There’s something magical about a bowl of white bean soup with peppery olive oil, it’s the kind of meal that wraps you in warmth from the first spoonful. Inspired by Mediterranean flavors, this soup is my go-to when I crave something hearty but don’t want to spend hours in the kitchen. And trust me, that drizzle of peppery olive oil at the end? It’s the game-changer you didn’t know you needed.
Why You’ll Love This White Bean Soup
This isn’t just any soup, it’s a hug in a bowl. Here’s why it’s special:
- Hearty & filling: Packed with protein and fiber, it keeps you satisfied for hours.
- Nutritious: Loaded with veggies and wholesome beans, no guilt here!
- Quick prep: Just soak the beans overnight (or cheat with a quick soak!), and the rest is easy.
- Budget-friendly: Pantry staples make this a wallet-friendly win.
Hearty White Bean Soup with Peppery Olive Oil in 1 Hour
A hearty white bean soup drizzled with peppery olive oil for a flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 2 cups dried white beans
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- Salt to taste
- 2 slices turkey bacon, chopped (optional)
Instructions
- Soak the white beans overnight, then drain.
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, celery, and turkey bacon (if using). Cook until softened.
- Add soaked beans, vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Season with salt and black pepper.
- Serve hot, drizzled with additional peppery olive oil.
Notes
- Soaking beans overnight reduces cooking time.
- Adjust pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for White Bean Soup with Peppery Olive Oil
Gathering ingredients for this soup feels like a treasure hunt, simple, wholesome things that transform into magic. Here’s what you’ll need:
- 2 cups dried white beans (soaked overnight, don’t skip this!)
- 4 cups vegetable broth (homemade if you’ve got it!)
- 1 onion, diced (I like yellow for sweetness)
- 2 cloves garlic, minced (more if you’re feeling bold)
- 2 carrots, chopped (about 1/2-inch pieces)
- 2 celery stalks, chopped (leaves and all for extra flavor)
- 1 teaspoon dried thyme (or fresh if you’ve got it)
- 1 bay leaf (the soup’s secret whisperer)
- 2 tablespoons olive oil (plus more for that glorious drizzle)
- 1 teaspoon black pepper (freshly cracked is dreamy)
- Salt to taste (start with 1/2 tsp and go from there)
- 2 slices turkey bacon, chopped (optional but oh-so-tasty)
See? Nothing fancy, just good, honest ingredients waiting to become something special. Now let’s make some soup!
How to Make White Bean Soup with Peppery Olive Oil
Okay, let’s get cooking! This soup comes together so easily once those beans are soaked (seriously, don’t skip that step, I’ve tried rushing it and regretted it every time). Here’s exactly how I make it:
- Prep those beans: After soaking overnight (or at least 8 hours), drain and rinse them well. This helps reduce any gassiness and gets them ready to absorb all that delicious broth.
- Sizzle your aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the onion, garlic, carrots, celery, and turkey bacon (if using). Cook until everything softens and smells incredible, about 5 minutes. This is where the flavor foundation happens!
- Bring it all together: Add your drained beans, vegetable broth, thyme, and bay leaf. Give it a good stir and bring to a lively boil, then immediately reduce to a gentle simmer.
- The patient part: Let it bubble away for about 1 hour. Check occasionally, the beans should be tender but not mushy. The soup will thicken beautifully as the beans release their starch.
- Season to perfection: Fish out that bay leaf (nobody wants to bite into that!) and season with salt and pepper. I always taste at this point, sometimes it needs another pinch of salt to really sing.
- The grand finale: Ladle into bowls and drizzle with your best olive oil that you’ve mixed with extra black pepper. That peppery oil is what makes people go “Wow, what IS that?” at first bite.
Essential Cooking Tips for Perfect White Bean Soup
Here’s my hard-earned wisdom: Don’t rush the beans, proper soaking means proper tenderness. Season in stages (a little salt early, more at the end). And for the oil drizzle? Warm the oil slightly first, it helps the pepper infuse faster. Trust me on this!
Serving Suggestions for White Bean Soup
Oh, how I love serving this soup! A big, crusty loaf of bread is non-negotiable, perfect for sopping up every last drop. For freshness, I’ll often toss a simple arugula salad with lemon vinaigrette on the side. A sprinkle of fresh parsley or thyme right before serving makes it look (and taste) extra special. Serve it piping hot, that peppery olive oil drizzle should glisten on top! If you enjoy hearty, rustic meals like this, you might also enjoy this rustic bean soup with fresh thyme recipe.
Storage and Reheating Instructions
This soup keeps beautifully! Store cooled leftovers in airtight containers, they’ll stay fresh in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth or water to bring back that perfect consistency. The peppery oil drizzle? Always add that fresh when serving!
Nutrition Information
Nutrition facts are estimates, but here’s the scoop per serving: about 250 calories, packed with 12g protein and 10g fiber to keep you full and satisfied. Hearty and wholesome, just like good food should be! For more ideas on wholesome meals, check out Family Tastes.
Frequently Asked Questions
Can I use canned beans instead of dried? Absolutely! Swap 2 cups dried beans for 3 (15-oz) cans of white beans, just drain and rinse them well. You’ll skip the soaking and reduce cooking time to about 20 minutes (just long enough for flavors to meld).
How do I adjust the pepper level? Start with 1 teaspoon in the soup and 1/2 teaspoon in the finishing oil, then taste! Love heat? Double the black pepper or add a pinch of red pepper flakes. Prefer milder? Cut back and add more at the table.
What’s a good vegan substitute for turkey bacon? Try smoked paprika or liquid smoke for that savory depth! A tablespoon gives that smoky note without meat. Mushrooms sautéed with soy sauce also work beautifully.
Customizing Your White Bean Soup
This soup loves adaptations! Swap thyme for rosemary or oregano. Stir in kale or spinach at the end for greens. Craving creaminess? Blend half the soup before adding the peppery oil. If you want a similar creamy texture, try this creamy white bean soup with Dijon. The possibilities are endless, make it yours!
Rate This Recipe
Did this white bean soup warm your soul? I’d love to hear how it turned out, drop a quick note below!