Creamy Italian White Bean Soup (2024)

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There’s something magical about a pot of soup simmering away, filling the kitchen with aromas that warm both the heart and soul.

Imagine it’s a chilly evening, and you're craving something that’s more than just food—a dish that’s pure comfort in a spoon.

Enter theCreamy Italian White Bean Soup. This is not just any soup; it's a labor of love, a hearty concoction that's rich, flavorful, and perfect for those nights when you want to feel like you've been wrapped in a cozy blanket.

Ingredients: What You'll Need

To bring this delightful soup to life, you’ll need the following ingredients:

  • Smoked Ham Hock:Adds a smoky, savory flavor that infuses the soup with richness and depth. It's the backbone of the soup's flavor profile.
  • Green Onions:These provide a mild, slightly sweet onion flavor that complements the other ingredients without overpowering them.
  • Celery:Adds a subtle earthiness and a slight crunch to the soup, balancing out the creaminess.
  • Garlic:Brings a robust, aromatic flavor that deepens the savory notes in the soup.
  • Crushed Chili Flakes:Adds just a hint of heat, giving the soup a little kick without overwhelming the other flavors.
  • Dry White Wine:Enhances the soup’s acidity, balancing the rich and creamy elements while deglazing the pan to incorporate all those flavorful browned bits.
  • Dry White Northern Beans:These beans have a creamy texture and mild flavor, making them perfect for blending into the soup.
  • Better than Bouillon Roasted Chicken Base:Concentrated flavor that boosts the richness of the soup.
  • Parmesan Cheese Rind:Adds a deep, umami flavor that slowly infuses the soup as it cooks, making the broth incredibly flavorful.
  • Fresh Rosemary Sprig:A fragrant herb that brings a piney, earthy aroma, which pairs perfectly with the richness of the soup.
  • Basil Leaves:Adds a fresh, peppery note that brightens the soup, both in flavor and presentation.
  • Fresh Parsley:Provides a fresh, slightly bitter flavor that balances the creaminess of the soup.
  • Lemon Zest:Brightens the soup with a citrusy tang, cutting through the richness.
  • Fresh Lemon Juice:Adds acidity to balance the creamy elements and enhance the overall flavor.
  • Heavy Cream/Heavy Whipping Cream:Gives the soup its luxurious, creamy texture, making it rich and comforting.
  • Kosher Salt:Enhances all the other flavors without being too harsh.
  • Freshly Cracked Black Pepper:Adds a touch of heat and depth, with a slightly earthy flavor.

Equipment Used

  • Skillet
  • Slow cooker
  • Wooden spoon
  • Chef Knife
  • Cutting Board
  • Stick blender or immersion blender
  • Grater (for parmesan cheese)
  • Soup Ladle

How to Make This Recipe

Now that we've got everything we need, let's dive into the process of making this delicious soup.

  • Start with the Veggies:Heat a skillet over medium heat with a drizzle of olive oil. Add the chopped green onions, diced celery, and a pinch of crushed chili flakes, salt, and pepper. Sauté until the veggies are tender, which should take about five minutes. The smell alone will have you impatiently waiting for this soup to be ready.
  • Garlic and Wine Magic:Once the veggies are softened, toss in the minced garlic. Sauté it just until fragrant—about 30 seconds. Then, pour in the dry white wine. This not only deglazes the pan (scraping up all those flavorful browned bits stuck to the bottom) but also adds a depth of flavor that’s essential to the soup.
  • Into the Slow Cooker:Transfer the veggie mixture to your slow cooker. Add the water, chicken bouillon, and the dry white northern beans. Toss in the ham hock, parmesan cheese rind, rosemary sprig, and lemon zest. Cover and set your slow cooker to HIGH. Now, here's the hardest part—waiting. Let it cook for 6 to 8hours. Your patience will be rewarded.
  • Finishing Touches:After the beans are tender and your kitchen smells like an Italian grandma’s kitchen, it's time to remove the rosemary sprig, bay leaf, and parmesan rind. Discard them. Take out the ham hock, set it aside to cool, then remove the meat from the bone, chop it up, and discard the bones and skin.
  • Creamy Goodness:Stir in the fresh lemon juice and heavy cream. If the soup is too thick, add a bit more water to reach your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed. Let it simmer, uncovered, for another 15 minutes to let the flavors meld together.
  • Blend and Serve:Using the back of a wooden spoon or a stick blender, mash some of the beans to thicken the soup. Stir in the chopped ham hock meat and fresh basil. Ladle the soup into bowls, and top with a drizzle of olive oil, a sprinkle of grated parmesan, and extra basil if desired. Serve with toasted bread, and enjoy!

