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White Bean Soup

(5 Votes)
White Bean Soup

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

My Rating:  

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

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Made this and looked forward to making it again. several months later had made it again, still Very good. Thanks, keeping this recipe.

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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