Where Have you Bean All My Life? A Super Easy White Bean Soup Recipe

A white bean soup recipe that is oh-so-easy to make and pretty healthy to boot. 

It’s been chilly here lately and I’m 100% using the temperature drop as an excuse to make as many soups as possible. Because on a cold day, there is nothing better than a hot meal. And if that hot meal is easy to make AND doesn’t really even require chewing, it’s a win in my book.

Make this white bean soup recipe for dinner tonight or better yet, make a double batch over the weekend and freeze some for later. You’ll be glad you did on a day when you’re not feeling going through the double of making dinner. Which is pretty much me every night of the week. 

To be honest, I don’t always love spending tons of time in the kitchen, but that’s also one of the reasons why I love this recipe so much. This white bean soup is super quick to make, easy, and yields very, very tasty results. It’d be a great meal to make on a night when you have unexpected guests too, because you probably already have all the ingredients this soup calls for in your pantry. Have I convinced you yet?

Ingredients for White Bean Soup

• 1 tbs olive oil
• 1 cup of onion diced (about half of an onion)
• 3 garlic cloves minced
• 1 cup of cut and peeled carrots
• 32 oz of vegetable broth
• 1 medium sweet potato cut and peeled
• 1 can of white beans drained and rinsed
• 2-3 bay leaves
• 1 tsp paprika
• salt and pepper to taste
• 2-3 stalks of kale
• parmesan cheese with rind

How to Make White Bean Soup

1. In a medium sized pot, pour in olive oil and onion and cook until translucent (about 5 min).

2. Add in the garlic cloves and carrots and cook for an additional 2 minutes.

3. Cut the rind off of your parmesan block and set aside.

4. Pour in vegetable broth with the sweet potato, white beans, bay leaves, paprika, salt and pepper, and parmesan rind and let cook for 15-20 minutes until the you can pierce the potato with a fork.

5. Remove soup from heat and take out the parmesan rind. Add kale and cheese to the top and allow the kale to wilt and cheese to melt just a little bit.

6. Serve immediately. You don’t want those potatoes getting mushy.

Note: I ate this soup for dinner a few nights ago and had some leftovers for the next day as well. Happy to report, it’s just as good the next day. I especially love it with grated parmesan cheese, although totally not required.

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White Bean Soup Recipe

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Servings: 4

Calories: 119kcal

Cost: $15

Ingredients

• 1 tbs olive oil
• 1 cup of onion diced about half of an onion
• 3 garlic cloves minced
• 1 cup of cut and peeled carrots
• 32 oz of vegetable broth
• 1 medium sweet potato cut and peeled
• 1 can of white beans drained and rinsed
• 2-3 bay leaves
• 1 tsp paprika
• salt and pepper to taste
• 2-3 stalks of kale
• parmesan cheese with rind

Instructions

• In a medium sized pot, pour in olive oil and onion and cook until translucent (about 5 min).
• Add in the garlic cloves and carrots and cook for an additional 2 minutes.
• Cut the rind off of your parmesan block and set aside.
• Pour in vegetable broth with the sweet potato, white beans, bay leaves, paprika, salt and pepper, and parmesan rind and let cook for 15-20 minutes until the you can pierce the potato with a fork.
• Remove soup from heat and take out the parmesan rind. Add kale and cheese to the top and allow the kale to wilt and cheese to melt just a little bit.
• Serve immediately.

Nutrition

Calories: 119kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 960mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13533IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg

Tried this recipe?Mention @paperandstitch or tag #paperandstitch!

Photography Amelia Lawrence

Easy enough huh? This one-pot recipe has dinner ready in 30 minutes with barely any clean up. Which, as you may have guessed, is my kind of recipe.