What Type of White Beans Can Be Used?
Although white beans come in four types, cannellini beans are the most often used in white bean soup. Although there are minor distinctions between each kind of white bean, such as taste and size, you may use them interchangeably. Try a different kind of bean if you don't have cannellini beans on hand. The types of beans you can use in making white bean soup are:
- Cannellini Beans: They are the biggest white beans, often known as white kidney beans. They have a meaty texture and a nutty, earthy taste. They keep their form and texture nicely when cooked, making them ideal for soups and stews!
- Navy Beans: They are smaller than Cannellini and Great Northern beans and are sometimes known as pea beans. They have a mild taste and cook up to be pleasantly creamy, making them ideal for mashing and thickening soups!
- The Great Northern Beans: They are bigger than cannellini beans. They have a solid body and a pleasant, nutty taste. They're typically used in French cassoulets, but they're also good in soup.
- Baby Lima Beans: Also known as butter beans, baby lima beans are petite and have a creamy, buttery feel. They are starchier than other white bean varieties, making them an excellent thickening alternative for soups.
Can You Use Dried White Beans In This Soup?
Yes, dried beans can be used, but they must be pre-cooked and added to the soup. Dry white beans are a great source of fiber and low-fat protein.
What To Serve with White Bean Soup?
This White bean soup goes well with classic salads like the Caprese Salad or the Mediterranean Tortellini Salad. Soup and bread go very well together. Try Garlic Parmesan Breadsticks or Rosemary and Garlic Bread with this recipe. Alternatively, add some croutons to your soup!
Here are our delicious recipes that you can serve with White Bean Soup:
- Ciabatta Bread
- Stuffed Bell Peppers
- Italian Sausages
- Homemade Croutons
- Caprese Salad
How To Store White Bean Soup?
Leftover soup should be stored in an airtight container. It will last about 4-5 days in the refrigerator. This soup can also be frozen for up to three months. Store in individual packages to thaw easily. Refrigerate overnight before reheating in the microwave until well warmed up. Alternatively, take it straight out of the freezer and microwave it until well warmed up.