There’s something magical about a pot of creamy white bean soup bubbling away on the stove. This Mediterranean-inspired dish has been my go-to comfort food for years, simple enough for busy weeknights but elegant enough to serve guests. The secret? A generous glug of good olive oil that transforms humble beans into something silky and luxurious.
I first fell in love with this soup during a chilly winter in college when my roommate’s Greek grandmother taught us her version. She’d laugh at my attempts to rush the process, “Good soup needs time, just like good company!” Now I make it weekly, tweaking the recipe until I landed on this perfect balance of creamy texture and rich flavor. It’s vegan without trying to be, nourishing without feeling virtuous, and always leaves everyone asking for seconds.
The beauty lies in its simplicity: just white beans, aromatics, broth, and that glorious olive oil. No fancy techniques, no hard-to-find ingredients, just pure comfort in a bowl.
Why You’ll Love This Creamy White Bean Soup With Olive Oil
This soup isn’t just delicious, it’s downright addictive, and here’s why:
- Silky-smooth texture that feels like a warm hug, thanks to blended white beans and that golden olive oil swirl
- Pantry-friendly ingredients you probably already have (no last-minute grocery runs!)
- Packed with protein and fiber to keep you full for hours, without weighing you down
- One-pot wonder that practically cooks itself while you relax (just 10 minutes of hands-on time!)
Trust me, once you taste how the olive oil rounds out the flavors, you’ll understand why this soup never lasts long in my fridge. If you enjoy this style of cooking, you might also like exploring other family tastes recipes.
PrintCreamy White Bean Soup With Olive Oil – 10-Minute Magic Comfort Bowl
A creamy and comforting white bean soup enriched with olive oil for a smooth texture and rich flavor.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 cups dried white beans, soaked overnight
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Drain and rinse the soaked white beans.
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Add the beans, vegetable broth, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Remove the bay leaf and blend the soup until smooth.
- Adjust seasoning if needed and serve warm.
Notes
- Soaking the beans overnight reduces cooking time.
- For extra creaminess, add a splash of plant-based milk before blending.
- Garnish with a drizzle of olive oil and fresh herbs.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for Creamy White Bean Soup With Olive Oil
Gather these simple ingredients, each one plays a special role in creating that velvety texture and deep flavor we love:
- 2 cups dried white beans (soaked overnight, this step is non-negotiable for creamy results!)
- 4 cups vegetable broth (homemade if you’ve got it, but store-bought works beautifully)
- 1 onion, diced (yellow or white, they melt into sweetness as they cook)
- 3 cloves garlic, minced (fresh is best, bottled just won’t give the same aroma)
- 1 carrot, chopped (no need to peel, just give it a good scrub)
- 1 celery stalk, chopped (leaves included, they add wonderful herbal notes)
- 1/4 cup olive oil (half for sautéing, half for that glorious final drizzle)
- 1 tsp salt (start with this, you can always add more later)
- 1/2 tsp black pepper (freshly cracked if possible)
- 1 tsp dried thyme (or fresh if you’ve got it, just double the amount)
- 1 bay leaf (the quiet hero that ties everything together)
Pro tip: Splurge on good olive oil here, it makes all the difference in both cooking and garnishing!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this soup! Just grab:
- A large pot (I use my trusty 5-quart Dutch oven)
- An immersion blender (or stand blender if that’s what you’ve got, just be careful with hot soup!)
- A cutting board and sharp knife for those aromatics
That’s it! Now let’s get cooking.
How to Make Creamy White Bean Soup With Olive Oil
This soup comes together so easily, just follow these simple steps, and you’ll have a pot of creamy comfort in no time!
Step 1: Sauté the Aromatics
Heat half the olive oil in your pot over medium heat. Toss in the diced onion first, let it cook for about 3 minutes until it starts turning translucent. Then add the garlic, carrot, and celery. Stir everything together until the veggies soften and smell amazing, about 5 more minutes. You’ll know it’s ready when the onion turns golden at the edges.
Step 2: Simmer the Beans
Now add the drained beans, vegetable broth, salt, pepper, thyme, and that precious bay leaf. Bring it all to a lively boil, then immediately reduce the heat to low. Cover with a lid slightly ajar and let it simmer gently for about 1 hour, stir occasionally. The beans should be completely tender when done (test one, it should mash easily between your fingers). That slow simmer is what develops all the deep, comforting flavors! For other comforting soup ideas, check out this comforting creamy white bean soup recipe.
