You know those nights when you’re staring into your pantry, wondering what to make with what you’ve got? That’s how my Simple Pantry White Bean Soup was born! I can’t tell you how many times this recipe has saved me on busy weeknights when takeout wasn’t an option. The best part? It’s made with ingredients I always have on hand, canned white beans, some veggies, and basic seasonings. Don’t let the simplicity fool you though, this soup packs serious flavor and will fill you up thanks to all that protein and fiber. After making this dozens of times (and tweaking it just right), I can promise it’s one of those no-fuss recipes that actually tastes like you put in way more effort than you did. The garlic and thyme work magic together, and if you’ve got turkey bacon hanging around? Oh wow, that takes it to another level!
Why You’ll Love This Simple Pantry White Bean Soup
Listen, I know we all need those recipes we can make with our eyes half-closed after a long day, and this white bean soup is exactly that. But here’s why it’s become my go-to:
Quick and Easy to Make
From chopping to serving, this soup’s done in 35 minutes flat. I’ve timed it while simultaneously helping with homework and folding laundry, that’s how little babysitting it needs!
Budget-Friendly Pantry Staples
No fancy ingredients here. The beauty is in the basics: canned beans, sad-looking carrots from the fridge drawer, that half-used bag of onions. It’s the ultimate “clean out the pantry” meal that doesn’t taste like a compromise.
Hearty and Satisfying
Don’t let the simplicity fool you, between the protein-packed beans and all that fiber, one bowl keeps me full for hours. My teenager calls it “stealth health food” because it’s so creamy and comforting, you’d never guess it’s actually good for you!
PrintSimple Pantry White Bean Soup in Just 35 Minutes!
A hearty and simple white bean soup made with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans white beans, drained and rinsed
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: 4 slices turkey bacon, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- If using turkey bacon, add it now and cook for 2 minutes.
- Add white beans, vegetable broth, thyme, and bay leaf. Stir well.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove bay leaf. Season with salt and pepper.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Add a splash of lemon juice for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for Simple Pantry White Bean Soup
Here’s the beautiful part, you probably have most of these already! I always keep these ingredients stocked because you never know when soup cravings will strike. Just make sure everything’s prepped before you start, trust me, it makes the cooking process so much smoother.
- 2 cans (15 oz each) white beans, drained and rinsed well (I love cannellini or great northern beans here)
- 1 medium onion, diced (about 1 cup, and yes, those slightly sprouted ones in your pantry still work!)
- 2 carrots, chopped (no need to peel if you give them a good scrub)
- 2 celery stalks, chopped (leaves included for extra flavor)
- 3 garlic cloves, minced (or 1 heaping teaspoon from that jar in your fridge, I won’t tell!)
- 4 cups vegetable broth, low-sodium so you can control the salt
- 1 teaspoon dried thyme, rub it between your fingers to wake up the aroma
- 1 bay leaf, the unsung hero of soup pots
- Salt and pepper, to taste (start with 1/2 tsp salt and adjust later)
- 2 tablespoons olive oil, for sautéing all those gorgeous veggies
Optional but oh-so-good: 4 slices turkey bacon, chopped (that lonely package in your freezer? Perfect time to use it!)
See? Nothing fancy, just honest ingredients that come together in the most magical way. Now let’s get cooking!
How to Make Simple Pantry White Bean Soup
Alright, let’s get that pot bubbling! I promise this is so easy you’ll memorize the steps after making it once. Just follow along and soon you’ll have the most comforting bowl of soup ready to warm you up.
Sauté the Aromatics
First things first, grab your favorite soup pot (I use my trusty 5-quart Dutch oven) and heat that olive oil over medium heat. When it shimmers slightly, toss in your diced onion, chopped carrots, and celery. Now here’s my little trick: stir them every minute or so, but don’t fuss too much. We want those veggies to soften and the onions to turn translucent, which takes about 5 minutes.
When the onions look glassy, add the minced garlic and stir for just 30 seconds, you’ll know it’s ready when that amazing garlic smell hits you. Optional superstar move: If you’re using turkey bacon, add it now and let it crisp up slightly for about 2 minutes. The rendered fat gives everything such depth of flavor!
Add Beans and Broth
Time to bring in the heavy lifters! Pour in those drained white beans, I like to give the pot a little shake so they settle evenly. Then comes the vegetable broth, thyme, and that magical bay leaf. Give everything a good stir to combine, making sure no thyme is clumped together.
