Hearty Bean Soup Recipe

There’s something about a bowl of bean soup that just feels like a hug from the inside out, especially when it’s packed with nourishing ingredients and vibrant flavors. This hearty bean soup is my go-to when I need something warm, filling, and incredibly satisfying. It’s loaded with creamy cannellini beans, tender carrots, and the subtle chewiness of pearl couscous, all enveloped in a savory, herby broth. This soup also has a special little trick: blending a portion of the beans with chicken broth to create a naturally creamy base that thickens the soup without needing any cream.

This recipe is one of those comforting dishes that’s perfect for a chilly evening or even as a wholesome lunch the next day. With only a few simple steps and basic ingredients, you’ll have a big pot of soul-warming soup ready to go.

this RECIPE

A memory of cozy winter nights 🥣

Whenever I make this bean soup, I’m transported back to winter nights spent with family around the dinner table, everyone holding warm bowls and sharing stories from the day. There was one particular evening I remember, when a surprise snowstorm hit, and we all got snowed in together. My mom whipped up a big batch of soup from pantry staples, and the house filled with the smell of simmering onions, garlic, and herbs. The coziness of that night stuck with me, and ever since, bean soup has been a winter tradition. Now, I like to think I’m keeping that tradition alive with my own version, which includes a few tweaks and flavors I love, like extra garlic and that splash of sweet paprika for warmth.

The history behind bean soup

Bean soup has been a staple in various cuisines for centuries. From Italian “pasta e fagioli” to Middle Eastern “fasoolia,” beans have been a favorite in soups for their affordability, heartiness, and protein content. Cannellini beans, in particular, are often used in Italian soups for their creamy texture and mild flavor. In fact, in Italian cooking, blending a portion of the beans into the broth is a common technique to create a thicker, richer consistency without adding extra fat. This hearty bean soup recipe borrows from that tradition, using blended beans to add body to the broth, creating a creamy, satisfying base that feels indulgent but is still light and wholesome.

Let’s talk ingredients: a breakdown of what makes this soup special

Olive oil

Olive oil forms the base of this soup, adding a subtle, fruity richness that complements the beans and vegetables. I recommend using a good-quality extra-virgin olive oil if you have it, as its flavor really shines here.

Yellow onion

Onion brings a natural sweetness to the soup, especially when it’s sautéed to a soft, golden perfection. If you’re out of yellow onions, you could use white or even red onions—though red will add a slightly sharper flavor.

Garlic

With six cloves of garlic, this soup leans into the garlic-forward flavor (just how I like it). Garlic gives the soup warmth and depth, making each spoonful more aromatic. If you’re a big garlic fan, feel free to add an extra clove or two.

Carrots

Carrots add color, sweetness, and a bit of texture. They also bring in a touch of natural sugar, which balances the tang of the tomato paste. You could substitute with parsnips or even add diced celery for an extra layer of flavor.

Cannellini beans

The star of the show! Cannellini beans have a creamy texture and mild flavor that works beautifully in soups. Blending one can with chicken broth adds creaminess without any dairy. If you don’t have cannellini, you can use Great Northern beans or navy beans as a substitute.

Pearl couscous

Pearl couscous (or Israeli couscous) gives the soup a unique, chewy texture that contrasts nicely with the beans. If you don’t have couscous, you could use small pasta shapes like ditalini or even quinoa for a gluten-free option.

Grated Parmesan

A sprinkle of Parmesan adds a savory, slightly nutty finish to the soup. If you’re looking for a vegan alternative, nutritional yeast can provide a similar umami flavor.

Fresh parsley

Parsley adds a fresh, herbaceous note that brightens the soup. I like to sprinkle a little extra on top right before serving for color and a pop of freshness.

Kitchen gear: what you’ll need

This recipe is straightforward and doesn’t require any fancy equipment. Here’s what you’ll need:

• Large pot or Dutch oven: A big pot is essential for this recipe, as it lets you cook the soup evenly without crowding.
• Immersion blender: Blending a portion of the beans and broth creates a creamy base. An immersion blender makes this easy, but if you don’t have one, you can use a regular blender—just be cautious with hot liquids.
• Slotted spoon: Useful for removing ingredients as needed without taking too much liquid.
• Sharp knife and cutting board: For chopping onions, garlic, carrots, and parsley. A good-quality knife will make your prep work much easier.

