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White Bean Soup

White Bean Soup

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I have been seeing a lot of white bean soup recipes out there in the virtual kitchen world.  Unfortunately, they have all been pureed.  What about keeping those pump white beans together and still creating a creamy soup?  That is exactly what I did with this recipe for White Bean Soup.

White Bean Soup

This soup recipe is filled with the creamy texture of white beans as well as smokey chili flakes and roasted garlic.  It is easy enough to make and have on the table within the hour, or you can simmer it even longer as I tend to do.  This only enhances the flavors and makes it even better.

White Bean Soup

White Bean Soup

Ingredients:

3 15 ounce cans of white beans

1 small yellow onion, diced

1 tablespoon olive oil

6 cups of veggie stock or chicken stock

fresh thyme, a handful, gently crushed

1/2 teaspoon chili flakes

one head of fresh garlic

kale washed, dried and thinly sliced

kosher salt, to taste

good olive oil, to drizzle on before serving

How To:

Preheat the oven to 350.

Slice the top of the head of garlic off, place onto a piece of foil, and drizzle, generously, with olive oil.  Wrap the foil closed and place it into the oven.   Cook until caramelized, about 45 – 60 minutes.  I begin checking after 30 minutes.  Remove from the oven and set aside.

Heat the 1 tablespoon of olive oil in a large stockpot.  Add onion and cook until soft;  about 3 minutes.  Add the thyme and chili flakes, then stir and cook over low heat for 1 minute.

Drain and rinse the beans well.

Add the beans and the stock.  Bring to a boil, then reduce the heat to a low simmer.

Cook for about 1 – 1 1/2 hours, depending on how crunchy you like the beans.  The longer you cook the more enhanced the flavor. During the last 15 minutes, add the roasted garlic (cloves only), gently mash the soup with a potato masher or the back of a wooden spoon.

Add the kale, stir and gently warm over low heat just until the kale is wilted.

Place into a serving bowl and lightly drizzle with a little olive oil.

Serve.

Eat.

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Karen

Wednesday 31st of March 2010

Yum!!! Like any person who actually likes cooking I didn't have all the ingredients and totally improvised. I also cooked it in my crockpot which meant I got the delicious smell of the cooking soup all day long!

I threw in spinach, because that's what I had. Chard would have been delightful too I bet!

Thanks,

Karen

lo

Tuesday 23rd of March 2010

Totally with you on the bean soup with substance. Why puree everything to be silky smooth when you can actually spend time enjoying the texture of real food.

I'm with you on the canned beans. In addition to getting a better quality product when you cook beans fresh, there's also some cost savings (and nutrient preservation, I believe). And that's not insignificant!

Beatrice

Friday 19th of March 2010

I'm trying to avoid canned beans now, too. This looks good -- I love kale in soup.

Kristin

Friday 19th of March 2010

Don't you love beans? I made caldo gallego with Rancho Gordo yellow eye beans and it came out like this ... no mashing needed. It was sooo good. This looks like the vegetarian version.