Soups & Salads/

White Bean Soup

This is one of my "go to" soups when I'm short on time and don't feel like going out to the store.   I always have the ingredients on hand either in my pantry or my refrigerator and by using canned beans and store bought chicken broth, most of the prep work is done.  All I have to do is chop the veggies (small so they cook faster) and I have a pot of soup in about 30 minutes.  So the next time you come home on a cold wintery day and need something to warm you up, pull out this recipe.  It'll warm you down to your toes. 
Servings: 6to 8


  • 11-pound-13-ounce can cannellini beans, well rinsed
  • 3cups chicken broth
  • 2tablespoons olive oil
  • 1/2 white onion, small dice (1/2 cup)
  • 2 small carrots, small dice (1/2 cup)
  • 1/4cup celeriac (celery root), small dice
  • 2 garlic cloves, minced
  • Salt
  • 1 1/2 to 2tablespoons Mexican hot sauce (we really like Tamazula or Valentina)
  • About 1/2cup chopped cilantro


In a blender or food processor, puree the rinsed beans with 1 1/2 cups of chicken broth until smooth. Depending on the size of your container, you may need to do this in two batches.

Heat the olive oil in a 6 quart stock pot over medium heat. Once the oil is hot, scoop in the onions and cook, stirring occasionally, until they start to brown around the edges, about 5 minutes. Stir in the carrots and celeriac and continue cooking for 5 minutes or until they have soften. Scrape in the minced garlic and cook for an additional minute. Add the bean puree and the remaining 1 1/2 cups of chicken broth. Bring to a boil, then lower the heat so that the soup is at a gentle simmer. Partially cover and simmer for about 20 minutes or until the vegetables are meltingly soft. Stir occasionally to keep the soup from sticking on the bottom. Season with salt, usually 3/4 teaspoon depending on the saltiness of your broth. Stir in the hot sauce and the chopped cilantro. You’re now ready to serve.

Jill's Wine Recommendation: This soup would work well with an Austrian Gruner Veltliner. The Hirsch Veltliner #1 is a great value. I think the mineral notes and white pepper finish help cut through the rich, creamy texture of the white beans and bring out the sweetness of the veggies.


  1. Could you please help me understand how to read 11-pound 13 ounces of cannellini beans is it one can is it a can and 13 ounces is it 11 cans ??? Cause i bought 11 cans and now am trying to make this …so lost please help

    1. Oh James! I am so sorry for the confusion. The recipe calls for One 1-pound 13-ounce can of white beans, as in 1 large can that weight 1 lb. 13 oz. I hope you like the soup because now you will have ingredients for it for a while! Here are some of our other favorite recipes using white beans so that you can use them up!

    2. It’s 1 (one) 1 pound plus 13 oz can of beans. It would have been easier to read if the recipe had just said 28 to 30 ounces of canned beans (usually two 14 to 15 ounce cans).

      Don’t worry about an ounce or two variance in a can of beans that are going to be drained and rinsed anyway.

  2. Would it be alright if I sent a recipe to you with white beans totally different than this.Everyone always wants my recipe. They all love it. I made this myself because I knew my husband didn’t like American food I gradually have introduced him too so many good dishes, and created so many wonderful Hispanic dishes as he says I cook better than his mom. LOl Each cook just improves a dish.

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