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For a quick, flavorful, and nutritious meal perfect for one, this Easy Single Serve White Bean Soup recipe is your ideal choice. With a blend of simple ingredients, it offers the ultimate comfort food experience. In just 30 minutes, and using only one pot, you can enjoy a bowl of creamy, aromatic soup that’s not only easy on the wallet but also satisfying for the soul.
Looking for more single serving soup recipes? You’ll love our hearty Lasagna Soup, comforting Tomato Soup, cheesy Broccoli Cheddar Soup, and Creamy Clam Chowder!
Why You’ll Love This White Bean Soup Recipe
- Simplicity: With just a can of white beans and some pantry staples, you’re on your way to comfort food heaven.
- Speedy: Ready to serve in just 30 minutes, this is an ideal recipe for busy weeknights.
- Versatile: Make it vegetarian with a few simple swaps, or double the recipe if you’ve got company.
- Cost-Effective: This budget-friendly dish maximizes flavor without breaking the bank.
- Nutrient-Packed: A single serving delivers protein, fiber, and essential nutrients in one bowl.
RELATED: Simple Canned Bean Recipes
Ingredients
- Bacon: For this quick white bean soup, you’ll need one strip of bacon, cut into 1/4-inch strips. Got leftover bacon? Use it in other recipes like a Bacon, Egg and Cheese Cup, Broccoli Salad, and Pasta Carbonara. You can even freeze bacon to use later. To freeze, lay individual spirals of bacon on a baking sheet and freeze for at least 30 minutes. Transfer the frozen spirals into a freezer bag; they won’t stick together, making future use a breeze.
- Olive oil: Olive oil is optional here. If the bacon provides enough drippings for sautéing your veggies, you won’t need additional oil. If you do, a teaspoon of extra virgin olive oil will do. Why extra virgin? It’s less processed, retains an authentic olive taste, and is packed with nutrients. However, lighter olive oils are also acceptable.
- Vegetables: Don’t skip the finely chopped onions and garlic; they’re flavor powerhouses! Want to add more veggies? Carrots and celery are excellent choices. Stick to adding around 1/4 cup to keep the soup’s proportions.
- White beans: You’ll need one 15.5-ounce can of white beans, also known as cannellini or white kidney beans. Remember to rinse and drain them to cut down on sodium. Simply place the beans in a colander and give them a good rinse with cold water before adding them to the pot. If you have any leftover beans, consider using them in Slow Cooker White Chicken Chili or in a mini Coronation Quiche.
- Seasonings: Dried rosemary and black pepper are your go-to seasonings here. For a heat kick, swap the black pepper for 1/8 teaspoon of chili pepper flakes. No need for extra salt; the bacon and broth usually offer enough salinity. But taste and adjust as you like.
- Chicken broth: Opt for a chicken broth with minimal additives. Both low-sodium and regular versions work; if you go low-sodium, you might need to adjust the salt level to your liking. You can use leftover broth in many of our recipes like Spanish Rice and a Hashbrown Casserole.
This section provides a quick rundown of the ingredients used in this White Bean Soup recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
Recipe Variations
Want to put your own spin on this classic? Sure thing:
- Meaty Version: Add chunks of chicken or sausage for extra protein.
- Spicy Twist: Incorporate red pepper flakes for some heat.
- Veggie-Packed: Toss in more veggies like zucchini or mushrooms.
How To Make White Bean Soup For One
These step-by-step photos and instructions help you visualize how to make white bean soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the bacon on medium high heat until browned. Remove the bacon from the pot with a slotted spoon and set aside on a plate to use later.
- If there is not enough of the bacon drippings left in the pot, add 1 teaspoon of olive oil. Add the chopped onions and cook, stirring occasionally for 3 minutes. Stir in the minced garlic, dried rosemary, and pepper. Cook for 1 minute more.
- Add the drained beans and broth. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally for 15 minutes.
- Using the back of a spoon, smash the beans slightly to thicken the soup. Pour the soup into a bowl and garnish with the cooked bacon.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your white bean soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Season After Cooking: Taste the soup after it’s fully cooked. Depending on the type of broth you’ve used, you might need to add more salt.
- Maximize Veggie Use: This soup is incredibly versatile. Got extra veggies? Feel free to chop and add them to the mix.
