There’s something magical about a pot of rustic white bean soup with herbs simmering on the stove, the way the aroma fills the kitchen and promises comfort in every spoonful. This recipe became my winter staple after one particularly blustery day when I needed warmth from the inside out. I remember my grandmother’s version bubbling away on her old cast iron stove, the scent of thyme and rosemary mingling with the earthy beans.
What makes this white bean soup special is its beautiful simplicity. Just a handful of honest ingredients transform into something deeply satisfying. The turkey bacon adds just enough smoky richness without overpowering the delicate herbal notes. It’s the kind of meal that makes you want to curl up with a blanket and savor each bite slowly.
Over the years, I’ve tweaked the recipe here and there, sometimes adding extra garlic, other times throwing in whatever vegetables need using up. But the heart of it remains the same: creamy white beans swimming in flavorful broth, perfumed with those classic herbs. It’s rustic cooking at its finest, uncomplicated, nourishing, and absolutely delicious.
Why You’ll Love This Rustic White Bean Soup With Herbs
This soup has become my go-to comfort food for so many reasons, let me tell you why it’ll become yours too:
- Effortless comfort: Just toss everything in one pot and let it work its magic while you relax
- Deep, satisfying flavors: The combination of herbs, turkey bacon and slow-cooked beans creates something truly special
- Meal prep superstar: It tastes even better the next day, perfect for busy weeks
- Healthy without trying: Packed with protein and fiber from those creamy white beans
- Endlessly adaptable: Throw in whatever veggies you have, it always turns out delicious
Trust me, once you try this soup, you’ll understand why I make it at least twice a month all winter long! I’d love to hear how your rustic white bean soup turns out!
PrintHearty Rustic White Bean Soup With Herbs in 45 Minutes
A hearty and flavorful rustic white bean soup with herbs, 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 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 4 slices turkey bacon, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add turkey bacon and cook until crisp. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic, thyme, rosemary, and bay leaf. Cook for 1 minute.
- Drain and rinse soaked white beans, then add them to the pot.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes or until beans are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy turkey bacon.
Notes
- Soak beans overnight for best results.
- Adjust broth quantity for desired soup thickness.
- Fresh herbs can be used instead of dried.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Ingredients for Rustic White Bean Soup With Herbs
Gathering these simple ingredients is the first step to soup perfection. Here’s what you’ll need:
- 2 cups white beans (soaked overnight, trust me, it makes all the difference)
- 4 cups vegetable broth (homemade if you’ve got it!)
- 1 onion, diced (no need for perfect cubes, rustic is right for this soup)
- 2 carrots, chopped (I like them in hearty chunks)
- 2 celery stalks, chopped (leaves and all for extra flavor)
- 3 garlic cloves, minced (or more if you’re feeling bold!)
- 1 tbsp olive oil (for that perfect sauté)
- 1 tsp dried thyme (or a tablespoon of fresh if you’ve got it growing)
- 1 tsp dried rosemary (crush it between your fingers to release the oils)
- 1 bay leaf (don’t skip this, it adds such depth)
- Salt and pepper to taste (start light, you can always add more later)
- 4 slices turkey bacon, chopped (for that smoky goodness without the grease)
Ingredient Notes & Substitutions
Life happens, and sometimes you’ve got to improvise. Here’s how to make it work:
- Forgot to soak beans? Quick-soak them by boiling for 2 minutes, then letting them sit for 1 hour.
- Out of turkey bacon? Smoked paprika (about 1/2 tsp) gives that smoky flavor.
- Fresh vs dried herbs: Use 3x fresh if substituting, and add them at the end!
- Broth options: Chicken works great if you’re not vegetarian, but veggie broth keeps it light.
- Bean varieties: Cannellini or great northern beans both work beautifully here.
The beauty of this soup is how forgiving it is, I’ve made it dozens of ways and it always satisfies!
Equipment You’ll Need
You won’t need anything fancy for this rustic soup – just the basics from your kitchen:
- A large pot (my trusty 5-quart Dutch oven works perfectly)
- A good knife and cutting board (for all that veggie chopping)
- A wooden spoon (for stirring and scraping up those tasty browned bits)
That’s it! Simple tools for simple, delicious cooking. If you are looking for more simple recipes, check out Family Tastes.
