This past week I was talking to a reporter from MarketWatch and as I told the story of Budget Bytes I joked about being a broke college graduate and not wanting to eat canned beans three times a day. Well, I’m kind of eating my words now because when canned beans are prepared like this, I seriously could eat them all day, every day! This easy Rosemary Garlic White Bean Soup only takes eight simple ingredients, is crazy flavorful, and will give you all those warm cozy fall vibes!
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How to Serve Rosemary Garlic White Bean Soup
This soup is fairly simple at heart, but still has bold flavor that stands up on its own, but would also be great with a piece of crusty bread for dipping, or maybe even some Pesto Cheese Toast. That being said, I got creative when I was photographing the soup and started added some fun toppings. I drizzled a little pesto over one bowl, topped another with some homemade croutons, and shaved a bit of fresh Parmesan over another. I can also imagine a little melty gruyere or smoked mozzarella would be fabulous, or even just a dash of hot sauce.
Optional Add-Ins
You know I like to keep things simple, but if you happen to have these ingredients on hand and need to use them up, feel free to toss them into your Rosemary Garlic White Bean Soup:
- Diced carrots, onion, or celery sautéed with the garlic
- Bacon cooked until brown, the fat used in place of the olive oil (remove bacon and add back to the soup after cooking)
- Ham sautéed before the garlic until crispy
- Zucchini added with the beans
- Kale or spinach stirred into the soup at the end
- Lemon juice added to the soup after cooking (1-2 Tbsp)
Can I Use Dry Beans?
You can definitely make a similar soup using dry beans, but it would require several extra steps, which I would need to test before offering instructions. I do have a Slow Cooker White Bean Soup that uses dry beans and some extra vegetables that is a great option.
Can I Make This in an Instant Pot?
Since this soup doesn’t require any fancy techniques, you can probably just use the “soup” function on the Instant Pot (you may still want to use the sauté function for the first step with the garlic and oil). But it’s so fast on the stove top, it might be faster to do it this way than waiting for the IP to come up to pressure and depressurize!
Can I Freeze This Rosemary Garlic White Bean Soup?
Absolutely! This soup will freeze very well. I made a fairly small batch, but you can easily double it and freeze half for later. To double the recipe, change the number of servings in the recipe card below to 8, and all the other ingredients will auto adjust.
You might also like our easy Lemony Chickpea Soup!
Easy Rosemary Garlic White Bean Soup
Servings 4 1.25 cups eachIngredients
- 2 Tbsp olive oil ($0.32)
- 4 cloves garlic ($0.32)
- 3 15oz. cans cannellini beans ($1.47)
- 2 cups vegetable (or chicken) broth ($0.26)
- 1/2 tsp dried rosemary ($0.05)
- 1/4 tsp dried thyme ($0.02)
- 1 pinch crushed red pepper ($0.02)
- freshly cracked black pepper to taste ($0.03)
Instructions
- Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
- Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
- Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!
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Nutrition
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Scroll down for the step by step photos!
Love beans as much as I do? Check out my entire recipe category dedicated to BEANS! :D
How to Make White Bean Soup – Step by Step Photos
Before you begin, add one can of cannellini beans, with the liquid in the can, to a blender and purée until smooth.
Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté over medium for about one minute, or just until the garlic becomes really fragrant.
Add two DRAINED cans of cannellini beans, plus the can of puréed beans to the soup pot.
Also add 2 cups vegetable or chicken broth, 1/2 tsp dried rosemary, 1/4 tsp dried thyme, a pinch of red pepper flakes, and some freshly cracked pepper. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, remove the lid, and let it simmer for 15 minutes, stirring occasionally. After simmering for 15 minutes, smash some of the beans to thicken the soup even more. Give it a taste and add salt if needed (I did not add any).
Serve the soup hot with crusty bread for dipping, or whatever fun toppings you might have on hand!
Imagine: girls night, winter, SNOW, your fresh bread comes out of the oven, & this soup simmers on the stove. All of the ladies loved it and asked me to send the recipe-and I only whipped it up right as the first guest walked through the door. That’s how easy and fast it is! Affordable, comforting, cozy. Checks all the boxes. Make this one ASAP!
A fantastic winter soup! We made it yesterday for our supper. It turned out perfect!
I like the idea of adding ham which I will do next time. Thanks for posting this wonderful soup recipe.
Delicious! I added a little bit of frozen kale at the end!😋
Delish, easy to make and very budget friendly.
Just use no salt added cans of beans?
Wow, I wish it was really this cheap to make. This is definitely American prices. It’s way more expensive in Canada. But I will still make this soup.
LB I’m not sure how long ago (years !) these prices are from, BUT THESE ARE CERTAINLY NOT 2024 PRICES!!!! EVEN IN THE STATES.
Absolutely love this recipe. Has become a regular in the dinner planner rotation. I grew up in Texas, so making a pot of beans has always been a weekend, all day kind of thing. Canned beans?? HAH! NEVER! Well, I couldn’t have been more wrong. I’ve actually used your method (blending a can), with pinto beans and my Texas recipe spices….and it’s right there with a pot beans simmered for a day. Cheap, fast, and delicious…great recipe…
Everyone loved this delicious soup. Added carrots, zucchini, green onion ends & (crumbled bacon prior to serving).
Can I use fresh rosemary?
Absolutely!
This was a great recipe. It tastes good and it’s easy to make.
If you have to survive on canned beans, this is definitely a good cheap weekly staple. It’s getting me through grad school. As soon as I can afford a few more ingredients though, I will definitely be adding extras to make it more interesting.
Can you use any other kind of bean or a mix or white beans?
Any kind of white bean would work well, we have a lot of other similar soups using the same method but different beans if you wanted to look at those!
I have t trued this recipe yet but I’m going to this week.
Is it ok to use fresh rosemary?
If so, how much?
That would be fine! I’d go for 1 1/2 teaspoons of fresh.
Tried it but next time I think I’lll blitz TWO, or even all three cans of beans, or maybe substitute some potato or maybe add some strong cheddar even add some yoghurt. cream at the end,
The addition of onion, carrots, and celery elevated the soup, bacon would have been 5 stars. It was very easy to make!
I definitely recommend this soup, and I’ll be making it again. It would be an easy weeknight meal.
Have you tried this in a slow cooker? (Still sautéing the garlic first. My stovetop is on the fritz and won’t simmer things.)
I think as long as you cook it on low and don’t let the beans get too mushy you should definitely be able to! You could also reference this recipe if you want to do the slow cooker using dried beans https://www.budgetbytes.com/slow-cooker-white-bean-soup//
Carrotsm onions and celery? Why not tell it as it is SOFRITO? Sofrito added toeverythig in Italy and in Frqnce by another name
But remember any recipe on the web is s PERSONAL opinion on a theme so expeiment For instance CHICK PEAS or even GARDEN Paes instead of Canellii butter beans
Why not try a SOFRITO base . I see that there are a few comments about using various veg such na CELERY and CARROTS + OONION equals SOFRITO.
CUPS and KILOS do NOT mix. Period And I’d blitz TWO cans instead of one.
My blood pressure cooking classes all recommend draining and rinsing canned beans to get rid of some of the sodium.
Made this soup and it was super easy!!! I love beans but surprisingly this was a bit too savory for my taste. However, my family loved it and it did taste great with croutons and bread. ❤️
I too love beans, any kind. I did not know that cannelli beans in the crockpot does not break down the digestive toxin. At any rate, is there anyway to reduce the sodium in this Easy Rosemary White Bean Soup as I have to monitor my blood pressure? If it is from the cans of bean, can I just precook a bag of white beans to save on sodium and then follow the rest of the recipe?
Using dried beans instead of canned and making sure you use low-sodium broth would be your best bets. :)
Absolutely delish. Had some parmesan rind on hand, too, and tossed it in to cook down with everything else and can’t recommend it enough!
Delicious, easy, and nutritious. A perfect recipe.
BEANS BEANS BEANS!!! This soup is GREAT for a cozy dinner all snuggled up with a blanket with some thick Crusty bread. It definitely has the thickness and texture of beans as opposed to a traditional brothy soup. It’s super cheap and tasty af!!!
