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Perfect White Bean Soup

This white bean soup recipe guarantees a creamy and flavorful result every time. By understanding the science of starch and carefully controlling the cooking process, you'll achieve a comforting and satisfying soup that's perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried Great Northern beans, rinsed
  • 8 cups vegetable broth or chicken broth
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Juice of 1/2 lemon or more to taste
  • Fresh parsley, chopped, for garnish
  • Extra virgin olive oil for drizzling optional

Equipment

  • Large bowl
  • Large pot or Dutch oven
  • measuring cups and spoons
  • cutting board
  • knife
  • Immersion blender or regular blender
  • Potato masher (optional)
  • Ladle

Method
 

  1. Soak the beans: Place the rinsed beans in a large bowl and cover with cold water by at least 2 inches. Soak for at least 8 hours or overnight. Drain and rinse the soaked beans. (Quick soak method: Place beans in a pot, cover with water, bring to a boil, boil for 2 minutes, remove from heat, and let stand for 1 hour. Drain and rinse.)
  2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes.
  3. Add garlic and spices: Add the garlic, thyme, rosemary, and red pepper flakes (if using) to the pot and cook for 1 minute more, until fragrant.
  4. Combine ingredients: Add the drained beans, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer, partially covered, for 1 1/2 to 2 hours, or until the beans are very tender.
  5. Blend for creaminess: Remove about 2 cups of the soup and blend it with an immersion blender (or in a regular blender, being careful with hot liquids) until smooth. Return the blended soup to the pot. Alternatively, you can mash some of the beans with a potato masher to thicken the soup.
  6. Season and finish: Season the soup with salt and pepper to taste. Stir in the lemon juice. Remove the bay leaf before serving.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley and a drizzle of extra virgin olive oil, if desired. Serve hot.

Notes

For a White Bean And Fennel Soup variation, add 1 thinly sliced fennel bulb to the pot along with the onions, carrots, and celery. For a richer flavor, add a smoked ham hock to the pot along with the beans and broth. Remove the ham hock before serving, shred the meat, and return it to the soup. To add greens, stir in chopped kale, spinach, or Swiss chard during the last 15 minutes of cooking time. Store leftover soup in an airtight container in the refrigerator for up to 3 days.