Nothing warms my kitchen (and my heart) quite like a big pot of White Bean Soup with Sun-Dried Tomatoes simmering on the stove. This recipe has been my go-to healthy meal for years, it’s packed with protein, fiber, and those incredible Mediterranean flavors that make every spoonful satisfying. I first fell in love with this soup during a chilly autumn when I needed something comforting yet nourishing, and now it’s become my signature dish for busy weeknights and lazy Sundays alike.
What makes this white bean soup special is how simple ingredients transform into something extraordinary. Those sun-dried tomatoes? They’re little flavor bombs that infuse the broth with their sweet-tart intensity. And the creamy white beans? They turn velvety soft after their long simmer, creating the most comforting texture. I always make a double batch because my family inhales the first pot, and leftovers taste even better the next day as the flavors deepen.
This isn’t just soup, it’s a hug in a bowl that happens to be good for you. Whether you’re craving something hearty after a long day or need a nutritious meal that comes together with minimal fuss, this white bean soup with sun-dried tomatoes delivers every time. The aroma alone will have everyone gathered around the kitchen, bowls in hand, before you even call them to dinner!
Why You’ll Love This White Bean Soup with Sun-Dried Tomatoes
This isn’t just another soup recipe, it’s the kind of meal that makes you close your eyes and savor every bite. Here’s why it’s become my absolute favorite:
- Hearty & satisfying: Packed with creamy white beans and rich flavors, one bowl keeps you full for hours (no sad, watery soups here!).
- Flavor explosion: Those sun-dried tomatoes work magic, adding deep umami notes that make canned soup taste bland in comparison.
- Healthy powerhouse: Loaded with plant-based protein and fiber, it’s comfort food you can feel good about eating.
- Weeknight easy: Just toss everything in a pot and let it simmer while you relax, minimal effort, maximum deliciousness.
Trust me, after one spoonful, you’ll understand why this soup has a permanent spot in my recipe rotation! This soup is perfect for those chilly evenings.
PrintCreamy White Bean Soup with Sun-Dried Tomatoes in 45 Minutes
A hearty and flavorful white bean soup with sun-dried tomatoes, perfect for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 2 cups dried white beans, soaked overnight
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 slices turkey bacon, chopped (optional)
Instructions
- Drain and rinse the soaked white beans.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until soft.
- Add turkey bacon if using, cook for 2 minutes.
- Stir in white beans, vegetable broth, sun-dried tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 45 minutes 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 the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Ingredients for White Bean Soup with Sun-Dried Tomatoes
Gathering the right ingredients is where the magic starts with this soup. I’ve learned through trial and error that quality matters here, especially with those sun-dried tomatoes! Here’s exactly what you’ll need:
- 2 cups dried white beans (I always use cannellini or great northern), soaked overnight and drained (don’t skip the soaking!)
- 1 tbsp olive oil, the good stuff, for sautéing
- 1 onion, diced, yellow or white, whatever’s in your pantry
- 2 garlic cloves, minced, fresh is best, but I won’t judge if you use pre-minced in a pinch
- 4 cups vegetable broth, low-sodium so you can control the salt
- 1/2 cup sun-dried tomatoes (not oil-packed), chopped, these are the flavor superstars!
- 1 tsp dried thyme, rub it between your fingers to wake up the aroma
- 1 tsp dried rosemary, crush it slightly before adding
- Salt and pepper to taste, I add these at the end
- 2 slices turkey bacon, chopped (optional), adds a nice smoky depth if you’re not vegetarian
A quick tip from my kitchen: when shopping for sun-dried tomatoes, look for the dry-packed ones in the produce section, not the oil-packed variety. They’ll give you that intense tomato flavor without making the soup greasy. And about those beans, yes, you could use canned, but trust me, starting with dried makes all the difference in texture and flavor!
How to Make White Bean Soup with Sun-Dried Tomatoes
Okay, let’s get cooking! This soup comes together in the most satisfying way, it’s all about layering those flavors and letting time work its magic. I’ll walk you through each step so you end up with the most delicious pot of comfort.
Prep Your Ingredients
First things first, let’s get everything ready! I always say “mis en place” (that’s chef talk for having everything prepped and measured) makes all the difference. Grab your soaked beans (drained and rinsed, of course), and let’s chop:
Dice that onion nice and small, you want it to melt into the soup. Mince the garlic finely too, no big chunks here! The sun-dried tomatoes need a rough chop, they’ll soften as they cook, but you want little flavor bursts in every bite. If you’re using turkey bacon, chop it into small bits now. Having everything prepped means you won’t be scrambling mid-cook!
Sauté the Aromatics
Now for the fun part, building that flavor base! Heat your olive oil in a large pot over medium heat. I like to test it by flicking a tiny bit of onion in, if it sizzles, you’re good to go.
Toss in your onion first and let it cook, stirring occasionally, until it turns translucent, about 3 minutes. Then add the garlic (and turkey bacon if using) and cook for another minute until fragrant. Oh, that smell! This step is crucial, it’s where your soup gets its depth of flavor, so don’t rush it.
Simmer the Soup
Time to bring it all together! Add your drained beans, vegetable broth, sun-dried tomatoes, thyme, and rosemary. Give it a good stir and bring everything to a boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for about 45 minutes. This is when the magic happens!
