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 (about 180g/6oz), finely chopped; 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried thyme); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary); 1 fresh bay leaf (or 1/2 dried bay leaf); 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, skin on (or almonds); 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

Looking for a hearty, comforting dish that’s easy to pull together on any day? This Simple Bean Soup Recipe is exactly that – packed with flavor, super nourishing, and made with straightforward ingredients you probably already have in your pantry. Stick around and I’ll walk you through making this soup feel like a warm hug in a bowl.

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’ve made this Simple Bean Soup Recipe countless times – sometimes on chilly weeknights, other times when I need a soothing meal after a long day. What always wins me over is how effortlessly the flavors meld into something so rich and cozy, without any complicated steps or hard-to-find ingredients.

Effortless Flavor: Sautéing the onions and tomato passata slowly brings out a deep, savory richness you wouldn’t expect from such simple ingredients.
Flexible Ingredients: You can swap beans or herbs depending on what you have, and it still turns out delicious every time.
Nutty Picada Boost: The hazelnut and parsley picada adds a refreshing, bright twist that lifts the whole soup.
Perfect for Any Season: Whether it’s cold outside or you need comfort food in the heat, this soup hits the spot all year round.

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

Each ingredient here plays a simple but important role. The beans give hearty protein and fiber, while the tomato passata adds a thick, slightly tangy base. Fresh herbs make the flavors pop, and the picada is what transforms ordinary into memorable. Here’s a quick rundown so you can shop smart and prep like a pro.

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: Use good quality for the best flavor; it’s your base for sautéing and adds that silky mouthfeel.
Garlic clove: Minced for aroma and depth—don’t skip it! It’s subtle yet essential.
Brown onion: Finely chopped so it cooks evenly and sweetens the soup wonderfully.
Fresh thyme and rosemary: These aromatic herbs bring an earthy brightness that’s better fresh but dried is fine too.
Bay leaf: Adds subtle herbal notes and rounds out the broth’s flavor.
Tomato passata: This smooth, pureed tomato base thickens and deepens the soup without any chunkiness.
Cannellini beans: Creamy white beans perfect for soup; canned makes it quick, dried beans make it richer.
Vegetable stock: Homemade is best—it brings fresh, natural flavor—but a low-sodium store-bought works too.
Fresh parsley leaves (for picada): Adds a bright herbal kick that cuts through the richness.
Hazelnuts (or almonds): Toasted for nuttiness and texture in the picada.
Salt: Adjust based on canned bean saltiness; kosher salt is preferable for better control.

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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

This Simple Bean Soup Recipe is a fantastic canvas for your own touches. I love to play around by swapping herbs or adding a splash of lemon juice at the end for brightness. Don’t be afraid to tailor it so it fits your taste buds or what’s on hand!

Variation: I’ve added a pinch of smoked paprika once, and that gave the soup a lovely warmth without overpowering the earthy beans. You might try chipotle if you like heat.
Diet-Friendly: For a vegan version, just stick to vegetable stock and no cheese toppings. Want it gluten-free? Serve with gluten-free bread on the side.
Seasonal Twist: In summer, I sometimes toss in fresh diced tomatoes and basil at the end for a lighter feel.

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

Step 1: Sauté Your Aromatics to Golden Perfection

Start by heating olive oil in a heavy pot over medium heat. Toss in the minced garlic, chopped onion, and fresh herbs—thyme, rosemary, plus your bay leaf. Cook slowly, stirring regularly for about 8 minutes, until the onions turn a rich, deep golden brown. This step is worth your patience because it develops the base of your soup’s flavor. Avoid turning the heat up too high; you want gentle caramelization, not burning.

Step 2: Cook Down the Tomato Passata for Deep Flavor

Add the tomato passata to your pot and reduce the heat to low. Let it simmer uncovered for another 8 minutes, stirring occasionally. You’ll notice the color shifts from bright red to a darker, thick sauce—that’s when you know it’s ready! Don’t rush this part; it’s a flavor game changer, turning watery tomatoes into a rich, savory base.

Step 3: Simmer the Beans and Broth

Next, stir in your drained cannellini beans, followed by the vegetable stock. Adjust your heat so the soup simmers gently with the lid off, bubbling ever so slightly for about 15 minutes. This allows flavors to meld together beautifully. If it’s boiling too fiercely, the flavor and texture can suffer, so keep it low and steady.

