If just a few years ago, you’d have said I’d be willingly soaking dried beans overnight just to make a pot of soup, I’d probably have made a face that looks something like this 😘. Any recipe I came across that used dried beans, immediately got tossed aside. Yet here I am today, a regular bean-soaker! Just one bite of this simple but delicious Creamy White Bean Soup is all it took!

Sure, I’m still going to cook with canned beans (judgement-free zone here) but guys, something magical happens when you soak dried beans—not only do they hold their shape better, but they become almost creamy somehow and tender in a toothsome sort of way. If you’ve shied away from the dried varieties, I urge you to take the plunge and give it a try!

After letting the beans soak in cold water overnight, you simply drain and rinse them and you’re good to go. It’s honestly super easy, as is the putting together of the rest of this soup. Just a little sautéing and simmering and lots of hand-free time while the soup bubbles away on the stovetop.

Now back to that creaminess factor, because not only do the actual beans taste creamy but a quick pulse in the blender of a few ladlefuls of the cooked soup, allows the base of the soup to take on a creamy consistency that’s entirely achieved without the addition of any dairy. If you’re lactose-intolerant, trying to consume less dairy or just looking for a delightfully delicious and comforting bowl of soup, you can’t go wrong with this one.

And with nights starting to grow downright chilly, warming bowls of soup are what we all need more of!!!

Creamy White Bean Soup (Dairy-free)

Makes at least 6 servings

You will need a blender or food processor for this.

Prep Time for beans: 12-24 hours soaking time; Prep Time for soup: About 1 ½ hours (much of this is hands-free)

Ingredients

• 3 tablespoons kosher salt, plus extra for seasoning

• Cold water

• 1 pound dried cannellini beans, picked over and rinsed

• 2 tablespoons extra-virgin olive oil

• Black pepper

• 1 large onion, chopped

• 6 cups chicken broth

• 4 celery ribs, cut into ½-inch pieces

• The juice of 1 lemon

• Pinch or two of cayenne pepper

• Handful of fresh parsley, finely chopped

The Recipe

1. Fill al large pot with 4 quarts of cold water and stir in the 3 tablespoons kosher salt. Add the beans and let them soak at room temperature for 12-24 hours. Drain and rinse them well.

2. Heat the oil in a large pot over medium heat (you could use the one you soaked the beans in—just give it a quick rinse to get rid of the salt and dry very well). When oil is very hot, add the onion and a large pinch or two of salt and black pepper. Sauté for 5-7 minutes, until onion is softened and just beginning to brown. Add in the broth, celery and the soaked beans and bring to a boil. Then lower the heat so that the mixture is just simmering, cover the pot and let cook for about 1 hour, until the beans are very tender.

3. Ladle out about 2 cups of the soup into a blender or food processor and blend until smooth. Return the blended mixture to the pot, stir and reheat for a few minutes. Stir in the lemon juice, cayenne pepper and parsley and season with more salt and pepper if necessary. Ladle into bowls and serve.

4. Store leftovers in an airtight container in the fridge for several days.

Enjoy!

Note: Recipe adapted from The Complete Mediterranean Cookbook. I tinkered a lot with spices and proportions.