Really Good White Bean Soup (Creamy & Comforting)

When the weather turns chilly and you crave something that warms you from the inside out, nothing beats a bowl of truly excellent soup. But let’s be honest, “bean soup” doesn’t always sound like the most exciting meal. It can conjure images of bland, watery broth and mushy textures. What if I told you that with just a few simple tricks, you could transform humble dried beans into a luxurious, creamy, and deeply flavorful masterpiece?

This Really Good White Bean Soup lives up to its name. By slow-roasting garlic, building a rich vegetable base, and using a secret umami weapon (miso!), this recipe elevates simple ingredients into something extraordinary. It’s hearty, healthy, and packed with fiber and protein, yet it tastes incredibly indulgent. Whether you’re feeding a crowd or meal-prepping for the week, this soup is about to become your new favorite comfort food.

Ingredients

This recipe relies on quality pantry staples and fresh aromatics. The combination of dried beans and slow-roasted garlic creates an unbeatable depth of flavor.

It looks like the previous response for the Really Good White Bean Soup included the ingredients in multiple tables. To ensure it strictly follows the “single Markdown table” format requested and to make it easier to copy/paste, here is the consolidated table form for that recipe.

this now & bake later ❤️

Timing

This soup is a labor of love that rewards patience. The soaking time is hands-off, and the oven does most of the cooking work.

• Soaking Time: 8-12 hours (overnight)
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 15 minutes to 1 hour 30 minutes
• Total Time: Approximately 1 hour 50 minutes (plus soaking)

Step-by-Step Instructions

Follow these steps to create a soup that is rich, creamy, and packed with flavor.

Step 1: Soak the Beans

Place the dried beans in a large bowl and cover with about 8 cups of cold water. Stir in the 1 ½ tablespoons of kosher salt and 2 teaspoons of baking soda. Cover and let soak at room temperature for 8 to 12 hours, or overnight. Drain and rinse the beans thoroughly before cooking.

• Actionable Tip: Using salt and baking soda in the soaking water helps soften the bean skins, ensuring they cook evenly and become perfectly tender without falling apart.

Step 2: Sauté the Aromatics

Preheat your oven to 350ºF (175ºC). In a large Dutch oven or heavy soup pot, heat 1 ½ tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery along with a big pinch of salt. Cook, stirring occasionally, for about 10 minutes, until the vegetables are softened and fragrant. Stir in the red pepper flakes and cook for another 30 seconds.

Step 3: Assemble the Soup Base

Pour in 6 cups of water, the drained beans, ½ teaspoon kosher salt, and plenty of freshly ground black pepper. Bring the mixture to a boil. While it heats, tie the rosemary, sage, and bay leaves together with kitchen twine to make a bouquet garni. Once boiling, stir in the bouillon base until dissolved and submerge the herb bundle in the liquid. Boil uncovered for 10 minutes.

Step 4: Roast the Garlic and Beans

While the soup boils, prepare the garlic heads by peeling away the loose outer skins and slicing about ¼ inch off the top to expose the cloves. After the 10-minute boil, turn off the heat. Nestle the garlic heads (cut side up) into the pot. Drizzle about 2 tablespoons of olive oil over the garlic and beans. Cover the pot with its lid.

• Actionable Tip: Roasting the garlic right in the pot with the beans saves a step and infuses the entire soup with a sweet, mellow garlic flavor.

Step 5: Bake Until Tender

Transfer the covered pot to the preheated oven. Bake for 60 to 75 minutes, or until the beans are completely creamy and tender all the way through. (Check smaller beans like navy beans after 45 minutes).

Step 6: Finish and Season

Remove the pot from the oven. Discard the herb bundle. Carefully remove the garlic heads and set them aside to cool slightly. In a small glass, whisk the white miso with a ladle of hot broth until smooth, then stir this mixture back into the soup.

• Actionable Tip: If the soup is too thick, stir in ½ to 1 cup of hot water to reach your desired consistency.

Squeeze the soft, roasted garlic cloves out of their skins and mash them into a paste, then stir this roasted garlic paste back into the soup. Drizzle with another tablespoon of high-quality olive oil. Taste and season generously with salt and pepper.

Step 7: Serve

Ladle the hot White Bean Soup into bowls. Top with chopped parsley and serve with chunks of warm, crusty bread for dipping.

Nutritional Information

Nutritional information is an estimate per serving (assuming 6 servings).

• Calories: Approx. 300-350 kcal
• Protein: 15-18 g
• Carbohydrates: 45-50 g
• Fat: 10-12 g
• Fiber: 12-15 g
• Sodium: Variable (depending on broth/salt)

Notable Benefit: This soup is a fiber powerhouse, promoting digestive health and keeping you full for hours.

Healthier Alternatives

This soup is naturally vegan and gluten-free (if using GF bouillon), but here are a few tweaks:

• Lower Sodium: Omit the salt in the soaking water (though it helps texture) and use low-sodium bouillon. Season carefully at the end.
• Oil-Free: Sauté the vegetables in a splash of water or broth instead of oil to reduce fat, though the olive oil adds significant richness.
• Greens: Stir in a few handfuls of chopped spinach or kale at the very end for an extra nutrient boost.

Serving Suggestions

This hearty soup is a meal in itself, but pairs beautifully with:

• Green Salad: A crisp arugula salad with lemon vinaigrette cuts through the creaminess.
• Grilled Cheese: Serve with a sophisticated grilled cheese sandwich with gruyère and caramelized onions.
• Toppings: Top with homemade croutons, a swirl of pesto, or a sprinkle of parmesan cheese (if not vegan).