Step 4: Blend a Portion for Creamy Texture

Remove about two-thirds cup (150ml) of soup and blend it until smooth using a stick blender or regular blender. Then stir this creamy puree back into the pot. This step helps thicken the soup without cream, giving you that luxurious feel without any heaviness. It’s one of my favorite tricks for quick, comforting soups.

Step 5: Finish with the Hazelnut Picada

Just before serving, fold in 2 tablespoons of the fresh picada—a nutty, garlicky parsley paste. Taste and add extra salt if needed since canned beans sometimes have varying saltiness. When serving, dollop each bowl with a teaspoon of the remaining picada to add a fresh, vibrant lift that makes this Simple Bean Soup Recipe feel special every time.

Top Tip

After making this Simple Bean Soup Recipe many times, I’ve learned a few things that really improve the outcome and make it easier to nail every time.

Slow Sauté: Don’t rush the onion and garlic cooking. Slow caramelization unlocks sweetness and depth that form the heart of your soup.
Tomato Passata Patience: Cooking down the passata until thick might seem tedious but it’s absolutely worth it for rich flavor.
Bean Choice Matters: If you use dried beans, soak and cook them thoroughly for the best texture—nothing beats the creamy consistency fresh-cooked beans provide.
Picada Prep: Toast hazelnuts gently and rub off the skins well to avoid bitterness. This small step makes the picada shine.

How to Serve Simple Bean Soup Recipe

Garnishes

I love to add a little extra spoonful of picada on top of each bowl—it brightens up the earthy soup beautifully. Sometimes I throw on a sprinkle of chili flakes or a drizzle of good olive oil for some extra richness. A few fresh parsley leaves on top also add a pretty, fresh touch.

Side Dishes

Crusty bread is an absolute must—whether that’s a warm slice of baguette, artisan no-yeast bread, or even soft brioche if you want a bit of indulgence. A green salad with tangy vinaigrette pairs nicely too, balancing the richness of the soup.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in small bowls with a dollop of picada crowned with a sprig of fresh herb and a dusting of smoked paprika. It looks restaurant-worthy but is surprisingly easy to pull off. You can even hollow out small sourdough rounds to serve the soup in a fun, edible bowl!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge. It keeps beautifully for up to 4 days. Just remember that the picada stirred into the soup can lose some of its green vibrance over time, but the flavor remains delicious.

Freezing

This soup freezes wonderfully. I freeze mine in single-portion containers for easy grab-and-go meals later. When you thaw, you might want to add fresh picada on top after reheating, since the fresh herb flavors brighten up the soup after freezing.

Reheating

Reheat gently over low heat on the stove, stirring occasionally until heated through. This keeps the texture smooth and prevents it from drying out. Avoid boiling after thawing to preserve flavor and mouthfeel.

Frequently Asked Questions:

Can I use dried beans instead of canned for this Simple Bean Soup Recipe?

Yes, absolutely! Using dried beans is a bit more involved because you’ll need to soak them for 5 to 24 hours and then simmer until tender before adding to the soup. They yield a creamier texture and deeper flavor. Just make sure to adjust salt since dried beans don’t contain added salt like canned ones.

What can I substitute for tomato passata if I can’t find it?

If you don’t have tomato passata, a good-quality canned crushed tomatoes or tomato puree can work. The key is to ensure it’s smooth and thick rather than chunky, so you might want to blend it before adding. Avoid watery canned tomatoes as they’ll dilute the soup’s flavor.

How long does this Simple Bean Soup Recipe keep in the fridge?

It keeps well for up to four days in an airtight container in the fridge. Just remember to consume the soup with picada stirred in within two days for the best fresh flavor, or add fresh picada just before serving if storing longer.

Can I make this soup in a slow cooker?

Yes! Start by sautéing the onion, garlic, and herbs on the stove to build flavor, then transfer everything—including beans, passata, and stock—to the slow cooker. Cook on low for 6 to 8 hours or high for about 3 to 4 hours. Remember to stir in the blitzed soup portion and picada at the end for best texture and brightness.

Final Thoughts

This Simple Bean Soup Recipe remains one of my kitchen staples because it’s not only nourishing but also so comforting and straightforward to make. It’s the kind of recipe I recommend to friends when they want something that feels like home in a bowl. When you make it your own – with your choice of beans, herbs, or even a pinch of spice – you’ll see why it’s such a reliable, go-to meal. I can’t wait for you to try it and make your own delicious memories with it!