For a richer flavor, consider using homemade chicken stock. If you prefer a thicker soup, puree a larger portion of the soup or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of simmering. To make this soup vegetarian, use vegetable broth in place of chicken broth. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
White Bean Soup
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs 20 mins
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SERVING6 People
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VIEWS170
A soul-warming White Bean Soup, brimming with rustic flavors and comforting textures. This simple yet elegant soup is perfect for a chilly evening and develops even more character overnight, making it an ideal make-ahead meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Fiber6 g
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Protein7 g
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Saturated Fat1 g
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Sodium348 mg
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Sugar4 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients and prepare them as described. (5 minutes)
02
StepIn a large, heavy-bottomed stockpot, heat olive oil over medium-high heat. Add minced garlic and chopped onion, sautéing until softened and fragrant, about 5 minutes. Stir in diced carrot and drained corn. Season with sea salt and freshly ground black pepper. Cook for an additional 2-3 minutes, stirring occasionally. (10 minutes)
03
StepPour in chicken broth (or vegetable broth), rinsed cannellini beans, diced tomatoes, dried thyme, dried summer savory, and fresh parsley. Bring to a gentle simmer, then reduce heat to low, cover, and allow to simmer for 1 hour, allowing the flavors to meld together beautifully. (70 minutes)
04
StepRemove the pot from the heat and allow the soup to cool slightly for easier handling. Carefully transfer approximately half of the soup to a blender or food processor. Puree until smooth and creamy. (10 minutes)
05
StepReturn the pureed soup to the stockpot with the remaining chunky soup. Stir well to combine and heat gently until warmed through. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed. (10 minutes)
06
StepServe hot, garnished with a drizzle of extra virgin olive oil, a sprinkle of fresh parsley, and a crusty piece of bread for dipping. (5 minutes)
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Leone Runolfsson
Apr 24, 2025Kevin: 'The perfect comfort food for a cold winter day.'
Bernice Towne
Dec 26, 2024Brian: 'I added some parmesan rind while it simmered, and it gave it an extra layer of umami.'
Adolfo Kuphal
Dec 1, 2024David: 'The next-day flavor is spot on! It's even better after the flavors meld.'
Alisha Walsh
Oct 6, 2024Emily: 'I used vegetable broth to make it vegetarian, and it was fantastic!'
Allan Lemke
Sep 27, 2024Michael: 'I added a pinch of red pepper flakes for a little heat. Delicious!'
Myron Daugherty
Aug 4, 2024Sarah: 'This soup is amazing! The savory herbs make all the difference.'
Major Romaguera
Apr 27, 2024Jessica: 'So easy to make and my whole family loved it. Will definitely make again!'
Bridie Anderson
Apr 19, 2024Ashley: 'Freezes well, which is great for meal prepping!'