You will be surprised and amazed by how filling this silky white bean soup recipe really is!
I had a fair amount of cooked white beans left after making my awesome and rich oven baked beans recipe last week and because my hubby adores bean meals I decided to make a simple and hearty soup with those leftover beans for dinner.
The fresh sage and the strong mustard are a perfect match for these smooth and creamy white beans. I sometimes make this white bean soup recipe as a last-minute lunch option and then I use canned cannellini beans instead of the dried beans.
If you are using the canned beans, it’s more or less the same way to prepare this sage and mustard white bean soup recipe: fry the garlic and the onion, then add the drained canned beans, pour in the warm stock and season with the strong mustard, the fresh sage and a good dash of pepper and salt in the end.
The canned white bean soup recipe version is ready in under 15 minutes.
A quick and easy option if you need a fast and filling lunch!
White Bean Soup Recipe with Mustard & Sage
First of all before you start preparing this white bean soup recipe, check how long the dried white beans that you are using have to be soaked in advance. Some have to soak just a couple of hours, others preferably overnight.
Soak the dried white beans in a large bowl with plenty of cold water.
A bowl of this creamy white bean soup and a slice of sourdough bread with salted butter on the side… Thats sounds like music in my ears! Don’t forget that last drizzle of olive oil right before you dig in! Use a good quality olive oil with loads of flavor.
I can tell you that it will give an extra flavor boost to this lovely bean soup recipe. I hope you enjoy this white bean soup recipe as much as well did…
Are you looking other white bean recipes?
Absolutely to die for!
White Bean Soup Recipe
- 1 ⅓ lbs dried white beans (600 g), soaked overnight
- 3 large garlic cloves chopped
- 1 small onion chopped
- 4 cups chicken or vegetable stock (920 ml), warm
- 8 fresh sage leaves chopped
- 2 tsp strong mustard
- 2 bay leaves
- olive oil
1. Make sure that the dried white beans have soaked in plenty of cold water before you start this recipe. Check the instructions on the package to know how long the dried white bean that you are using have to be soaked in advance. Drain the soaked beans and rinse them. Pour fresh water in a large pan and then add the beans. The beans should be fully submerged. Add the bay leaves. Season with a pinch of salt.
2. Put the pan over high heat until boiling, then turn the heat low. Simmer the beans under a lid for 45 minutes until almost tender. Drain the beans and remove the bay leaves.
3. Pour a splash of olive oil in a high pan and add the chopped onion and garlic.
4. Gently cook the onion over medium heat for 7 minutes until softened. Stir regularly to keep it from burning. Then add the cooked white beans.
5. Pour in the warm chicken or vegetable stock and season generously with a good dash of pepper.
6. Bring the bean soup to a simmer over medium-low heat for about 5 minutes. Stir well. Then add the freshly chopped sage leaves and the strong mustard.
7. Stir the bean soup well. Let it simmer for another 5 minutes. Then check the seasoning and add extra pepper, salt or mustard to taste if necessary. Scoop the white bean soup onto deep plates or into large bowls and drizzle with a good splash of olive oil. Finish with some freshly ground black pepper and serve hot.
Baked Sausage & Bean Casserole
Did you like my white bean soup recipe?
Here’s another white bean recipe that you definitely should try out! My chunky sausage and baked bean casserole recipe, what do you think of that? By the look of it, this casserole sounds truly like a hearty winter dish.
And I can’t deny that at all. But I have to admit here that I prepared this dish on a hot summer’s evening since I had a craving for beans and sausages that day. And in the end it worked beautifully actually.
You should really taste that explosive combo of the rich and tacky smothered sausages and beans together with the freshly chopped mint sprinkled on top. That mint lightens the flavors in this meal up in an instant.
What a lovely fresh herb that is!For this recipe here I am using canned beans instead of dried white beans, so no need to soak any dried white beans some hours in advance like I did for my white bean soup recipe. And again, this dish is a great last minute meal!
