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White Bean Soup

Use either haricot beans or butter for this velvety soup. As all meat-based soups, real Butter or cream is not included.

Image of White Bean Soup

175g/6 oz/ cup dried white beans or 400g/14 oz can cannellini or butter beans
2 large onions, chopped
4 celery sticks, chopped
1 parsnip, chopped
30-45 ml/2-3 tbsp oil
1 litre/1 pints/4 cups meat stock
Salt & ground black pepper
Chopped fresh coriander and paprika, to garnish
Fresh bread, to serve


If using dried beans, soak them overnight in cold water. Drain and Boil rapidly in fresh water for 10 minutes, drain and simmer in fresh water until soft. Reserve the liquid and discard any bean skins on the surface.

Heat the oil and sauté the onions, celery and parsnip for 3 minutes.

Add the cooked beans (if using canned ones, drain them first and discard the liquid). Add the meat stock and continue cooking until the vegetables are tender. Allow the soup to cool slightly and using a food processor or hand blender, blend the soup until it is velvety smooth.

Reheat the soup gently, adding some of the bean liquid or some more water if it is too thick. Adjust the seasoning to taste.

To serve, transfer the soup into wide bowls. Serve with bread, Garnish with coriander and sprinkle with a little paprika.

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