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White Bean Soup Recipe Winter Warmer

White Bean Soup

Petra Carter
This soup is ideal for a dinner party as it can be made ahead. Heat it through at the last moment and serve with toasted country bread.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Lunch Dish, Soup, Starter Course
Cuisine French
Servings 4 people


  • 1 tbsp Olive Oil
  • 3 oz Bacon chopped
  • 1 Onion chopped
  • 2 cloves Garlic finely chopped
  • 1 Leek chopped
  • a few sprigs of Thyme
  • 2 tins (15 oz) Cannellini Beans drained and rinsed under the tap
  • 4 1/4 cups Chicken Stock
  • 2 handfuls of Baby Spinach
  • 1 small Spicy Sausage sliced
  • Salt and Pepper to taste
  • Parsley to garnish


  • In a large saucepan, heat the olive oil over medium heat.
  • Stir in onion, garlic, leeks and thyme and ‘sweat’ (which means cooking very gently without browning), stirring often, for 10 minutes.
  • Add the stock and bring the soup to a boil. Reduce the heat and simmer for 15 minutes.
  • Add the beans and the sausage slices and simmer for 5 more minutes. 
  • If you like your soup a little thicker, use the back of a spoon or a fork to crush some of the beans.
  • Just before serving, stir in the spinach and allow to wilt. Ladle the soup into bowls, garnish with parsley, and serve.
Keyword Appetizer, Beans, Lunch Dish, Soups
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