I’ll be honest, I basically only use budget bytes recipes now bc they’re super cheap and delicious! Also their easiest recipes are still super tasty! 20/10 :)
I liked this soup but I used around double the garlic called for and next time I think I’ll add some onion- but really really good especially with bread
This is my favourite soup recipe 🥰 I have a weird sensory thing with whole beans so I purée all three cans (two drained, one not) and it turns out perfect for me every time. It’s a great base for using up any leftover vegetables or meat as well, absolutely everything seems to work well with this. Thank you!
Very nice white bean with rosemary soup
I chopped and added one small yellow onion, a carrot and two stalks of celery, to the garlic and sautéed slightly.
I froze two servings for a lazy day soup craving.
Holy cow this looks brilliant with the can of beans being pulverized, adding the immediate creaminess! But, girl I just looked at the sodium level 1400? Where from what? I’m trying to save my husband from a heart attack, not give him one!
The nutrition stats are calculated automatically using an ingredient database, and those databases generally don’t specify drained or undrained beans. So I’m assuming it’s calculating including the liquid from all three cans, which is going to result in an inflated sodium figure. It’s important to remember that nutrition stats are always a broad estimate, at best.
I make this soup all the time. Quick, easy and delicious. I cut the garlic in half as I am food sensitive to garlic, and add some carrots and/ or celery if I have some on hand. Like a lot of soups I like this one better the next day – flavors meld. I love the addition of red pepper flakes
CUPS and KILOS do NOT mix. Period And I’d blitz TWO cans instead of one. But ite a matter of choice, What bugs me though is the inability of even apparently n intelligent peope people to do very very simple ARITHMETC Or bthe inability to apply a little originality and simple experimentation I’d try blitzing ALL the beans and garlic and a litte Full,Fat cream to make a CREAM SOUP,
Surely it’s the very essence once the basics are mastered, of home cooking to experiment.
Good recipe, I’ve now made it 3 times! I appreciate easy and affordable recipes especially with the rising cost of groceries. The add in recommendations really rounded this out nicely and I went with what I had on hand- turned out great.
This was delicious and hearty. It’s finally cool enough in Austin to make soup again. Very aromatic and super easy to make. I added kale, onion and pork sausage to make it more filling and regret nothing.
This was delicious and hearty. It’s finally cool enough in Austin to make soup again. Very aromatic and super easy to make. I added kale and pork sausage to make it more filling and regret nothing.
OMG. This was amazing. I added smoked Turkey leg to the soup and enjoyed it with garlic Texas toast on the side. This will be in rotation for me. Super easy to make.
Can I freeze this?
Can use fresh rosemary and thyme?
This soup is amazing! I make a double batch every week or two and freeze it in meal portions. Then I can take it to work for lunch. For a double batch, I replace one of the cans for a can of chickpeas, just to change it up a bit. I sometimes make it with asafoetida instead of garlic. Also instead of stock, I use a sachet of vegetable soup mix, which adds lots of flavour.
Oh good I just asked this. So it freezes well.
Super quick and easy for weeknights! I used fresh rosemary since it grows out of control in my backyard!
This was absolutely amazing. This recipe elevates the basic bean to simple elegance. I followed the recipe exactly using my own canned poultry broth and beans as well as my own grown garlic and dried herbs. I did add salt as you mentioned since my canned goods were salt free.
I made the basic recipe exactly. I think it turned out fine; it looked like the picture. In order to enjoy this soup you would have to really LOVE beans. I like beans as a friend.
I think I will try it again with some of the suggested extras: celery, carrots, bacon, maybe even some kielbasa. It needs something more than beans.
Oh, and I think a really flavorful homemade chicken stock would go a long way here because there are so few ingredients. I used store bought, which is practically flavorless of course.
So good as a base recipe! I made my own veggie broth and simmered an adobo pepper and Gruyère rinds in it. I tripled the herbs and garlic and also sliced and sautéed 4 vegan apple and sage sausages to put in the soup while it simmered. I ate it with Texas toast. I honestly think this is one of the BEST meals I have ever made. Truly.
Great blog you have got here.. It’s difficult to find high quality writing like yours nowadays. I seriously appreciate people like you! Take care!!
This recipe has been a go-to for me for years now! I stumbled across this recipe as vegan college student looking for a cheap, minimal-ingredient meal, and I loved it so much that I am still incorporating this soup into my fall/winter rotation years later. It couldn’t be easier to make, but the herbs give it a “slow cooked taste” that make it seem like it’s been simmering on your stove all day. I love how it tastes when made according to the recipe, but as others have stated, it’s a great base if you want to jazz it up with some additional ingredients or a different herb/spice combo. I never leave reviews for recipes but this has been such a delicious staple in my life that I just had to leave a review to let everyone know how wonderful it is!!
good (if slightly bland) as written. I usually up the seasoning a bit, but I’m very much a ‘more garlic, more seasoning’ guy. I recently tried it with diced chorizo where the optional bacon would go, and it was a very good addition. If you choose to do this, definitely use chicken stock instead of vegetable, and up the herbs and garlic, as chorizo is a very strong flavour.
Made this recipe, and it came out so good!! I did add the carrots, and celery , also I put bacon in it as well.The flavor was really good. Definitely gonna make this again.
Made this recipe, and it came out so good!! I did add the carrots, and celery , also I put bacon in it as well.The flavor was really good. Definitely gonna make this again.
I added a bit of chopped ham, an onion, and three carrots. Yum.
Amazing, cheap, and easy!!! I cooked up some some chicken breast in the same seasoning combo and shredded it and added it to the pot, I needed more protein and it was fantastic!!! Next time I wanna add an onion to it and will probably just need to use one more cup of broth to keep it soupy and not sloppy!
Thank you for this wonderful and flexible recipe! I’ve made it is written a couple of times and was looking forward to making it again last night, when I discovered I only had two cans of beans. I added diced carrot, celery and onion as suggested but when the soup was still a little too thin I added a few handfuls of pasta (fusilli). At the very end I stirred in some frozen spinach. It was AMAZING. Because of the pasta it ended up being more like a thick stew and an incredibly satisfying one dish meal. We licked the pot clean!
I’ve made this soup a few times and it is super easy and DELISH. I took others advice and added sweet Italian sausage, onion, celery and carrot. And then Kale the end. I’ve always frothed the can of beans as instructed and I like how it gets super foamy and adds volume to the soup. Couldn’t recommend this one enough!
If one were to want to use dried beans, what kind of modifications would you use? We receive dried beans in our food boxes, and I struggle to find new ways to use them.
As Beth mentions in the section of the blog, “CAN I USE DRY BEANS?” We haven’t tested this recipe with dried beans, but the method described below should be a somewhat even replacement for canned beans. She also links to a similar recipe that does call for dried beans if that’s an easier alternative for you. However, I totally understand your predicament, and I want to help if I can!
1 can of beans = ~3/4 cup of dried beans (since they expand when soaked/cooked), so you will need just over 2 cups (technically, 2 1/4 cups) of dried beans for this recipe…which should be almost exactly the same amount as a typical bag of beans! Also, make sure to reserve the cooking liquid (called “aquafaba” or “potlikker”). One can of beans contains ~3/4 cup of aquafaba, so that’s how much you’ll need for the first step of the recipe, but save the rest for other things!
Here’s how to make basic beans:
— Rinse the beans in cold water, stirring with your hands to release any dirt and debris. Do this a few times until you feel satisfied.
— Place the beans in a large bowl/pot and cover with ~4x the amount of water. Leave them to soak for ~8 hours or overnight.
— Drain the soaking water and rinse the beans. Transfer to a heavy bottom pot with a lid and add just enough cold water to cover the beans, and add a pinch of salt and a drizzle of oil. Some people like to add other things to the pot to give the beans and their cooking liquid a little more flavor since it makes a great base for other dishes, but it’s absolutely none of that is necessary. (Like bay leaf, other herbs or herb stems, smashed garlic cloves, dried chilis, 1/4 or discarded onion skins, half a lemon, or a few peppercorns.)
