There is something magical about the smell of soup on a crisp autumn evening. You come home after a long day and want something hearty and warm. This high protein white bean soup is the answer to your busy weeknight prayers. It feels like a giant hug in a bowl for your whole family.
I love keeping these ingredients in my pantry at all times. You never know when a cold or a busy schedule might hit. This recipe is designed to be reliable and nutritious whenever you need it most. Let’s get a pot bubbling on your stove tonight.
Why This High Protein White Bean Soup Is a Winner
This recipe is a total lifesaver for busy families. It uses simple ingredients that you likely already have in your cupboard. Using dried beans makes this a very budget-friendly meal for any night. You get a huge amount of protein without spending a fortune at the store.
The addition of bone broth and nutritional yeast adds so much depth. It tastes like it simmered all day long in a professional kitchen. Your kids will love the creamy texture and the tender bits of chicken. It is a nutritional powerhouse that keeps everyone full until breakfast time.
Simple Cooking Method
Making this soup is a very straightforward process. You start by softening your vegetables to build a sweet, savory base. Then you let the beans and broth do their magic on the stove. Even if you are a beginner cook, you can master this dish.
The immersion blender is your best friend for this recipe. It creates a thick, luxurious texture without needing any heavy cream. You get all that velvety goodness while keeping the meal light and healthy. It is a foolproof way to impress your loved ones at dinner.
Ingredients You’ll Need
Most of these items are pantry staples that stay fresh for a long time. Using dried beans provides the best texture and saves you a lot of money.
- 1 lb dried Cannellini beans, soaked overnight and drained
- 8 cups high-protein chicken bone broth
- 1 cup diced yellow onion
- 2 cloves minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 0.5 cup nutritional yeast
- 2 cups shredded cooked chicken breast
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Sauté onions, carrots, and celery for 7 minutes until softened.
- Add garlic, thyme, and rosemary; cook for 60 seconds until fragrant.
- Pour in chicken bone broth and add the soaked white beans and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes until beans are tender.
- Remove bay leaf and use an immersion blender to pulse the soup 3-4 times.
- Stir in shredded chicken, nutritional yeast, salt, and pepper.
- Simmer for an additional 10 minutes to integrate flavors thoroughly.
Best Ways to Enjoy It
Serve this soup in deep bowls with a crack of fresh pepper. It pairs beautifully with a slice of crusty sourdough bread for dipping. You can also add a small squeeze of fresh lemon juice. This brightens the earthy flavors of the beans and the savory herbs.
For a complete meal, serve it alongside a crisp green garden salad. It is the perfect healthy reset after a weekend of heavy eating. Set the table with warm napkins and enjoy a quiet moment. This is comfort food that actually makes you feel amazing.
Storage & Reheating
This soup is a dream for your weekly meal prep routine. It actually tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for four days. You can also freeze individual portions for up to three months.
When you are ready to eat, reheat it gently on the stove. You might need to add a splash of water or broth. The beans tend to soak up liquid while they sit in the fridge. It makes for a quick and easy lunch during your busy work week.
Tips for Best Results
- Do not skip the overnight soak for the dried beans.
- Always remove the bay leaf before using your immersion blender.
- Use a rotisserie chicken to save time on busy weeknights.
- Keep your veggie dice small so they cook evenly and quickly.
- Add the salt at the end to keep beans from getting tough.
- Choose a high-quality bone broth for the maximum protein boost.
- Pulse only a few times to keep some beans whole for texture.
Ways to Switch It Up
- Stir in two cups of fresh spinach at the very end.
- Swap the chicken for spicy Italian sausage for more heat.
- Use vegetable broth and extra yeast for a vegetarian version.
- Add a pinch of red pepper flakes for a spicy kick.
Common Questions
Can I use canned beans instead?
Yes, you can use four cans of drained cannellini beans. Reduce the simmering time to only twenty minutes. The texture will be slightly softer but still very delicious.
What does nutritional yeast do?
It adds a savory, cheesy flavor without using any actual dairy. It also provides a great boost of B vitamins and protein. It is a secret weapon for deeply flavorful soups.
I hope this warm bowl of goodness brings a little peace to your kitchen. It is the perfect way to nourish your body during the colder months. Happy cooking, friend!
— Katie Wood
Ingredients
- 1 lb dried Cannellini beans, soaked overnight and drained
- 8 cups high -protein chicken bone broth
- 1 cup diced yellow onion
- 2 cloves minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay lea f
- 0.5 cup nutritional yeast
- 2 cups shredded cooked chicken breast (shelf-stable canned or fresh)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Sauté onions, carrots, and celery for 7 minutes until softened.
- Add garlic, thyme, and rosemary; cook for 60 seconds until fragrant.
- Pour in chicken bone broth and add the soaked white beans and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes until beans are tender.
- Remove bay leaf and use an immersion blender to pulse the soup 3-4 times to create a creamy base while leaving most beans whole.
- Stir in shredded chicken, nutritional yeast, salt, and pepper.
- Simmer for an additional 10 minutes to integrate flavors and ensure chicken is heated to 165 degrees Fahrenheit.