Now crank up the heat to bring your soup to a gentle boil. You’ll see little bubbles forming around the edges first, that’s your cue to reduce the heat to low. Important safety tip: Don’t walk away during this stage! Nothing worse than boiling over (speaking from experience… my stovetop may never recover).
Simmer and Season
Once you’ve got that gentle simmer going (just an occasional bubble breaking the surface), set your timer for 20 minutes. This is when all the flavors become best friends! Resist the urge to stir too much, we want those beans to soften just enough while keeping their shape.
When the timer dings, fish out that bay leaf (no one wants a surprise leaf in their bowl!) and give the soup a taste. Here’s where you make it yours: Start with 1/2 teaspoon salt and a few grinds of pepper, then adjust as needed. The beans really soak up seasoning, so don’t be shy, just add gradually!
Pro tip: Let it sit for 5 minutes off heat before serving. The flavors meld beautifully and it stops being dangerously lava-hot. Now grab your favorite bowl and dig in!
Tips for the Best Simple Pantry White Bean Soup
After making this soup more times than I can count, I’ve picked up some game-changing tricks that take it from good to “wow, you made this with pantry staples?” Here are my can’t-live-without tips:
Rinse those beans like your soup depends on it! That starchy liquid in the can makes the soup cloudy and adds unnecessary sodium. I give mine a good 30-second rinse under cold water, you’ll see the difference in both flavor and texture.
A squeeze of lemon at the end is magic. Right before serving, add a tablespoon of fresh lemon juice. It brightens all the flavors and makes the soup taste more complex. No fresh lemon? A dash of white vinegar works in a pinch!
Let it sit before serving. I know it’s tempting to dive right in, but letting the soup rest for 5-10 minutes off heat allows the flavors to marry beautifully. Those last few minutes make all the difference between “good” and “where’s the pot, I need seconds!”
Texture preference? You’ve got options! For a creamier soup, mash about 1/4 of the beans against the pot with your spoon before serving. Prefer it brothy? Leave all the beans whole. Want it thicker? Simmer uncovered for an extra 5 minutes to reduce the liquid.
Variations for Simple Pantry White Bean Soup
One of my favorite things about this soup is how easily you can tweak it based on what’s in your fridge or what mood strikes you. Here are the variations I make most often when I want to switch things up:
Greens for the win: Toss in a couple handfuls of chopped kale or spinach during the last 5 minutes of simmering. The greens wilt perfectly and add such a nice pop of color and nutrients. My kids don’t even notice the kale when it’s mixed in with all those creamy beans!
Smoky twist: If you’re craving deeper flavor (but don’t have turkey bacon), stir in 1/2 teaspoon smoked paprika when you add the thyme. It gives that incredible campfire aroma without any meat. Sometimes I’ll add a pinch of red pepper flakes too for just the tiniest kick.
Herb refresh: No thyme? No problem! Rosemary works beautifully here, just use half the amount since it’s stronger. In summer, I love using fresh parsley or basil stirred in right before serving for a brighter taste. This soup takes on a whole new personality! If you enjoy experimenting with herbs, you might also like this rustic white bean soup with herbs.
Serving Suggestions
Now that you’ve got this gorgeous pot of white bean soup ready, let’s talk about how to serve it up right! My absolute must-have? A big hunk of crusty bread for dunking, that slightly chewy sourdough or a rustic baguette works perfectly to soak up every last drop. Bonus points if you toast it with a little garlic butter!
For a complete meal, I love pairing it with a simple green salad dressed with lemon vinaigrette. The crisp freshness balances the soup’s creaminess so well. My kids go nuts when I add some Parmesan crisps on top, just sprinkle grated Parmesan in little piles on a baking sheet and broil until golden. They add such a fun crunch!
On extra chilly nights, I’ll sometimes float a spoonful of pesto on top or sprinkle with red pepper flakes for those who like heat. And if you’re feeling fancy? A drizzle of good olive oil right before serving makes it restaurant-worthy. But honestly? This soup stands perfectly delicious all on its own, no frills needed! For more ideas on pantry meals, check out Family Tastes.
