White Bean Soup

White Bean Soup

When I was making this soup the other night, I realized that I’ve never shared the recipe. Which is kinda crazy considering this is my number one, go-to soup recipe. There are many reasons why I love this soup— a short ingredient list, quick to make, and gets better and better after a night or two in the fridge. I’ve been making this soup frequently for years, and now you can too!

White Bean Soup


  • 2 tbs olive oil

  • 1/2 yellow onion, diced

  • 1 large carrot, diced

  • 3 garlic cloves, minced

  • Seasoning-salt, pepper, thyme, paprika, 1 bay leave

  • 2 15 oz can of white beans- I prefer canelinni- drained

  • Vegetable broth

1. In a soup pot, heat olive oil.

2. Add in onion and carrot and sauté until soft.

3. Add in garlic and seasoning to taste. Stir until garlic is fragrant.

4. Add in white beans. Stir to incorporate veggie and spice mixture.

5. Add enough broth to completely cover the beans. Bring to a boil, reduce to simmer and let cook for ten minutes until white beans soften.

6. Turn off burner. Mash soup with back for a wooden spoon or potato masher.

7. Serve with toasty garlic bread, grilled cheese, or cheese and crackers. Store leftover soup in the refrigerator or freezer. 

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