- Keep Stirring: Consistency is key, so don’t forget to stir the soup periodically while it simmers on the stove.
- Swap Bacon for Ham: If you’ve got ham on hand, it makes for a delicious alternative to bacon. Sauté it with your onions and garlic to integrate the flavors.
- Adjust Soup Thickness: If the soup is too thick for your liking, simply thin it out with a bit more broth or water until you reach your desired consistency.
What To Serve With White Bean Soup
Looking to make this meal even more fulfilling? Here’s how:
- Crusty French Bread: A slice of freshly-baked bread makes for perfect dipping.
- Parmesan: Sprinkle grated Parmesan for a delicious cheesy twist.
- Tomato Salad: A simple salad with a vinaigrette balances the richness of the soup.
Frequently Asked Questions
While you can use dried beans, they’ll need to be pre-cooked. I haven’t tested this recipe with dried beans, so I can’t provide specific instructions.
Yes, even though this recipe is designed for a single serving, you can easily scale it up and freeze the extra. To do so, simply double the ingredients but maintain the original cooking time.
If you want to go meat-free, skip the bacon and opt for vegetable broth instead of chicken broth.
For this single serving recipe, a 2-quart saucepan works perfectly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy white bean soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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White Bean Soup For One
Watch How To Make This
Equipment
Ingredients
- 1 slice bacon , cut into ¼-inch strips
- 1 teaspoon olive oil (optional, if not enough grease is left over from the cooked bacon)
- ¼ cup chopped onions
- 1 clove garlic ,minced
- ¼ teaspoon dried rosemary
- ⅛ teaspoon coarsely ground black pepper
- 1 (15.5-ounce can) white beans , rinsed and drained (also called cannellini beans)
- ¾ cup low sodium chicken broth
Instructions
- Cook the bacon in a 2-quart saucepan over medium-high heat, stirring occasionally, until crisp, about 3 minutes. Transfer to a paper towel-lined plate with a fork or a slotted spoon.
- If there is not enough of the bacon drippings left in the pot, add 1 teaspoon of olive oil. Add the chopped onions and cook, stirring occasionally for 3 minutes. Stir in the minced garlic, dried rosemary, and pepper. Cook for 1 minute more.
- Add the drained beans and broth. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally for 15 minutes.
- Using the back of a spoon, smash the beans slightly to thicken the soup. Pour the soup into a bowl and garnish with the cooked bacon. Enjoy hot.
Notes
- Season After Cooking: Taste the soup after it’s fully cooked. Depending on the type of broth you’ve used, you might need to add more salt.
- Maximize Veggie Use: This soup is incredibly versatile. Got extra veggies? Feel free to chop and add them to the mix.
- Keep Stirring: Consistency is key, so don’t forget to stir the soup periodically while it simmers on the stove.
- Swap Bacon for Ham: If you’ve got ham on hand, it makes for a delicious alternative to bacon. Sauté it with your onions and garlic to integrate the flavors.
- Adjust Soup Thickness: If the soup is too thick for your liking, simply thin it out with a bit more broth or water until you reach your desired consistency.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I don’t always have bacon but do have ham. Can ham be substituted for bacon?
Thank you for your question! Yes, you can absolutely use ham instead of bacon in this recipe. Since the vegetables are sautéed in the bacon drippings, I recommend adding about 1/2 tablespoon of olive oil to the pan to cook the onions and garlic. For the ham, simply stir it in when you add the beans in step 3 of the recipe card. It’s a great substitution, and I’m sure the soup will be delicious!
So good! I made the vegetarian version…the rosemary added just the right touch.
This was a fairly quick and easy recipe. It was tasty and filling. I would recommend “no salt added” beans to cut down on salt.
Made this. Love this.
I made this tonight for my bean loving hubby! I quadrupled the recipe, skipped the rosemary, added the chopped, and cooked bacon before I smashed the beans, and served with cornbread. It was a hit with the hubby!! Thanks for a quick one!
I substituted a tablespoon of diced pancetta for bacon. Yum.
Even though I am not a big fan of rosemary, this was delicious, simple and quick to make. I will definitely be making this again and either cutting back on the rosemary or using thyme instead. Thanks!
Can I cook this is a 2 qt crockpot.?
I have your cookbook, and love your recipes
Thank you, Linda. A 2-quart crockpot will work fine.