There’s something magical about a steaming bowl of white bean soup with crispy bread on a chilly evening. It’s my go-to comfort food when I need something hearty yet simple, the kind of meal that feels like a warm hug. The creamy beans, savory broth, and that perfect crunch from toasted bread? Absolute heaven. I’ve been making this recipe for years, tweaking it until every bite was just right. Whether you’re cooking for family or just need a cozy night in, this white bean soup with crispy bread delivers every time. Trust me, once you try it, you’ll understand why it’s become a staple in my kitchen.
Why You’ll Love This White Bean Soup With Crispy Bread
This soup is a total game-changer, here’s why:
- Effortless prep: Just soak the beans overnight (or cheat with canned ones in a pinch), and you’re halfway there.
- Deep, savory flavor: The combo of turkey bacon, garlic, and thyme makes every spoonful taste like it simmered all day.
- Healthy but hearty: Packed with protein and fiber, it fills you up without weighing you down.
- That *crunch*: Toasted bread on top? Pure genius, it’s like edible spoons with bonus texture.
Seriously, this soup checks all the boxes, comfort, flavor, and simplicity. You’ll crave it weekly.
PrintHearty White Bean Soup With Crispy Bread in 45 Minutes
A hearty white bean soup topped with crispy bread, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups white beans, soaked overnight
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 slices turkey bacon, chopped
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices crusty bread
- 2 tbsp olive oil
Instructions
- Drain the soaked white beans and rinse them.
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add the turkey bacon and cook until crispy. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Add the white beans, vegetable broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
- While the soup cooks, brush bread slices with olive oil and toast until crispy.
- Serve the soup topped with crispy bread and turkey bacon.
Notes
- Soaking the beans overnight reduces cooking time.
- For a smoother texture, blend half the soup before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg
Ingredients for White Bean Soup With Crispy Bread
Gathering the right ingredients makes all the difference, here’s exactly what you’ll need for that perfect bowl:
- For the soup base: 2 cups white beans (soaked overnight!), 4 cups vegetable broth, 1 diced onion, 2 minced garlic cloves, 2 chopped carrots, 2 chopped celery stalks
- Flavor boosters: 4 slices chopped turkey bacon (trust me, it’s worth it), 1 tsp dried thyme, 1 bay leaf, salt and pepper to taste
- The crispy magic: 4 slices crusty bread (I use sourdough), 2 tbsp olive oil for brushing
Pro tip: Soaking the beans overnight cuts cooking time in half, but if you forget, just quick-soak them in boiling water for an hour!
Equipment You’ll Need
Don’t worry, you won’t need anything fancy for this soup! Just grab:
- A large pot (I use my trusty Dutch oven)
- Cutting board and sharp knife for prepping veggies
- Wooden spoon for stirring
- Toaster or oven for crisping up that bread
That’s it! Simple tools for seriously delicious results.
How to Make White Bean Soup With Crispy Bread
Alright, let’s get cooking! This soup comes together in a few simple steps, but the order matters, so follow along, and you’ll have a bowl of cozy perfection in no time.
Preparing the Soup Base
First, heat 1 tbsp olive oil in your pot over medium heat. Toss in the chopped turkey bacon and let it sizzle until crispy, about 3-4 minutes. Scoop it out and set it aside (but leave that golden goodness in the pot!). Now, add your diced onion, garlic, carrots, and celery. Sauté until the onions turn translucent and the veggies soften, about 5 minutes. Oh, and scrape up any browned bits from the bacon, that’s flavor gold!
Simmering and Seasoning
Dump in your soaked (and drained!) white beans, vegetable broth, thyme, bay leaf, and a pinch of salt and pepper. Bring it to a boil, then lower the heat to a gentle simmer. Let it bubble away for 45 minutes, or until the beans are tender but not mushy. Taste and adjust seasoning, sometimes I add an extra pinch of thyme or a squeeze of lemon at the end for brightness.
Crisping the Bread
While the soup simmers, brush your bread slices with the remaining olive oil. Toast them in the oven at 375°F for 5-7 minutes or under the broiler for 1-2 minutes (watch closely, they burn fast!). You want them golden and crunchy, like edible croutons waiting to dive into that creamy soup.
Pro tip: If you’re feeling fancy, rub a raw garlic clove on the warm toast for extra flavor. Game. Changer.
Tips for Perfect White Bean Soup With Crispy Bread
Want to nail this soup every time? Here are my hard-earned secrets:
- Bean doneness test: Bite one after 45 minutes, it should be tender but not falling apart. Undercooked? Simmer 10 more minutes.
- Season in layers: Salt the veggies while sautéing, then adjust again at the end. Bland soup is a crime!
- Creamy hack: Blend half the soup for lush texture while keeping some whole beans for bite.
- Bread timing: Toast it right before serving so it stays gloriously crisp.
Follow these, and you’ll never have a sad bowl again. Promise!
Variations for White Bean Soup With Crispy Bread
This soup is wonderfully flexible, make it your own with these easy swaps!
- Greens galore: Swap celery for kale or spinach (toss them in during the last 5 minutes of cooking)
- Spice it up: Try smoked paprika instead of thyme for a deeper, smoky flavor
- Bean options: Can’t find white beans? Great northern or cannellini beans work beautifully
- Bread twist: Use garlic bread or cheesy sourdough for next-level crispy topping
See? Endless ways to keep this soup exciting while keeping its soul-warming goodness. For more inspiration on hearty meals, check out Family Tastes.
Serving Suggestions
This soup shines brightest when served piping hot with that crispy bread right on top, I love watching it soak up the broth just slightly. For a full meal, pair it with a simple green salad or roasted veggies. Leftovers? Just reheat gently on the stove with a splash of broth to loosen it up. A final drizzle of olive oil before serving? Chef’s kiss!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (remember, these are estimates):
- Calories: 320 per serving
- Protein: 15g, those beans pack a punch!
- Fiber: 10g, keeps you full for hours
Bonus: It’s naturally low in saturated fat (just 2g) while delivering that rich, hearty taste we all crave. Comfort food that loves you back!
Frequently Asked Questions
Got questions? I’ve got answers, here’s what readers ask me most about this white bean soup:
Can I use canned beans instead of dried?
Absolutely! Swap in 2 cans (drained and rinsed) for the soaked beans, just simmer for 20 minutes instead of 45. The texture will be slightly softer, but still delicious.
How should I store leftovers?
Let the soup cool completely, then keep it in an airtight container for up to 3 days. The bread? Store separately and re-toast before serving, soggy bread is a tragedy!
Is turkey bacon essential?
Not strictly, you can skip it for a vegetarian version, but that smoky flavor really elevates the soup. Try mushrooms or smoked paprika as alternatives. If you prefer a different take on bean soup, check out this hearty Italian white bean soup recipe.
Now that you’re armed with all the secrets, give this recipe a try and tell me how it turns out! Tag me with your crispy bread masterpiece.