White Bean Soup with Tomato Mint and Parsley

Introduction

You cook the beans in two stages, then finish them with onions, tomato sauce, parsley, and mint for a thick, spoonable broth. The long low simmer gives you soft beans and a concentrated texture, so this works well as a simple dinner or a make-ahead lunch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Servings: 4

Ingredients

• 2 cups of dry white beans
• ½ cup chopped onions
• ½ cup olive oil
• 2 tablespoons tomato sauce
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• Salt
• Chile powder

Instructions

1. Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
2. Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.
3. Add chopped mint, cover tightly and cook for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by ½ inch (1.5 cm). Serve hot.

Variations

• Change the dry white beans to cannellini beans if you want larger, creamier beans that hold their shape a bit better.
• Change the dry white beans to navy beans if you want a softer, more compact bean that thickens the broth more as it cooks.
• Change the chile powder to sweet paprika for a milder soup with warmth but almost no heat.
• Change the 2-hour low-heat finish to the 30-minute pressure cooker option if you want the same general flavor with less time and slightly firmer beans.

Tips for Success

• Rinse the beans well after the first 5-minute boil so the final broth stays cleaner and less cloudy.
• Cook the chopped onions only until yellow, not brown, or the sauce will taste heavier and darker.
• The tomato sauce mixture is ready when it looks thick and leaves a brief trail when you stir it.
• Keep the pot tightly covered during the final cook so the mint stays in the soup instead of cooking off.
• The finished liquid should cover the beans by about ½ inch; if it reduces too far, add a little hot water before serving.

Storage and Reheating

Store the soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 2 months, leaving some space at the top for expansion.

Reheat on the stovetop over low heat until hot, adding a splash of water if the broth has thickened too much. You can also microwave it in a covered bowl in 1-minute intervals, stirring between each round, until heated through.

FAQ

Do you need to soak the beans overnight?

No. This recipe uses a quick boil, rinse, and second boil instead of a long soak.

Why do you rinse the beans after the first 5-minute boil?

That step helps clear away some of the foam and gives you a cleaner cooking liquid for the finished soup.

Can you use canned beans instead of dry white beans?

Yes, but the texture will be different and the timing changes. Skip the first two bean-cooking steps and simmer the sauce with the canned beans for a much shorter time, just until the broth thickens and the flavors combine.

Can you leave out the mint?

Yes. The soup will still work, but it will lose the fresh herbal top note that balances the olive oil and tomato sauce.