Name: Simple Bean Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 tbsp extra virgin olive oil; 1 large garlic clove, minced; 1 large brown onion (or 2 small), finely chopped (~180g/6oz); 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried); 1 fresh bay leaf (or 1/2 dried); 1/3 cup tomato passata; 4 x 400g/14oz cans cannellini beans, drained; 3 cups vegetable stock, preferably homemade or low sodium store bought; 1 cup fresh parsley leaves, roughly chopped; 1 medium garlic clove, roughly chopped; 2 tbsp extra virgin olive oil; 1/4 cup whole hazelnuts with skin on (or almonds); 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt)

There’s nothing quite like the cozy comfort of a warm, hearty bowl of beans on a chilly day, and this Simple Bean Soup Recipe is just that—an easy, flavorful, and satisfying way to enjoy beans, even if you’re short on time or fancy tricks. Stick around and I’ll share everything you need to make this soul-soothing soup a staple in your kitchen.

bean soup - The image shows a close-up view of a thick stew with a rich orange-brown base filled with white beans. There are bright green dollops of herb sauce spread unevenly across the surface, adding a fresh contrast. A wooden spoon is partially dipped into the stew, stirring the mixture, with the texture of the beans and sauce clearly visible and creamy. The photo is taken against a white marbled texture background, giving a clean and simple look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Bean Soup Recipe
Top Tip
How to Serve Simple Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup Recipe

Why You'll Love This Recipe

I don’t normally gush about bean soups, but this simple bean soup recipe truly won me over the moment I tasted it. It’s got this beautiful depth of flavor from a handful of humble ingredients, and best of all? It requires minimal fuss. I think you’ll find it’s the kind of recipe you return to again and again.

Super easy to put together: Just one pot and simple pantry staples make this soup quick and hassle-free.
Rich flavor without complicated steps: Slow-simmered tomato passata and fresh herbs create an irresistible base.
Customizable and versatile: You can adapt with whatever beans or herbs you have on hand.
Comfort food that’s good for you: Full of fiber and plant-based protein, it’s nourishing and filling without being heavy.

bean soup - A close-up view of a black bowl filled with thick soup that has a mix of beige beans and green vegetable bits in orange broth with visible herbs. A woman's hand is holding a piece of white bread with creamy light yellow butter being dipped into the soup. The soup surface has a slightly shiny and textured look, with the bread being soft and fluffy. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is a team player that adds to the soup’s layered, warm character. The beauty of this simple bean soup recipe is how a handful of basic veggies, herbs, and beans turn into something deeply comforting and satisfying. When shopping, look for quality canned beans and fresh herbs if you can—they make a noticeable difference.

bean soup - Flat lay of large brown onion with its dry papery skin and pale purple layers, whole fresh garlic cloves with smooth white skin, vibrant green sprigs of fresh thyme and rosemary showing delicate needle-like leaves, bright green parsley leaves roughly chopped, plump creamy white cannellini beans spread out, a small glass jar of thick rich red tomato passata, whole hazelnuts with golden brown skin and a few lightly toasted skins, fresh glossy bay leaf with deep green color, all naturally arranged with some herbs overlapping the beans and nuts scattered softly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Adds a fruity, smooth richness; the foundation for sautéing your aromatics.
Garlic: Essential for that inviting aroma and that subtle punch of flavor.
Brown onion: Caramelizes beautifully, providing sweetness and savory depth.
Fresh thyme and rosemary: These herbs give subtle earthiness that lifts the dish without overpowering.
Bay leaf: Adds a gentle background aroma that’s classic in soups.
Tomato passata: Thick and luscious, it creates a velvety base that balances the earthiness of the beans.
Cannellini beans (or any white beans): Creamy texture and mild flavor that soak up the broth.
Vegetable stock: The soul of the soup—homemade is best, but good quality store-bought works, too.
Picada ingredients (parsley, garlic, olive oil, hazelnuts, salt): This green condiment brightens the soup with its fresh, nutty kick just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this simple bean soup recipe—sometimes adding a pinch of chili flakes for heat, or swapping the hazelnuts in the picada with almonds depending on what I have. Making it your own is part of the joy here, so don’t hesitate to experiment a little.

Variation: I’ve tried it with dried beans—takes longer but the flavor and texture are unbeatable.
Seasonal swap: Adding chopped kale or spinach near the end is a great way to sneak in greens.
For extra protein: A splash of cooked sausage or a fried egg on top turns it into a heartier meal.
Herb swaps: Fresh oregano or sage can replace rosemary and thyme for a twist.
Diet-friendly: The recipe is naturally vegan and gluten-free as is.

Step-by-Step: How I Make Simple Bean Soup Recipe

Step 1: Sauté onions and herbs until golden

Heat the olive oil on medium in a large, heavy pot. Toss in the minced garlic, chopped onion, thyme, rosemary, and bay leaf. Stir regularly as they soften and deepen to a rich golden brown about 8 minutes. This caramelization is so important—it brings out sweetness and layers flavor you can really taste in the finished soup. Keep an eye to ensure nothing burns; adjust the heat if needed.