— Cover the pot and bring to a gentle simmer, cooking for about 15-30 minutes until the beans are just tender but not mushy or fully cooked — you’re looking for the same level of doneness as a can of beans. (The cooking time can vary significantly depending on the age of the beans. They never go bad or anything like that, but if they are older, they can take a little longer to soften, but check after 15-20 minutes just to be safe.) Try not to stir all that often as this will cause the beans to break down much faster.
– Cool slightly and then separate the beans from their liquid, reserving the liquid but discarding any add-ins.
~ Marion :)
It was very good. It’s easy, quick and the flavors are great. I did add a small bay leaf, a carrot and one onion, because I wanted veggies in my meal. I did not bother to blend one can of white beans, it thickens on its own while cooking. Will make it again, it’s perfect for meal prep 😋
I really enjoyed this soup, great recipe! I sautéed a sliced carrot and some diced onion with the garlic, and stirred in a handful of spinach at the end, thanks for those suggestions! I might add a bit more rosemary next time. Served with cornbread muffins.
This was so good and only took a short time to make.
I made this soup tonight and it was delicious. It is such an easy and fast recipe that I was surprised that it had so much flavor and depth. Your site is a go-to for me when I want a “sure thing” recipe. I’ll make this recipe again with only one change–doubling it. Thanks so much for the recipe.
This soup was very easy and turned out amazing. Definitely will be making this again.
This site is just what I needed as a live-alone bachelor.
I love the ease of this. The canned beans leave a bit to be desired but I added juice of half a lemon to eveything else, oh and added a bit of fresh rosemary. The lemon brightened the soup up and we loved it. Thanks for sharing.
I’m not in the habit of commenting but….. this was really easy & really delicious! I added garlic chicken sausage, 1/2 an onion and a few frozen peas. Definitely will make this again!!
Love this! So quick and easy I have already made it twice. Thanks!
So good! A great winter warm up soup!
sounds delicious!! but is sodium value right seems high.
I made it exactly as the recipe and it was phenomenal. Loved it!
I used fresh herbs and this was absolutely delicious. Easy and cheap!
I made this for lunch with Great Northern Beans and loved it! Warmed Ciabatta rolls to dunk, it was excellent. Thank you.
This is my second time making this recipe. Added sautéed onion + Italian sausage + added chopped spinach about 10 minutes before completion. Excellent!
Made the basic recipe. It was good, but plan to add sautéed mushrooms and/or diced potato next time.
I made this and added- fresh tarragon and rosemary, potatoes, celery and onions. My husband said it was the best soup he has ever had! Thank you!
This seems to be a very flexible recipe. It can be dressed up or kept simple. It can be have meat or be vegetarian. I used up various items from my pantry and fridge. I used the store brand cannelloni beans, and added a little bacon and about a tsp. of bacon grease, an older carrot, a final stalk of celery, and a little leftover onion. These were all suggested add-ins from above. I am serving the soup with homemade croutons from my leftover bread stash.
This truly was a “Budget Byte.”
Where do you live, where do you shop? In the Denver CO area a can of cannellini beans is $1.25-1.89 (not organic). Your recipes are inexpensive, but I never get close to the cost.
Hi, Aimee. We live in Nashville, TN. We shop at discount supermarkets (Kroger) and we usually buy store brand. XOXO -Monti
West Coast: We buy store brand cannellini beans for 82 cents per can. Before Covid, same product was 50 cents a can! Do not think I have ever paid over 90 cents for any kind of canned plain bean – chick, pinto, navy, black, kidney, etc
Very tasty, and super simple to make! I believe I had to simmer a little longer than the suggested time to reach the consistency I wanted (no biggie), and I added spinach as suggested in the notes and served with crusty bread. Will definitely make again!
Made this tonight and it was yummy! I topped with a follow of plain Greek yogurt, crunchy bread and green onions! I also put in a ton more garlic because garlic is life 😅
Yum. Just made this. I did add a carrot; onion and celery and some kielbasa. Kept the rest the same. So delicious. I’ll make this again and again!
Yaaaaas!!! I love those aromatics! XOXO -Monti
I just made this and was thinking next time of adding carrots, celery and some onion!
So simple and easy! Turned out great. Thanks for this.
I found this soup hearty and healthy and a little on the bland side. I will make it again, but next time will use others ideas of adding celery, carrots, spinach, garlic, Italian sausage and letting it cool down. I never knew that’s when the flavors meld together!
Today I made this white bean rosemary and garlic soup for lunch. I love this simple and flavorful soup. I’m serving some warm grilled french bread that I rubbed with garlic. Thank you for sending us this recipe. It’s a keeper.
I made this tonight with several additions and it was excellent. First of all, I cooked 6 pieces of bacon in a large Le Cruset skillet. Removed them when done and added 2 stalks of diced celery, 2 diced carrots and 1/2 an onion to to bacon fat and sauteed for 6 or so minutes. Added 6 cloves of garlic (there’s never enough flavor in these types of soup for me) and then added 3 cans of bean, one with the liquid. I didn’t bother to do the puree one can step. I also threw in a parmesan rind, that I always keep in the freezer. Pretty much followed the rest of the recipe except I didn’t have any dried rosemary so I used fresh, about a tablespoon and I probably used 3 cups of stock instead of the 2 called for. Then I added the chopped up bacon and when finsished cooking, I used the hand blender and just quickly pureed the soup, but left some of it chunky. Let the pot of soup sit until it cools down — that’s when the flavors meld and it’s way better than if you eat it as soon as it’s finished cooking. Served it with parmesan cheese on top and a piece of sour dough bread. Really really good!
Just made this tonight! Soooooo good. I used beans I made myself (soaked and cooked) and homemade chicken stock. Tossed in some leftover, chopped-up shredded pork for some extra protein and served with buttered, rustic toast. This was so simple and so flavorful and filling, I’ll absolutely be making it again!
GREAT RECIPE! Always come out perfect just the way it is on the original recipe. Very quick, hearty and I serve it with a salad and oven heated bread with garlic butter! Perfect dinner any night!!!
This was literally one of the best meals I’ve ever made in my life. So easy, flavorful and addicting! Thank you for sharing this!
Great place to start and customize soup. I added extra garlic, spinach, carrots and Beyond Sweet Italian sausage.
this was totally bland and gloppy. the beans broke down with that much cooking.
I even started with diced onion, leeks, carrots & celery along with the garlic (& extra of garlic) & cooked with a parmesan rind. started with bacon also. served with some balsamic & the bacon crumbled up & pieces of a baguette.
Am going to try with some added cooked sausage tonight. Won’t be making this one again even with all the improvements.
Hi Judy, obviously all of your “improvements” were not improvements at all. You can’t rate a recipe when you don’t even make the actual recipe as written. You new and “improved” recipe gets your ONE Star rating.
excellent response. if you don’t like the recipe, just say so. to state all of your additions and then say you don’t like it–its your fault for not following it as written.
4 stars for the recipe as-is. I agree that it’s on the bland side. I added white wine vinegar and it was much better. To round out the meal I added in spinach and ham chunks (love the idea of bacon but didn’t have any).
This soup is delicious I added a shallot to the garlic and carrots and ham cut into chunks. I am serving this with a baguette and a green salad. Thanks for this recipe. It’s easy and economical.
So easy and so good! I bumped up the amount of the spices and added some creole seasoning salt at the end. Next time I think I’ll also add some onions to bulk it up a little more.
Amazing! I followed the recipe as written, using homemade chicken stock. This soup is so delicious. I will be making it again for sure. Thank you for the recipe.
This is a refreshing soup. Added lemon zest and a shallot, which added a touch more flavor. Very good.
This smelled very good and was easy to make, but a bit bland.
Thank you for the step-by-step photos you include and for your work developing these recipes.
I’ve made this soup so many times and only just realized I never left a review! This recipe comes together so easily, you’d be forgiven for not expecting much from it at first — but wow, let me tell you: it’s so hearty and so filling, it’s basically a staple in my house these days. Sometimes I serve it with a batch of buttery homemade croutons, but if I’m short on time, a few slices of plain toast for dipping are really all it needs. It’s been my go-to comfort meal for a couple of winters now, with the added bonus that it’s “healthy” enough not to make me feel guilty after eating it. What a great little recipe! Thank you, Budget Bytes!
