Best 3 15 Minute White Bean Soup Recipes

When the weather outside is frightful, there's nothing quite like a warm and hearty soup to warm your soul. This creamy white bean soup is the perfect comfort food, and it can be made in just 15 minutes. It's also packed with healthy ingredients like beans, vegetables, and spices. So if you're looking for a quick and easy soup that's both delicious and nutritious, look no further!

Here are our top 3 tried and tested recipes!

15-MINUTE WHITE BEAN SOUP

15-Minute White Bean Soup image

This hearty soup is perfect for lunch or a light supper.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 can (14 1/2 ounces) vegetable broth
1 can (19 ounces) white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons freshly grated Parmesan, for serving

Steps:

In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Nutrition Facts : Calories 257 g, Fat 7 g, Fiber 8 g, Protein 14 g

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP

My Mom's Tomato and Bean 15 Minute Stoup image

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Steps:

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

15-MINUTE WHITE-BEAN SOUP

15-Minute White-Bean Soup image

Make and share this 15-Minute White-Bean Soup recipe from Food.com.

Provided by SeaChelle

Categories Lunch/Snacks

Time 15m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can vegetable broth
1 (19 ounce) can white beans, drained and rinsed
1 1/2 teaspoons fresh lemon juice
coarse salt and pepper
2 tablespoons freshly grated parmesan cheese, for serving (exclude for vegan soup)

Steps:

In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.
To store, refrigerate in an airtight container, up to three days.

Tips:

For a creamier soup, blend a cup of the cooked soup until smooth and then stir it back into the pot.
Add a teaspoon of smoked paprika or cumin for a smoky flavor.
If you don't have any fresh thyme, use a teaspoon of dried thyme instead.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh parsley.
To make the soup ahead of time, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through before serving.

Conclusion:

This 15-minute white bean soup is a quick and easy meal that's perfect for a busy weeknight. It's also a great way to use up leftover beans. The soup is packed with flavor from the garlic, onion, and thyme, and the beans provide a creamy texture. Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh parsley for a delicious and satisfying meal.

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