White Bean Soup

I don’t know if you have ever tried Zoe’s Kitchen but they have this White Bean Soup that I used to get and it was so good! I’d get a tiny little cup of it with a meal and I knew I had to figure out how to make it at home.

I was flipping through Budget Bytes cookbook and came across her recipe for Tuscan White Beans. It’s not a soup but the flavors sounded right. I knew the Zoe’s soup had rosemary so it seemed worth a try. Now it’s a hit with my husband and kids and it’s super easy to make!

I’ve used canned beans and I just made it last night with soaked dry beans in the Instant Pot. I used a mix of navy beans and great northern beans because I needed to finish off some bags that were opened. You can also use ~6 cans of navy/great northern/whatever white beans, drained.

White Bean Soup

Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 6

Ingredients
  

  • 1/4 cup olive oil
  • 4 cloves garlic minced, or cubes frozen garlic
  • 6 cans white beans or dried beans, soaked
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • pepper to taste
  • 1-2 tbsps Red wine vinegar optional (I’ve never used it)
  • 4-6 cups vegetable stock

Instructions
 

  • In large pot (or instant pot), add olive oil, garlic, thyme, rosemary, salt, pepper and stir to combine over medium-low heat.
  • If you are using soaked dried beans in an Instant Pot, add broth to soaked beans and cook on high pressure for ~9 minutes. Allow natural pressure release.
  • If you are using canned beans, drain the beans and add to pot with broth.
  • When beans are cooked and soft, mash some of them with the back of a large spoon to thicken soup.
  • Budget Bytes recipe says to add red wine vinegar before serving. Though I’ve never used this ingredient, I thought I’d include it as an option.
  • You’re done and now it’s time to eat!

I used probably 3 cups dried beans (looked like about 5 cups after soaking) and 4 cups broth along with a little extra water. All 4 of us had a bowl and there’s probably 2 bowls leftover in the fridge. Use less broth for a thicker soup if you want. My kids like putting crackers in there to soak up the soup. This soup can be frozen without any issues.

This pairs well with garlic bread. I mix a few cubes frozen garlic with non-dairy butter, salt, and some parsley. Spread on sliced bread and toast in the oven.