Portions: 4 servings Calories: 383kcal |
A wonderful Mediterranean-inspired dish, this white bean soup is comforting, flavorful, and oh-so-easy to make. These days call for the kind of dishes that will fill your heart with warm goodness. If you ever have a craving for a tasty, creamy, rich stew with intense flavors, this white bean stew may be what you need.
By - Last revised . Original Dec 18, 2005.
Why I ❤️ it Recipe Ingredients Preparation
White bean soup.
Why I ❤️ it
No wonder seafarers and adventurers risked life and limb in a dangerous pursuit of spices. Our lives would be duller without them, and for enthusiastic food lovers, nothing warms the cockles of our hearts like a well-spiced dish.
White bean soup is a favorite comfort food. The high fiber and protein of the white beans keep you full for hours. This recipe can be made in about 15 minutes-a great lunch idea. And in the wintertime is when this stew truly shines bright, warming our bones with its comforting flavors.
Easy white bean soup recipe
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Utensils and tools
- Large pot for soup, or dutch oven
Ingredients
- 1 tablespoon of olive oil
- 1 pound of Spanish chorizo sausage, sliced
- 2 large potatoes, diced
- 3 cloves garlic, crushed
- 1 large white onion, diced
- 1 red bell pepper, diced
- 1 large carrot, diced
- 2 cups boiled white beans / navy beans, or from a 15-ounce can
- 4 cups of vegetable broth (or chicken broth)
- 4 sprigs of thyme or a sprig of rosemary
- 2 bay leaves (optional)
- 1½ teaspoon salt, (or more, to taste)
- ½ teaspoon freshly cracked black pepper
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Sautéing ingredients
Heat the oil over medium-high heat. Add the chorizo, potatoes, garlic, onion, bell pepper, and carrot.
Cook and stir until the onions become translucent (3 to 5 minutes).
Step 2: Simmer
Add the beans, and lower the temperature to medium heat. Cook while stirring for one minute. Add the broth, thyme, and bay leaves. Add two cups of water (can be the liquid from boiling the beans)
Boil covered until the vegetables are tender. Season with salt and pepper to taste.
Step 3: Serving
Remove from heat, and discard the thyme sprig and bay leaves.
Top tips
- Like most soups, this white bean soup tastes better the next day, so keep your leftovers in an airtight container and store int he refrigerator for up to two days or in the freezer for up to a month. Just add two tablespoons of water before reheating the microwave or on the stovetop.
Serving suggestions
My favorite thing to serve with white bean soup is white rice, but some rustic bread also goes great with it.
Variations
For extra nutrition, you can add two sliced celery sticks when you sautee the vegetables and some baby spinach or kale when you simmer it.
You may also like this other small white bean recipe.
Nutritional information
Calories: 383kcal - Carbohydrates: 29g - Protein: 20g - Fat: 20g - Saturated Fat: 7g - Cholesterol: 47mg - Sodium: 1502mg - Potassium: 636mg - Fiber: 9g - Sugar: 2g - Vitamin A: 2590IU - Vitamin C: 36.4mg - Calcium: 73mg - Iron: 5.3mg
More soups recipes
See more: soups recipes dinner recipes
FAQs
Are white beans good for you?
White beans, like all beans, are nutrient-rich vegetables. Beans are a great source of iron, protein, folate, and carbohydrates. They make a great addition to a healthy diet.
What is the thickener in a white bean soup?
White bean soup does not require a thickener, as beans can do that on their own. If you want to make a creamy or thicker stew, you can puree half the beans with an immersion blender to make the stew even thicker. Alternatively, you can blend all of the beans to make a cream of beans soup.
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How To Make White Bean Soup (Quick And Simple)
Ingredients
- 1 tablespoon of olive oil
- 1 pound of Spanish chorizo sausage sliced
- 2 large potatoes diced
- 3 cloves garlic crushed
- 1 large white onion diced
- 1 red bell pepper diced
- 1 large carrot diced
- 2 cups boiled white beans / navy beans or from a 15-ounce can
- 4 cups vegetable broth or chicken broth
- 4 sprigs of thyme or a sprig of rosemary
- 2 bay leaves optional
- 1½ teaspoon salt (or more, to taste)
- ½ teaspoon black pepper freshly cracked
Instructions
Step 1: Sautéing ingredients
- Heat the oil over medium-high heat. Add the chorizo, potatoes, garlic, onion, bell pepper, and carrot.Cook and stir until the onions become translucent (3 to 5 minutes).
Step 2: Simmer
- Add the beans, lower the temperature to medium heat, and cook while stirring for one minute. Add the broth, thyme, and bay leaves. Add two cups of water (can be the liquid from boiling the beans)Boil covered until the vegetables are tender. Season with salt and pepper to taste.
Step 3: Serving
- Remove from heat, and discard the thyme sprig and bay leaves.
Nutrition
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By , published Dec 18, 2005 on Tia Clara
This was SO good! I made a vegan version (with sausage on the side) by cooking cumin and smoked paprika in the oil before adding the diced vegetables. Delicious!
Can I use canned beans?
I am not a fan of the flavor, but yes, you can.
You don't tell us what to do with the garlic.
It's on step 6.
Dominican cooking is similar to Puerto Rican cuisine. We cook with Sofrito which is what makes caribbean cooking caribbean. Good job!
Im a little confused with this recipes, I remember it being made with white beans, when you say "mashing over heat" do you mean mash some of the beans to make the sauce creamy?
Exactly. The mashed beans is to make the sauce thicker.