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Herbed White Bean Soup Recipe

User Rating 5 Star Rating (1 Review)

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Herbed White Bean Soup Recipe

Herbed White Bean Soup

Flickr User "thebittenword"

White beans sometimes carry the connotation of being boring. I prefer to view them as a delicious, blank culinary canvas, though. For one, I think their creamy texture is nothing short of addictive; it adds a velvety mouth-feel to any dish, without adding any fat. Combine that with the fact that they’re a great source of inexpensive protein and they’re almost impossible to cook wrong. This herbed white bean soup recipe is punched up with classic Provencal spices to delicious effect.

Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 3 hours

Ingredients:

  • 1 pound dried white beans, sorted and rinsed (Navy, great northern, canellini)
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup chopped country ham
  • 3/4 cup chopped carrots
  • 3/4 cup chopped yellow onion
  • 2 gloves garlic, crushed and chopped
  • 2 teaspoons dried parsley
  • 1 1/4 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed rosemary
  • 1/8 teaspoon (pinch) dried basil
  • 2 small golden potatoes, cooked and mashed (about 2/3 cup)

Preparation:

Cover the beans with 1 inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour.

Drain the beans, place them in a large saucepan, and add the chicken stock, water, ham, carrots, onions, and seasonings to the pan. Bring the mixture to a simmer over low heat and allow the soup to cook for 90 minutes to 2 hours, until the beans are tender. Add the mashed potatoes and simmer the soup for an additional 5 minutes. Serve hot.

This herbed white bean soup makes 8 to 10 servings.

User Reviews

Reviews for this section have been closed.

 5 out of 5
The best white bean soup I've ever made!, Member nanstertoo

I made this a few weeks ago and my family loved it. I forgot to write the review until I was getting ready to make it again. It's great on a cold night. I had never used the potatoes in my bean soup, but it is definitely a great addition. Very creamy and flavorful. Instead of country ham, I boiled a small piece of my home made pancetta and used that water instead of plain water. The herbs are perfect.

14 out of 17 people found this helpful.

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