Made last night when it turned cold. Very easy- substituted Italian seasoning as that was all I had. Very very good- will definitely put on. Repeat soup list
It’s truly shocking how good this is for how easy it is. I made as listed and was certain it would taste bland but I was pleasantly surprised. Definitely going in the rotation
This is so simple and I can see this being my “go to” as a base to add so many different things to create variations. Unbelievable how good it is as well as super easy, fast and inexpensive. I am blown away! Thank you!
Do you think this would translate well to a crockpot? I’m looking for something easy to come home to since my kiddo just started soccer.
Yes, I think this is definitely something you could throw into the slow cooker and then set to low for however long you need. I don’t think you can really *over* cook this one, so it should be safe! :)
This has become our go-to easy, cheap soup to make. We add crumbled up bacon to it and pair it with crusty bread as suggested and it is delicious!
Gotta admit, I wasn’t sure about this one {though your recipes have never disappointed}. It just seemed kinda boring, but my youngest {an anemic vegetarian} needs more high-protein, meatless dishes. Everyone loved it! So quick and easy! I really wish I’d doubled it, like I usually do soup recipes. I didn’t have any rosemary and am not a fan of thyme, but I added the thyme anyway, as well as some Tony Chachere’s {I put that stuff in everything} and seasoned salt. Served it with homemade cheesy garlic bread and salad. Will definitely make this again!
What a great quick soup! The blending of the beans and the aquafaba was a perfect base. I swapped out the rosemary and thyme for arrabbiata spices since i have a lot of that blend and it was delish. Thank you for the step-by-step photos you include and for your work developing these recipes. I’m looking forward to incorporating more of your vegan choices into our weekly menu, and in checking out the comments for additional variations.
This was the easiest thing I’ve probably ever made. Didn’t even need to use the actual blender – just made the puree in my NutriBullet for quick clean up. I added baby Bella mushrooms and spinach to the soup and made croutons out of an onion focaccia bread. Absolutely delicious and will definitely be making again! This recipe is easily a 10/10!
Oh, what a good idea to add mushrooms, Amita – I don’t care for them but am trying to get them into more of my husband’s meals as he loves them and good health benefits. I could separate out the different portions before those go in. Your croutons sound delish as well – I need to up my game! :)
This is my go-to soup. It’s oh so simple, quick to make and satisfyingly tasty. To change things up a bit I fry some onions with the garlic and occasionally add celery if I have some going to waste in the crisper. Other times I fry up some bacon bits, take them out, cook the soup and stir them in at the end. It’s just so versatile and wonderful as a stand-alone. I’d also encourage everyone to be bold with the garlic because garlic is life. Overall, this is one of the best soups I’ve unexpectedly stumbled across. Many thanks for this gem.
Probably my 5th time making this tonight. I, like many others, preferred it all the beans blitzed up together (Basically a one pot meal then!). Love this for when I need to save some dollars as the only thing i really have to buy is 3 cans o beans.
Very quick and easy to make and especially perfect for winter! I used Pacific Mushroom Broth and low-sodium beans and it turned out great. I threw in a leftover handful of frozen chopped spinach and it added a little color and a nutritional boost. Prep tip: blend the beans in the blender, add to the pot and then “rinse” out the blender with the broth into the pot to get out every last bit of beany goodness. ;=)
So quick, easy & delicious and HEALTHY. This with a salad and good piece of bread makes a perfect meal.
My favorite white bean soup recipe! I actually puree the entire soup and top it off with a dollop of pesto – delish!
This is probably the 10th time I’ve made this as it is a family favorite. Most of the time I double the recipe.
Stunningly delicious and so easy! I made this with grilled cheese sandwiches and the sandwiches took longer than the soup.
Great recipe!
Easy and delicious
Can I use fresh rosemary instead of dried?
Sure! :)
This was amazing!
I wanted the smoky flavour of sausage or bacon – but don’t do meat, so used a bit of liquid smoke…it worked very well with the rosemary and beans.
Thanks for sharing this delicious soup!
Ohh I love that idea! I’m making it right now and will add some liquid smoke :)
This was soooo good and easy! Very flavorful and rich even without any add-ins but I look forward to experimenting with some additions next time. The rosemary makes this a perfect wintery/cold day soup.
Love this recipe! It’s so quick and filling. Sometimes I’ll add a small splash of lemon juice to my bowl. Thanks for this! :)
Very easy and delicious! I love lemon, so added a splash of that in my bowl and it’s SUPERB. I like the other comments about adding veggies and sausage, so I will try that in future iterations. I really wanted something warm and with white beans (odd want, but…) – so glad I found this recipe!
Genius!! Will defy make this THIS week. Thank u:)
Could i use water instead of broth to cut down sodium? Also I’m out of broth.
Well, you would be missing quite a bit of flavor if you do that, unfortunately. A better way to cut down on the sodium would be to use low or no-sodium beans and a low-sodium broth.
I definitely would go the low sodium beans & broth route! I made this today and it’s delicious but the canned beans are definitely a bit too salty for my tatste!!
I have been cooking for 50 years but have never really made a white bean soup, but other kinds, like mixed bean soup, which I always thought a little bland. Well, this soup is fabulous, lots of layers of flavor in a short time. Made it for lunch today and will have with dinner tonight. My personal add in was a pinch of herbs de provence added with the other herbs. A truly excellent soup!
Delicious! Added some ham that needed to be used, a small yellow onion, 2 carrots and 2 ribs of celery. Had it for lunch and then again a few hours later for dinner
Amazing! It’s surprisingly rich and creamy. I added in diced onion and served with buttered toast. Can’t wait to eat the leftovers!
I buy no salt added canned beans snd low sodium broth.
This is SO easy and SO good! I waited until the very end to salt mine (after it simmered for 15 minutes). I followed it all except for I had 3 small tomatoes going bad on my counter so I blended them with the first can of beans! Gave it a little pink tomato based…Came out so darn good! Topped with more fresh pepper and some Parmesan cheese and so good! Will double the recipe next time for sure!
I love this soup! The lemon juice is an absolute must, in my opinion–the added brightness takes this soup to a 10/10. My husband was initially dubious about this recipe but had to eat his words (and more soup) because he loves it.
We have made this several times and have customized it to our family preferences.
I saute’ a cup each of chopped carrots, celery, and onion. I also include 1 lb. of browned turkey or turkey sausage.
Instead of pureeing a whole can of beans I just hit it with the immersion blender or potato masher a few times. My husband and 1 year old love this soup (the 3 year old won’t eat it, but that’s more about him than the soup haha).
Thank you for posting the potato masher comment! I’m visiting a family member and was contemplating if I needed to buy an immersion blender to make this soup – you just saved me, yay! I love this soup, and now I can old school it with confidence.
This was extremely delicious!!! So so so easy too! I ended up adding some garlic powder near the end and my girlfriend thought it needed a bit more salt but !! 5/5 absolutely! Would recommend stirring it very well before serving though because I ended up with all the liquid in the first 2 bowls and then the rest was mostly wet beans haha. I’m looking forward to trying your smoky black bean soup as it looks similar with the blending of the beans
Yikes! Where is all of that sodium coming from?? I love your recipes, but this is super unhealthy. How could we change that?
Canned beans and broth are two items that tend to be higher in sodium. That being said, I can’t stress enough that the nutrition facts listed are general estimates only and may not be accurate. I suggest looking at the sodium content of the beans and vegetable broth you are personally using to calculate the sodium content for a more accurate representation. For more information on how we calculate nutrition data and why it is not exact, please read our nutrition disclaimer.
This was very good. I minced up carrots, an onion, & celery to sauté with the garlic. Next time I’ll probably add a bit of salted ham for flavor. This is a very good recipe.
This might be my all-time favorite Budget Bytes recipe. So hearty, so filling, and sooooo delicious. I can just eat bowl after bowl of this! I don’t know how many times I’ve made this, and it always comes out perfect. I generally like to add a large carrot (or two medium-to-small carrots) for some texture contrast, but I’ve also made it as-is plenty of times. I always freeze a portion or two for some future night when I’m super hungry but I have absolutely zero energy for *anything*. It’s a total lifesaver, and always makes me feel better.
