This white bean soup is hearty, healthy, and just kind of warms you up. It’s one of those feel-good recipes.
It is so comforting and great for those fall nights. What I love about this recipe, too, is that it is a perfect easy one-pot meal and great for those busy weeknights.
Pre and clean-up is a sinch with this, too, so you are winning all the way with this delicious healthy dinner recipe.
There is no fuss when it comes to making this recipe. The ingredients are fresh, simple, and healthy. It is one of those quick, easy healthy dinner recipes for sure.
I’m not sure about you, but I am always hunting to get more veggies in, and this white bean soup does just that. The fiber in the veggies helps keep you feeling fuller, longer, and more satisfied.
The fiber and protein in this recipe are going to help fuel your body and leave you feeling satisfied.
This white bean soup is also a great winter soup/fall soup when the chill is in the air. It also holds up really well in the fridge for about five days. You can cook once and eat twice with this quick and easy meal. I know I mentioned it before, but it is also such an easy one-pot meal.
Whenever I can save time making dinner, I am all over it. And this recipe does it. And honestly, the leftovers from this delicious soup are just as good as fresh.
Let’s do the check, check……Healthy dinner recipe, check; easy one pot-meal, check; quick and healthy, check; whole ingredients, check; fresh ingredients, check. What more could you ask for?
Our little secret I probably make this recipe at least once a month when it starts to get cold. Yup, it’s that great! This white bean soup never disapoints in my home.
Before I get to the recipe, I wanted to talk about the one ingredient that steels the show and makes this recipe so unique and flavorful.
The white beans are what do it for me in this recipe, hence white bean soup. The beans that I use in this recipe are canned northern white beans. There really is no other reason than just for convenience’s sake.
Opening a can of beans and adding them to the soup is much easier and faster for me than cooking them and then adding them. Just trying to save some time.
You can use any white bean; they do not have to be canned. Just keep in mind if they are not canned or already cooked, that is going to add more cooking time, which, if you have the time, is great!
There is a slight difference between white northern beans and cannellini beans. The difference between the two rests primarily with the heartiness of the cannellini over the northern.” The cannellini lends itself better to soups and stews because of the thicker skin and slightly bolder bean taste. https://www.eatingwell.com/article/8028600/whats-the-difference-between-cannellini-and-great-northern-beans
The white beans give this soup that hardiness I was talking about. They are hardy, filling, fiber, and protein-packed. In one cup of white northern beans, you are roughly getting about 14g of protein and 12g of fiber.
The fiber and protien per cup will vary slightly deppending on what white bean you use. I mentioned Northern White Beans and Canellini beans. You can use either one, note that canellini beans are a bit larger than the Northern bean which is complelte fine.
The white beans have a very subtle flavor and are creamy in texture. They give the soup a smooth, creamy taste and help add texture to the recipe.
I hope you enjoy this soup as much as I do. Oh I forgot to mention it goes great with some crunch bread as we call it in my house, such as a nice baguette or ciabatta bread. As alwasy happy cooking from my heart to yours.
P.S. Check out my creamy butternut squash soup for another easy one pot meal that is healthy, quick and delicious. Here is the link https://monica-living.com/2023/09/27/butternut-squash-soup-recipe/
White Bean Soup
If you are into easy healthy dinner recipes this is one of those. This white bean soup recipe is hardy, healthy, and super quick to make. It is a perfect winter soup when the chill starts to hit. The soup holds really well for leftovers so you can cook once and eat twice. What makes this easy one pot meal a hit too is that it is loaded with protien, fiber and just yummy goodness. Your can also make it vegan if that is more your style.
Ingredients
- 1 cup yellow onion chopped finely (the yellow onion vs white onion will give it a slightly sweeter taste)
- 4 cups Kale leaves (cut the center part out because that is the bitter part)
- 2 cups carrots medium diced about 1/4 inch thick
- 1 cup water
- 4 cups chicken broth or stock (if making this vegan you can use vegtable broth)
- 2 chicken breast (if making this vegan omit the chicken)
- 2 cans of white Northern Beans 15.8oz cans
- 1 teaspoon of olive oil
- 1 teaspoon of butter
- 1 tbl spoon of salt to season your chicken breast
- 2 cups celery medium diced about 1/4 inch thick
Instructions
- In a large pot add the butter and olive oil just till the butter is nice and melted on medium heat. Then add in the carrots and celery and onion and cover for about 10-15min or till the veggies are nice and tender. You do want to keep an eye on the veggies so they do not burn or over cook and stir occasionally. The reason we add the lid is because we don’t really want to saute them what we want to do is more so steam them. But cooking this way we get awasy with out having to add so much oil or butter. The oil and butter is more to keep the veggies from sticking to the pot till the steam builds up and the veggies get cooking.
- While the veggie are cooking you want to season your chicken breast with the salt on both sides and set it aside.
- Once the veggies are tender but not fully cooked add in the water, chicken stock and chicken breast, beans and kale. Put the lid back on and cook for about 20min till the chicken is fully cooked.
- Once the chicken is fully cooked take it out and in a seperate bowl shred the chicken using two forks or a little trick I use that I love is I use a hand mixer. It really does work and it shreddes the chicken beautifully and so quickly. You can also cube the chicken if you want. Completely up to you how you wand you chicken, shredded or cubed.
- Once all the ingredients are in the pot let them all marry together for about 10min then serve. I like to serve this with either buttered toasted baguette or ciabatta bread.
Notes
If you are opting for the vegan option you are going to want to substitute with the chicken stock with vegtable stock.
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