Chilly nights call for a cozy dinner and this White Bean Soup fits the bill! Creamy, comforting, and flavorful, this recipe is full of wholesome ingredients and it’s budget-friendly too.
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Dried beans make this white bean soup extra delicious!
I. Love. Dried. Beans.
They’re less expensive than canned and the flavor is stellar. As the beans simmer away for this white bean soup, they add flavor to the broth and the broth adds flavor to the beans and it’s MAGIC.
This soup is aromatic (garlic! rosemary!), absolutely scrumptious (hello, smoked paprika!), and satisfying enough (BEANS!) to be a meal on its own.
- It can go creamy or chunky—or split the difference and puree some of it and leave some veggies and beans intact for a soup that’s creamy AND chunky.
- Since the beans cook in the broth, this is a one-pot dinner, and that means it’s easier to make and you have fewer dishes to wash afterwards. Yeah!
- Like my Chickpea Soup, this recipe is also fantastic for meal prep. It keeps well in the fridge, freezes beautifully, and tastes just as good as the day it was made when you reheat it.
(Want to add some more bean soups to your repertoire? You’re going to love this 15 Bean Soup and my smoky Crock Pot Ham and Bean Soup!)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Beans. Small white beans like navy beans are best, as they cook faster than large white beans and they also hold their shape well.
- Mirepoix Veggies. AKA carrots, celery, and onion. The foundation of flavor in so many soups, from Cauliflower Chowder to Split Pea Soup With Ham.
- Garlic. Mince this or use a garlic press.
- Fresh Rosemary. Fresh is key here. The flavor is much more vibrant and lively than dried.
- Smoked Paprika. The little somethin’-somethin’ that adds complexity and makes this white bean soup special.
- Vegetable Broth. Chicken broth also works if you don’t need a vegetarian white bean soup.
- Bay Leaves. Adds a subtle herbal note while the soup simmers.
- Lemon Juice. Brightens up and balances the flavor.
- Parmesan Cheese. This is optional, for serving. It’ll add some umami, richness, and Tuscan vibes. Use freshly grated for the best flavor!
How to Make White Bean Soup
Soak the Beans. Cover the beans with water in a large bowl and refrigerate for 8 hours or overnight. Drain, rinse, and pick over the beans before starting the recipe. Soaking helps the beans cook faster and makes them easier to digest.
Cook the Aromatics. Warm the oil in a large pot set over medium-low heat, then add the veggies, garlic, and rosemary. Cook until the veggies soften without browning.
Bring to a Boil. Stir in the beans, salt, paprika, and pepper. After 30 seconds, pour in the broth and water, then drop in the bay leaves. Bring to a boil.
Simmer. Reduce the heat to low and simmer, partially covered, until the beans are tender. The amount of time this takes will depend on the freshness of your beans, but generally speaking it’ll be 1 to 1 1/2 hours. Stir occasionally as the soup simmers.
Make It Creamy (or Not). Use an immersion blender or transfer some of the soup to a blender to blend it. Or if you prefer your soup chunky, skip this step.
Finish. Remove from heat and stir in the lemon juice. Season to taste and serve the white bean soup with Parmesan, if desired. ENJOY!
Recipe Variations
- Add Kale. Stir in chopped kale during the last 5 minutes of cooking. (This Kale Soup Recipe is another soup kale lovers will appreciate!)
- Make It Completely Smooth. Let the soup cool a bit, then puree it in a countertop blender in batches. (An immersion blender also works, but it usually leaves some bits and chunks unblended.)
- Add Sausage. Take a note from Zuppa Toscana. Before cooking the veggies, brown crumbled Italian sausage in the pot, then remove, proceed with the recipe, and stir back in at the end.
What to Serve with White Bean Soup
- Bread. Soak up that fabulous creamy broth with No Knead Focaccia, Rosemary Olive Oil Bread, or buttery Homemade Garlic Bread. Yes!
- Salad. This Kale Caesar Salad would be absolute perfection.
- Sandwiches. I love this Caprese Sandwich, or keep it easy with an Air Fryer Grilled Cheese.
White Bean Soup
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Ingredients
- 1 (16-ounce) bag dry Navy beans or similar small white beans
- 3 tablespoons olive oil
- 3 medium carrots ½-inch diced (about 1 ½ cups)
- 2 stalks celery ½-inch diced (about 1 cup )
- 1 medium onion ½-inch diced (about 1 ½ cups)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 4 cups low sodium vegetable broth
- 4 cups water
- 2 bay leaves
- 1 tablespoon freshly squeezed lemon juice
- Freshly grated Parmesan cheese for serving
Instructions
- The night before you make the soup (or 8 hours before), place the beans in a very large bowl and cover with cold water by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water and pick out any small stones, then drain again.
- In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-low heat. Add the carrots, celery, onion, garlic, and rosemary. Let the vegetables cook until beginning to soften and the onion is turning translucent, stirring occasionally, about 10 minutes.
- Stir in the beans, salt, smoked paprika, and pepper and let cook 30 seconds. Add the broth, water, and bay leaves.
- Increase the heat and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer until the beans are tender, about 1 hour to 1 hour 30 minutes. Stir occasionally and run a spoon along the bottom of the pot to keep the beans from sticking.
- If you'd like the soup creamy, use an immersion blender to puree it, leaving it fairly chunky (or transfer a few ladles of the soup to a blender and puree—be careful, hot soup splatters!—then return to the pot).
- Remove the soup from the heat. Stir in the lemon juice. Carefully taste and adjust the seasoning as you like. Serve hot with a generous sprinkle of parmesan.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 5 days.
- TO REHEAT: Warm in a saucepan over medium-low heat or microwave individual bowls until heated through. You may need to add more broth or water when reheating.
- TO FREEZE: Freeze for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator.
To speed things up, I often boil the dry beans and then let them sit 1 hour. Then I use them as if soaked overnight.
Would this method work?
Hi Willie, that would likely work, you may not need the full 1 hour to 1 hour 30 minutes in cooking time. Let us know how it goes if you decide to give it a try!