Delicious White Bean Soup Recipe

Welcome to your new favorite comfort food: white bean soup! This isn't just any bean soup; it's a hearty, flavorful dish designed to warm you from the inside out. Whether you're a seasoned chef or just starting your culinary journey, this recipe is packed with everything you need to create a truly delicious and satisfying meal. We’ll dive deep into selecting the best dried beans (like cannellini beans, great northern beans, or navy beans), mastering the perfect simmer, and even exploring variations like adding pork for soup or using `canned navy bean soup` for a quicker fix. Get ready to discover your ultimate `white bean soup` recipe that’s sure to become a staple in your kitchen!

Ingredients

• 1 pound (about 2 cups) dried white beans (cannellini, great northern, or navy beans), soaked overnight and drained, or 3 (15-ounce) cans cannellini beans can or canned navy bean (rinsed and drained)
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 2 cups fresh spinach, roughly chopped (optional)
• Fresh parsley or cilantro, chopped, for garnish

Directions

1. Prepare the Beans:
2. If using `dried white beans`, ensure they have been soaked overnight (or quick-soaked) and thoroughly drained.
3. If using `canned navy bean soup` or cannellini beans, simply rinse them well under cold water and drain.
4. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Combine Ingredients: Stir in the drained beans (dried or canned), vegetable or chicken broth, diced tomatoes, bay leaf, dried thyme, dried oregano, and red pepper flakes (if using). Bring the mixture to a boil.
6. Simmer to Perfection: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer.
   1. For `dried beans: Simmer for 1 to 1.5 hours, or until the beans are tender. Cooking time can vary based on the age and type of bean.
   2. For canned beans: Simmer for 20-30 minutes to allow the flavors to meld.
7. Season and Finish: Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper. If using, stir in the fresh spinach until it wilts, about 2-3 minutes.
8. Serve: Ladle the hearty white bean soup into bowls. Garnish with fresh parsley or cilantro and a drizzle of good quality olive oil, if desired. Serve hot with crusty bread.