Yup, this is the tastiest of the easiest soup recipes I have tried. I didn’t have any thyme, and it still came out fabulously. I sautéed some sweet yellow onion first, then added the garlic for a minute. LOVE THIS RECIPE! I just made it about 20 minutes ago and have already shared it with two friends. Thank you for making soup so easy!!
This looks a lovely recipe except that the sodium is way too high even for people not watching their salt intake…well more than 1/2 daily intake in one dish of the day.
Cook your beans from scratch to make this work for many people.
Or just rinse the can of beans first and use low sodium broth.. Removes much of the salt.
Amazing! It’s surprisingly rich and creamy. I added in diced onion and served with buttered toast. Can’t wait to eat the leftovers!
This soup is great. I have a propane stove as here in Cape Breton we don’t have natural gas but even on simmer setting on the smallest back burner, I find the soup still “blops”. If I put a cover on it, it boils. Any suggestions?
Buy a “Simmer Mat”. Mine is a metal hexagon with indentations that limits the contact between my pan and the burner.
Thank you so much for this beat ever super easy recipe! It was love at the first bite (about 8 month ago)and been making it ever since 2-4 x per month. I add either kale, spinach or cabbage and all work amazing. Use Aldi chicken bone broth,celery,carrots and sometimes parsnip and turnip or all.. in love!
I just made this for lunch and it was so SO tasty! I threw in some baby yukon potatoes that I had on hand, but otherwise stuck to the recipe – absolutely delicious! 10/10, will make again. Thanks for the recipe!
I made this soup one night out of a drunken impulse. I threw in fresh rosemary from my garden instead of dried, replaced one can of white beans with red kidney beans, and also cooked up some diced bacon before adding in the rest of the ingredients.
I ate the entire pot in one night.
The. Entire. Pot.
If this soup is lacking flavor for you, I would highly recommend the bacon and fresh rosemary, if you can swing it. I have some celery in the fridge that might turn soon and also some nutritional yeast. I will probably experiment with those additions when I make this soup again tonight.
I make this soup every other week, and serve with greens & the super easy homemade bread recipe from https://leitesculinaria.com/. Sooooo good. To the soup, I add 3 strips of bacon, chopped, and a small chopped onion. Even my kids (5 and 3) eat it up.
Its ok but I really thought it would be more flavorful.
This is a delicious recipe! I added some extras to it but this would also be yummy as written. So creamy and filling! I added onion, carrots, celery, and potatoes to mine as well as lemon juice, white miso, nutritional yeast, and frozen chopped kale at the end because I had these things on hand and needed to use the veggies!! This is a delicious, creamy soup recipe that can be personalized to your preference so I give this two big thumbs up!! Definitely making it as written when I’m out of veggies :-)
The servings on here are very inaccurate. I did the 4 servings, with the 15.5oz canella beans AND 3 cups of vege broth. This increased ratio gave me 3 bowl fulls, none left over.
If you intend to make this dish for 4 people, best just go for the 8 servings
A bowl is not a bowl is not a bowl. Serving size versus bowl size are not the same thing either. What you consider to being a serving does not make it correct.
My parents made a different version of this for years &, as far as I know , I’m the only one who still does. Ido not drain the cannelli beans or add chicken broth(i always make my own chicken broth, no sodium). Iput a little water in one of the cans after dumping the beans to the pot. Stir the creamy contents on the bottom of the can & pour it into the next can & so on. I add FG black peeper & oregano to taste. It comes out thick & creamy, just the way I like it. I will try the rosmary next time as I don’t use nearly enough in my cooking.
Forgot to mention, Serve with garlic toast made in the broiler. extra virgin olive oil spread on white , french ,or itailan bread(white being my favorite for this) , a healthy dose of garlic powder & some small dabs of paper thin shavings of butter. On foil in broiler, PAY ATTENTION, check every 10-15 seconds. Yum!
As someone who’s not a big fan of beans, I’m not a big fan of this recipe. I figured I’d try it to use up two cups of vegetable broth and I was disappointed. Still good with bread though.
I love this soup so much. I like to add onion, carrots and zucchini, as well as spinach and plant based sausage. I also put a bunch of lemon and nutritional yeast in at the end with a good shake of hot sauce!
It looks quick, easy and yummy!
Can I make it with kidney beans?
Technically you can do something similar with just about any bean, just keep in mind that every bean has a different flavor and color. Kidney beans are in the same family as cannellini beans, but I think the mild creamy flavor and light color of cannellini beans work better for this recipe.
This looks really good during the cold months, I can’t wait to try it! One thing I think that’s worth mentioning is that the cost seems to be relative. I live on the west coast, so one can of white beans costs .99 cents which would bring us closer to $3 for just the beans. I’m guessing this will really depend on where you live for that to be accurate. Regardless, the recipe looks delish and the cost of the soup will be low. Win win! Thank you for the recipe!
I know this is from a few months ago, but it might be worthwhile to look into getting dried beans. They’re usually more cost-effective, you get wayyyy more and they are so so soooo much more flavorful when you cook them yourself! Adding bay leaves, garlic, herbs or other aromatics as you cook the dry beans imparts so much more flavor than trying to do something with pre-cooked beans. They take on tons of yumminess as they absorb water and tastiness while cooking. Plus you can control the texture if you want creamy, soft beans or firmer beans with a bite.
Anyway, not too sure about your area specifically, but dried beans are usually much much cheaper. Depends on where/what kind, but you can usually get 1 kilo for around 2 -3 $ where I live. Best of luck!
Made this with two cans white beans and one can pinto beans. Also added some carrots. Really easy and good.
This is such a quick, easy, delicious soup! I don’t have a blender so instead I’ve mashed by spoon a portion of the beans and it still turns out wonderfully! I highly recommend adding some fresh spinach in at the end. Thanks, Beth!
I just made this with a side of wheat toast and roasted veggies. SO GOOD! I’ve loved pretty much everything you’ve posted and with this recipe I found a new regular for soup night. Thank you!
Dear Beth,
This was really lovely! Thank you so much for sharing these budget-proof and tasty recipes freely!
I only have fresh thyme leftover from another recipe- how much fresh would I use?
Dried herbs are more potent. Typically the rule is that you use three times as much fresh herbs than dried. But you can start with just a little bit more and taste to see what you prefer!
I didn’t read the recipe thoroughly enough and only bought 2 cans of beans, but I had one can of chickpeas so decided why not! I did do the method at the end with the potato masher just to make everything thicker. I can totally see adding in just 2 cans of beans, one small-medium potato and a carrot or 2. Really, really good! And very easy.
Just in case anyone looks at this recipe and is ready to turn away because they don’t have a blender or don’t want to fuss with one: I put the one can of beans and liquid in a bowl and gave them a good thrashing with my potato masher to get it roughly ‘blended,’ and the end result was great! I broke up the beans a little more after cooking, as suggested in the recipe, and it turned out beautifully.
So good!! I started by sauteeing an onion and jalapeno with the garlic and spices in some white wine and a little bit of dijon mustard. Then followed the recipe pretty much as written, with a little more wine. I used an immersion blender at the end instead of pureeing at the beginning just because it’s a less annoying appliance to clean, and then added half a bunch of kale to bulk up the soup and give it some color. Planning to make it again at the end of the week when this batch runs out!
LOVE this soup!! Something I do when I make this is after I purée the can of beans in the blender and add them to the pot. I pour the veg stock in the blender, give it a quick spin to get all the remaining yummy bean mash out of the blender. YUM!!
Super easy! Super yum!
– sauteed onion, yellow bell, and two carrots and then cooked in pressure cooker at High for five minutes, quick release
– garnished with very healthy serving of baby kale (from our garden!) and a smidge plus of finely chopped preserved lemon (prepared by a dear friend). Yes!
This recipe is outstanding and super simple to make. This soup is comfort food! I followed the recipe without adding the optional ingredients and it had ton of good flavor from the garlic and rosemary. I served it with a side of blanched asparagus and a side of French loaf bread toasted with butter. Will definitely make this meal again!
