The framework for this white bean soup comes from a wonderful recipe in Casa Moro, the second cookbook in the Moro cookbook series. Over the years, I’ve drifted on the ratio of ingredients quite a bit – heavier on the beans, lighter on the fennel, more casual with the saffron. I’ve also come to love finishing the soup with a few toppings I never skip (or skimp on): a squeeze of fresh orange or tangerine juice, crumbled feta, and lots of chopped olives. The saffron-tinted broth is silky and beautiful, and the soup itself is rustic, filling and exactly the way I like to eat.
White Bean Soup: Canned vs. Dried?
Let’s talk about how I like to pull this soup together, starting with the beans. Many white bean soup recipes call for canned beans but I always cook this soup using dried beans for a couple of reasons. First, they maintain shape and structure well, instead of going to mush in the pot during the simmer. Second, cooking beans from dried gives you both plump flavorful beans and the rich broth that comes along with them. That broth is the stealth secret ingredient here – when you change it to something different (water, a different broth, etc.) it changes the foundation of the soup.
What To Serve With White Bean Soup
There are a lot of ways to make this soup even more of a meal. Here are a few ideas:
- Put an egg on it: More times than not I top this soup with a spoon-fried egg (pictured), or a poached egg. You get the added protein and extra staying power.
- Side Salad: Soup and salad is a classic combination for a reason. I love this cilantro salad alongside this soup, or something like this easy kale salad. Or, just poke around the salad recipes to find other ideas.
- Artichokes: If you see baby artichokes when you’re shopping for the fennel called for in this recipe, grab them and cook them in olive oil until they’re nice and brown and caramelized. I wrote this post about how to cook artichokes if you need a bit more instruction. Make a big platter full!
- Good Bread: thick slabs, well toasted, preferably rubbed with a peeled clove of garlic.
Variations:
I love the combination of caramelized fennel, saffron, and a squeeze of citrus in this soup, but you can certainly take it in other directions. For example, in place of the saffron, you could try a favorite curry powder. Just keep in mind that part of what makes this soup special is the subtle way the flavors meld together – they form a somewhat subtle, harmonious chorus. Stronger spices will bring something different entirely. Still good, but different.
Can I Freeze This Soup?
Yes! This soup freezes like a dream. Allow it to cool completely. Transfer to a freezer-safe container or bag, and freeze in portions. To reheat, I usually let the soup thaw a bit. Put a small amount of water in the bottom of a soup pan, transfer the block of frozen soup to the pan, cover, and heat over medium for a while. Stir now and then.
More Bean Soup Recipes
- Farro & Bean Soup
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- White Bean Soup with Pesto Herb Dumplings
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- Persian New Year Noodle Soup (Ash Reshteh)Â
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