Easy White Bean Soup

by Angela (Oh She Glows) on November 17, 2010

I just about died laughing reading all of your nicknames yesterday. And here I was thinking ‘Snitzlefritz’ was weird!

Ok, maybe Snitzlefritz is still weird…

I found it quite funny that many of your nicknames involved one of my favourite ‘food groups’

  • Chickpea
  • Garbanzo
  • Hummus


Other favourites were:

  • Stinky
  • Bird Breath
  • Number 1 and Number 2
  • Pie Tin


Oh, and I also found a Pinky and The Brain twin!

If you are looking for a funny read, check out the comments in yesterday’s post.

And now more soup. Because I am cold and it is gloomy outside.

Also because a lovely reader sent me this recipe and said, ‘You have to try this delicious soup!’



Easy White Bean Soup

Inspired by Vegetarian Recipes Collection.


  • 4-5 cups cooked navy/cannellini beans (or other white beans, I used white kidney)
  • 1.5 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stock, chopped (optional)
  • 3 medium tomatoes, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp dried thyme or 1 tsp fresh thyme leaves, chopped
  • 2 cups water
  • 1-1.5 tsp kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch saffron, optional
  • 1/2 tsp dried basil


Directions: In a large pot add the oil and cook chopped onion over medium to low heat for about 5 minutes. Now add in the carrots and optional celery. Cook for another 5 minutes. Next, add in the tomatoes, spices, salt, pepper, and garlic. Simmer on low for about 7 minutes. Cook, drain, and rinse the beans. Puree 3/4 of the beans in a food processor until smooth. Add in the pureed beans, the rest of the beans, and the water. Stir well. Simmer on low for about 15 minutes. Adjust seasonings if necessary. Makes about 5-6 cups approx.


Some women get excited over handbags and shoes. I tend to get excited about Heirloom tomatoes, aprons, and Rudolph mugs.


(Ok, Ok, handbags and shoes too)


I added some dried basil to this soup and extra garlic and it really made the flavours pop.


3 cloves of minced garlic.


That reminds me, I have been meaning to tell you that garlic no longer seems to really bother my stomach like it used to. I wonder why??

Puree 3/4 of the white bean mixture and set aside.


Sautee the onions for 5 minutes, followed by the carrots for another 5.


Add in spices, tomatoes, garlic, etc and cook for about 7-8 mins.


Now add in the water, pureed beans, and the rest of the beans. Stir well and simmer for 15 minutes. Taste and adjust seasonings if necessary.


This soup is rich and creamy and pleasing on the palate, but contains barely any fat, and of course, no cream. It is also packed with protein!

The garlic, salt, basil, and thyme really made this soup come to life so don’t skimp on them. It would also make a wonderful soup to pack for work or school lunches during the colder months.


I’m curious…what is your weather like today? If you’d like, leave a comment and tell me the approximate temperature and conditions in your area.

Our weather today is 7C/45F, very windy, and rainy. (At least we didn’t get a snow storm like OSGMOM though!)

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 11 comments… read them below or add one }

Page 4 of 4«1234
Bonnie Leary May 6, 2012 at 6:32 pm

This soup is flippin DELICIOUS!!!!!!!!!!!!!!!!!!!!!


Amy July 7, 2012 at 11:08 am

I can’t wait to try this! Looks delicious. Thanks so much for your awesome website and recipes. I know it will help me on my road to eating vegan. P.S. When I click on “print recipe”, it does not format nicely like others I have printed.


Amy July 7, 2012 at 11:10 am

oh nevermind! It printed nicely in the end…just didn’t look the same as the others. I am going to leave another comment that you really can post! ;) Third times a charm!


Amy July 7, 2012 at 11:11 am

I can’t wait to try this! Looks delicious. Thanks so much for your awesome website and recipes. I know it will help me on my road to eating vegan.


Angela (Oh She Glows) July 9, 2012 at 7:36 am

Thank you Amy Im so glad to hear that!


Danielle October 3, 2012 at 7:16 am

I’m new to eating vegan and decided to give this soup a try…I can only say it was fantastic!!!! The only changes I made were adding two more pinches of saffron and about 2 tsp smoked paprika which gave it a warm, silky, smoky flavor profile that was so good I didn’t even notice there wasn’t any meat!!! The perfect meal for a chilly fall evening…thanks for the recipe!!!


Rebecca November 19, 2014 at 3:12 pm

It’s been cold in Toronto recently, so I went in search of delicious soups with beans. I’m not a vegan or vegetarian, but I love your cook book. When I googled white kidney bean and soup you’re soup was second on my list. I clicked on it immediately and knew I had to try it. I love this soup, your cook book and your website! I often refer to your website when I have any questions about cooking beans, lentils or anything else common in your recipes. I’ve given your cookbook to multiple meat eaters (but healthy eaters). They all love it. Thanks for the healthy and delicious recipies!


david June 16, 2015 at 8:11 am

Great soup! I added some Thai kitchen red curry paste not for spice but for flavour.Turned out great.


Raquel December 5, 2015 at 11:25 pm

This soups looks delicious! Do you puree 3/4 cup of the beans of 3/4 of the total amount of beans? Thanks


Toya Good November 2, 2016 at 11:35 pm

Good clean and delicious comfort food soup!


Alexina March 31, 2017 at 7:30 pm

My boyfriend and I made this soup last week. It was delicious. I recommend adding something for spice like red pepper flakes or cayenne and then squeezing fresh lemon on top. Soooo good!


Leave a Comment

Previous post:

Next post: