Go Back
Creamy White Bean Soup served in a rustic bowl, showcasing the recipe's comforting and hearty nature.

BEST WHITE BEAN SOUP EVER

This white bean soup recipe transforms humble ingredients into a creamy and flavorful masterpiece. By understanding the science behind bean selection, starch gelatinization, and emulsification, you can create a soup with a velvety smooth texture and deeply savory taste. This recipe incorporates key techniques like soaking the beans, sautéing aromatics, and blending for creaminess, ensuring the best white bean soup you've ever tasted.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried cannellini beans, rinsed and picked over
  • 10 cups low sodium chicken broth
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons lemon juice, or to taste
  • Optional toppings: chopped fresh parsley
  • Optional toppings: grated Parmesan cheese
  • Optional toppings: drizzle of olive oil

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • measuring cups and spoons
  • knife
  • cutting board
  • Ladle

Method
 

  1. Soak the Beans: Place the rinsed beans in a large pot and cover with cold water by at least 2 inches. Let soak for at least 8 hours, or preferably overnight. Drain and rinse the beans before proceeding.
  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. Add the garlic, thyme, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Simmer the Soup: Add the drained beans, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are very tender.
  4. Blend for Creaminess: Remove the bay leaf. Using an immersion blender, carefully blend about half of the soup until smooth and creamy. Alternatively, transfer half of the soup to a regular blender (in batches!) and blend until smooth, then return it to the pot. Be cautious when blending hot liquids.
  5. Season and Finish: Season the soup with salt, pepper, and lemon juice to taste. Simmer for another 10 minutes to allow the flavors to meld.
  6. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, grated Parmesan cheese, and a drizzle of olive oil, if desired.

Notes

For a smoky flavor, add bacon or pancetta while sautéing the aromatics. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is also possible, but the texture may change slightly upon thawing. Experiment with different herbs and spices to customize the flavor to your liking. A splash of white wine vinegar can be used in place of lemon juice.