Name: Simple Bean Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 tbsp extra virgin olive oil; 1 garlic clove (large), minced; 1 brown onion (1 large or 2 small), finely chopped (~180g/6oz); 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried thyme); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary); 1 bay leaf (fresh or 1/2 dried); 1/3 cup tomato passata; 4 x 400g (14oz) cans cannellini beans, drained; 3 cups vegetable stock, preferably homemade or low sodium store bought; 1 cup fresh parsley leaves, roughly chopped; 1 garlic clove (medium), roughly chopped; 2 tbsp extra virgin olive oil; 1/4 cup whole hazelnuts, skin on (or almonds); 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

Nothing beats a bowl of comforting, hearty soup on a cozy day, and this Simple Bean Soup Recipe hits all those warm-and-fuzzy notes without any fuss. It’s a beautiful mix of creamy beans, fresh herbs, and that rich tomato base that just makes you want to dig in right away.

The image shows a close-up view of a thick stew with a rich orange-brown base filled with white beans. There are bright green dollops of herb sauce spread unevenly across the surface, adding a fresh contrast. A wooden spoon is partially dipped into the stew, stirring the mixture, with the texture of the beans and sauce clearly visible and creamy. The photo is taken against a white marbled texture background, giving a clean and simple look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Bean Soup Recipe
Top Tip
How to Serve Simple Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup Recipe

Why You'll Love This Recipe

I’ve made plenty of bean soups in my time, but this Simple Bean Soup Recipe always stands out for how comforting it feels without being complicated. It gently wraps you in those deep, layered flavors that come from slow cooking and just a handful of quality ingredients.

Minimal Ingredients: It’s genuinely simple to pull together even on busy nights, with pantry-friendly staples that you probably already have.
Deep Flavor Without the Fuss: Cooking down the tomato passata and expertly toasting hazelnuts for the picada adds depth that makes this soup sing.
Flexible & Customizable: You can easily tweak the herbs or swap beans to suit your fridge or dietary needs without losing that signature warmth.
Comfort Food That’s Also Healthy: Beans give a solid dose of fiber and protein, making it filling and nutritious without ever feeling heavy.

A close-up view of a black bowl filled with thick soup that has a mix of beige beans and green vegetable bits in orange broth with visible herbs. A woman's hand is holding a piece of white bread with creamy light yellow butter being dipped into the soup. The soup surface has a slightly shiny and textured look, with the bread being soft and fluffy. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Simple Bean Soup Recipe has a purpose, coming together to create a harmony of textures and flavors. When you understand why, it gets easier to play around with the recipe confidently.

Flat lay of large brown onion with its dry papery skin and pale purple layers, whole fresh garlic cloves with smooth white skin, vibrant green sprigs of fresh thyme and rosemary showing delicate needle-like leaves, bright green parsley leaves roughly chopped, plump creamy white cannellini beans spread out, a small glass jar of thick rich red tomato passata, whole hazelnuts with golden brown skin and a few lightly toasted skins, fresh glossy bay leaf with deep green color, all naturally arranged with some herbs overlapping the beans and nuts scattered softly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: It lends a fruity richness that’s perfect for gently cooking the onions and garlic without overpowering the other flavors.
Garlic clove: Fresh garlic gives that punchy, aromatic undertone which wakes up the whole soup.
Brown onion: Slow-cooked onions add natural sweetness and body to the broth, especially when they brown nicely.
Fresh thyme and rosemary: These herbs bring subtle earthiness and piney notes—using fresh is best, but dried works too.
Bay leaf: Adds a delicate herbal fragrance that deepens the soup’s complexity during simmering.
Tomato passata: This thick, smooth tomato base is the flavor powerhouse here; cooking it down until rich is crucial.
Cannellini beans: Creamy and mild, they provide body and protein, and their texture is fantastic in soups.
Vegetable stock: Homemade stock really elevates the soup’s depth; if you’re short on time, a good quality low-sodium store-bought version works well.
Picada ingredients (parsley, garlic, hazelnuts, olive oil, salt): This vibrant pesto-like mixture adds brightness and a nutty crunch that brings the soup to life right at serving time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Simple Bean Soup Recipe is. I often swap out the herbs or add a little heat with chili flakes when I want something with a kick, but you should absolutely make it your own.

Variation: Once, I tossed in some smoky paprika and a handful of kale to add body and a hint of smokiness, which was a hit at dinner parties.
Dietary tweak: To make it oil-free, just sauté the vegetables in a little vegetable broth instead of olive oil — still delicious, just less fat.
Seasonal changes: Try swapping hazelnuts for almonds in the picada or adding fresh basil when it’s in season for a lovely twist.

