Easy White Bean Soup Recipe for Busy Weeknights
A cozy and comforting bowl of Easy White Bean Soup made with simple pantry staples. This wholesome soup features tender white beans, vegetables, and fragrant herbs—perfect for a quick, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup / Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper, to taste
- 1 bay leaf
- ½ cup milk or cream (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes, stirring often, until vegetables are tender and fragrant.
2. Stir in minced garlic, thyme, rosemary, salt, and pepper. Cook for 30 seconds until fragrant.
3. Pour in the white beans, broth, and bay leaf. Stir to combine and bring to a gentle boil.
4. Reduce the heat to low and simmer uncovered for 20–25 minutes, until vegetables are soft and flavors have melded.
5. For a creamier texture, remove the bay leaf and use an immersion blender to partially puree the soup, or blend 2 cups and stir it back in.
6. Stir in milk or cream if desired. Taste and adjust seasoning with more salt and pepper.
7. Serve warm, garnished with chopped parsley.
Notes
For a thicker soup, blend more beans or simmer longer. For a creamy dairy-free version, use unsweetened almond or coconut milk. Great for meal prep—this soup keeps well in the fridge for 4 days or frozen up to 2 months. Add red pepper flakes for heat.
Find it online: https://cookingwithramsay.com/easy-white-bean-soup/