Luscious & Creamy White Bean Soup with Sage & Thyme Recipe

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by Maggie Turansky


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As the weather begins to turn chilly, I love making several large batches of soup to freeze and have for a warming and hearty lunch whenever I wish. And one of my favourites that I’ve come up with this year is this delicious, luscious white bean soup.

Marrying all of the aspects of a delicious, creamy soup with a bit of texture of a chunky bean soup, I’m absolutely thrilled with the results of this one. There are lots of different options when it comes to making this dish it’s kind of a “choose your own adventure” when it comes to the finished texture.

It also freezes really well, so consider – like I do – making a large batch and stashing it in the freezer for whenever you want a quick soup to reheat in minutes.

Creamy White Bean Sage Soup
Creamy White Bean Sage Soup

How to Make Creamy White Bean Soup

The first step to this recipe is to cook your mirepoix – a fancy French term for a mix of carrot, onion and celery. Much like in recipes like my harira soup or mushroom stew, I like to cook this for around 10 to 15 minutes to ensure that you get a really complex and deep flavour out of it.

Unlike in those recipes, however, it isn’t super necessary to chop the veggies as finely as possible and you can give them a rough chop – this is because we are going to puree them all in the end.

Ingredients for this recipe
Ingredients for this recipe

So add a few tablespoons of olive oil to a large saucepan and set it over medium heat. Once shimmering, add the mirepoix along with a generous pinch of salt.

Cook, stirring occasionally, until everything is softened, the veggies are beginning to brown and some fond is collecting at the bottom of the pan – this should take about 10 to 15 minutes.

Adding the carrot, onion and celery to a pot
Adding the carrot, onion and celery to a pot

Then, add some tomato paste and a bit of white miso paste. Both of these will add to the depth of flavour and the complexity of the finished soup.

Cook this until the tomato paste darkens and everything starts to cling to the bottom of the pan – only a few minutes longer.

Adding the tomato paste and miso
Adding the tomato paste and miso

Now, add a good amount of crushed garlic to the pan, along with some chopped sage, thyme, a bit of lemon zest and chili flakes.

Stir all of this to combine and cook just until it’s fragrant – only a minute or so longer.

Adding the garlic, sage, thyme and lemon zest
Adding the garlic, sage, thyme and lemon zest

The next step is where you have a few options. If you’re following my preferred method and you want a mostly creamy soup with a bit of texture added with whole beans, then add half of your white beans here. Pour over some vegetable stock along with some soy sauce and bring everything to a simmer.

Once simmering, taste to adjust for seasoning and add a bit more salt or pepper if needed. Then, transfer the entire soup to a blender jar and puree until smooth. You can also use a handheld blender to puree it in the pot itself and save some dishes!

Pureed white beans lend and extremely luscious and creamy texture to this soup (and other soups like my sweet potato soup) without actually adding any cream at all.

Adding the beans, vegetable stock and soy sauce
Adding the beans, vegetable stock and soy sauce

If you prefer a more chunky soup or don’t have a blender, then you can also take a potato masher to the beans and do you best to mash everything as smoothly as possible. You can then use a whisk to emulsify everything together.

Alternatively, you can skip pureeing or mashing altogether and just add all of your beans and vegetable stock at once and and bring everything to a simmer. This is a good option if you want a fully chunky white bean soup.

Adding the remaining beans and vegetable stock
Adding the remaining beans and stock

Once you’ve pureed the beans, add them back to the pot and add the remaining half of the white beans along with the rest of your vegetable stock.

Bring it up to a simmer and let it bubble away for at least 10 minutes, or until the rest of the beans are very tender and the flavour are homogenous.

Simmering the soup
Simmering the soup

Then, stir in a good amount of lemon juice and adjust for seasoning. All you need to do now is serve and enjoy!

White Bean Soup

White Bean Soup with Sage & Thyme

This white bean soup is very hearty and flavourful, marrying the best aspects of a creamy pureed soup and a chunky and hearty soup. It's deeply complex but relatively simple to make – make a large batch of it and freeze it for future quick meals.
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Servings 6
Prep Time 10 minutes
Total Time 40 minutes

Ingredients
 

  • 1 large carrot finely diced
  • 1 yellow onion finely diced
  • 1-2 ribs celery finely diced
  • 1 tbsp tomato paste
  • 2 tsp white miso paste
  • 3 cloves garlic minced
  • 1 tbsp fresh sage finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp lemon zest
  • ½ tsp chili flakes
  • 4 (400g/14oz) cans (4 cans) white beans (such as cannellini or great northern) drained & rinsed, divided
  • 1 litre (4 cups) vegetable stock divided
  • 1 tsp soy sauce
  • 1 tbsp lemon juice

Instructions
 

  • Add 3 tbsp of olive oil to a large saucepan and place over medium heat. Once shimmering, add the carrot, onion and celery along with a generous pinch of salt. Cook, stirring frequently, until the vegetables are softened, beginning to brown and fond begins collecting on the bottom of the pan – about 10 minutes.
    Adding the carrot, onion and celery to a pot
  • Add the tomato paste and miso paste and stir to combine. Cook for about 2 minutes longer, just until the tomato paste darkens and becomes sticky.
    Adding the tomato paste and miso
  • Add the garlic, sage, thyme, lemon zest, chili flakes and a good grind of black pepper. Stir to combine and cook until very fragrant, about 1 minute.
    Adding the garlic, sage, thyme and lemon zest
  • Add half of the beans and stir until well coated in the vegetable mixture. Pour over 750ml (3 cups) of the vegetable stock and the soy sauce. Bring to a simmer.
    Adding the beans, vegetable stock and soy sauce
  • Transfer the soup to a blender (or use a hand-held blender in the pot) and puree until very smooth and creamy (see notes). Return the soup to the pot and bring to a simmer. Add the remaining beans and vegetable stock and stir to combine.
    Adding the remaining beans and vegetable stock
  • Allow the soup to simmer for about 10 minutes before stirring in the lemon juice. Taste to adjust for seasoning, adding more salt and pepper if needed. Serve.
    Simmering the soup

Notes

If you prefer a chunky soup, you can skip this step and simply add all of the beans and stock at step 4.
Alternatively, you can skip the blender and take a potato masher to roughly puree the beans, then whisk thoroughly to emulsify. Continue with the recipe as written, adding the remaining beans and stock after mashing.

Nutrition

Calories: 264kcal | Carbohydrates: 49g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 837mg | Potassium: 1060mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2140IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 7mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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This creamy vegan white bean soup is easy and absolutely delicious. It’s the perfect hearty soup to warm you up on a chilly day.

Are you after a great recipe for a white bean soup? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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