Creamy White Bean Soup, is an easy rustic soup that can be made in under 30 minutes!! It utilizes an underrated ingredient in my eyes, canned beans! Not only do canned beans save time, they also still have all the health benefits as dried beans. With all it’s bold flavors, this soup will surely become one of the weekly rotators that you will look forward to every week!
Tips For Making Creamy White Bean Soup
You can use dry beans, fresh tomatoes, jalapenos and chiles if you want but what makes this dish so quick and easy is utilizing canned ingredients. This will cut down on the prep time. When using canned bean, just make sure to drain and rinse them. This will remove a lot of the extra starch and salt brine they sit in.
Feel free to add protein to the soup if you’d like. If you are a meat eater I would recommend a ground turkey or chicken. If using one of these proteins, add it to the soup when you sauté the onions and garlic. Cook the meat before adding the rest of the ingredients.
I enjoy kale in this soup, for its heartiness and the texture that can withhold a simmer. You could also do spinach, chard or another dark leafy green.
Also don’t be afraid to add additional beans to this recipe. Black beans, kidney. Add all the beans!!
This soup will store in the fridge in an airtight container for up to 4 days.
Hope you enjoy!
Creamy White Bean Soup
Ingredients
- 2 Tbsp Olive Oil
- 1 Small Red Onion Diced
- 4 Garlic Cloves Minced
- 1 Tsp Salt
- 1 Tbsp Ground Cumin
- 1/2 Tbsp Dried Oregano
- 1 Tbsp Chili Powder
- 1 15 Oz Can Cannellini Bean Rinsed and Drained
- 1 15 Oz Can White Navy Beans Rinsed and Drained
- 1 4 Oz Can Green Chiles
- 1/4 Cup Pickled Jalapenos
- 1 14.5 Oz Can Diced Tomatoes Drained
- 1 Bunch Dinosaur Kale Chopped, Stem On
- 24 Oz Vegetable Stock
- 1/4 Cup Fresh Cilantro Chopped
- 1 Cup Cream Cheese To make it Vegan use Dairy Free. I recommend Violife or Kite Hill.
Garnish Optional
- 1 medium avocado sliced
- Blue Corn Chips
- Extra Cilantro
Instructions
- Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook another minute. Add the all the spices and cook, stirring frequently,
- Add the beans, chilies, jalapenos, tomatoes, kale, and stock. Bring the soup to a boil and reduce to simmer for 10 min. Stir in cream cheese. Add in cilantro and season with additional salt and pepper if needed.
- Serve with the cilantro, blue corn chips and avocado for garnish.