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Chef Secrets: Elevate Your Soup Game

  • The Parmesan Rind:This might seem like a throwaway item, but trust me, it’s gold. The rind imparts a deep, umami flavor that elevates the soup from good to exceptional.
  • The Wine:Don’t skip the wine. It adds an acidity that balances the richness of the cream and the earthiness of the beans.
  • Smoked Ham Hock:This ingredient gives the soup a subtle smokiness that’s comforting and familiar. If you can’t find a ham hock, pancetta or bacon can be a good substitute, though the flavor will be slightly different.
  • Fresh Herbs:While dried herbs can work in a pinch, fresh rosemary and basil really make a difference in the final flavor. They add brightness and a fresh, herbal note that complements the richness of the soup.

Serving Suggestions: Make It a Meal

ThisCreamy Italian White Bean Soupis a meal in itself, but if you're looking to make it a bit more special, consider these serving ideas:

  • Crusty Bread:A must. Whether it’s ciabatta, French bread, or a hearty sourdough, something to soak up that creamy broth is essential.
  • Grated Parmesan:A generous sprinkle of freshly grated parmesan on top adds a salty, nutty finish.
  • Fresh Basil:A chiffonade of basil not only adds a pop of color but also a burst of fresh flavor with every bite.
  • Side Salad:Pair the soup with a light, lemony arugula salad to cut through the richness.

Common Questions: Your Soup Queries Answered

Can I use canned beans?

Absolutely! If you're in a pinch, canned beans can be used. Just reduce the cooking time accordingly since the beans are already cooked.

Is there a vegan version?

Yes! Omit the ham hock and substitute the chicken bouillon with vegetable broth. Use cashew cream instead of heavy cream for that creamy texture.

Can I make this in an Instant Pot?

Definitely. Cook the veggie mix on the sauté setting, then pressure cook the beans and other ingredients (except the cream and lemon juice) on HIGH for about 35 minutes. Finish as directed.

What if I don’t have a parmesan rind?

If you don’t have a rind, just use extra grated parmesan in the soup, but know that the rind adds a depth you might miss.

Storing and Reheating Tips: Soup That Lasts

If you’re lucky enough to have leftovers, this soup stores beautifully:

  • Storing:Let the soup cool completely before transferring it to airtight containers. It will keep in the fridge for up to five days.
  • Freezing:This soup freezes well, too. Just skip the cream until you’re ready to reheat. It will last up to three months in the freezer.
  • Reheating:When reheating, do so gently over low heat. If the soup has thickened up too much, add a splash of water or broth to loosen it up. If you froze the soup, thaw it overnight in the fridge before reheating.

This Creamy Italian White Bean Soup is the kind of dish that feels like home. It's comforting, hearty, and full of flavor, perfect for those times when you need a little warmth and nourishment. Whether you’re cooking for a crowd or just for yourself, this soup will make you feel like you’re right where you need to be—home, warm, and well-fed.

More Comforting Soup Recipes

  • Southern Style Chicken and Dumplings
  • Creamy White Chicken Chili
  • Classic Beef Stew
  • Creamy Tomato Basil Soup

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Creamy Italian White Bean Soup

This comforting, hearty soup is perfect for cozy nights. Packed with flavors from fresh herbs, parmesan, and a smoky ham hock, this rich and creamy soup is your go-to comfort meal for any time of year.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Comfort Food

Prep Time: 25 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Servings: 4

Calories: 550kcal

Equipment

  • Skillet

  • Slow Cooker

  • Wooden Spoon

  • Chef Knife

  • Cutting Board

  • Stick Blender optional

  • Cheese Grater

  • Soup Ladle

Ingredients

  • 1 smoked ham hock
  • 1 ½ cups green onion chopped
  • 1 cup celery diced
  • 4 large cloves of garlic minced
  • ½ teaspoon crushed chili flakes
  • ¾ cup dry white wine
  • 1 pound dry white northern beans
  • 8 cups water
  • 4 tablespoons Better than Bouillon Roasted Chicken Base
  • 1 parmesan cheese rind
  • 1 fresh sprig of rosemary
  • ½ cup basil leaves loosely packed (more for serving if desired)
  • zest of ½ lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 1 teaspoon kosher salt to taste
  • ½ teaspoon freshly cracked black pepper to taste

Optional, for serving:

  • Toasted ciabatta or French bread
  • grated parmesan cheese
  • Fresh basil chiffonade

Instructions

  • Heat the Skillet: Warm a skillet over medium heat and add olive oil.

  • Cook the Vegetables: Add the onion, celery, chili flakes, and a pinch of salt and pepper to the skillet. Stir occasionally and cook until the vegetables are tender, about 5 minutes.

  • Add Garlic: Stir in the garlic and sauté for 30 seconds until fragrant.

  • Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom and sides of the pan.

  • Transfer to Slow Cooker: Pour the contents of the skillet into a large slow cooker.

  • Add Ingredients: Add water, chicken bouillon, beans, ham hock, cheese rind, rosemary sprig, and lemon zest to the slow cooker. Cover and set to HIGH heat.

  • Cook: Let it cook on HIGH for 6 to 8 hours, or until the beans are tender.