This was SUPER easy and tasty. I did add more to it though, so maybe that made it 5 star. :)
I can’t imagine making soup without at least onions, so I started by sautéing onions, carrots and celery (should’ve cooked them longer). Then I followed the rest, although used fresh rosemary. I finished with squeezing 1/2 a lemon. It made 4 servings for me. I didn’t have spinach but I will add that next time.
This was really fast and easy! Delicious! It’s going to be one of my new go-to recipes. Thank you!
This was so easy to make and so warm and comforting. It was like eating a hug. I added carrots and celery that I had in the fridge that needed to be used up.
This is one of my favorite recipes! I can’t wait to make it again this week and try some more of the variations.
Have you tried using an immersion blender instead of a separate blender for the beans? I always forget about using mine and I wondered if there’s any reason not to!
I used my immersion blender & it worked great! It just seemed to take longer with the beans. I’d much rather use it than my regular blender though!
Love this soup! I like to add mushrooms and some shredded spinach or other green leaves. Tastes amazing.
LOVE this! I’m a relatively new cook, only started cooking seriously a year ago. I’m generally not a huge soup person and have never really made it at home before. Easy, tasty, and budget friendly. Thank you Beth! It made me SO happy when my fiance turned to me halfway through the meal and said “Oh….this one’s a winner. Good find babe”
A couple of suggestions both from Beth and myself:
– At the beginning of the recipe, Beth mentions some flexible add-ins, including lemon juice and spinach. I added the lemon and spinach and it made a HUGE difference. Strongly recommend, a must-use in my opinion!
– When I made it, we added a little bit of flour to make it less watery and make it more of a stew. A personal preference, but I recommend it nonetheless!
This soup was “soup-er” simple and very delicious! I love the idea of using the beans to thicken the soup. I used Navy beans because it was the only white bean the store had. I had some frozen onions, carrots, and celery so I threw those in first and then the garlic. I added a bunch more rosemary than the recipe called for, but I really love rosemary. I also added a Parmesan rind since I had it in my fridge.
I’ve been wanting to make this for awhile and finally did today. It was a huge hit!!!! So very good. Based on the suggestions I chopped a sweet onion and sautéed it before adding the garlic. I doubled the recipe to have left overs and there isn’t much left. We are definitely making this again!!! The recipe is a keeper.
This was so easy to make and delicious! I sautéd chopped carrots and half of a small onion – chopped also- with the garlic. don’t really like whole beans, so I blended all of them. Will definitely make again!
Would this recipe work with a combination of beans? I only have 1 can each of white beans, black beans, kidney beans, and chickpeas. But I have everything else and it looks delicious!
Technically it will work, but keep in mind that different beans have different flavors, and that mix of colors might not be so pretty. :) I would not use the chickpeas, though, because they’re not as soft and creamy as the rest.
Canned beans are not good for your body. All of these recipes should include instructions for use of dried beans, always. No soup made with canned beans can be considered healthy, AND, beans are in those cans for decades….have you noticed expiration dates, yuck
i make this at least twice a month and i’m still alive :)
Thanks for sharing! Does it keep long?
It does and it freezes well too.
This looks so good! I love that it has ingredients that are easy to keep on hand and that it has lots of protein & fiber!
Delicious hearty soup!!!! Easy to make and certainly worth the effort!
Hello,
I made this soup and added carrots and baby spinach at the end. It was a very hearty and flavorful soup and a wonderful way to use cannelloni beans. Luckily, I had some rosemary on hand, which added wonderful taste!
We loved this soup and we didn’t even use any of the optional add-ins. I made some homemade flatbread to go with it. This will definitely be put in our weekly rotation. Thanks for a great, simple, and cheap recipe. :)
I made this tonight for the first time. I loved how few ingredients it required, and they happen to be ones I usually have on hand. I also appreciated that I didn’t have to buy a ton of spices for the one meal. Easy prep and cooking for a tasty and hearty reward. I’m always looking to add to my meat-free, but protein-rich recipe collection and this is a keeper. Some turkey bacon was added to appease my family :) Will definitely make again!
So simple, easy, and tasty! I went with the suggestion of adding some bacon, and it turned out great. Thank you!
If I wanted to make this completely from scratch, starting with dried beans, will the seasonings listed be enough, or should I add anything else?
You should be just fine Geri! Enjoy!
Pleasantly surprised, so simple and so comforting thank you!
Hi any substitute for rosemary? Just something I never really liked. Thanks
I would do oregano. :)
YUM. This is becoming a staple in my household. My 6 and 8 year old goggled it right up!
I’d like to make a double batch next time – do you know if it freezes well?
Happy to hear it Steph! I think it will freeze wonderfully!
Literally soooo good! Added a bunch of raw kale at the end and gave it even more yummy punch. I also put some thinly sliced French Batard bread in a baking dish with a bit of olive oil + salt and broiled it for a few minutes, they made the perfect perfect little crostini dips!
I’ve made this several times and it is delicious. I add some Parmesan cheese and spinach too
I made this with dry beans I cooked myself, and I added some of the bean cooking water to help thicken the soup. Also used a mushroom seasoning salt that really added to the flavor. I love how simple this recipe is, and that it used cheap ingredients I already had at home! I think this would taste even better with some sauteed mushrooms in spinach in it too.
Delicious! So easy and quick! I will definitely make it again!
I was a little bit skeptical of this one, but man, what a simple and fantastic recipe! I’m going to make a double or triple batch next time and freeze it.
Absolutely phenomenal!
First time making this and it was absolutely delicious. I cannot wait to eat it for lunch tomorrow.
For so few ingredients, it’s absolutely delicious. I’ll probably be eating my left overs with a piece of toast tomorrow morning.
Have made this soup many times since the fall. So easy and super yummy! Everyone I have had try it has loved it.
Made this tonight, I sautéed carrots, onions, celery and baby Bella mushrooms with the garlic (one extra clove then recipe calls for cause yum) Continued the recipe as instructed besides adding a pinch more of the red pepper flakes and this ish came out FIRE!!! Will be making this for years to come! Thank you so much 🤤
I am going to make this with dry beans due to the very high sodium content in the canned beans. Thanks for the measurements and spices to guide me. So happy to find your site. Ir is easy to navigate and budget friendly cooking is awesome.
Grand ! I was thinking of doing that too in order to use up all the dry beans in my pantry before I move in two months.
Would you please let us know how it went + what is the ratio / equivalence in quantity for dry beans VS canned beans ? The recipe calls for 15 oz. cans of beans but I have not idea how much dry beans to cook beforehand ?
Dry beans generally double in size when you cook them. 15 oz is 1.75 cups of cooked beans. So you would need to soak and cook just slightly more than a 1/2 cup of dry beans. Hope that helps!
Delicious and simple! I decided at the end of cooking time I would prefer my soup slightly thicker so I removed half and used my immersion blender. Served with salad and warm bread, it was a perfect winter meal!
I finally got around to making this soup tonight – it’s been on my list of recipes to try for awhile. The flavors are lovely, but it was not as thick as the soup in the picture according to these directions. I’m definitely going to make this one again, but I’m going to puree everything (onions, garlic, dried herbs) before adding the last can of beans. With only one can of pureed beans, it’s too watery (which is fine if you don’t want a thicker soup). Either way, it tastes great and is perfect for a cold winter night.
Also, I didn’t throw out all of the bean juice, since it provides great flavor and nutrients. I’m going to reheat some tomorrow night for dinner and probably add kale too. I think it’d go great in this soup.
Thanks for another great recipe!
Thanks for the feedback Katie!
Just made this and it was wonderful! I did end up trying the add-in of zucchini to add some vegetable content, and I’ll probably leave it out next time, just because it threw the texture off a bit, but I could imagine finely diced carrots and celery working well!
Oh no! Sorry to hear that. Happy you still enjoyed it!
Just made this for the first time and it’s delicious! Definitely recommend the 1-2 Tbsp lemon juice at the end. I addd carrots for a little vegetable portion. Also I just threw the two cans of beans in without draining them and it seemed fine — no extra work!
Glad to hear it was a hit Glen!