Storage and Reheating
Here’s the beautiful thing about this white bean soup, it actually gets better the next day! The flavors deepen overnight as everything gets cozy together in the fridge. But let me walk you through the best ways to store and reheat it so you can enjoy it at its absolute best.
Airtight is the way to go: I transfer cooled soup to glass containers with tight lids, those quart-sized mason jars are perfect for single servings. Plastic works too, but glass won’t absorb any odors. Just make sure it’s completely cooled before sealing to prevent condensation (learned that the hard way with soggy fridge shelves!).
Fridge life: This soup keeps beautifully for 3 days refrigerated. By day 4, the beans start getting a bit too soft for my taste, though it’s still perfectly safe to eat. Pro tip: Write the date on the lid with a dry-erase marker so you don’t play the “when did I make this?” guessing game!
Freezing like a champ: This soup freezes exceptionally well! Portion it into freezer bags laid flat (saves space) or small containers, leaving about an inch for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge when ready to use, though I’ve been known to defrost a bag in warm water when desperate for quick lunch!
Reheating magic: The beans soak up liquid as they sit, so always add a splash of broth or water when reheating. I microwave in 30-second intervals, stirring between each, until piping hot. On the stove, warm gently over medium-low, stirring occasionally. Whatever you do, don’t boil vigorously, those tender beans deserve gentle treatment! If you prefer slow cooker methods for future meals, check out this slow cooker white bean soup.
One last secret: If freezing, under-season slightly before freezing since flavors intensify over time. You can always adjust when reheating. Now you’ve got ready-made comfort food whenever the craving strikes!
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates based on my typical ingredients. Your exact counts might vary depending on your beans’ brand, how much salt you add, or whether you include that optional turkey bacon (which adds about 20 calories and 2g protein per serving). Here’s the breakdown per generous 1.5-cup serving:
- Calories: 250, surprisingly light for how filling it is!
- Protein: 12g, thank you, mighty white beans
- Fiber: 10g, nearly half your daily needs in one bowl
- Carbs: 35g, the good, complex kind that keep you energized
- Sugar: 5g, all natural from the carrots and beans
- Fat: 8g, mostly heart-healthy unsaturated from the olive oil
- Sodium: 600mg, less if you use low-sodium broth and go easy on added salt
Important note: These values are calculated using generic USDA data and my standard recipe. Your nutrition facts might differ based on specific brands or modifications, like adding extra veggies (go for it!) or using homemade broth (lucky you!). For exact counts, I recommend inputting your exact ingredients into a nutrition calculator. But honestly? What matters most is that this soup packs serious nutrition in every comforting spoonful!
Frequently Asked Questions
I get asked about this soup all the time, so let me answer the most common questions that pop up! Trust me, I’ve made every possible “oops” with this recipe so you don’t have to.
Can I use dried beans instead of canned?
Absolutely! You’ll need about 1 cup dried white beans (soaked overnight) to replace the 2 cans. Cook them separately until tender first, otherwise they’ll turn your soup into a 3-hour project! Pro tip: Save some of that bean cooking liquid to thin the soup if needed.
How can I make it creamier without dairy?
My favorite trick is to take about 1/4 of the cooked beans and mash them against the pot with a spoon before serving. The broken-down beans thicken the broth naturally. If you want it super smooth, blend half the soup and stir it back in, just be careful with hot liquids in your blender! For another creamy option, see this comforting creamy white bean soup recipe.
Can I make this in a slow cooker?
You bet! Sauté the veggies first for best flavor (trust me, it’s worth the extra pan), then dump everything in your slow cooker on LOW for 4-5 hours. The beans get incredibly tender this way. Just remove the bay leaf before serving!
What if I don’t have vegetable broth?
No worries, water works in a pinch! Just add an extra pinch of salt and maybe a teaspoon of soy sauce for depth. Or raid your pantry for bouillon cubes or paste. The soup will still taste amazing, just slightly less rich.
Help! My soup is too thick/thin!
Soup too thick? Stir in more broth or water 1/4 cup at a time until it’s just right. Too thin? Let it simmer uncovered for 5-10 minutes to reduce, or mash some beans to thicken naturally. Remember, soup is forgiving, and you’re in control! If you like quick meals, this weeknight white bean soup recipe might be helpful.
There you have it, all my soup-making secrets in one place! Now go try this tonight and tell me how it turns out. I can’t wait to hear your variations and kitchen wins!