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Best White Bean Soup

Best White Bean Soup – Hearty, Creamy, and Full of Flavor

This White Bean Soup is a cozy, satisfying meal perfect for chilly evenings. Creamy white beans simmered with savory aromatics, herbs, and a touch of smoky bacon or pancetta make this soup rich, flavorful, and comforting. Easy to make from scratch or using canned beans, it’s perfect for a weeknight dinner or meal prep for the week.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried white beans or 3 cans, 15 oz each, drained and rinsed
  • 6 cups chicken or vegetable broth
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 4 slices bacon or 3 oz pancetta diced (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt & black pepper to taste
  • 2 tablespoons olive oil
  • Optional: fresh parsley grated Parmesan, or lemon juice for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board & knife
  • Spoon for stirring
  • Immersion blender (optional)

Method
 

  1. Prepare Beans (if using dried) – Soak dried beans overnight or use the quick-soak method: cover beans with water, boil 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse.
  2. Cook Aromatics – In a large pot, heat olive oil over medium heat. Cook diced bacon/pancetta until crisp, then remove and set aside. Sauté onions, carrots, and celery in the same pot until softened, about 5 minutes. Add garlic and cook 1 more minute.
  3. Simmer Soup – Add soaked or canned beans, broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer 35–40 minutes (20–25 if using canned beans) until beans are tender.
  4. Blend or Mash (Optional) – For a creamier texture, mash some beans with the back of a spoon or blend ½ of the soup with an immersion blender.
  5. Finish – Stir in cooked bacon/pancetta if using. Season with salt and pepper to taste. Remove bay leaf.
  6. Serve – Garnish with parsley, Parmesan, or a squeeze of lemon. Serve with crusty bread.

Notes

Swap bacon/pancetta for smoked sausage or keep vegetarian by skipping meat.
Use any variety of white beans: cannellini, navy, or great northern beans.
Soup can be made a day ahead—flavors improve overnight.
Freeze leftovers for up to 3 months.