Check occasionally and give it a stir, you’ll see the beans softening and the broth turning golden from those sun-dried tomatoes. The soup is ready when the beans are completely tender, no hard centers! Taste and season with salt and pepper at the end. Pro tip: If it seems too thick, add a splash more broth. Too thin? Let it simmer a bit longer.
See? Told you it was easy! Now all that’s left is to ladle it into bowls and enjoy the fruits of your (minimal) labor.
Tips for the Best White Bean Soup with Sun-Dried Tomatoes
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, what did you put in this?” Here are my can’t-live-without tips:
- Overnight soaking is non-negotiable, I know it takes planning, but those dried beans need their beauty sleep! It cuts cooking time in half and gives you the creamiest texture.
- Blend half for luxury, For extra creaminess, scoop out about two cups of the finished soup, blend until smooth, then stir back in. It thickens the broth beautifully while keeping some whole beans for texture.
- Leftovers are gold, Store cooled soup in airtight containers (I use mason jars) for up to 3 days. The flavors get even better as they mingle!
- Salt at the end, Beans can get tough if salted too early. Wait until they’re fully tender before seasoning.
- Herb freshness matters, Rub dried herbs between your palms before adding to wake up their oils. Fresh rosemary? Even better!
One last secret? A splash of lemon juice right before serving brightens all the flavors. Now go make some soup magic! If you are looking for more inspiration on hearty meals, check out what others are cooking at Family Tastes.
Serving Your White Bean Soup with Sun-Dried Tomatoes
This soup is practically begging to be paired with something delicious! My absolute favorite way to serve it is with thick slices of crusty whole grain bread, perfect for soaking up every last drop of that flavorful broth. On lazy nights, I’ll toast the bread with a little garlic butter if I’m feeling fancy.
For a heartier meal, add a simple side salad with bitter greens (arugula is my go-to) dressed lightly with lemon and olive oil. The crisp freshness balances the soup’s richness perfectly. If you’re serving a crowd, a platter of roasted vegetables makes everything feel extra special without much work.
And here’s my little secret, a sprinkle of grated Parmesan right before serving takes this humble soup to restaurant-quality heights. Honestly though? Sometimes I just eat it straight from the pot with a spoon, no judgment!
Storing and Reheating Your Soup
Here’s the beautiful thing about this white bean soup, it tastes even better the next day! Let it cool completely (I usually leave it on the counter for about an hour), then transfer to airtight containers. Glass jars work great if you’re fancy like me, but any sealed container will do. It’ll keep happily in your fridge for up to 3 days.
When you’re ready for round two, reheat gently on the stovetop over low heat, stirring occasionally. If you’re in a hurry, the microwave works too, just use 30-second bursts and stir between each to prevent hot spots. You might need to add a splash of broth or water if it’s thickened up overnight. Trust me, you’ll be fighting over those leftovers! For other great soup ideas, check out this cozy winter white bean soup.
White Bean Soup with Sun-Dried Tomatoes Nutritional Information
Oh, I know what you’re thinking, “This soup tastes too good to be healthy!” But here’s the happy truth: every bowl is packed with nutrition that’ll make your body sing. Now, remember these numbers are estimates since ingredients can vary (especially with things like broth sodium levels and exact bean measurements). But generally? You’re looking at a meal that’s low in fat, high in fiber, and loaded with plant-based protein.
What I love most is how this soup gives you that satisfied-full feeling without weighing you down. The white beans alone are little nutrition powerhouses, and those sun-dried tomatoes? They’re practically multivitamins in delicious disguise! Of course, if you tweak the recipe (maybe add more turkey bacon or use a different broth), your numbers will shift a bit. But the core benefits stay the same, it’s comfort food you can feel genuinely good about eating. If you are interested in other high-protein options, look at this protein-packed white bean soup.
Pro tip from someone who’s eaten this soup weekly for years: when you’re watching your nutrition, meals like this are total game-changers. They prove that healthy doesn’t have to mean bland or boring. Every spoonful is proof that good-for-you food can be downright irresistible!
White Bean Soup with Sun-Dried Tomatoes FAQs
I’ve gotten so many questions about this soup over the years, here are the ones that pop up most often with my tried-and-true answers!
Can I use canned white beans instead of dried?
Absolutely! Use about 3 cans (15 oz each) of drained and rinsed white beans. Skip the soaking step and reduce simmer time to 20 minutes, just until flavors meld. The texture will be slightly different, but still delicious in a pinch!
How can I make this completely vegetarian?
Easy-peasy! Just omit the turkey bacon and use vegetable broth. The sun-dried tomatoes provide so much umami depth that you won’t miss the meat at all. For extra richness, stir in a tablespoon of tomato paste with the aromatics.
What can I substitute for sun-dried tomatoes?
In a bind? Try 2 tablespoons tomato paste plus 1 teaspoon sugar for depth. Roasted red peppers (1/4 cup chopped) work too, though the flavor profile changes. But honestly? The sun-dried tomatoes are worth tracking down, they’re the soul of this soup! If you want to try a variation, consider this creamy vegan white bean soup.
Can I freeze this white bean soup?
You bet! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently. The beans may soften slightly, but the flavor remains fantastic. Pro tip: freeze in single portions for easy lunches!
My soup is too thick/thin, how can I fix it?
Too thick? Add broth or water 1/4 cup at a time until perfect. Too thin? Remove 1 cup of soup, blend it smooth, then stir back in to thicken naturally. Or simmer uncovered for 10 extra minutes to reduce.