Great taste, super easy and quick, and one pot! How much better can it get? Definitely recommend adding the lemon juice at the end. When I made it for my non-vegetarian daughter, I cooked some cubed ham in the olive oil before adding the garlic. She is not a big fan of beans but LOVED this soup and requested the recipe afterward. Win!
Hooray! Happy to hear it Cheryl.
This soup is amazing!! :) Your vegan and vegetarian recipes make my tummy so happy and my budget happy too! Thank you so much for all you do! Nom! Nom!
Thank you so much!
I need the nutrition specs like size of serving carbs.
We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
This was so good, I made it as written but substituted dried beans for canned as that’s what I had on hand.
I cooked the beans with some rosemary, garlic, lemon zest and bay leaves in my InstantPot until they were tender, then proceeded with the recipe as written. The flavored beans really kicked it up a notch!
Oh wow, that sounds amazing. I’m going to have to try it that way next time. Thanks for sharing!
I’m all about cooking my own beans. How much bean cooking liquid did you sub for the liquid that would have been in a can? Thanks a lot!
From now until spring these ingredients will be in my pantry. I have no self control around crusty bread so I paired it with basic cornbread nice combination. East, warm and comforting after a stressful day.
Ha! Sounds delightful!
Kitchen smelled sooo good, I to added onion, celery, carrots. At the end added Lemon juice and spinach……so easy and oh SOOO GOOD!! it was just me for supper tonight, when I make it next time (OH THERE WILL BE A NEXT TIME!!) I will need to double or triple it : )
Hooray! Happy to hear it Lisa!
I made this soup yesterday and it was so good we had it again for dinner tonight! Fast and easy to make too. This recipe is a keeper! Thank you!
Happy to hear it Barb!
I loved this recipe! Tastes so good and fills you up really nice. I added celery, carrots, onions, AND bacon! The bacon really added that touch of deliciousness. Lol! Added a lot of salt too because the broth I used was low sodium.
Thanks Carolina!
I left out Rosemary and added diced ham. This was so DELICIOUS! I loved how creamy the pureed beans made the soup. I will definitely be making this recipe again.
I followed this recipe exactly but added some carrots. It was super easy, but I felt it was missing something, as it was a bit bland. I’ll definitely make it again and will try adding onions and lemon juice.
Let us know how it goes next time Stacey!
This recipe is so great! So comforting on a cold night. I was actually sad when my bowl was empty, lol. I don’t like spiciness usually but the pinch of red pepper flakes really gives it a nice amount of heat. I added onion, carrot, and 1tbsp of lemon juice to mine. Such an easy recipe to make and a definite keeper.
Aww yay! Thanks Sara!
This is the second time I’ve made this and with this round, I added carrots, mushrooms and celery. Absolutely delicious! Thank you so much for the recipe!
Oh great additions! Thanks for sharing!
Any other suggestions in place of Rosemary? Reallllly dislike it😝
I would do oregano. :)
Use fresh thyme and a bay leaf!
This soup was amazing, with the addition of the lemon juice. It tasted fine without but adding it really bumped it up. I did find the 4 servings to be on the light side, so in the future i would consider it 2 BIG servings or 3 moderate servings. Very quick and easy to make.
Thanks Kaitlin!
I really enjoyed this dish and was surprised at how simple it was. I basically had all the ingredients already, with the exception of the beans. It was creamy and filling, perfect for a fall day
It’s the best when you already have what you need! Thanks for sharing Sally.
This was so easy and good! Pureeing the beans really made a difference. I added frozen chopped onions and carrots to the beginning, the spinach and lemon juice at the end. I had fresh rosemary and used about a stalk. I will be making this all winter!
Happy to hear it AC!
If I’m using fresh rosemary should I use more or less than what’s called for in this recipe?
Dried herbs are more potent. Typically the rule of thumb is that you use three times as much fresh herbs than dried. But you can start with just a little bit more and taste to see what you prefer!
This is delicious and perfect for cooler weather! I used the suggestions and added bacon, diced carrot, onion, celery, and added spinach at the end. I’m sure the soup would have been wonderful as originally written, but these additions took the dish to the next level with so many flavors.
Great additions! Glad to hear you enjoyed it.
Hello, I added cubed ham and carrots to mine! Super yummy, so fun for Fall comfort food:0) It’s already getting cold here in Eastern Oregon. I also added 1 tsp of lemon juice and it made a huge difference in the flavor! Thank you for such a fun recipe.
That lemon juice is key! Thanks for sharing Kaidee.
This soup is amazing! I did minimal additions of a small diced onion and celery.
I think the size of this recipe is great, you’re not drowning in soup but you still get hearty portions!
I’m already adding beans to my grocery list again!
Thank you Kathryn!
This recipe is really tasty! I added kale and lemon juice.
I do think the lemon juice suggested in the introduction should be a part of the original recipe and not just a suggestion. I tried the soup before adding the lemon juice and it was pretty bland. Once I squeezed the juice of two small lemons into the soup, it perked up the flavors and the overall result was really delicious. I wouldn’t recommend making this recipe without the lemon juice.
Thanks for the suggestion Andrea!
So delicious and easy! I preferred it the next day over rice.
Oh yummy! Thanks Christy!
I’m going to make this today! It looks amazing and so cozy for fall :)
If I double the recipe should I purée 2 cans of beans?
Yes that would be perfect!
Hi there!
I was super excited to try this recipe, and followed every direction almost exactly except I accidently bought great northern beans instead of cannelini beans. The soup came out way less thick and browner looking than the pictures. The taste is good but I really wanted the thickness shown. Any tips?
Try it with cannellini next time and you’ll get results more like in the photos. :)
Tried it again with the right beans… absolutely delicious!
Hooray!
I had a ‘happy accident’ à la Bob Ross by buying a can of butter beans with the other two cans of cannellini and WOW! Great depth of flavour. To start, I rendered down some bacon bits, made a fond, cooked the garlic and deglazed with white wine. Added another tasty layer to this dish. Also added in chopped spinach at the end. Yummo.
Oh what a delicious happy accident!
Tasty, easy, quick, customizable, family friendly. Thanks so much. Always love your recipes.
Thank you Nancy!
This was surprisingly good, even with a lot of tweaks! I used dried beans, soaked and then cooked in the slow cooker with bay leaves. Then I made the soup as directed, added mirepoix, and used the liquid from the cooked beans + Better Than Bouillon mushroom + homemade frozen chicken stock for the broth. So thick and flavorful!!
Oh that’s great to hear LaReesa!
This sounds wonderful! How much dried beans did you use?
This was really fantastic! I added some fried bacon and carrots, and I pulsed an immersion blender in the pot instead of blending any beans separately.
Oh YUM! Thanks for sharing Jacob.
Looks amazing! Have you made this in the instant pot? Any idea how long it would take?
I haven’t tried it in an IP, but I’m sure it wouldn’t need much time at all, since the beans are already cooked. :) Maybe just try the soup function.
Yum! I love the technique of blending some of the beans separately—the soup is so much creamier without too much dairy or fat, so it isn’t too heavy.
I made it as is, then made it again with the addition of hot Italian sausage and chopped spinach, and both were delicious. It was so easy to customize!
Ooh love hot italian sausage!
Great recipe! I added carrot, celery, onion, potatoes, kale, and Field Roast sausage. It would be good on it’s own but I love that you can customize it so easily.
Long time follower, first time commenter. I made the suggested version where I cooked bacon and used the drippings to sauté the garlic. Holy crap! Amazing flavor! I also used a salt-free Italian seasoning mix, as I was out of dried rosemary. Will definitely be making again.
Ha! Love this!
As soon as I saw this recipe, I knew I had to try it! I’m a sucker for any kind of bean soup. I made a batch yesterday and was not disappointed. It’s so simple yet delicious. I didn’t try the suggested add-ins, but will be sure to in the future. This is an instant favorite recipe!
Happy to hear it Beth!
Grr. Went to the grocery last night, found Great Northern beans, grabbed three cans. It turned out that two of the cans I grabbed were butter beans. I have never really used butter beans in anything. Would they work here?
That’s happened to me more than once! I haven’t tried butter beans in this recipe specifically, but I think you could give it a try and it would still be delicious!
