White Bean Soup Recipe

Overhead image of a white shallow bowl filled with white beans soup made with cannellini beans, carrots, onions, fresh herbs, and bacon.

4.93 from 13 votes

White Bean Soup is a cozy and delicious soup that's made with your favorite dried or canned white beans, fresh herbs, and yummy bacon. Bursting with protein, veggies, and energy, this wholesome and hearty soup is perfect for chilly temperatures and hungry tummies.

Prep Time10

Cook Time2

Total Time2 10

Course: Dinner, Soup

Cuisine: American

Diet: Gluten Free

Keyword: White Bean Soup, White Bean Soup Recipe, White Bean Soup with Bacon

Servings: servings

Author: Jessica Randhawa

Ingredients

1 pound dried white beans see notes
6 slices thick-cut bacon
1 large onion diced
3 large carrots peeled and chopped
3 ribs celery chopped
6 cloves garlic minced
1 tablespoon fresh thyme minced
1 teaspoon fresh rosemary minced
¼ teaspoon freshly cracked black pepper plus more to taste
½ teaspoon salt plus more to taste
1 bay leaf
8-12 cups water or half water half low-sodium chicken broth

US Customary - Metric

Instructions

Soak your beans overnight. Transfer the dried beans to a large bowl and add enough water so that they are covered by approximately 3 inches. Allow the beans to soak overnight or up to 24 hours (see notes below for the "quick-soak" option).
Add the chopped bacon to a large Dutch oven or heavy-bottomed soup pot set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook slow, stirring occasionally. Once the bacon pieces are golden, remove the lid and allow your bacon pieces to cook until the desired doneness is reached. Transfer the cooked bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of leftover bacon grease.
Return the pot or Dutch oven to medium heat. Add the onion, carrots, and celery and cook, stirring occasionally until softened (about 6-8 minutes). Add the minced garlic, thyme, rosemary, black pepper, and salt. Mix well and cook, stirring continuously, for 1-2 minutes.
Add the bay leaf, drained beans, and 10 cups of water (add more if needed). Bring to a boil then lower the heat, cover with a tight-fitting lid, and simmer for at least 1-2 hours, or until the beans are very soft.
Return the bacon pieces to the pot in the last 5-10 minutes of cooking. Season with additional salt and pepper, to taste.

Notes

Beans: I used Cannellini Beans, but Great Northern Beans or Navy Beans will also work.
This recipe can also be made using canned beans. You will need 3-4 cans of beans for every 1 pound of dried beans. I like to drain and rinse canned beans before adding them to the soup.
If you forget to soak your beans overnight, you can "quick-soak" them by placing them in a large pot or saucepan with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, then remove from heat, cover, and allow them to soak for about an hour. Drain and rinse before cooking.
Make this recipe vegan and omit the bacon. Use a little olive oil to cook the vegetables.

Nutrition