White Bean Soup Recipes

15-MINUTE WHITE BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

WHITE BEAN SOUP

Steps:

• Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.

HAM AND WHITE BEAN SOUP

Steps:

• Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.
• Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
• Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
• Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
• Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
• Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

SLOW COOKER WHITE BEAN SOUP

Steps:

• Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
• Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
• Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
• After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
• Serve the soup hot with crackers or crusty bread for dipping.

MOM'S NAVY BEANS RECIPE + VIDEO

Steps:

• Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
• Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
• Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
• Season to taste and serve with crusty bread.

EASY WHITE BEAN SOUP

Steps:

• In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.
• Add the chopped onions, carrots and celery and sauté for about 5-7 minutes until the onions are soft and translucent. Stir often.
• Add the minced garlic and continue to sauté for a few more minutes.
• Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water
• Stir to combine and bring to a simmer.
• Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.
• Stir occasionally, especially during last 30 minutes.
• During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc...).
• Taste and adjust seasonings for salt and pepper.
• Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.

THE BEST WHITE BEAN SOUP

Steps:

• Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
• Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
• Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
• When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
• Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

WHITE BEAN SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

WHITE BEAN AND KALE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat.
• Add the onion, garlic and saute for 2-3 minutes, or until the onion softens.
• Then, add the carrots and celery and cook for 4- 5 minutes, stirring often. Stir in the beans, tomato paste, sprinkle the seasonings, and add the bay leaves.
• Pour the broth and bring to a boil, then let the soup simmer for 15-20 minutes.
• Once the soup is done, remove it from heat. Use a potato masher to mash some of the beans, straight into the pot, for a creamier texture.
• Place back on the heat, add the kale or baby spinach and cook for 2 minutes more, or just until wilted.
• Discard the bay leaves and serve the soup warm!