This creamy, comforting white bean soup is loaded with kale, sweet potatoes, and ham for a hearty and nourishing lunch or dinner. You’d never guess that it’s dairy-free with how creamy and full-bodied it is, thanks to pureed white beans, which give this soup a seriously rich and luscious texture. Since this soup is cream-free, it freezes and thaws beautifully, so making a double batch and enjoying the leftovers throughout the cold-weather season is a must!
The creamy white beans, savory chunks of smoked ham, and vibrant kale combine for a beautiful and comforting meal you can enjoy all winter long. Serve with a slice of warmed beer bread or a classic tuna melt sandwich for a filling and completely satisfying meal.
How to Make White Bean Soup
Ingredients
Process
- Roughly mash 1/2 can of white beans and set aside.
- Place a large pot over medium-high heat and add 2 teaspoons of oil. Add ham and sauté for 3 to 4 minutes.
- Remove ham from the pot and set aside. Pour remaining oil into the pot and sauté onion, garlic, and sweet potatoes for 6 to 8 minutes, until onions are translucent and potatoes slightly browned—season with salt and pepper.
- Stir in kale, one handful at a time, until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially.)
- Add thyme sprigs and ham to the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
- Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 20 to 25 minutes or until potatoes are tender. Remove thyme sprigs adjust seasonings and serve.
Tips and Tricks for the BEST White Bean Soup Recipe
- Mashing some of the white beans before adding them to the soup creates a creamy, full-bodied texture without using cream or other thickening products. A combination of whole and mashed beans gives this soup the best texture!
- You can use any white bean you’d like: Cannellini, Great Northern, or Navy beans.
- For a little extra thickness, use a spoon to mash some of the potatoes gently and stir into the soup.
- If using dry beans, make them ahead of time. Two 15-ounce cans of beans equal about 1 heaping cup of dried beans, which makes 3 cups of cooked beans.
- Optional toppings could include grated parmesan cheese, a squeeze of lemon, or a sprinkle of freshly chopped parsley.
Storing and Reheating Leftovers
To store leftovers, let the soup cool completely, then add to an airtight container. Refrigerate leftovers for up to 5 days or freeze using the directions below.
To reheat your white bean soup, add it to a pot and warm over medium heat until hot.
Can White Bean Soup be Frozen?
Yes! Freezing white bean soup is a great way to enjoy a comforting bowl anytime you want. Freeze in individual portions in a freezer bag or other airtight container and store in the freezer for up to 3 months.
To thaw, leave in the refrigerator overnight and reheat on the stove until warm.
What to Serve with Our White Bean Soup?
This white bean soup is hearty enough to count as a main dish and tastes fantastic when served with:
- Garlic Bread
- Sour Cream and Chive Drop Biscuits
- Cornmeal and Jalapeno Cheddar Biscuits
- Caesar Salad
- Shaved Brussels Sprout Salad
- Grilled Cheese Sandwich
More Delicious Soup Recipes You Will Love
White Bean Soup Recipe
INGREDIENTS
- 2 tablespoons olive oil
- 6 ounces diced smoked ham (about 1 cup)
- 1/2 diced yellow onion
- 4 mined garlic cloves
- 1 large white sweet potato peeled and chopped
- 1 bunch kale leaves stems removed and torn into large pieces
- 5 sprigs thyme
- 1 quart chicken stock or vegetable stock
- 2 (15 ounce) cans white beans with juices remaining from 1 of the cans
- salt and pepper to taste
INSTRUCTIONS
- Roughly mash 1/2 can white beans and set aside.
- Place a large pot over medium-high heat and add 2 teaspoons oil. Add ham and sauté for 3 to 4 minutes.
- Remove ham from pot and set aside.
- Pour remaining oil into the pot and sauté onion, garlic, and sweet potatoes for 6 to 8 minutes, until onions are translucent and potatoes slightly browned. Season with salt and pepper.
- Stir in kale, 1 handful at a time until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially)
- Add thyme sprigs and ham back into the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
- Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 20 to 25 minutes or until potatoes are tender. Remove thyme sprigs adjust seasonings and serve.
NOTES
- Mashing some of the white beans before adding them to the soup creates a creamy, full-bodied texture without using cream or other thickening products. A combination of whole and mashed beans gives this soup the best texture!
- You can use any white bean you’d like: Cannellini, Great Northern, or Navy beans.
- For a little extra thickness, use a spoon to mash some of the potatoes gently and stir into the soup.
- If using dry beans, make them ahead of time. Two 15-ounce cans of beans equal about 1 heaping cup of dried beans, which makes 3 cups of cooked beans.
- Optional toppings could include grated parmesan cheese, a squeeze of lemon, or a sprinkle of freshly chopped parsley.