A comforting and nourishing dish, this Creamy Bean Soup is packed with wholesome ingredients and robust flavors. With tender white beans, sweet aromatic vegetables, and the savory touch of sun-dried tomatoes and rosemary, it’s a cozy bowl of goodness that’s also easy on the wallet. Perfect for meal prep, cold nights, or a simple, satisfying weeknight dinner.
Why You’ll Love This Recipe
This soup is a great blend of hearty, healthy, and flavorful. It’s naturally creamy without the need for dairy, thanks to the beans and slow simmering. It’s vegetarian, budget-friendly, and ideal for large-batch cooking. Whether you’re looking for a soul-warming lunch or an easy dinner, this recipe has you covered. Plus, it stores well and gets even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil or avocado oil
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1 large yellow onion, diced
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5 ribs celery, diced
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4 large carrots, diced
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6 fresh garlic cloves, sliced
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1/3 cup sun-dried tomatoes, chopped
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2 tablespoons finely chopped fresh rosemary
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3 x 15 oz cans white beans, drained and rinsed
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3 cups stock or broth
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Sea salt and ground black pepper, to taste
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Fresh parsley, for garnish
Directions
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Heat the oil in a large Dutch oven or stockpot over medium heat.
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Add the diced onion, celery, and carrots. Sauté for about 4 minutes, stirring occasionally, until just softened.
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Stir in the sliced garlic, chopped sun-dried tomatoes, and rosemary. Cook for another 1–2 minutes until fragrant.
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Add the drained white beans and broth to the pot. Stir well to combine all the ingredients.
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Season with sea salt and freshly ground black pepper to taste.
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Reduce heat and simmer uncovered on low for 20–25 minutes to allow the flavors to meld and the soup to thicken slightly.
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Adjust consistency with more broth if desired.
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Serve hot, garnished with fresh parsley.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 290 kcal per serving
Variations
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Creamier Texture: Use an immersion blender to puree part of the soup for extra creaminess.
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Add Greens: Stir in a few handfuls of spinach or kale in the last 5 minutes of cooking.
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Smoky Flavor: Add smoked paprika or a dash of liquid smoke for a deeper, smokier flavor.
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Protein Boost: Add diced cooked chicken or sausage if not keeping it vegetarian.
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Spicy Kick: Add a pinch of chili flakes or a diced jalapeño for heat.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use dry beans instead of canned?
Yes, soak and cook dry white beans beforehand. You’ll need about 4 to 4 ½ cups of cooked beans.
Is this soup vegan?
Yes, if you use vegetable broth and no animal-based garnishes, it’s completely vegan.
Can I freeze this soup?
Absolutely. Let it cool completely, then freeze in airtight containers. It reheats well without losing texture.
What kind of white beans work best?
Cannellini, Great Northern, or navy beans all work well for this recipe.
Can I add pasta or rice to make it heartier?
Yes, but cook them separately and stir in at the end to avoid absorbing too much liquid.
How do I make it thicker?
Use a potato masher or immersion blender to mash some of the beans for a creamier consistency.
What broth should I use?
Vegetable or chicken broth both work—choose based on your dietary needs and flavor preference.
Can I make this in a slow cooker?
Yes. Sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
What herbs can I substitute for rosemary?
Thyme or sage make good alternatives, though they’ll change the flavor slightly.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as your broth is certified gluten-free.
Conclusion
Creamy Bean Soup is the ultimate comfort food: nourishing, satisfying, and incredibly easy to make. It’s packed with plant-based protein, rich in flavor, and ideal for both weeknight meals and meal prep. Whether you enjoy it fresh or from the freezer, this soup is sure to warm you up and keep you full.
Print
Creamy Bean Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A wholesome, hearty soup loaded with tender white beans, aromatic vegetables, sun-dried tomatoes, and fresh rosemary—this creamy bean soup is both comforting and budget-friendly, perfect for meal prep or a satisfying weeknight dinner.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 5 ribs celery, diced
- 4 large carrots, diced
- 6 fresh garlic cloves, sliced
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons finely chopped fresh rosemary
- 3 x 15 oz cans white beans, drained and rinsed
- 3 cups stock or broth
- Sea salt and ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat oil in a large Dutch oven or stockpot over medium heat.
- Add the diced onion, celery, and carrots. Sauté for about 4 minutes until slightly softened.
- Stir in garlic, sun-dried tomatoes, and rosemary. Continue cooking until fragrant, about 1–2 minutes.
- Add the white beans and broth. Stir well to combine.
- Season with sea salt and freshly ground black pepper to taste.
- Simmer over low heat for 20–25 minutes to allow the flavors to meld.
- Add extra broth if needed to reach desired consistency.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, mash some of the beans in the pot before serving.
- Use vegetable broth for a vegetarian/vegan option, or chicken broth for added richness.
- This soup stores well—refrigerate for up to 4 days or freeze for up to 3 months.
- Pair with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
