Summer White Bean Soup


A summer white bean soup is an amazing soup with lots of vegetables and even potatoes. Do you love turnips? Serve as lunch or meal with some bread.

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Summer white bean soup
Veronique van Ohmydish

Made by Véronique

Published at 2019-06-08, this recipe is for 6 people and takes 1 hours 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

1 hours 30 minutes 6 people Soup
Summer white bean soup


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  • 200 gram (dried) white beans 
  • 300 gram smoked bacon lardons (you can also skip those and add more salt or a vegetable stock cube for a vegetarian version)
  • 4 medium-sized waxy potatoes
  • 3 carrots
  • 5 turnips
  • 2 celery stalks
  • 2 sprigs of rosemary
  • 1 garlic clove
  • butter
  • 1,5 liter vegetable stock
  • pepper and salt to taste
Summer white bean soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • potato peeler
  • large pan with lid
  • wooden spoon

Summer White Bean Soup

1 hours 30 minutes 6 people Soup

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Preparation -- 15 minutes

Note: if you're using dried beans you need to soak them at least 12 hours in cold water.

Make sure the dried beans are soaked overnight. Peel the potatoes and divide into not too thick (half) slices. Peel the turnips and divide into wedges.

Also peel the carrots and divide into slices, not too thin but also not too thick. Rinse the celery stalks, use the stalks and the leaves and coarsely chop them. Peel and finely chop the garlic clove.  

Summer white bean soup
Summer white bean soup

Finishing the summer white bean soup -- 45 minutes

Heat a knob of butter in a large pan and cook the bacon for a few minutes. Add turnips, carrot, potato and garlic cook for another few minutes. Add white beans along with 1,5 liter vegetable stock and sprigs of thyme and bring to a boil.

Turn down the heat as soon as the soup starts to boil. Let it simmer for about an hour, add celery stalks and leaves after about half an hour, if you'll add them too soon they'll become mushy.

As soon as the beans have softened enough, the soup is done. Remove rosemary sprigs and season the soup with pepper and salt. Serve with bread for a lovely lunch or meal. Enjoy!

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