Okay, amiga! Get ready to have your world rocked because I’m about to share my obsession: white bean soup! Not just any white bean soup, mind you. This is a flavor explosion of creamy, dreamy goodness that will make you forget all about boring, bland soups. I’m talking about the kind of soup that makes you close your eyes and savor every single spoonful.
I remember the exact moment I knew this white bean soup was destined for greatness. I was testing a new batch, experimenting with smoked paprika and a splash of sherry vinegar. The aroma alone was intoxicating. But the taste? Pure magic. I took one bite and immediately knew I’d created something truly special.
This white bean soup isn’t just food. It’s an experience. It’s the kind of comfort food that warms you from the inside out, but with a bold Cuba Queen twist. We’re talking maximum flavor, minimal fuss, and a guaranteed “WOW” factor. This white bean soup represents everything I stand for – big, unapologetic flavors that make every meal a celebration! Get ready to ditch those sad desk lunches and embrace the white bean soup life!
INGREDIENTS You Need for This:
This white bean soup ingredient list is SHORT but mighty! Each item plays a crucial role in building that incredible flavor.
- 2 tablespoons olive oil: Don’t skimp! Good quality olive oil is the foundation of this white bean soup.
- 1 large onion, chopped: Yellow or white onion works great.
- 2 carrots, chopped: Adds a touch of sweetness and color.
- 2 celery stalks, chopped: The unsung hero of many soups – don’t skip it!
- 4 cloves garlic, minced: Because everything is better with garlic, right?
- 6 cups vegetable broth: Low sodium is best so you can control the salt.
- Two 15-ounce cans cannellini beans, rinsed and drained: The star of our show! Cannellini beans create the perfect creamy texture. But, feel free to experiment with other white beans, too! Navy bean soup is also a delicious option if you’re looking for a slight variation.
- 1 teaspoon dried thyme: Adds an earthy, aromatic note.
- 1/2 teaspoon smoked paprika: The secret weapon! This gives the soup a subtle smoky flavor that is SO good.
- 1/4 teaspoon red pepper flakes (optional): For a touch of heat, if you dare! 🔥
- Salt and pepper to taste: Don’t be afraid to season generously!
- 2 tablespoons sherry vinegar: Brightens up the white bean soup and adds a tangy kick.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
You’ll find the best ingredients for this white bean soup at your local farmers market or a well-stocked grocery store. Splurge on the olive oil, amiga. It makes a world of difference! Here’s the white bean soup game-changer that will blow your mind: add a parmesan rind to the soup while it simmers. It adds an incredible depth of flavor! Just remove it before serving.
Pro-tip: If you’re using dried beans, you’ll want to soak them overnight. This helps them cook more evenly and reduces cooking time. For maximum creaminess, reserve about a cup of the cooked beans before blending the soup. Add them back in at the end for a little extra texture.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get cooking! Don’t stress – your white bean soup is going to be incredible. These steps are easy to follow, and I’m here to guide you every step of the way.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Here’s where most people mess up their white bean soup – they don’t let the vegetables soften enough. Don’t rush this step!
- Add Garlic and Spices: Add the garlic, thyme, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant. The aroma should be making you hungry!
- Simmer: Pour in the vegetable broth and bring to a simmer. Add the rinsed and drained cannellini beans. This creamy white bean soup is so easy to make!
- Simmer, Simmer: Reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. In my kitchen, this white bean soup takes exactly 35 minutes to reach peak flavor perfection.
- Blend: Use an immersion blender to blend the white bean soup until smooth and creamy. Be careful when blending hot liquids! Alternatively, you can carefully transfer the soup to a regular blender in batches. This is where your white bean soup transforms into pure magic.
- Season and Finish: Stir in the sherry vinegar and season with salt and pepper to taste. Taste, taste, TASTE! Adjust the seasoning as needed. It’s time to make this white bean soup your own.
- Serve: Ladle the white bean soup into bowls and garnish with fresh parsley. While your white bean soup is working its magic, grab your camera – this is Instagram gold!
Pro tip for white bean soup perfection: if your soup is too thick, add a little more broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken up.
PRESENTATION:
Presentation is key, amiga! This white bean soup absolutely slays at dinner parties! It’s not just about taste, it’s about creating an experience. This white bean soup deserves to be served with style.
Ladle the white bean soup into beautiful bowls. A drizzle of high-quality olive oil on top adds a touch of elegance and richness. Garnish with a generous sprinkle of fresh parsley or a swirl of pesto for a pop of color.
