When it comes to the fall and winter seasons, soups are one of our favorite ways to stay warm and cozy. A canned soup is great, but we love to put a little homemade spin on our staple canned ingredients, so we took a few cans of beans and turned them into a rich and creamy soup that is sure to fill the belly with goodness. Oh, and did we mention homemade croutons? We could easily buy a bag at the store, but these fresh croutons make all the difference and they’re super easy. Here’s our recipe for creamy white bean and garlic soup.
We take four cans of white beans, either Great Northern or cannellini, and rinse them really well. There will be quite a bit of salt already in the beans, which is why we think it’s important to use a low-sodium chicken broth. White beans don’t have that much flavor on their own, so we need to supplement that with onions and garlic. Feel free to pare back the garlic if the flavor is too overwhelming for your family, it’s definitely garlicky so adjust that measurement to taste. If you’ve got an immersion blender then the puree process is much easier, but a good blender will do just as well. The end result is a rich, creamy soup that is just about as delicious as a soup can get.
Not to be forgotten: the homemade croutons. They’re the perfect texture contrast to the smooth creaminess of the soup. A multigrain bread is another way to add heartiness to the dish, and that’s what we’ve gone with here, but use what pleases you most. These are tossed in oil and seasoned with salt and pepper and a little more garlic. They come out of the oven golden, toasty, and delicious – be sure to save some for your soup because you’ll definitely be tempted to snack on them! Our creamy white bean and garlic soup is the perfect lunch or light and easy dinner to enjoy during the fall and winter season. Enjoy!
Creamy Garlic Soup
Serves 6-8; 1 hour
- 4 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 6-8 cups low-sodium chicken stock
- 1 teaspoon olive oil
- Kosher salt and black pepper
- Chopped parsley, for garnish
- Shaved parmesan cheese, for garnish
- 1 (12 oz) loaf multi-grain bread, cubed
- ¼ cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- Warm olive oil in a heavy-bottomed pot or Dutch oven. Sauté onion with garlic powder, salt, and pepper until onions are translucent. Add beans and 4 cups chicken stock and bring to a low boil. Reduce heat and simmer, 20-30 minutes until beans are cooked through.
- Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil. Toss cubed bread with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread bread cubes evenly over baking sheet and bake for 15-20 minutes, or until toasty and golden.
- Pour half of the soup into a blender and puree, make sure to vent the lid. Slowly add more chicken broth until soup is smooth. Return to pot and repeat in small batches until soup is completely smooth. Use an immersion blender if available.
- Serve topped with fresh croutons, chopped parsley, and shaved Parmesan cheese.