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White Bean Soup

(2 Votes)
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15 Min

A trio of protein-packed canned cannellini, navy and Great Northern beans make this hearty white bean soup one to savor! With good for you ingredients and easy prep, you'll be sitting down to a steaming bowl in a snap!

What You'll Need:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups water
  • 1 (19-ounce) can cannellini beans, not drained
  • 1 (16-ounce) can navy beans, not drained
  • 1 (15-1/2-ounce) can Great Northern beans, not drained
  • 1 chicken bouillon cube
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
What To Do:
  1. In a soup pot, heat oil over medium-high heat. Sauté onion 5 to 6 minutes, or until golden.
  2. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 8 to 10 minutes, or until heated through.


Preparation Tip

The sizes of cans of beans vary by manufacturer; as long as you use can sizes that are about the same as those listed, your soup should be just fine.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I've made this soup several times. It's delicious, quick and easy - great wintertime lunch! The last time I made it, I couldn't find canned navy beans. I substituted butter beans, and it was still good.

I use a version of your white bean soup as a base for creamy vegetable soups. (broccoli, asparagus, carrot etc.) Cook vegetables and mix all in a blender for a cream style soup with no cream or fat.

I had leftover cooked ham on hand, so I chopped some up and added it while simmering. That made it even more delicious.

I have used this recipe as the base for many versions of bean soup. It is a family favorite.


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