For a bolder presentation, top with crispy croutons, a dollop of Greek yogurt, or a sprinkle of parmesan cheese. People absolutely lose their minds when I serve this white bean soup with a side of crusty bread for dipping.
This white bean soup is perfect for a cozy weeknight dinner, a sophisticated lunch, or even a casual gathering with friends. Pair it with a simple green salad or a grilled cheese sandwich for a complete meal. I also love serving it alongside a hearty piece of garlic bread! For more bold flavor adventures, check out this white lasagna soup recipe!
Leftovers? No problem! This white bean soup is even better the next day. You can also use it as a base for other dishes, like a creamy pasta sauce or a flavorful stew. Want a seasonal twist? Add roasted butternut squash in the fall or fresh asparagus in the spring. The possibilities are endless!
FAQs:
Alright, amiga, let’s tackle some common questions about this white bean soup. I’ve tested this recipe countless times, so I’ve got you covered!
Q: Can I make this white bean soup vegan?
A: Absolutely! Just make sure you’re using vegetable broth. You can also substitute the sherry vinegar with lemon juice for a slightly different flavor profile. This vegan white bean soup is a hit with everyone!
Q: What if I don’t have cannellini beans?
A: No problem! Navy beans or great northern beans are great substitutes for cannellini beans. The flavor will be slightly different, but still delicious! Great northern bean soup is a wonderful alternative if you can’t find cannellini beans!
Q: Can I add protein to this white bean soup?
A: You bet! Grilled chicken, sausage, or even crispy bacon would be delicious additions. For a vegetarian option, try adding some sautéed mushrooms or spinach.
Q: How do I know when my white bean soup is perfectly done?
A: The soup is done when the vegetables are tender and the flavors have melded together. Taste it and adjust the seasoning as needed. If the soup is too thick, add more broth. If it’s too thin, simmer it for a few more minutes.
Q: Can I freeze this white bean soup?
A: Yes! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Q: Can I make this white bean soup spicier?
A: Of course! Add more red pepper flakes, a pinch of cayenne pepper, or a dash of your favorite hot sauce. You can also use spicy sausage for an extra kick.
Q: What if I don’t have sherry vinegar?
A: No problem! You can substitute it with red wine vinegar or lemon juice. The sherry vinegar adds a unique flavor, but the other options will still work well.
This white bean soup is all about customization! Don’t be afraid to experiment and make it your own.
CONCLUSION:
This white bean soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that bring people together. I’m confident that this soup will become a staple in your kitchen.
Here are my white bean soup Power Tips:
- Don’t skimp on the olive oil! It adds richness and flavor.
- Smoked paprika is the secret weapon! It gives the soup a subtle smoky flavor.
- Taste and adjust the seasoning! Don’t be afraid to add more salt, pepper, or other spices to your liking.
Here are a few white bean soup variations I’ve created and loved:
- White Bean Soup with Kale: Add chopped kale to the soup during the last 10 minutes of cooking.
- White Bean Soup with Sausage: Add browned Italian sausage to the soup during the simmering process.
- White Bean Soup with Roasted Vegetables: Roast your favorite vegetables (like butternut squash, sweet potatoes, or carrots) and add them to the soup after blending.
The creamy white bean soup version always gets the biggest reactions. People are blown away by how simple ingredients can create such a flavorful and satisfying soup.
I encourage you to make this white bean soup your signature dish. Share it with your friends and family and watch their faces light up. I have no doubt that you’ll create amazing white bean soup memories that will last a lifetime. If this recipe rocks your world, you NEED to try my creamy reuben soup!
Now go forth and create some white bean soup magic! And don’t forget to share your results with me – I can’t wait to see what you create! Tag me in your photos and let me know what variations you try. Happy cooking, amiga! If you liked this easy weeknight meal, you’ll also love my cheddar garlic herb potato soup!
white bean soup
This creamy and comforting white bean soup is packed with flavor and is surprisingly easy to make. Enjoy a hearty and healthy bowl on a chilly day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Soup
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add cannellini beans, thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
- Using an immersion blender, blend about half of the soup until smooth and creamy. (Alternatively, carefully transfer about half of the soup to a regular blender and blend until smooth, then return to the pot.)
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
Notes
For a richer flavor, add a parmesan rind to the soup while it simmers. Remove the rind before blending.