White Bean Soup


A hearty and flavorful white bean soup that makes a great winter meal.

Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Additional Time:
45 mins
Total Time:
2 hrs 20 mins


  • 1 tablespoon olive oil

  • 2 cloves garlic, crushed

  • 1 yellow onion, chopped

  • 1 large carrot, chopped

  • 1 (10 ounce) can golden corn, drained

  • salt and pepper to taste

  • 5 cups chicken broth

  • 1 (15.5 ounce) can white beans

  • 1 cup diced fresh tomatoes

  • 1 teaspoon dried thyme

  • 1 teaspoon dried summer savory

  • 1 teaspoon dried parsley


  1. Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.

  2. Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.


Use vegetable stock for a vegetarian soup.

Nutrition Facts (per serving)

161 Calories
3g Fat
29g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 161
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 348mg 15%
Total Carbohydrate 29g 10%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 7g
Vitamin C 7mg 34%
Calcium 79mg 6%
Iron 3mg 17%
Potassium 539mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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