Name: Smoky White Bean Soup with Garlic and Herbs
Prep time: 10 min
Cook time: PT-489046H20M35S
Total time: PT-489046H20M35S
Cuisine: Rustic
Ingredients: 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed; 2 tablespoons olive oil; 1 yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1 bay leaf; 4 cups vegetable broth; 1 tablespoon fresh rosemary or thyme, chopped; Salt, to taste; Black pepper, to taste; 1 tablespoon lemon juice (optional, for brightness); Crusty bread (optional, for serving)

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Smoky White Bean Soup with Garlic and Herbs is a cozy, rustic dish that’s packed with flavor and nourishment. Creamy white beans simmer with aromatic garlic, smoky undertones, and fresh herbs to create a deeply satisfying soup that feels like a warm hug in a bowl.

Why You’ll Love This Recipe

I love how this soup is both comforting and bold, thanks to the combination of smoky seasonings and fresh herbs. The beans provide a creamy base without needing cream, and the garlic infuses the broth with rich, savory depth. It’s hearty enough to stand alone as a meal, but still light and wholesome. Best of all, it’s easy to make and perfect for meal prep or cold nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned or cooked white beans (like cannellini or great northern)
Olive oil
Yellow onion (chopped)
Carrots (chopped)
Celery (chopped)
Garlic cloves (minced)
Smoked paprika
Dried thyme
Bay leaf
Vegetable broth
Fresh rosemary or thyme (chopped)
Salt
Black pepper
Lemon juice (optional, for brightness)
Crusty bread (for serving, optional)

Directions

I start by heating olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened—about 5–7 minutes.
I add the garlic, smoked paprika, and dried thyme, cooking for another minute until fragrant.
I stir in the white beans, bay leaf, and vegetable broth, then bring everything to a gentle boil.
I reduce the heat and let the soup simmer for 20–25 minutes to allow the flavors to meld.
For extra creaminess, I use an immersion blender to puree part of the soup right in the pot, or I transfer a few cups to a blender and return it to the pot.
I stir in chopped fresh herbs, season with salt and black pepper to taste, and finish with a squeeze of lemon juice for brightness.
I serve it hot, often with a slice of crusty bread on the side.

Servings and timing

This recipe serves about 4–6 people. It takes me around 10 minutes to prep and 25–30 minutes to cook, so total time is approximately 35–40 minutes.

Variations

Sometimes I add chopped kale or spinach during the last few minutes of cooking for a pop of green and added nutrition. If I’m craving more texture, I stir in some cooked farro or barley. For a heartier version, I add crumbled cooked sausage (vegetarian or not) or smoked tempeh to enhance the smoky flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup tastes even better the next day. To reheat, I warm it gently on the stove or in the microwave. It also freezes beautifully—just cool it completely before transferring to freezer-safe containers. When ready to enjoy, I thaw and reheat with a splash of broth or water to loosen the texture.

FAQs

Can I use dried beans instead of canned?

Yes, I often soak and cook dried beans ahead of time for this recipe. I use about 1 ½ cups of cooked beans for every 15-ounce can.

How do I get a smoky flavor without meat?

Smoked paprika is key—I make sure to use a good quality one. I also sometimes add a drop or two of liquid smoke for an extra kick.

Can I make this soup in advance?

Definitely. I usually make it a day ahead—it tastes even better after the flavors sit overnight in the fridge.

Is it okay to blend the whole soup?

Yes, I’ve done that when I want a completely smooth texture. But I usually prefer blending just part of it to keep some chunkiness and texture.

What herbs work best?

I love using fresh rosemary and thyme, but sage or parsley also work beautifully. I adjust the herbs depending on what I have on hand.

Conclusion

Smoky White Bean Soup with Garlic and Herbs is one of those simple recipes I come back to again and again. It’s full of flavor, nourishing, and endlessly adaptable. Whether I’m serving it as a starter or the main event, it always delivers comfort and satisfaction in every spoonful.