Easy White Bean Soup
Easy White Bean Soup is a classic for good reason — cannellini beans does most of the work, and the method is approachable enough for a weeknight. Low and slow is the secret — the longer simmer lets cannellini beans soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 1 lb Cannellini Beans
- 2 medium Onions
- 2 tbsp Vegetable Oil
- 2 medium Red Pepper
- ⅓ cup Tomato Puree
- 2 medium Carrots
- 6 cup Water
- 1 tsp Dried Mint
- ½ tsp Thyme
- 1 tsp Summer Savoury
- 1 tsp Black Pepper
- 1 tsp Salt
- Garnish Parsley
Method
- Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.
- Chop one of the onions and leave the other one whole. Chop carrots.
- Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.
- Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.
- Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.
Tips for the best Easy White Bean Soup
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Easy White Bean Soup ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Easy White Bean Soup recipe medium to make?
It is rated medium: 13 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for cannellini beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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