp Lemon Juice
- 2 Cups Vegetable Broth
- 1 Cup Water
- 1 15oz. Can White Bean Navy or Great Northern Bean.
- Salt and Pepper to taste.
1/2 tsp of Seasoning of choice
- Fennel
- Rosemary
- Thyme
- Dill
- Oregano
- Parsley
- 1/2 tsp Or a blend of any seasonings.
Instructions
- Clean and chop the onion, potatoes, pepper and set aside.
- Drain and rinse the white beans, set aside.
- In a large sauce pan, saute at a medium high heat, the onion, pepper and minced garlic in oil until soft.
- Continue by adding the potatoes, lemon juice, spices, bay leaf and both.
- Bring everything to a boil, then reduce heat to a simmer for about 15 to 20 minutes, or until the potatoes are soft.
- Next, stir in the white beans and cook for another 10 minutes.
- After cooking, remove the bay leaf.
- With a immersion blender, puree the soup, but leave some beans and potatoes for texture then season to taste.
- Serve with your favorite crackers, bread or a sandwich.