Step-by-step: my cozy, foolproof method

1. Prep your veggies and herbs. Chop the onion and carrots finely, mince the garlic, and chop the parsley. This makes it easier to add everything at the right moment.
2. Blend a can of beans. Take one can of cannellini beans and blend it with 1 cup of chicken broth until smooth. This step adds a creamy consistency to the soup. If you skip this step, the soup will still be delicious, but less creamy.
3. Sauté the aromatics. Heat olive oil in your large pot over medium heat. Add the chopped onion, garlic, and carrots, and cook for about 3 minutes until they’re soft and fragrant. This releases their flavors, creating a delicious base.
4. Season it up. Stir in black pepper, paprika, Italian seasoning, and tomato paste. This adds depth and a bit of color to the broth.
5. Add the beans and broth. Pour in the blended beans and broth, along with the remaining two cans of whole beans, the rest of the chicken broth, and the bay leaf. Stir well.
6. Add the couscous and simmer. Add the pearl couscous and bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes. If you’re not planning to serve immediately, you can cook the couscous separately to avoid it absorbing too much liquid.
7. Finish with parsley and Parmesan. Turn off the heat, add the chopped parsley, and sprinkle in the Parmesan. Give it a quick stir, taste, and add extra black pepper if desired.
8. Serve and enjoy. Ladle the soup into bowls, garnish with more parsley, and dig in while it’s hot!

Variations to make it your own

• Vegetarian version: Use vegetable broth instead of chicken broth. It’ll be just as flavorful and a great option for plant-based eaters.
• Gluten-free: Substitute the pearl couscous with a gluten-free grain like quinoa or rice, which will provide a similar texture without the gluten.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like your soup with a bit of heat.
• Herb variations: Swap parsley with fresh basil or thyme for a different herbaceous touch. Basil will make it feel a bit more Italian, while thyme adds a subtle earthiness.
• Seasonal vegetables: Add diced zucchini or spinach if you want more veggies. Just toss them in during the last 5 minutes of cooking so they don’t overcook.

Serving and presentation ideas

To serve, ladle the soup into deep bowls and top with an extra sprinkle of chopped parsley for color. A few shavings of Parmesan on top add a gourmet touch, especially if you’re serving this to guests. A side of crusty bread is perfect for dunking, or you could serve it with a light green salad to round out the meal.

Beverage pairings

For a cozy drink to go with this soup, I love serving it with a warm mug of spiced apple cider, especially in the colder months. The sweetness of the apple complements the savory, herby soup. You could also pair it with a refreshing iced lemon and ginger tea, which cuts through the richness of the beans nicely. Or, if you want something simple, a glass of sparkling water with a slice of lemon is always a good choice!

Storing and reheating leftovers

This bean soup keeps well in the fridge for up to 4 days. Store it in an airtight container, and when you’re ready to eat, reheat it on the stove over medium heat, stirring occasionally. You may need to add a splash of water or broth, as the couscous can absorb some of the liquid.

If you’d like to freeze it, just be aware that the couscous may get a little softer upon reheating. Freeze in individual portions for easy lunches, and thaw in the fridge overnight before reheating.

Scaling the recipe for different servings

This recipe makes about 6 servings, but it’s easy to adjust if you’re cooking for more (or fewer) people. Simply double the ingredients for a crowd, but keep an eye on the couscous, as it can expand and thicken the soup if it sits too long. If you’re halving the recipe, just be sure to adjust the spices and seasonings to taste, as smaller batches may need a bit more adjusting to get the flavor just right.

Troubleshooting tips

• Soup too thick? Just add a bit more broth or water to thin it out to your liking.
• Couscous too soft? If you’re planning to reheat leftovers, consider cooking the couscous separately and adding it fresh to each bowl before serving.
• Not creamy enough? Make sure to blend one can of beans with broth for that smooth, thickened base.

Ready to try this cozy bean soup?

I hope you’ll give this hearty bean soup a try and make it your own. It’s a versatile, comforting dish that’s easy to adapt and perfect for warming up on a chilly day. Whether you’re sharing it with family, making a big batch for meal prep, or just indulging in a cozy solo dinner, this soup is sure to become a favorite. Let me know how you like it—and don’t forget to experiment with your own twists!

FAQs

1. Can I make this bean soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth. It’ll still be flavorful and hearty. You can also add extra veggies like celery, spinach, or zucchini to boost the flavor and nutrition even more.

2. What can I use instead of cannellini beans?
If you don’t have cannellini beans on hand, Great Northern beans or navy beans work well too. These beans have a similar creamy texture and mild flavor, which makes them great in soups.

3. How can I make this soup gluten-free?
To make this soup gluten-free, replace the pearl couscous with a gluten-free option like quinoa or rice. These substitutes will still add that nice texture to the soup, and they’ll cook right along with the other ingredients.

4. Can I freeze this soup?
Yes, this soup freezes well! Just note that the pearl couscous may soften a bit when reheated. To avoid this, you could cook the couscous separately and add it fresh when you reheat the soup. Freeze the soup in individual portions, and let it thaw in the fridge before reheating on the stove.

5. How long will this soup last in the fridge?
This soup will keep in the refrigerator for up to 4 days in an airtight container. When reheating, you may need to add a bit more broth or water, as the couscous tends to absorb some liquid as it sits.

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