Step-by-Step: How I Make Simple Bean Soup Recipe

Step 1: Sauté the Aromatics 'til Golden Perfection

First up, I heat a tablespoon of extra virgin olive oil in a heavy-based pot over medium heat. Once warm, in go the minced garlic, finely chopped onion, thyme, rosemary, and bay leaf. Stirring regularly, I sauté everything for about 8 minutes, letting the onions turn a deep golden brown. This slow caramelization adds that sweet, rich foundation that the whole soup rests on.

Step 2: Cook Down the Tomato Passata for Bold Flavor

Next, I add the tomato passata to the pot and turn the heat down low. This step is key — I let it simmer uncovered for another 8 minutes until it thickens and deepens in color from a watery red to a dark brown. Trust me, skipping this is tempting when you’re hungry, but it’s worth the wait for layers of flavor.

Step 3: Simmer the Beans and Stock to Perfection

Once the tomato base is ready, in go the drained cannellini beans, followed by 3 cups of vegetable stock. I gently bring the soup to a simmer — you want small bubbles, not a rolling boil — then let it cook uncovered for 15 minutes. This helps everything meld beautifully while keeping the broth light yet flavorful.

Step 4: Blend a Creamy Portion to Thicken

Now, here’s where the texture magic happens. I carefully ladle about ⅔ cup of the soup into a jar or jug that's just big enough for my stick blender, then blend it smooth. Stirring this creamy puree back into the pot thickens the broth naturally, giving you richness without cream or flour. It’s such an easy trick that makes all the difference!

Step 5: Stir in Picada & Serve With Love

Just before serving, I mix in a couple of tablespoons of fresh picada—a vibrant blend of parsley, toasted hazelnuts, garlic, olive oil, and salt. It brings fresh brightness and a slightly nutty punch that really lifts the soup. After tasting to adjust salt levels, I ladle bowls, topping each with a teaspoon more picada. A crusty bread on the side? Absolutely essential.

Top Tip

Over the years, I’ve learned a few tricks that really help this Simple Bean Soup Recipe shine. Paying attention to these will save you time and guarantee flavor that rivals even the best restaurants.

Don’t rush the tomato passata step: Cooking it low and slow thickens and sweetens the tomatoes, creating that deep, rich base that makes the soup irresistible.
Toast your hazelnuts well: Shaking the skillet regularly and rubbing off the skins means your picada won't have any bitter bites, just smooth nuttiness.
Blending part of the soup: This simple technique gives you body and creaminess without extra fat or starch, and it makes every spoonful satisfying.
Taste and adjust salt last: Canned beans vary in salt, so add your seasoning after adding the beans and picada to avoid over-salting.

How to Serve Simple Bean Soup Recipe

Garnishes

For me, it’s all about that vibrant picada dollop—it’s fresh, herbaceous, and gives a lovely texture contrast. A sprinkle of cracked black pepper or a little drizzle of good-quality extra virgin olive oil on top amps up the aroma and subtle richness.

Side Dishes

The easiest, and honestly best, side is crusty bread—think artisan baguettes, no-yeast focaccia, or even buttery brioche if you’re feeling indulgent. It’s perfect for dunking and soaking up every last bit of the soup’s goodness.

Creative Ways to Present

For a special dinner, try serving the soup in small rustic bowls topped with a sprinkle of toasted hazelnuts or microgreens. You could even add a swirl of cream or a few drops of chili oil if you want to impress guests with just a tiny twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in airtight containers in the fridge for up to 4 days. Just a heads-up—the picada stirred into the soup loses some of its vibrant green color over time, but the flavor stays delicious.

Freezing

This Simple Bean Soup freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge for best texture and flavor retention.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking. You might need to add a splash of vegetable stock or water because the soup tends to thicken when chilled.

Frequently Asked Questions:

Can I use dried beans instead of canned?

Absolutely! You’ll want to soak dried beans overnight and then simmer them until just tender before adding to the soup. This takes longer but yields incredible texture and flavor. Just remember to adjust salt accordingly since canned beans already have salt.

What is tomato passata, and can I substitute it?

Tomato passata is pureed, strained tomatoes that are smooth and thick, unlike chunky canned tomatoes. You can find it in many supermarkets or substitute with a good-quality strained tomato puree. Avoid using chunky diced tomatoes to keep the texture consistent.

Can I make this soup vegan or gluten-free?

Yes! This recipe is naturally vegan and gluten-free as is, especially if you use vegetable stock that’s free from gluten-containing ingredients. Just double-check your stock labels and avoid any added non-vegan ingredients.

How long does this soup keep in the fridge?

The soup keeps well in the fridge for up to 4 days. Just be mindful that the picada loses its bright green color if left mixed in too long, so it’s best to stir in extra picada right before serving for that fresh punch of flavor and color.

Final Thoughts

This Simple Bean Soup Recipe holds a special place in my kitchen because it's easy enough for weeknights but still feels like a hug in a bowl. It combines simple ingredients to create something truly comforting and flavorful without any fuss. I really hope you give it a try—you’ll get that satisfying feeling of making something wholesome and delicious from scratch that truly warms the soul.