This was so easy and delicious! I added some celery, basil and oregano, then used a hand mixer to blend it all until it was smooth and creamy. Soooo tasty and comforting.
Ooh I like the idea of blending!
What a great staple recipe! I always have these ingredients around. This is fantastic!
Thanks Teresa!
I can tell I’m going to make this a lot this fall/ winter! I made a couple small adjustments, like I added bacon and cut the broth in half to make a thicker soup. I loved the finished result with a couple pieces of fresh baked bread as suggested. It tastes so fancy and I can’t believe how simple it was.
This is a new staple! I was blown away by how great the flavor is with how simple the instructions are. This is my second day in a row making it!
Very tasty soup!! I chopped up half an onion and sauteed with the garlic, and doubled the vegetable broth so there’d be enough liquid to simmer 2 carrots and a potato, both diced. Great flavor from the rosemary and thyme. I’m by myself so I’ll probably freeze half for later.
This was AMAZING. I added frozen chopped kale at the end and topped with a healthy pile of melted gruyere/swiss and plated with some extra kale and oyster crackers. I chose to add extra garlic as we love it and a rather large pinch of the crushed red pepper. I thoroughly enjoyed this!
Oh man…gruyere?!? YUM!!
This is great and so easy! I added a tbsp of lemon juice and some frozen spinach I had on hand. Thank you so much for another tasty and healthy vegan recipe!
Great idea Emily!
I’m seriously impressed with the flavor of this soup! I ended up using dry beans and just soaked and cooked them as usual, easy peasy. We had this with your no knead bread and it was so filling and perfectly cosy for the coming fall weather.
Sounds like a perfect fall meal! Happy to hear it Abby!
So simple and delicious!!
I made this last night using dried beans. I used a pound of dry white beans and cooked in a pot in the oven at 200° Fahrenheit for 9 hours. I used 12 cups of water plus the appropriate amount of veggie bouillon powder. I also added a carrot at the beginning and finished the soup off on the stove for an hour and added tomatoes and spinach. This was very good and a very flexible recipe using ingredients I already had on hand. I made drop biscuits with the soup. Next time I would add Tofurky Italian sausages sliced up into the soup for texture. This is a winner in my book, thanks!
Good to know Amber!
Made this for dinner last night, but added a pound of crumbled mild Italian sausage. The flavor was incredible! If you add sausage like I did, recommend using less sodium elsewhere (like the broth) or adding some greens to help cut the saltiness.
Great addition Casey!
Not very experience with cooking, so I’m sorry if this is a dumb question.
If I want to add crumbled sausage like you did, do I need to cook the sausage separately first before adding, or will it cook with the soup? Just worried about raw meat if I decide to use something like crumbled Turkey sausage or something.
Thanks.
Yes, cook the sausage first.
This is one of the first recipes I’m making with budget bytes and I love it! Easy and to the point, I love garlic and rosemary and this dish seemed like a good reminder of comfort food without being very unhealthy! This makes me excited to try other recipes here, I’m so glad I found this sitez
We’re glad you found us Maya!
I read Marketwatch daily and was delighted to see the article about you there this morning. I never knew about your financial journey but I was impressed to how you tackled your student debt. Your website is informative and I make many of your recipes with the goal of spending less on food. The bonus is that your recipes are so delicious, I never feel deprived. Much continued success.
Thank you Carol!
I was so pleased to fix this last night until I realized we were out of rosemary! I subbed half of that with sage, the other half with tarragon. My partner and I love garlic, so I tossed in an extra clove. Also I sautéed some matchstick carrots and put them in. Absolutely delicious and easy—though honestly I’m not sure I’d bother with the carrots again.
Does anyone else think mushrooms would be delicious in this?
If you try mushrooms let us know Cora!
With how easy and fast it was with so few ingredients I didn’t expect a lot but this was really good, definitely making again.
Thanks Nancy!
Made this last night for dinner. Added a minced shallot in with the garlic at the start, and used Herbes de Province in place of just rosemary and thyme. Tossed some store-bought croutons on top with a little black pepper and Parmesan cheese, and squeezed a little lemon juice over it. It’s ridiculous how easy it was to make. Looking forward to experimenting with some add-ins.
This is a delicious soup! I always cook my beans from scratch and found that 1 1/2 cups of dried beans created the right amount of bean to replace the 3 cans asked for in the recipe. I also added fresh tomatoes from the garden which gave the soup a lovely hue.
Have to love tomato season!
Thank you Coleen,
Your response is exactly what I was wondering… What if I don’t own canned beans, but only whole/dry beans? 1 1/2 cups of dried beans… Perfect!
I have been reading too many articles from nutritionists that indicate that pre-soaking beans removes vitamins, minerals, starches, and other highly beneficial things from the soup, including taking more time, water, etc… I love the beans cooked rock hard from the instant pot, within 20 minutes, and all vitamins, minerals, starches, and other things are still present in the broth and not dumped out… Pre-soaking never made sense to me, took more time, wasted more water, required extra unnecessary planning day before, required more cooking energy, etc. etc. etc…
So many thoughts on first glance, all of them good. They include: “that looks amazing”, “I’m definitely throwing some spinach in” and “hey, that’s close enough to slow cooker white bean soup that the kids will probably eat that!” I’m very much looking forward to making it, especially since it’s comprised of pantry staples. Yay!
So true Amanda!
I haven’t tried this yet but plan to. I think I am going to quickly roast some of my beans too. I think it would kind of pre – smash them since they open up and add a little more flavor even. I’ll update after I make this.
Keep us posted!
easy, flavorful, healthy, and filling recipe! made some subs & additions that worked fine:
– had only 2 cans of cannellini beans, subbed northern beans for the 3rd can
– don’t have a blender, so I mashed the first can of beans in a metal bowl. not able to get them smooth, but reasonably mashed
– didn’t have any broth or bouillon so I used the liquid from one of the cans of beans and added a tablespoon of butter, plus 1 and a half cups water
– didn’t have rosemary so I subbed an herbs de provence mix (rosemary, thyme, and a few other things) for the herbs
– didn’t have cracked red pepper so I subbed chili powder
– added diced pastrami in the beginning with the garlic
– grated some romano cheese on top
Ok, this is SO quick and easy, and it’s really good. I added onion with the garlic and fresh spinach at the end, and expect I will added some shredded carrot next time, I used tsp of crushed red pepper, and a little extra Better than Bullion.
Yum!
So fast and so simple! I added in some zucchini and only had two cans of beans so I substituted a can of cream of celery soup and didn’t puree any beans. Loved this soup!
I make a similar one with dry beans, in case anyone is looking for that:
Sautee onions and carrots with salt and a few pepper flakes and dried rosemary. Dump into slow cooker. Add white beans, water/broth to an inch or so above the beans, bouillon if you didn’t use broth, cook on low for like 8 hours.
A – Do you soak your beans beforehand? I have a recipe somewhat similar to this, but I’ve made it for years in a pressure cooker. Also saute with bacon drippings. TIA
G. Biggs
Please, NO on the soup function of the IP. It offers a choice of 20 or 50 minutes of pressured cooking! It’s meant to get the flavor out of the bones and veggies and it’s way too much time for canned beans.
That said, this sounds like a delicious alternative to my usual dry bean, ham bone and marjoram flavored bean soup! Thank you.
I agree 100%. Typically, the soup/beans function is more intended for raw ingredients, and the canned beans are usually already cooked. It’s like re-cooking something that’s already cooked.
Read the Market Watch article, Beth and remember your early posts from when I first began following your blog over four years ago! I love your recipes and this one is really a keeper. I have some canned beans in our pantry calling to me. Can’t wait for our Louisiana temps to drop about 20 degrees – 90 in September is crazy!
Thanks for staying with me all these years, Peggy! :)
Wow, looks great! I have dried cannelloni beans that I was going to cook. Do you think you can use cooked beans and another liquid in the blender, or is the can with liquid absolutely necessary to the flavor? Thanks!
I would try to use the liquid that the beans cooked in. That will be the most similar to the liquid in the can of beans. :) It’s not so much a flavor thing, but a texture issue. The starchy liquid helps make the soup nice and thick and creamy.