There’s something magical about a steaming bowl of white bean soup with fresh sage on a chilly evening, it’s like a cozy hug in a pot. I first fell in love with this recipe when my neighbor brought it over after a long day, and I swear, the aroma alone made everything better. The creamy white beans, earthy sage, and savory turkey bacon come together in the simplest way, yet the flavors feel downright luxurious. Trust me, this isn’t just soup; it’s comfort food at its finest.
Why You’ll Love This White Bean Soup with Fresh Sage
This soup isn’t just delicious, it’s practically magic in a bowl. Here’s why it’s become my go-to comfort meal:
- Quick prep, big flavor: Just soak the beans overnight (trust me, it’s worth it!), then let the stove do the work while the sage and turkey bacon work their savory magic.
- Healthy comfort food: Packed with protein and fiber from those creamy white beans, it’s hearty without weighing you down.
- That sage aroma: One whiff of fresh sage hitting the warm olive oil, and you’ll swear you’re in an Italian grandmother’s kitchen.
- Meal prep hero: Tastes even better the next day, so leftovers are a gift, not a chore!
3-Ingredient White Bean Soup with Fresh Sage – Soothing Comfort!
A hearty and flavorful white bean soup infused with fresh sage for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups dried white beans, soaked overnight
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh sage, chopped
- 4 slices turkey bacon, chopped
Instructions
- Drain the soaked white beans and rinse them under cold water.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and turkey bacon. Cook for 5 minutes.
- Add garlic and sage. Cook for 1 minute until fragrant.
- Add the white beans and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
- Season with salt and pepper. Serve hot.
Notes
- Soaking beans overnight reduces cooking time.
- For a creamier texture, blend half the soup before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Ingredients for White Bean Soup with Fresh Sage
Gathering the right ingredients makes all the difference, I learned that the hard way when I once tried skipping the fresh sage (big mistake!). Here’s what you’ll need for that perfect balance of earthy, savory, and cozy:
- The beans: 2 cups dried white beans (soaked overnight, don’t cheat with canned, or the texture won’t be as velvety)
- The aromatics: 1 onion (diced), 2 carrots (sliced), 2 celery stalks (chopped), and 3 garlic cloves (minced, no powder here!)
- The flavor boosters: 1 tbsp fresh sage (chopped, yes, fresh! Dried just doesn’t sing the same way), 4 slices turkey bacon (chopped for that smoky bite)
- The basics: 4 cups vegetable broth, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper
Pro tip: If your sage looks sad at the store, grab an extra bunch, it’s worth it for that first heavenly whiff when it hits the hot oil!
How to Make White Bean Soup with Fresh Sage
Okay, here’s where the magic happens! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step, just like my neighbor did for me that first time. Follow these simple steps, and you’ll have a pot of cozy perfection:
- Prep those beans: Drain your soaked white beans (overnight soaking = creamy texture, don’t skip this!) and give them a good rinse under cold water. I like to pick through them just in case any sneaky pebbles hitched a ride.
- Sizzle your base: Heat the olive oil in your biggest pot over medium heat. Toss in the onion, carrots, celery, and turkey bacon. Stir occasionally for about 5 minutes until everything gets friendly and the bacon starts crisping at the edges, your kitchen should smell amazing by now.
- Wake up the sage: Add the minced garlic and chopped sage. Stir constantly for just 1 minute (seriously, set a timer, burnt garlic is tragic) until that herbal fragrance makes your stomach growl.
- Bring it all together: Pour in the beans and vegetable broth. Crank the heat to high until it boils, then immediately reduce to a gentle simmer. Cover with a lid slightly ajar (lets steam escape so it doesn’t boil over, learned that the messy way!). Let it bubble happily for 1 hour, stirring occasionally. The beans should be tender but not mushy, test one at 45 minutes just in case.
- Season to perfection: Fish out a spoonful, blow on it (burned tongues are no fun), then add salt and pepper to taste. Remember: turkey bacon adds saltiness, so go easy at first!
See? Easy as soup! Now grab your favorite bowl, this stuff tastes even better when served with a big smile.
Tips for Perfect White Bean Soup with Fresh Sage
After burning my fair share of sage (oops!) and learning the hard way about bean textures, here are my foolproof secrets for soup success:
- Blend half for creaminess: Before serving, scoop out 2 cups of soup, blend until smooth, then stir back in, it creates the most luxurious texture without cream.
- Fresh sage is non-negotiable: Rub a leaf between your fingers, if it doesn’t release that piney aroma, it’s too old. Stiff, velvety leaves are what you want.
- Salt in stages: Add half the salt at the beginning, the rest at the end. Beans absorb salt weirdly during cooking, this prevents over-salting disasters!
- Low and slow simmer: If your beans aren’t tender after an hour, don’t crank up the heat! Just add ¼ cup water and keep simmering gently.
Variations to Try
This soup is like a cozy blank canvas, here are my favorite easy twists when I’m feeling adventurous (or just cleaning out the fridge!):
- Greens boost: Swap celery for chopped kale or spinach in the last 5 minutes of cooking, adds a pop of color and nutrients.
- Smoky kick: Stir in ½ tsp smoked paprika with the sage for a deeper, almost-campfire flavor that’s downright addictive.
- Lemon zing: A squeeze of fresh lemon juice at the end brightens everything up, my go-to when I want it to feel extra fresh.
Serving Suggestions
This soup deserves the perfect partners! I always serve it with thick slices of crusty sourdough, perfect for sopping up every last drop, and a simple arugula salad with lemon vinaigrette. The peppery greens cut through the soup’s richness beautifully. For extra coziness, add a sprinkle of grated Parmesan right before serving (my grandma’s trick!).
Storage and Reheating
This soup gets even better as leftovers, if you can resist eating it all at once! Let it cool completely, then stash it in an airtight container for up to 3 days. When reheating, go low and slow on the stove with a splash of broth to keep it silky. (Microwaving works in a pinch, but stir every 30 seconds to prevent hot spots.) Pro tip: Freeze individual portions for instant comfort on busy nights, just thaw overnight in the fridge before warming.
Nutritional Information
Each hearty bowl packs about 250 calories with 12g protein and 10g fiber, but remember, nutrition varies slightly based on your ingredients. (My turkey bacon brand might be leaner than yours!)
FAQ
Q1. Can I use canned white beans instead of dried?
You can, but the texture won’t be as creamy, just use 3 (15-oz) cans, drained and rinsed. Skip the soaking step, and simmer for only 20 minutes since canned beans are already tender. (I’ve done it in a pinch, but trust me, soaked dried beans are worth the wait!)
Q2. How can I make this soup vegan?
Easy! Just leave out the turkey bacon and use a splash of liquid smoke or smoked paprika for that savory depth. Double-check your vegetable broth to ensure it’s vegan-friendly too, some brands sneak in sneaky ingredients.
Q3. My soup is too thick, how do I thin it out?
No worries! Just stir in warm broth or water a ¼ cup at a time until it reaches your perfect consistency. (I like mine thick enough to stand a spoon in, but my husband always adds extra broth, it’s all about personal preference!)
If you are looking for more inspiration for comforting meals, check out Family Tastes for great ideas.