Step 2: Cook the tomato passata low and slow

Add the tomato passata and reduce heat to low. Let it gently bubble and thicken over about 8 minutes until it turns from bright red and watery to a luscious deep brown. Don’t rush this—it’s the secret to intense, developed flavors that take the soup from good to unforgettable.

Step 3: Add beans and stock, then simmer

Stir in the drained beans and pour in the vegetable stock. Bring the mix to a gentle simmer, covering with the lid off. Keep it at a soft bubble for 15 minutes so all those flavors meld and the soup thickens naturally. This slow simmer also lets the beans soak up that herby, tomatoey goodness.

Step 4: Blend and thicken the broth

Ladle about two-thirds of a cup of the soup into a jar or jug that fits your immersion blender. Blitz until smooth and creamy, then fold this back into the pot. This step thickens the broth, making the soup luxuriously creamy without cream. It’s like magic—trust me on this one!

Step 5: Stir in the Picada and serve

Just before serving, mix in 2 tablespoons of the bright, garlicky picada. Taste and adjust salt—canned beans vary a lot, so new batches might need a pinch more seasoning. Spoon a teaspoon of the remaining picada on top of each bowl right before serving. That fresh hit of herb and nuttiness is the perfect finishing touch.

Top Tip

Over the years, I’ve found some specific tweaks really elevate this simple bean soup recipe and help you avoid common pitfalls. These tips will make your cooking smooth and your results impressive.

Tomato passata patience: Don’t rush the slow cooking of passata—this slow reduction adds richness you’ll thank me for.
Natural thickener: Blending some soup and stirring it back makes the texture creamy without dairy or flour—no extra fuss!
Fresh herbs matter: The quality of thyme and rosemary comes through beautifully; fresh leaves usually outperform dried here.
Be patient with beans: If using dried beans, soak them well and check frequently—tender but still holding shape gives the best mouthfeel.

How to Serve Simple Bean Soup Recipe

Garnishes

I love the way a spoonful of fresh picada on top adds a bright green pop of flavor and color. Sometimes I also toss on toasted pumpkin seeds or a drizzle of good olive oil right before serving. If you want some heat, a dash of chili flakes or a squeeze of fresh lemon juice works wonders.

Side Dishes

Crusty bread is my go-to, especially a no-yeast artisan bread or a buttery brioche. It’s perfect for dipping and soaking up every last drop. A simple green salad with a lemony vinaigrette also pairs well, adding a refreshing contrast to the warm soup.

Creative Ways to Present

For a special dinner, I’ve served this soup in mini bowls nested inside larger ones filled with warm water to keep them hot. Garnished with a small herb sprig and hazelnut picada drizzle, it always feels a bit fancy without extra effort. It’s perfect for cozy dinner parties or casual weeknight meals.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in an airtight container in the fridge. It keeps beautifully for up to 4 days. I usually keep the picada separate and add fresh each time I reheat the soup to preserve its vibrant flavor and bright color.

Freezing

This soup freezes like a dream. I portion it into individual containers and freeze for up to 3 months. When you thaw it, you’ll want to add fresh picada to keep that fresh green brightness. Just skip freezing the picada itself, as raw garlic loses its zing and freshness.

Reheating

I reheat leftovers slowly on the stove over low to medium heat, stirring occasionally so it warms evenly and doesn’t stick to the pot. Once warmed through, a quick stir in of fresh picada refreshes the flavor perfectly.

Frequently Asked Questions:

Can I use dried beans instead of canned in this simple bean soup recipe?

Absolutely! Using dried beans takes a bit more planning because you'll need to soak and cook them beforehand, but the flavor and texture are even better. Soak your beans for at least 5 hours or overnight, then simmer until tender (usually about 25 minutes for fresh dried cannellini). Just be sure to add salt at the right time during cooking to keep them tender.

What if I don’t have tomato passata?

If you can’t find passata, you can substitute with canned pureed tomatoes or even blend canned diced tomatoes to a smooth consistency. Just be aware the texture might be a little chunkier and the flavor a tiny bit different. Cook it down a bit longer in the pot to thicken and deepen the flavor.

How do I store the picada and how long does it last?

Picada is best used fresh for maximum brightness, especially since it contains raw garlic. It can be stored in an airtight container in the fridge for up to 2 days. If you have leftovers after that, it’s best added directly into the soup during the final reheating so the garlic mellows and the flavors integrate.

Can I make this simple bean soup vegetarian or vegan?

Totally! This recipe is naturally vegetarian and vegan as long as you use vegetable stock instead of chicken stock. All the ingredients are plant-based, and it’s a fantastic, hearty vegan meal that's full of flavor and nutrition.

Final Thoughts

This simple bean soup recipe holds a special place in my heart because it’s just so reassuring and versatile. It’s one of those dishes you can rely on to feel like home no matter the season or mood. I hope it becomes as much of a favorite in your kitchen as it is in mine—warmth, simplicity, and good flavors all bundled into one bowl. Give it a try, share it with friends, and enjoy every comforting spoonful!