How to Make Rustic White Bean Soup With Herbs
Okay, let’s get cooking! This soup comes together so easily, but there are a few key steps that make all the difference:
- Start with the bacon: Heat your olive oil in that big pot over medium heat. Add the chopped turkey bacon and let it get nice and crispy, about 5 minutes should do it. Scoop it out and set it aside (try not to snack on it all before the soup’s done!).
- Sauté those veggies: In that same pot with all the delicious bacon flavors, toss in your onion, carrots, and celery. Cook them until they start to soften, about 5 minutes. You’ll know they’re ready when the onions turn translucent.
- Wake up the herbs: Add the garlic, thyme, rosemary, and bay leaf. Stir constantly for just 1 minute, you’ll smell the herbs releasing their magic!
- Bring on the beans: Drain and rinse your soaked white beans, then add them to the pot along with the vegetable broth. Bring everything to a lively boil.
- The waiting game: Reduce the heat to low, cover the pot, and let it simmer for 45 minutes. This is when the beans get tender and the flavors really marry together.
- Season to perfection: Fish out the bay leaf (trust me, you don’t want to bite into that later!) and stir in the reserved turkey bacon. Now’s the time to taste and add salt and pepper until it’s just right for you.
Tips for Perfect Rustic White Bean Soup
After making this soup more times than I can count, here are my can’t-miss tips:
- Bean check: Taste a bean at 45 minutes, if they’re still firm, give them another 10-15 minutes.
- Broth control: Want it thicker? Mash some beans against the pot. Thinner? Add more broth.
- Season smart: Go easy on salt at first, the turkey bacon adds saltiness as it simmers.
- Herb boost: Stir in a handful of fresh parsley right before serving for a bright finish.
Serving Suggestions for Rustic White Bean Soup
Oh, how I love dressing up this simple soup for serving! My favorite way is with a thick slice of crusty bread, perfect for soaking up every last drop. A bright green salad on the side makes it a complete meal. For the finishing touch, I always sprinkle extra fresh herbs on top, parsley or thyme leaves look so pretty floating on that creamy surface. Sometimes I’ll even drizzle a tiny bit of olive oil for extra richness. It’s amazing how these little touches can make an already wonderful soup feel truly special!
Storage & Reheating Instructions
This soup honestly gets better overnight! It keeps beautifully in the fridge for 3-4 days in an airtight container. For longer storage, it freezes like a dream for up to 2 months, just leave a little space at the top of the container for expansion. To reheat, I prefer the stovetop (medium heat, stir occasionally), but the microwave works in a pinch, just give it a good stir halfway through to heat evenly.
Nutritional Information
Nutrition varies slightly depending on your exact ingredients, but here’s what you can expect per hearty bowl: about 250 calories packed with 12g protein and 10g fiber from those wonderful white beans. It’s comfort food you can feel good about! If you are interested in other healthy options, check out our guide on juicing recipes.
FAQs About Rustic White Bean Soup With Herbs
Can I use canned beans instead of dried?
Absolutely! If you’re short on time, two (15-ounce) cans of white beans work perfectly. Just drain and rinse them well, then add them to the pot. You’ll only need to simmer for about 15-20 minutes since they’re already cooked.
How can I make this soup vegan?
It’s super easy! Just skip the turkey bacon. To keep that smoky flavor, add a half teaspoon of smoked paprika when you’re sautéing the vegetables. It gives that same depth without any animal products. For other vegan ideas, see our pumpkin smoothie recipe.
My soup turned out too thick. What should I do?
No worries, this happens to me sometimes! Just stir in a bit more vegetable broth or even some water until it reaches your perfect consistency. I usually add about a quarter cup at a time until it’s just right.
Can I use different herbs?
Of course! That’s the beauty of rustic cooking. Sage or oregano would be lovely additions. If you’re using fresh herbs instead of dried, remember to triple the amount and add them near the end of cooking so they stay bright and flavorful. We have many other recipes that use fresh herbs, like our shrimp and asparagus lemon pasta.
I’d love to hear how your rustic white bean soup turns out! Tag me on Instagram with your cozy soup photos or leave a comment below, nothing makes me happier than seeing my recipes warming other kitchens too.