How do I thicken up my bean soup?

To thicken up your white bean soup with the right thickener, you can use mashed beans, flour, or cornstarch. First, blend a portion of the beans until smooth, and then stir it back into the soup. Alternatively, add a slurry of flour or cornstarch mixed with water to achieve a thicker consistency. It’s an easy trick to create a hearty, creamy texture!

What is the secret ingredient to thicken soup?

The secret ingredient to thicken your white bean soup with the right thickener is, surprisingly, more beans! You can simply mash some of your cooked beans and stir them back into the soup. This will naturally thicken the soup while preserving its flavor. Alternatively, try using a vegetable puree or a splash of heavy cream for extra smoothness. It's a simple yet effective method!

How do you thicken white bean puree?

To thicken your white bean puree, simply add more beans to the mix! Start by blending a portion of the beans and then return them to the pot. If you want it even thicker, cook the puree for a few more minutes. For added creaminess, try stirring in some plant-based milk or a splash of olive oil to give it that velvety texture. It’s all about layers of flavor!

How do you make bean liquid thicker?

If your white bean soup with the right thickener needs a little more body, try adding a slurry made of flour and water or cornstarch and water. First, whisk the mixture together, then slowly pour it into your soup while stirring. You can also let the soup simmer uncovered for a few minutes to reduce the liquid and concentrate the flavors. It's a quick fix for a perfectly thickened soup!

How do you make beans more runny?

If you want to make your white bean soup with the right thickener more runny, simply add extra broth or water. Gradually stir in the liquid until you reach the desired consistency. You can also add a splash of plant-based milk for a creamier texture without thickening the soup too much. It’s an easy way to adjust your soup to your perfect liking. Enjoy!

White Bean Soup with the Right Thickener for Perfect Texture

Description

Learn how to make the perfect creamy white bean soup with kale. Simple steps for a delicious, hearty soup with the right thickener. This recipe creates a smooth, velvety texture, making it the perfect meal for cold days or whenever you need a cozy, filling dish.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 large yellow onion (or leek), diced
3 sticks of celery, diced
3 medium carrots, diced
6 garlic cloves, finely chopped
½ teaspoon red pepper flakes
3 ½ cups (840 mL) low-sodium vegetable broth
1 ½ teaspoons Diamond Crystal kosher salt
Freshly cracked black pepper to taste
Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine
1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 ½ cups cooked cannellini beans)
1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
Good-quality extra virgin olive oil (for finishing)

Instructions

Heat the olive oil in a large soup pot over medium-high heat. Add the diced onion, celery, and carrots. Cook for about 7-9 minutes until the vegetables soften and start to turn brown.
Add the garlic and red pepper flakes. Cook for another 1-2 minutes until fragrant. This adds a delicious depth of flavor.
Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom.
Add the remaining vegetable broth, kosher salt, black pepper, bouquet garni, diced potato, cannellini beans, and artichokes (if using). Stir everything well and bring to a boil.
Once boiling, reduce heat, cover the pot, and simmer for 15 minutes until the potatoes are tender. Remove the bouquet garni and blend half of the soup until thick and smooth. Stir this back into the pot for a creamy consistency.

Notes

If you prefer a thicker soup, you can add more beans or use an immersion blender to make it extra creamy.
This soup stores well. Refrigerate for up to 4 days or freeze for up to 3 months. Just add extra broth when reheating if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove-top Cooking
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 419 kcal
Sodium: 677mg
Fat: 9g
Carbohydrates: 70g
Fiber: 17g
Protein: 20g

Keywords: Creamy White Bean Soup, Kale Soup Recipe, White Bean Soup with Kale