Step 3: Blend to Perfection
Fish out the bay leaf (no one wants to bite into that!). Now grab your immersion blender and puree the soup right in the pot until silky smooth, about 1-2 minutes. If using a stand blender, work in batches and be careful with the hot liquid. Want it thicker? Simmer uncovered for 5 more minutes. Too thick? Add a splash of warm broth. Finish by swirling in the remaining olive oil, this is when the magic really happens! This technique is similar to what makes a great creamy Tuscan white bean soup so rich.
Tips for the Best Creamy White Bean Soup With Olive Oil
After making this soup dozens of times, I’ve learned a few tricks that make all the difference:
- Soak those beans overnight – I know it’s tempting to skip this step, but trust me, it’s what gives the soup its dreamy, velvety texture. Quick-soaking just doesn’t get them as creamy!
- Splurge on good olive oil – Since it’s a star ingredient, use the best you can afford. I keep a special bottle just for finishing soups, that final drizzle makes every spoonful sing.
- Play with the thickness – Love it super creamy? Blend longer. Prefer it soupier? Add warm broth until it’s just right. The soup thickens as it sits, so I often thin leftovers with a splash of water when reheating.
These little touches turn good soup into wow soup every time! If you like simple, hearty meals, you might enjoy this cozy one-pot white bean soup recipe.
Variations of Creamy White Bean Soup With Olive Oil
While I adore the classic version, sometimes I love shaking things up! Here are my favorite easy twists:
- Garlic lover’s dream – Swap raw garlic for a whole head of roasted garlic (just squeeze the soft cloves right in before blending, so sweet and mellow!)
- Greens boost – Stir in two handfuls of fresh spinach or kale during the last 5 minutes of cooking for color and nutrients
- Zesty brightener – Finish with lemon zest and a squeeze of juice to cut through the richness, my Greek friend’s brilliant addition
The best part? You can mix and match these based on what’s in your fridge! For a zesty take, try the lemon garlic white bean soup recipe.
Serving Suggestions
This soup practically begs to be served with a hunk of crusty bread for dipping, I’m partial to a warm baguette or sourdough. For a lighter meal, pair it with a simple green salad dressed with lemon and, you guessed it, more of that glorious olive oil!
Don’t skip the garnishes, they’re the finishing touch that makes each bowl special. I always drizzle extra olive oil on top (watch how it pools beautifully!), sprinkle fresh herbs like parsley or thyme, and sometimes add a pinch of red pepper flakes for a gentle kick. If I’m feeling fancy, a spoonful of herbed yogurt or a few toasted pine nuts adds wonderful texture.
Storage & Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days, the flavors actually deepen overnight. For longer storage, freeze portions in freezer-safe bags (lay them flat to save space) for up to 1 month. When reheating, just stir in a splash of broth or water to bring back that perfect creamy consistency. Pro tip: Thaw frozen soup in the fridge overnight before reheating gently on the stove, microwaving straight from frozen can make it grainy.
Nutritional Information
Here’s what one nourishing bowl provides (remember, these are estimates, your exact values may vary slightly based on ingredients):
- 280 calories of pure comfort
- 12g plant-based protein to keep you satisfied
- 10g fiber (that’s nearly half your daily need!)
- Just 3g natural sugars from the veggies and beans
Full nutrition details are in the recipe card. As always, amounts will change based on your specific ingredients and toppings! For a similar hearty meal, consider a hearty Italian white bean soup recipe.
Frequently Asked Questions
I get asked about this creamy white bean soup all the time, here are the top questions that pop up:
Can I use canned beans instead of dried? Absolutely! Swap in 3 cans (15 oz each) of drained white beans. Skip the soaking and reduce simmer time to just 20 minutes, just enough to blend the flavors. The texture might be slightly less velvety, but it’ll still be delicious!
Is this soup gluten-free? Yes! All the ingredients are naturally gluten-free. Just double-check your vegetable broth if you’re sensitive, some brands sneak in wheat-based thickeners.
Can I freeze this soup? Oh yes, it freezes beautifully! Let it cool completely, then portion into freezer-safe containers (leave some headspace for expansion). Thaw overnight in the fridge before reheating gently on the stove with a splash of water to bring back the creamy texture.
Now that you’ve got all the answers, go make this soup! I can’t wait to hear how it turns out. Try it and share your twist in the comments!