You can leave out the crispy baked cured ham that I sprinkled on top in the end. It’s a great addition for garnish and texture, that’s for sure. But adding the crispy ham was yet another last-minute decision that evening. An old-fashioned hunch.
And a good one, for the record.
Serve this bean and sausage casserole piping hot!
- 3 to 4 fresh sausages
- 2 slices cured ham (Serrano)
- 10,5 oz canned white beans (300 g)
- 6 medium garlic cloves unpeeled
- 3 bay leaves
- ½ cup chicken or vegetable stock (120 ml)
- a handful fresh mint
- 1 tsp paprika powder
- 1 tsp black peppercorns
- olive oil
- Place the cured (Serrano) ham on a baking tray and bake the ham slices in a preheated oven at 356°F (180°C) for a couple of minutes until crunchy and crisp (this step is optional). Take the crispy ham out and let it cool down. Set aside until needed for garnish later on. Pour a good splash of olive oil in a medium non-stick pan and add the fresh sausages (prick a couple of holes in the casings using a sharp knife so they don’t burst while baking), the whole garlic cloves, the bay leaves and the black peppercorns.
- Place the pan over medium-high heat and sear the sausages on all sides for a couple of minutes until golden brown. Stir regularly.
- Then add the canned white beans and the smoked paprika powder to the pan.
- Stir gently. Pour the sausages and beans in a large oven-proof baking dish together with the chicken stock.
- Stir well again. Make sure the sausages are laying more or less on top of the beans. Bake the beans and sausage in a preheated oven at 356°F (180°C) for about 45 minutes to 1 hour. The chicken stock should nearly be gone and the beans should be creamy and sticky.
- Remove the beans and sausage from the oven and stir. Check the seasoning of the beans. Add extra salt to tast if necessary. Stir in the freshly chopped mint. Divide the sausages and beans over 2 plates. Sprinkle with the crunchy baked ham (optional). Finish with a sprinkle of freshly ground black pepper and serve hot.
5 Minute White Bean Dip
And another bonus bean recipe!
If you enjoyed my white bean soup recipe and the sausage and bean casserole, then check out another white bean recipe! Many times before I have praised the constant presence of canned and cooked pulses and legumes in my little pantry.
This creamy white bean dip recipe below is therefore another example of a delicious last-minute dipping sauce or sandwich spread. It doesn’t always have to be a classic chickpea hummus! And God bless my ever loyal blender…Yes, I was convinced I still had a large can of cooked chickpeas on my pantry shelf. But the second I grabbed that can I saw on the label that there were white cannellini beans in it instead.
I quickly dismissed our hummus lunch plan thinking that I might be able to turn the white beans into a fresh bean salad but a couple of seconds later I decided to stick to my hummus recipe and make a bean spread as well. Well that worked extremely well I must say.
So right before lunch, I put the bowl of this freshly made white bean dip on the table without saying anything. My husband spread a tablespoon of the dip on his grilled sandwich, took a bite, started chewing, slowed down.
Frowned, took a (suspicious) look at the bowl, dipped his spoon in it again and tried to nail the taste. “I don’t know what in the world I’m eating but it tastes fantastic”, he said in the end.
- 9 oz canned white beans (250 g), drained weight
- ½ tsp garlic paste
- 1 tsp lemon juice
- 5 tbsp olive oil
- 1 tsp fresh thyme
- chili powder
- Pour the canned white beans in a sieve and rinse them well. Let them drain for a couple of minutes. Then transfer the white beans to a clean blender.
- Pulse a few times until you get a creamy bean paste. Season with the garlic paste and half of the olive oil.
- Pulse the bean paste well again. Now add the lemon juice. Pulse the bean paste again. Add the fresh thyme and season with a good pinch of chili powder and a dash of salt.
- Blend all the ingredients into a very creamy and smooth paste. Check the seasoning of the bean dip and add extra chili powder, salt, garlic paste or lemon juice to taste if necessary. Scoop the white bean paste in a serving bowl or on a deep plate. Drizzle some extra olive oil on top and finish with a sprinkle of chili powder and fresh thyme. Serve this bean dip at room temperature.