Dry White Bean Soup Recipe

There’s something incredibly comforting about a warm bowl of soup, especially when the weather turns cold and you’re craving something hearty. Dry white bean soup is one of those timeless recipes that’s not only delicious but also versatile and nourishing. The earthy taste of beans, paired with vegetables and aromatic herbs, makes for a satisfying meal. It’s the type of dish that can bring people together, whether you’re serving it on a busy weeknight or preparing it for a cozy family gathering.

Dry white beans, with their creamy texture and mild flavor, absorb the rich broth and spices, making each spoonful incredibly comforting. What’s even better? It’s a simple, budget-friendly meal that doesn’t require a lot of effort but offers a satisfying and nutrient-packed dish. Plus, it’s easily customizable depending on what ingredients you have on hand.

In this guide, we’ll walk you through a classic dry white bean soup recipe, explore the best ingredients to use, and provide tips for making it just right. By the end of it, you’ll be able to create a flavorful, filling soup that will become a regular in your cooking rotation.

This dry white bean soup recipe is perfect for those who appreciate wholesome, nourishing meals. It’s built around the simplicity of dry white beans, which are a fantastic source of plant-based protein, fiber, and essential nutrients. The soup is comforting but not too heavy, and it’s a great way to get a serving of vegetables while enjoying the cozy flavors of a well-made soup. Here’s the recipe:

Ingredients Needed

1 pound dry white beans (such as navy beans, great northern beans, or cannellini beans)
6 cups vegetable broth (or chicken broth for non-vegetarian version)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon fresh lemon juice (optional)
Fresh parsley for garnish (optional)

Cooking Instructions

Soak The Beans

Start by soaking your dry white beans overnight in a large bowl of water. This helps to reduce cooking time and makes the beans easier to digest. If you’re short on time, you can also use the quick-soak method: cover the beans with water, bring to a boil, let them boil for 2 minutes, then remove from heat and let them sit, covered, for about an hour. Drain and rinse the beans before cooking.
Prepare The Vegetables

While your beans are soaking (or while you’re waiting for them to cook if you’re using the quick-soak method), chop the onions, carrots, and celery. Mince the garlic as well. The fresher the ingredients, the more vibrant the flavors in your soup.
Sauté The Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook for about 5 minutes, until they become soft and translucent. Then, add the garlic, carrots, and celery, and sauté for another 5 minutes. This step helps release the natural sweetness of the vegetables and enhances the flavor of the soup.
Add The Beans And Broth

Stir in the soaked beans, vegetable broth, bay leaves, thyme, rosemary, and some salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer. Allow the soup to cook for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and check the consistency of the broth. If it’s getting too thick, you can add more broth or water to achieve your desired consistency.
Final Touches

Once the beans are tender, taste the soup and adjust the seasoning as needed. If you like a little brightness in your soup, add a tablespoon of fresh lemon juice to balance the richness. Remove the bay leaves before serving.
Serve And Garnish

Ladle the soup into bowls and garnish with freshly chopped parsley for an added pop of color and freshness. You can serve this with some crusty bread or a side salad for a complete meal.

Ingredient Insights

Understanding the role of each ingredient in this soup recipe helps you appreciate how they come together to create the final dish.

Dry White Beans: These are the heart and soul of the soup. Beans like navy, cannellini, or great northern beans have a mild flavor that pairs well with various seasonings and vegetables. They also provide fiber, protein, and essential vitamins like folate and iron.
Vegetable Broth: This is the base of your soup. It adds richness and depth of flavor. Using vegetable broth instead of water ensures that the soup is full of flavor, but if you’re not vegetarian, you can swap it out for chicken broth for a deeper, more savory taste.
Olive Oil: Olive oil is used for sautéing the vegetables. It adds richness and helps to build the soup’s flavor profile. It’s also a healthy fat source.
Onion, Garlic, Carrots, and Celery: These vegetables, often referred to as the “aromatics”, form the flavor foundation of the soup. They add sweetness, depth, and freshness. Together, they create a balance of flavors that make the soup so satisfying.
Bay Leaves, Thyme, and Rosemary: These herbs add aromatic notes to the soup. Bay leaves provide a subtle earthiness, while thyme and rosemary add a fragrant, herbal quality that ties the flavors together.

Expert Tips

Soak Your Beans Properly: If you skip the soaking step, you might end up with beans that are a bit too firm. Soaking reduces cooking time and allows the beans to cook more evenly. If you’re in a rush, the quick-soak method works fine.
Simmer Low and Slow: The key to making a flavorful dry white bean soup is to let it simmer gently over time. Low heat allows the beans to absorb the flavors from the broth and vegetables without getting mushy.
Blend for Creaminess: If you prefer a creamy soup, blend a portion of the soup (about 1-2 cups) in a blender and stir it back into the pot. This adds a velvety texture without the need for cream.
Season Gradually: Be cautious when adding salt. The broth may already have salt, so taste the soup before adding extra. If you need more seasoning, try adding a pinch of salt at a time until it reaches the perfect balance.
Add Fresh Herbs at the End: Fresh herbs like parsley or thyme add a burst of flavor when sprinkled on top of the soup just before serving. They brighten up the dish and bring it all together.

Recipe Variations

While this dry white bean soup is delicious as written, there are several ways to adapt it to suit your tastes:

Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes to bring some heat to the soup. You can also stir in a bit of smoked paprika for a smoky depth.
Greens: Stir in some fresh spinach, kale, or Swiss chard during the last 10 minutes of cooking for an added dose of greens. The greens will soften in the broth and infuse the soup with extra flavor.
Meat Add-ins: For a non-vegetarian version, you can add diced ham, bacon, or sausage to the soup for a meaty, savory depth. Adding leftover rotisserie chicken works well too.
Tomato-based Version: For a slight twist, you could add diced tomatoes or a splash of tomato paste, turning the soup into a tomato-bean hybrid.

Final Words

Dry white bean soup is a nourishing, wholesome dish that never goes out of style. Whether you’re cooking it for a quick weekday dinner or making a big batch to enjoy throughout the week, it’s a recipe that can be customized to your liking while maintaining its comforting heartiness.

The simplicity of the ingredients allows the natural flavors to shine, and the optional variations make it easy to tweak based on what you have on hand. Plus, this soup is a fantastic meal prep option, as it freezes wonderfully for a quick meal later.

Dry White Bean Soup Recipe