Common Mistakes to Avoid

For the best pot of beans, avoid these common pitfalls:

• Using Old Beans: Beans that have sat in the pantry for years may never soften properly. Solution: Buy fresh dried beans from a store with high turnover.
• Skipping the Soak: While you can cook beans from dry, soaking ensures even cooking and better texture. Solution: Plan ahead and soak overnight. (Quick soak: Boil beans for 2 mins, let sit covered for 1 hour).
• Adding Acid Too Early: Tomatoes or vinegar can prevent beans from softening. Solution: Add acidic ingredients only after the beans are fully tender.
• Under-seasoning: Beans need salt! Solution: Season at every stage—soaking, sautéing, and finishing. Taste constantly.

Storing Tips

This soup tastes even better the next day!

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools; add a splash of water when reheating.
• Freeze: This soup freezes beautifully. Let cool completely, then freeze in airtight containers for up to 6 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium heat, stirring occasionally.

Conclusion

This Really Good White Bean Soup is a revelation in comfort cooking. It transforms simple, affordable ingredients into a dish that feels luxurious and deeply satisfying. By taking the time to soak the beans and roast the garlic, you build layers of flavor that you just can’t get from a can. It’s a healthy, hearty meal that will warm your kitchen and your soul.

Ready to make the best bean soup of your life? Give this recipe a try and let us know what you think in the comments below! Did you add any extra greens? We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more delicious, wholesome meal ideas!

FAQs

Q1: Can I use canned beans?

Yes, but the texture and depth of flavor won’t be quite the same. If using canned, skip the soaking and boiling steps. Sauté the veggies, add the broth and herbs, and simmer for 20-30 minutes to meld flavors. You might want to roast the garlic separately in foil in the oven.

Q2: What if I don’t have miso?

You can omit it, but it adds a wonderful savory depth (umami) that mimics meat stock. You could substitute a teaspoon of soy sauce or a little parmesan rind simmered in the soup (if not vegan).

Q3: Can I make this in a slow cooker?

Yes! After sautéing the vegetables, transfer everything (soaked beans, liquids, herbs) to a slow cooker. Cook on Low for 7-8 hours or High for 4-5 hours until beans are tender. Roast the garlic separately in the oven, or add minced garlic to the sauté step.

Q4: My beans are still hard after cooking. Why?

This could be due to old beans or hard water. If they aren’t soft after the suggested time, keep cooking! Add more boiling water if the liquid gets low and test every 15 minutes. Adding a pinch of baking soda during cooking can also help soften stubborn beans.

Really Good White Bean Soup (Creamy & Comforting)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 50 minutes
• Yield: 6 Servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Really Good White Bean Soup lives up to its name. By slow-roasting garlic, building a rich vegetable base, and using a secret umami weapon (miso!), this recipe elevates humble dried beans into a luxurious, creamy, and deeply flavorful masterpiece. It’s hearty, healthy, and packed with fiber and protein, yet it tastes incredibly indulgent.

---

Ingredients

Units USM Scale 1x2x3x

For Soaking:

• 1 pound Dried White Beans (Cannellini or Great Northern)
• 1 1/2 tablespoons Kosher Salt
• 2 teaspoons Baking Soda

For Cooking:

• 4 1/2 tablespoons Extra-Virgin Olive Oil, divided
• 1 Large Yellow Onion, diced
• 3 Medium Carrots, diced
• 3 Celery Ribs, diced
• 1/2 to 1 teaspoon Red Pepper Flakes
• 6 to 7 cups Filtered Water
• 1 large sprig Fresh Rosemary
• 1 large sprig Fresh Sage
• 2 Dried Bay Leaves
• 2 teaspoons “No Chicken” Bouillon Base
• 2 medium heads Garlic, tops sliced off
• 1 tablespoon White Miso
• To taste Salt & Black Pepper
• Fresh Parsley, chopped (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Soak the Beans: In a large bowl, cover beans with 8 cups water, 1 ½ tbsp salt, and baking soda. Soak at room temperature for 8-12 hours. Drain and rinse thoroughly.
2. Sauté Aromatics: Preheat oven to 350ºF (175ºC). In a Dutch oven over medium heat, sauté onion, carrots, and celery in 1 ½ tbsp olive oil with a pinch of salt for 10 minutes. Stir in red pepper flakes.
3. Assemble Soup Base: Add 6 cups water, drained beans, ½ tsp salt, and pepper. Bring to a boil. Tie rosemary, sage, and bay leaves together and add to pot along with bouillon. Boil uncovered for 10 minutes.
4. Roast Garlic and Beans: Turn off heat. Nestle garlic heads (cut side up) into the pot. Drizzle 2 tbsp olive oil over garlic and beans. Cover with lid.
5. Bake: Transfer to oven and bake for 60-75 minutes, until beans are completely creamy and tender.
6. Finish and Season: Remove from oven. Discard herbs. Remove garlic heads. Whisk miso with a ladle of hot broth and stir back into soup. Squeeze roasted garlic cloves into the soup and mash/stir to combine. Drizzle with remaining 1 tbsp olive oil. Season to taste with salt and pepper.
7. Serve: Ladle into bowls, top with parsley, and serve with crusty bread.

Notes

1. Soaking Science: Using salt and baking soda in the soaking water helps soften the bean skins, ensuring they cook evenly and become perfectly tender without falling apart.
2. Garlic Hack: Roasting the garlic right in the pot with the beans saves a step and infuses the entire soup with a sweet, mellow garlic flavor.
3. Consistency: If the soup is too thick after baking, stir in ½ to 1 cup of hot water to reach your desired consistency.
4. Umami Boost: Don’t skip the miso! It adds a depth of savory flavor that makes this soup taste like it simmered all day.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup, Main Course
• Method: Stovetop, Oven-Baked
• Cuisine: American, Rustic

Nutrition

• Serving Size: 1 serving
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 15 g
• Protein: 18 g
• Cholesterol: 0 mg