White Bean Soup

Here’s a white bean soup recipe that keeps you happy and healthy. Modest, and made from cheap ingredients, it brings you health and at the same time delights your taste buds.

For me, bean soup also has a funny story. Every time my grandmother asked me what I cooked, it happened to make this delicious white bean soup. And at one point he says to me: what about you Ruxo, do you eat only white bean soup? and of course, fainting with laughter. What’s more, whenever we met with other people, she tell them that I only cook white bean soup and she pass out laughing again.

And so a story has been created around this delicious recipe that makes me laugh every time I cook it and I remember my grandmother’s reaction.
Now, let me show you the famous white bean soup that YES, I make quite often :))

preparation time: the beans are left to soak overnight before cooking | cooking time: 70 min | serves: 6

White Bean Soup


300 g beans
1 onion, 1 potato, 1 red bell pepper
2 medium carrots and 1 parsnip
2.5 l of water
50 ml of oil
8 tablespoons of tomato sauce
3 cloves of garlic
1 bunch parsley
salt, pepper, and 2 bay leaves
tarragon (fresh* or dried)


  1. First of all, you need to soak the beans in cold water overnight.
  2. In the next day put them to boil in a large pot.
  3. Separately, in another pot, boil 2.5 l of water and after 30 minutes, drain the water in which the beans were boiled and add the newly boiled water over the beans. Leave it on medium heat, while you clean and cut the vegetables.
  4. Wash well, clean, and finely chop the vegetables: onions, red bell pepper, carrots, and parsnips. Dice the potato.
  5. Cook the onion in a pan over low heat for around 7 minutes. add the red bell pepper, carrots, and parsnips and cook on low heat for another 10 minutes.
  6. Then transfer all the cooked vegetables and potato cubes to the pot with the beans. Cover it with a lid and boiled the soup for 30 minutes on high heat.
  7. Check that the beans were cooked and then add the tomato sauce, the pressed or finely chopped garlic, salt, pepper, the two bay leaves, and the dried tarragon – half a teaspoon (for fresh tarragon see the preparation suggestion below*).
  8. Boil the soup on high heat for 10 minutes.
  9. After turning off the heat, remove the bay leaves and add the finely chopped parsley. Mix them gently.

Yay – Yay and the goodness of white bean soup are ready to be enjoyed. I usually put a lid on the pot and let it rest for 10 minutes before serving. In this way, all the flavors combine pleasantly and the dish is a delight.

*Tarragon preparation suggestion:

When you put the beans in cold water, a day before cooking the soup, also prepare the tarragon by crushing the fresh leaves in a mortar with a little salt and then mix the resulting paste with 5 tablespoons of vinegar. Use about 3-4 sprigs of tarragon or a small handful of leaves. Leave the tarragon paste to macerate overnight in the refrigerator. Add a little to the soup, to your taste (I started with 1/2 of a teaspoon of tarragon mixture), mix well, and taste. If you feel the need, add more.

In the long term, I usually fill a small jar with tarragon leaves, stuff them in there well and add vinegar on top until the jar is full. I keep them in the fridge for up to 3 months and flavor soups, especially bean soup. I take some leaves out of the jar, chop them finely and add them to the soup 10 minutes before turning off the heat. This combination of tarragon with white bean soup seems to me to be the best.

Good appetite! 🙂

Did you make this delicious White Bean Soup? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

With what kind of beans can you make this wonderful white bean soup?

Well, I found out that there are many varieties of kidney beans, around 90 types. This made me say a strong WOW as I know and cook with very few varieties. I choose the beans by the color of the bean, although I understand that there are several varieties with white beans for example.

I make this bean soup most often with small white, red, or variegated beans. I only cooked it once, I have no idea why only once because it turned out super flavorful, black bean soup. Maybe because it looks a little weird. I also discovered that the red beans give a different flavor to the soup, the taste is much more intense.

When I think of classic bean soup I always choose small white beans, and when I prepare bean stew I choose large white beans.

I am a very curious person and I like to choose a different assortment every time and experiment. I think it’s a good thing because depending on the variety chosen, the nutrients and their amount differ and it’s good that my body receives a wide variety of vitamins and minerals.

Therefore, to answer the question in the title, it would be: be curious and try something new. Enjoy diversification and find your favorite type. Whatever you choose is very good! Sometimes there is no wrong or right answer. There is only one: try and find your perfection!

Other delicious dishes that are part of the category: are cooked quite often by me 🙂

I cook the pea stew just as often because I think it’s the easiest to prepare 🙂 It’s quick to prepare, and also with cheap and super healthy ingredients. It’s a light and delicious lunch. A friend asked me what is the tastiest recipe on the blog. I gave it some thought and concluded that this simple pea stew is the most delicious. And let’s face it, I wasn’t and don’t consider myself a pea fan. It’s probably the only pea dish I’ve eaten so far. I have a long list of pea dishes that I want to try and introduce to you too, but until then I’m enjoying this fabulous pea stew.

Another delicious dish that I cook quite often, especially when I have guests, is sea bream in a salt crust. This preparation for me is a delicacy. The taste is indescribable and it seems wow that I learned (it’s very simple) to cook such goodness.

The category of fish that I cook when I have guests or simply for a romantic dinner is baked salmon with asparagus. It is still the most popular recipe on the blog, the recipe that has received the most assessments.

From the category of something sweet and cooked quite often are the classic fluffy pancakes that I generally enjoy alongside jams or  I pair with all kinds of toppings and fresh fruit.

I would be very happy if you would tell me in the comments or privately on the blog or Instagram, what are your favorite dishes that you cook most often.

P.S. There is no need to mention the pasta recipes. They are the recipes I enjoy every week.

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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

Ruxandra 2
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