There is something incredibly grounding about simmering a pot of beans until they turn creamy, tender, and full of flavor.

This White Bean Soup recipe takes simple pantry ingredients and turns them into a meal that feels rich and deeply satisfying.

Why You’ll Love This White Bean Soup

Most bean soups feel like a side dish, but this one stands tall as a hearty main event for dinner.

You will love how the garlic roasts right in the broth to create a deep and savory flavor profile.

It is budget friendly and uses pantry staples like dried beans and herbs to make something truly special.

Craving more hearty comfort food? My Cozy White Lasagna Soup Recipe brings that same satisfying warmth, and the Ultimate Cabbage Soup Recipe has become a regular in my meal rotation.

White Bean Soup Ingredients

Here are the simple items you will need to gather from your pantry and fridge:

Extra virgin olive oil: You will need this for sautéing the vegetables and drizzling over the soup for richness.
Yellow onion: Use a large one and dice it up to build the aromatic base.
Carrots: These add a subtle sweetness and beautiful color to the pot.
Celery ribs: Essential for that classic savory flavor base known as mirepoix.
Dried white beans: Cannellini beans or Great Northern beans work best here for a creamy texture.
Kosher salt: Essential for seasoning the soaking water and the soup itself.
Baking soda: This helps soften the dried beans much faster during the soaking process.
Red pepper flakes: A small pinch adds a gentle heat that wakes up the other flavors.
Filtered water: You will need plenty for soaking the beans and creating the broth.
Fresh rosemary: A sprig or two infuses the broth with a lovely woodsy aroma.
Fresh sage: This herb adds an earthy depth that pairs perfectly with white beans.
Bay leaves: These dried leaves add a background savory note that ties everything together.
Vegetable bouillon base: I prefer using a paste rather than cubes for a richer, deeper flavor.
Garlic: You will use two whole heads to roast directly inside the soup pot.
White miso paste: This secret ingredient adds an incredible umami punch at the very end.
Fresh parsley: A handful of chopped leaves adds brightness and color for serving.
Crusty bread: Perfect for dunking into the thick, savory broth.

How to Make White Bean Soup

Let’s get cooking with this simple method:

Begin by placing your dried beans in a large bowl and covering them with plenty of cold water. Stir in the baking soda and a portion of the salt, then let them soak on the counter for at least eight hours or overnight to ensure they cook evenly later. Drain and rinse the beans thoroughly before you start cooking.
Preheat your oven to 350 degrees F and set a rack in the middle position. Heat a splash of olive oil in a large Dutch oven over medium heat, then add your chopped onions, carrots, and celery with a pinch of salt. Sauté the vegetables for about ten minutes until they are soft and fragrant, then stir in the red pepper flakes for just a moment to release their heat.
Pour in the water, the drained beans, and season with salt and pepper. While that comes to a boil, tie your rosemary, sage, and bay leaves together with kitchen twine to make a bundle. Peel the papery skin off the garlic heads and slice the very tops off to expose the cloves inside.
Once the liquid is boiling, stir in the bouillon paste until it dissolves completely. Drop in your herb bundle and the prepared garlic heads, then pour a generous amount of olive oil right over the top. Cover the pot with its lid and transfer it carefully to the hot oven.
Bake the soup for about one hour to one hour and fifteen minutes, checking occasionally. You want the beans to be completely tender and creamy all the way through. Remove the pot from the oven, fish out the herb bundle to discard, and carefully remove the garlic heads to a small plate.
Ladle a little hot broth into a cup and whisk in the miso paste until smooth, then stir this mixture back into the soup. Squeeze the soft, roasted garlic cloves out of their skins directly into the pot and stir well to combine. Taste the White Bean Soup and adjust with more salt, pepper, or a final drizzle of olive oil before serving hot.

Tips to Perfect Your White Bean Soup

Do not skip the step of soaking your beans with baking soda and salt.

This technique ensures the White Bean Soup has the creamiest texture possible without the beans falling apart.

Using high quality olive oil at the end really wakes up the flavors and adds a luxurious richness.

Serving White Bean Soup

I love serving this with a big slice of warm, crusty bread to soak up every drop of the savory broth.

A fresh squeeze of lemon juice right before eating brightens up the White Bean Soup beautifully.

Make sure you follow me on Pinterest for more cozy comfort food recipes!

White Bean Soup Recipe

Author: Joanna Wearstler
Total Time: 1 hr 45 min
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A creamy, savory white bean soup made with roasted garlic and fresh herbs. This cozy vegan dinner is hearty, budget-friendly, and perfect for meal prep.

Ingredients

Scale

2 large heads garlic
4 1/2 tbsp extra virgin olive oil, divided
1 lb dried white beans (cannellini or Great Northern)
3 celery ribs, diced
3 medium carrots, diced
1 large yellow onion, diced
2 tsp baking soda
1 1/2 tbsp kosher salt, divided
6 cups filtered water
1 tsp red pepper flakes
2 tsp vegetable bouillon paste
1 tbsp white miso paste
2 sprigs fresh rosemary
2 sprigs fresh sage
2 dried bay leaves
Fresh parsley for garnish
Crusty bread for serving

Instructions

Place the dried beans in a large bowl, cover with cold water, and stir in the baking soda and some salt; let soak for 8 to 12 hours.
Preheat the oven to 350°F and heat olive oil in a Dutch oven over medium heat to sauté the onion, carrots, and celery until soft.
Add the red pepper flakes briefly, then pour in the water, drained beans, salt, and pepper; bring to a boil.
Tie the herbs into a bundle and slice the tops off the garlic heads to expose the cloves.
Stir the bouillon into the boiling soup, add the herb bundle and garlic heads, and drizzle with olive oil.
Cover and bake in the oven for 60 to 75 minutes until beans are tender.
Remove the herbs and garlic; whisk the miso with a little hot broth and return to the pot.
Squeeze the roasted garlic cloves into the soup, stir well, and season with salt, pepper, and more olive oil before serving.

Notes

If you don’t have fresh herbs, use 1/2 teaspoon each of dried rosemary and thyme. You can substitute the water and bouillon with low-sodium vegetable broth.

Prep Time: 25 min
Soaking Time: 8 hr
Cook Time: 1 hr 20 min
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385
Sugar: 4g
Sodium: 920mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 14g
Protein: 20g
Cholesterol: 0mg

Keywords: white bean soup, vegan bean soup, creamy bean soup, roasted garlic soup, cozy dinner

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