  • Remove Aromatics: Discard the rosemary sprig, bay leaf, and Parmesan rind.

  • Prepare Ham Hock: Remove the ham hock and let it cool. Discard the skin, chop the meat, and set aside. Discard the bones.

  • Adjust Soup Consistency: Stir in the lemon juice and cream. If the soup is too thick, add more water. Season with salt and pepper to taste.

  • Simmer: Continue cooking, uncovered, for an additional 15 minutes, allowing the flavors to meld.

  • Thicken the Soup: Use the back of a wooden spoon or a stick blender to mash some of the beans, thickening the soup.

  • Add Ham and Basil: Stir in the chopped ham hock meat and fresh basil.

  • Serve: Ladle the soup into bowls. Top with a drizzle of olive oil, grated Parmesan, and extra basil. Serve with toasted bread and enjoy.

Nutrition

Serving: 1 bowl | Calories: 550kcal | Carbohydrates: 33g | Protein: 25g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 1957mg | Potassium: 910mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1598IU | Vitamin C: 14mg | Calcium: 203mg | Iron: 4mg

Did you make this recipe? Tag@jennifercooks123 on Instagram and hashtag it#jennifercooks so we can see all the deliciousness!

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Creamy Italian White Bean Soup (21)

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Creamy Italian White Bean Soup (2024)

FAQs

What is the thickener in a white bean soup? ›

Add a thickening agent.

Add more cornstarch or flour as needed until the soup reaches your desired consistency. Alternative thickening agents include gelatin, potato starch, and tapioca starch.

What white bean is the creamiest? ›

Navy (Pea) Beans

Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they're perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more.

How can I make my soup more creamy? ›

Add Stale Bread: A few slices of bread also help make a soup creamy. Tear them into pieces and let them soak in a cup or two of the hot soup before pureeing and stirring back into the main pot. 4. Add Yogurt: Plain yogurt works much like cream when added to soups like our avocado soup, but with a lighter result.

What are Italian white beans called? ›

Cannellini Beans: Cannellini beans are a popular white bean native to Southern Italy. They are large and oval in size with a nutty flavor and a creamy texture. Cannellini beans are also called white kidney beans.

How do you get bean soup thick? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What is the secret ingredient to thicken soup? ›

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Is there a difference between white beans and cannellini beans? ›

Cannellini Beans are larger and heartier than Great Northerns and are sometimes referred to as “white kidney beans” because of their traditional kidney shape. You'll often find them mixed with pinto beans.

Which white bean is healthiest? ›

All beans are rich in fiber, but the top-ranking variety is the navy bean, allegedly named for its popularity in the U.S. Navy in the early 20th century. These pea-sized, cream-colored beans provide 10 grams of fiber per half-cup serving.

Can I use navy beans instead of cannellini? ›

While navy beans are great in soups specifically designed for them or in dishes like baked beans (where the acidic molasses aids in keeping bean skins intact during the long cooking), we would avoid using them as a substitute for cannellini beans.

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What kind of cream do you put in soup? ›

Cream soups often have heavy cream, half and half, cheese, or butter. You can also use coconut milk or other milk alternatives to make creamy vegan soups.

Which cream is best for soups? ›

There's classic heavy cream, of course, which makes soups like our creamy tomato Parm soup and our cream of broccoli soup extra delicious. Another great (and non-dairy) option is coconut milk.

What are the creamiest white beans? ›

Baby lima beans are the pièce de résistance of creamy white beans if you ask me, but aren't always the easiest to find, especially canned. Any white beans will do, whether cannellini, Great Northern, or navy beans. Use your favorite brand. Some canned beans are more tender, while others tend to be a bit tough.

What are the best canned white beans? ›

The best white bean is the cannellini bean—it's just so incredibly versatile thanks to its sturdy skin, cream texture, and neutral but slightly sweet flavor. And O Organics (an Albertsons brand) makes the best canned cannellini beans. They are meaty. They taste perfectly bean-y.

What beans are eaten in Italy? ›

Chickpeas, lentils, and broad beans, of which favas and lupinis are most common, have been cultivated across Europe and Asia and have been a favorite in Italian cooking since the Roman Empire. But most of the bean varieties we know and love come from one species, Phaseolus vulgaris, which originated in the Americas.

How to thicken white beans? ›

Add a thickener.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

What is the most common thickener for soups? ›

Roux is the most common thickener for sauces and soups. The fat serves to “oil” the flour so it does not cause lumps when added to a liquid.

What are the four thickening agents for soup? ›

  • Cornstarch. Cornstarch is the most common thickening agent used in the industry. ...
  • Pre-gelatinized Starches. Pre-gelatinized starches are mixed with sugar and then added to the water or juice. ...
  • Arrowroot. ...
  • Agar-Agar. ...
  • Algin (Sodium Alginate) ...
  • Gelatin. ...
  • Gum Arabic or Acacia. ...
  • Gum Tragacanth.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

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