We can think of nothing better than a creamy white bean soup in the cold winter months. It’s herby, cozy, and full of fresh herbs. This soup is super easy to make, comes together in 45 minutes, and will last in the fridge for a week. It’s very hand’s off once everything is in the pot simmering! So yes, it’s also great for meal prepping – make a huge pot on Sunday and have it for the week. Literally, what can’t an herby creamy white bean soup do?!
If you’ve been on the hunt for a go-to winter dinner recipe that’s healthy and delicious, stop your search! This white bean soup has a rich, creamy texture from our secret ingredient, tahini. It also has a deep, robust flavor profile coming from the sautéd shallots and garlic. Prepare for bursts of bright, sweet cherry tomatoes and tart lemon, balanced by the earthy notes from tahini and fresh parsley and dill. When it all comes together, you’ll experience a homey, grounded feeling.
Characteristics of the Soup
We have a love of merging nutrition and spirituality, so naturally we created a birth chart for our creamy dreamy soup. Here are it’s big three:
- Taurus Sun for its cozy, earthy energy
- Scorpio Moon for its depth of flavor and brothiness (water sign)
- Cancer Rising for its nurturing, homey vibe
Leave a comment if you have a different interpretation! If this is a foreign language to you, just continue on to the BEANS. Something we can all get behind.
What Beans Should I Use?
Great question. We say the bigger the better (general life statement). We tested the recipe using cannellini beans and it turned out phenomenal. Navy beans would also work here. If you can get your hands on the BIG beans, called Gigante Beans, more power to you. We do most of our shopping at Whole Foods, so cannellini it is!
How to Make Herby Creamy Bean Soup
This is a one pot wonder meal. We love those – you only need one burner and the clean-up is easy. Another reason that creamy bean soup is becoming a number one winter dinner – you don’t have to drain and rinse the beans! How wonderful, you’re one step closer to dinner time! Okay, the simple steps go as follows.
- Saute garlic and shallots in a large pot with olive oil.
- Add in fresh cherry tomatoes and a few spices. Cook them until the cherry tomatoes burst.
- Add the beans and broth and let them simmer for 15 minutes.
- Add the tahini, herbs, and lemon right at the end.
- Toast a piece of Italian bread for dunking purposes!
Voila – this cozy, flavorful soup is ready for you to enjoy in front of the fire, or while you’re watching The Last Kingdom (Uhtred, son of Uthred!!).
Check out our video here to watch us make the all time greatest creamy bean soup! In the mood for dessert after your bean dinner? Check out our dessert recipes!
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Creamy White Bean Soup with Fresh Herbs
- Total Time: 45 minutes
- Yield: 4-5 1x
- Diet: Vegan
Description
A creamy white bean soup that has robust flavor, balanced perfectly with fresh herbs and zesty lemon. There is no better cozy weeknight meal! We really can’t stop making this simple dinner, especially when we have a crusty Italian loaf asking for it.
Ingredients
- 1/2 tablespoon olive oil
- 1 shallot
- 4 garlic cloves
- 1 pint of cherry tomatoes
- 1/2 teaspoon poultry seasoning (or dried thyme)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 – 15.5 oz cans of cannellini beans, with liquid
- 2 1/2 cups vegetable broth (or use vegan bouillon)
- 2 tablespoons tahini
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup lemon juice, about 2 lemons
- 1 teaspoon lemon zest, optional
Instructions
- Chop the shallots and garlic.
- In a large pot on medium heat, add the olive oil and heat until shimmering.
- Add the shallots. Cook for 1 minute and then add the garlic. Reduce the heat to medium low and cook for for 1-2 minutes or until they start to lightly brown, stirring frequently.
- Add the cherry tomatoes and stir so they are coated in the olive oil.
- Add in the poultry seasoning, salt, and pepper. Cook for 12-14 minutes, or until the tomatoes begin to burst when lightly pressed with the back of a spoon.
- Add in the beans with their liquid and the vegetable broth.
- Bring the soup to a simmer (lid on), then cook uncovered for 10-15 minutes.
- Finally add in the tahini, dill, parsley, lemon juice, and lemon zest. Simmer for another 5 minutes.
- Serve with a crusty piece of Italian bread!
Notes
Feel free to add in a leafy green, like kale or spinach, during the last step! “Great way to get in your greens” – probably your mom.
Store in the fridge for up to 7 days.
Freeze for up to a month.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: vegan, white beans. broth, herby, soup, dinner, plant based, healthy