There’s something magical about a pot of white bean soup simmering on the stove. The aroma of garlic, thyme, and rosemary filling the kitchen instantly makes my house feel like home. This white bean soup with herb-infused oil has been my go-to comfort food for years, it’s hearty enough to satisfy but light enough that you don’t feel weighed down after eating it.
What I love most about this recipe is how simple ingredients transform into something extraordinary. Those humble white beans soak up all the delicious flavors from the vegetables and herbs, while the bright, fresh herb oil drizzled on top at the end makes every bite pop. It’s Mediterranean cooking at its best, simple, healthy, and packed with flavor.
The first time I made this soup, I was amazed at how something so easy could taste so sophisticated. Now I make it weekly during cooler months, often doubling the batch because it disappears so fast. Whether you’re vegetarian or just looking for a meatless Monday option, this soup delivers on both nutrition and taste. And that finishing touch of lemon-zested herb oil? Absolute perfection, it takes the soup from good to “wow, I need this recipe!”
Hearty White Bean Soup with Herb Oil in Just 45 Minutes
A hearty and flavorful white bean soup topped with herb-infused oil for extra taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups white beans, soaked overnight
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- For herb-infused oil: 1/4 cup olive oil, 1 tbsp fresh parsley, 1 tbsp fresh basil, 1 tsp lemon zest
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened.
- Drain soaked beans and add them to the pot.
- Pour in vegetable broth and add 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.
- For the herb-infused oil, mix olive oil, parsley, basil, and lemon zest in a small bowl.
- Serve soup hot, drizzled with herb-infused oil.
Notes
- Soak beans overnight for best texture.
- Adjust broth quantity for thicker or thinner soup.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for White Bean Soup with Herb Infused Oil
Gathering the right ingredients makes all the difference with this soup. Let’s talk specifics, I’ve learned through trial and error that preparation matters just as much as what goes in the pot.
For the soup base, you’ll need:
- 2 cups dried white beans (soaked overnight, trust me, this step is non-negotiable for creamy beans)
- 1 medium onion, diced (about 1 cup)
- 2 carrots, chopped (I like them in 1/4-inch pieces)
- 2 celery stalks, chopped (about 3/4 cup)
- 3 garlic cloves, minced (fresh is best!)
- 4 cups vegetable broth (low-sodium if you’re watching salt)
- 2 tbsp olive oil (the good stuff for cooking)
- 1 tsp dried thyme (rubbed between fingers before adding)
- 1 tsp dried rosemary (crush it slightly to release oils)
- Salt and pepper to taste (I add at the end)
For that magical herb oil topping:
- 1/4 cup extra virgin olive oil (use your best quality here)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped (roll the leaves then slice thin)
- 1 tsp lemon zest (just the yellow part, please!)
See? Nothing fancy, just good ingredients treated right. That’s where the magic happens!
How to Make White Bean Soup with Herb Infused Oil
Okay, let’s get cooking! This soup comes together in stages, and each step builds flavor beautifully. Don’t rush it, good soup takes time, but I promise it’s mostly hands-off once everything’s in the pot.
Cooking the Soup Base
First, grab your favorite soup pot, mine’s a well-loved Dutch oven, and heat that olive oil over medium heat. Not too hot! We’re coaxing out flavors, not racing to burn anything. When the oil shimmers, toss in your diced onion, chopped carrots, and celery. Stir them around until they start to soften and the onion turns translucent, about 5 minutes.
Now for my favorite part, add the minced garlic. The smell will hit you immediately! Cook just until fragrant, about 30 seconds. Don’t let the garlic brown or it’ll turn bitter. This aromatic base is what makes the soup so deeply flavorful.
Simmering the Beans
Drain those overnight-soaked beans (see? I told you we’d need them!) and add them to the pot. Pour in the vegetable broth, it should just cover the beans by about an inch. Sprinkle in the thyme and rosemary, then bring everything to a lively boil.
Once boiling, reduce the heat to a gentle simmer. Leave it uncovered, we want some evaporation to concentrate the flavors. Set your timer for 45 minutes and let the magic happen. The beans are done when they’re tender but still hold their shape. Taste one to check, it should be creamy inside without any chalkiness.
Preparing the Herb Infused Oil
While the soup simmers, make the herb oil that makes this dish sing. Combine your best olive oil with the fresh parsley, basil, and lemon zest in a small bowl. Stir gently and let it sit at room temperature for at least 10 minutes, this lets the flavors meld.
