Tasty Garlic White Bean Soup

Cold weather always makes me crave something warm and comforting in a bowl. There’s nothing quite like a simple soup that fills your kitchen with amazing smells and warms you from the inside out. But I don’t always have hours to spend stirring something on the stove, especially on busy weeknights when everyone’s hungry.

That’s why this garlic white bean soup has become my go-to recipe when I need something hearty and satisfying fast. It comes together in about 30 minutes, and I usually have most of the ingredients sitting in my pantry already. The best part? It tastes like it’s been simmering all day, but really it’s just good beans, plenty of garlic, and a few other simple ingredients doing their magic.

Want something creamy? I’ll blend half of it. Prefer it chunky? I leave it as is. Either way, it’s the kind of soup that makes everyone ask for seconds.

What Kind of White Beans Should I Use?

Cannellini beans are the classic choice for this soup and they’re what I recommend using. These creamy, kidney-shaped beans hold their shape well during cooking and have a mild, nutty flavor that pairs perfectly with garlic. If you can’t find cannellini beans, great northern beans or navy beans work as good substitutes – they’re all part of the white bean family and will give you similar results. You can use either canned or dried beans, but canned beans make this recipe much quicker since they’re already cooked and just need to be heated through.

Options for Substitutions

This simple soup is pretty forgiving when it comes to swapping ingredients:

• Cannellini beans: Great northern beans, navy beans, or butter beans work perfectly as substitutes. You can also use dried beans – just soak and cook them beforehand, or swap in chickpeas for a different flavor profile.
• Vegetable broth: Chicken broth adds more richness if you’re not keeping it vegetarian. In a pinch, you can use water with extra seasoning, but the soup won’t be quite as flavorful.
• Fresh garlic: If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder instead. The flavor won’t be as bright, but it’ll still taste good.
• Dried herbs: Fresh herbs work great too – use about 1 1/2 teaspoons of fresh rosemary and 3/4 teaspoon of fresh thyme. Add them at the end of cooking to keep their flavor bright.
• Crushed red pepper: Skip this if you don’t like heat, or add a dash of hot sauce instead. You could also use a pinch of paprika for color without the spice.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic white bean soup is burning the garlic, which happens fast and will give your entire soup a bitter taste – keep the heat at medium-low and stir constantly while the garlic sizzles.

Another common error is not draining and rinsing your canned beans properly, as the thick liquid can make your soup too starchy and cloudy instead of having a clean, smooth broth.

Don’t skip mashing about half the beans against the side of the pot with a wooden spoon, since this simple step creates the perfect creamy texture without needing any cream or flour.

Finally, taste and adjust your seasoning at the very end of cooking – the beans and broth both contain salt, so you might need less than you think, but a squeeze of fresh lemon juice right before serving really makes all the flavors pop.

What to Serve With Garlic White Bean Soup?

This hearty garlic white bean soup is perfect with some crusty bread for dipping – I love using a good sourdough or Italian bread to soak up all those garlicky flavors. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the beans, or you could go with some roasted vegetables like zucchini or bell peppers. If you want to make it more filling, try serving it over some cooked pasta like small shells or ditalini, or even spooning it over a bed of rice. For extra flavor, I sometimes top each bowl with a drizzle of good olive oil and some grated parmesan cheese.

Storage Instructions

Refrigerate: This garlic white bean soup gets even better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or having ready-made lunches throughout the week.

Freeze: You can definitely freeze this soup for up to 3 months in freezer-safe containers or bags. I like to freeze it in individual portions so I can just grab one whenever I need a quick, comforting meal. Just leave some room at the top of the container since it’ll expand when frozen.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each one. If it seems too thick after storing, just add a splash of broth or water to thin it out to your liking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 50-60 g
• Fat: 20-26 g
• Carbohydrates: 155-170 g

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves
• 3 cans (15 oz each) cannellini beans
• 2 cups vegetable or chicken broth
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 1 pinch crushed red pepper
• Freshly cracked black pepper, to taste

Step 1: Prepare the Beans

• 3 cans (15 oz each) cannellini beans

Pour one can of cannellini beans, including its liquid, into a blender and purée until smooth.

Drain the other two cans of beans and set them aside for later use.

Step 2: Sauté the Garlic

• 2 tbsp olive oil
• 4 garlic cloves

Mince the garlic cloves.

In a large soup pot, add the olive oil and minced garlic.

Sauté over medium heat for about one minute, or just until the garlic becomes very fragrant, taking care not to let it brown.

Step 3: Combine Beans, Broth, and Seasonings

• puréed cannellini beans from Step 1
• 2 cans drained cannellini beans from Step 1
• 2 cups vegetable or chicken broth
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 1 pinch crushed red pepper
• freshly cracked black pepper, to taste

To the pot with the sautéed garlic, add the puréed cannellini beans from Step 1, the two cans of drained beans, vegetable or chicken broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to taste.

Stir everything together to combine.

Step 4: Simmer the Soup

Place a lid on the pot and increase the heat to medium-high to bring the soup to a boil.

Once boiling, reduce the heat to medium-low, remove the lid, and let the soup simmer for 15 minutes.

Stir occasionally and allow the flavors to meld.

Step 5: Thicken and Serve

After simmering, use a spoon or potato masher to smash some of the beans against the side of the pot to further thicken the soup.

Taste the soup and add salt if needed, depending on the saltiness of your broth.

I like to enjoy this soup with a slice of crusty bread for dipping—it’s such a comforting touch!

Tasty Garlic White Bean Soup

Delicious Tasty Garlic White Bean Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

• 2 tbsp olive oil
• 4 garlic cloves
• 3 cans (15 oz each) cannellini beans
• 2 cups vegetable or chicken broth
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 1 pinch crushed red pepper
• freshly cracked black pepper, to taste

Instructions

 

• Pour one can of cannellini beans, including its liquid, into a blender and purée until smooth. Drain the other two cans of beans and set them aside for later use.
• Mince the garlic cloves. In a large soup pot, add the olive oil and minced garlic. Sauté over medium heat for about one minute, or just until the garlic becomes very fragrant, taking care not to let it brown.
• To the pot with the sautéed garlic, add the puréed cannellini beans from Step 1, the two cans of drained beans, vegetable or chicken broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to taste. Stir everything together to combine.
• Place a lid on the pot and increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low, remove the lid, and let the soup simmer for 15 minutes. Stir occasionally and allow the flavors to meld.
• After simmering, use a spoon or potato masher to smash some of the beans against the side of the pot to further thicken the soup. Taste the soup and add salt if needed, depending on the saltiness of your broth. I like to enjoy this soup with a slice of crusty bread for dipping—it's such a comforting touch!