Creamy White Bean Soup – This quick and easy soup contains slow-burning energy, fiber, iron, B vitamins and protein. A light broth loaded with creamy white beans and topped with a sprinkling of bacon and crispy sage. If you’re looking for more vegan soup recipes that are going to fill you up and give you energy, this White Bean Soup is definitely one to try! It’s a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned white beans to make it even faster and easier.
Indulge in the heartwarming comfort of a bowl of Creamy White Bean Soup, a dish that perfectly marries wholesome ingredients with velvety smoothness. This soup is a celebration of simplicity and flavor, a culinary masterpiece that transforms humble white beans into a luxurious and satisfying delight.
With every spoonful, you’ll experience the harmonious blend of earthy beans, aromatic herbs, and rich broth, creating a symphony of textures and tastes that soothe the soul. Whether enjoyed as a nourishing appetizer or a hearty main course, this Creamy White Bean Soup is a testament to the beauty of uncomplicated ingredients coming together in perfect harmony. So, gather your ingredients, ready your pot, and prepare to savor a bowl of comfort that’s as cozy as it is delicious.
Serve this with some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a lovely garden fresh salad and what a perfect meal.
Love soup? Try these other great soup variations:
PrintCreamy White Bean Soup
Creamy White Bean Soup – This quick and easy soup contains slow-burning energy, fiber, iron, B vitamins and protein.
- Prep Time: :15
- Cook Time: :30
- Total Time: :45
- Yield: 4 1x
- Category: Entree
- Method: Stove Top
Ingredients
- a few generous splashes of olive oil
- 2 onions, chopped
- 1 garlic clove, chopped
- 2 cans cannellini beans, undrained
- 2 cans borlotti beans, undrained
- 1 litre chicken or vegetable stock
- 10 sage leaves
- 2 large handfuls of flat-leaf parsley, chopped
- sea salt
- 3 oz bacon or pancetta, finely diced – a great veggie alternative is mushrooms
- freshly ground black pepper
Instructions
- Heat a generous splash of the olive oil in a large heavy-based saucepan over low heat, add the onion and garlic and cook for 10 minutes or until softened. Add all the beans and liquid from the tins, the stock, two sage leaves and half the parsley and simmer gently for 20 minutes or until the beans are very tender.
- Blend with a stick blender until smooth and creamy. Season lightly with salt, remembering that the bacon, pancetta or mushrooms will also add a salty, Umami hit.
- Meanwhile, heat a splash of olive oil in a frying pan over medium–high heat, add the bacon or pancetta (or mushies) and remaining sage leaves and cook until crisp. Remove with a slotted spoon and drain on paper towel.
- Ladle the soup into bowls and top with another splash of olive oil, the crispy bacon and sage leaves. Finish with a grinding of black pepper.
Notes
- Add more vegetables. What makes this such a great easy soup recipe is its flexibility. Aside from onions, carrots and celery, it’s very popular to add fresh tomatoes or canned diced tomatoes to this recipe. I love the color of the vegetable broth and prefer keeping the tomatoes out of the recipe. You can also add zucchini, mushrooms, potatoes or peas.
- Allow the beans to simmer with the broth. Since the canned beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
- Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.