Important: Never heat this oil! The fresh herbs lose their vibrancy if cooked. Just drizzle it over each bowl right before serving. That bright, herbal punch against the rich soup? Absolute heaven.
Season the finished soup with salt and pepper to taste. Ladle into bowls, drizzle generously with herb oil, and prepare for compliments!
Why You’ll Love This White Bean Soup
Let me tell you why this white bean soup has become my kitchen superstar:
- Protein powerhouse: Those white beans pack 12g of plant-based protein per serving, it keeps you full for hours!
- Endlessly adaptable: Toss in spinach at the end, swap rosemary for oregano, or add a parmesan rind while simmering, it’s your canvas. Try adding a parmesan rind while simmering for extra depth.
- Herb oil magic: That final drizzle transforms each spoonful with bright, fresh flavor that store-bought soups just can’t match.
- Meal prep dream: The soup tastes even better the next day, and the oil keeps beautifully, perfect for quick, nourishing lunches all week.
Seriously, once you try it, you’ll understand why it’s my cold-weather essential! If you enjoy this style of simple, hearty soup, you might also like this Italian bean soup with crusty bread recipe.
Tips for Perfect White Bean Soup with Herb Infused Oil
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “can I have the recipe?” good. First, don’t skip soaking those beans overnight! It makes them cook evenly creamy instead of staying chalky in spots. If you’re in a rush, a quick soak (boil for 2 minutes, then let sit covered for 1 hour) works too.
The broth amount isn’t set in stone, start with 4 cups, but keep extra warm on the stove. Like it thicker? Let it simmer uncovered longer. Prefer it soupier? Add more broth a half-cup at a time until it’s just right.
Here’s my favorite secret: make the herb oil first thing when you start cooking. Those extra minutes of infusion time make all the difference in flavor. Just cover it with plastic wrap right on the surface to keep it fresh until serving time.
Serving Suggestions
Oh, how I love serving this soup! A big, crusty loaf of sourdough bread is my go-to, perfect for sopping up every last drop. If I’m feeling fancy, I’ll pair it with a bright arugula salad dressed simply with lemon and olive oil. For more ideas on simple, flavorful meals, check out Family Tastes.
For garnishes, I often sprinkle extra chopped herbs or a dusting of grated Parmesan (though it’s delicious without). Sometimes I add a pinch of red pepper flakes for those who like a little heat. The beauty is in the simplicity, let that wonderful soup and herb oil shine!
Storage and Reheating
Here’s the deal, this soup keeps beautifully! Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. The herb oil? Keep that in a separate jar at room temperature, don’t refrigerate it or the olive oil will solidify. When you’re ready, gently reheat the soup on the stove over low heat, stirring occasionally. Want to freeze it? The soup freezes great for up to 3 months, just leave the oil out and make it fresh when you thaw.
White Bean Soup with Herb Infused Oil FAQs
Over the years, I’ve gotten so many questions about this recipe, here are the ones that come up most often:
Can I use canned beans instead of dried?
Absolutely! Use two 15-ounce cans (drained and rinsed) to substitute for the dried beans. The big difference? Your cook time drops to just 20 minutes since the beans are already tender. Just simmer until the veggies soften and flavors meld.
What if I don’t have fresh herbs for the oil?
No worries! Dried herbs work in a pinch, use 1 teaspoon each of dried parsley and basil. The flavor won’t be quite as bright, but it’s still delicious. Other great options? Try oregano or tarragon for a different twist. If you prefer a soup without meat, this vegan bean soup with potatoes and thyme is a great alternative.
Why does my herb oil separate?
Totally normal! Olive oil and herbs naturally separate when sitting. Just give it a quick whisk before drizzling. If the oil solidifies (which can happen if stored in the fridge), let it come to room temperature first.
Can I make this soup vegan?
It already is! Just double-check your vegetable broth to ensure it’s vegan-friendly. The herb oil is naturally plant-based too, no substitutions needed.
Nutritional Information
Now, let’s talk numbers, but remember, these are estimates that can vary based on your exact ingredients. Each hearty bowl of this white bean soup with herb-infused oil delivers about 280 calories, with 12g of healthy fats from that glorious olive oil. You’re getting 35g of carbs (but 8g of that is fiber!), and a solid 12g of plant-based protein to keep you satisfied.
The best part? All this goodness comes with no cholesterol and minimal saturated fat. It’s the kind of meal that makes you feel nourished from the inside out. But honestly? The numbers don’t capture how downright delicious it is, you’ll just have to try it yourself! For another creamy, satisfying option, check out this creamy bean soup without cream recipe.
Try this recipe and share your twist in the comments!