A thick, rich bowl of soup is one of the most comforting meals. White beans have always been an amazing kind of bean because their texture is naturally rich and creamy, which makes them a perfect contender when it comes to use in soups.

White beans tend to break down fairly quickly, and when gently mashed or stirred frequently with a spoon during the cooking process, they release their own natural creamy starchiness, giving a soup its body while adding lots of nutritious fiber and protein.


  • 4 slices bacon
  • 1 tablespoon olive oil
  • 50 g butter
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 2 cans white beans
  • 4 cups vegetable or chicken stock
  • salt
  • pepper

Step 1: Heat the oil in a large pot over medium-low heat. Add onion, celery and a few generous pinches of salt and pepper. Cook for a few minutes, stir and then add the garlic.

Step 2: Add the white beans, the thyme leaves, the stock and simmer for 20 minutes, stirring occasionally.

Step 3: Remove the thyme leaves from the pan and carefully pour the mixture into a blender, working in batches if necessary. Blend the soup then season to taste with salt, pepper. If the soup is too thick, add a little more broth or water. Serve with crispy bacon and a lots of sprouts.

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