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This easy single serve White Bean Soup is a quick, flavorful, and budget-friendly meal made with simple ingredients. Ready in just 30 minutes, this creamy, aromatic soup delivers comforting, homemade goodness in a single bowl with minimal effort and cleanup.
If you’re looking for more single serving soup recipes, try our hearty Lasagna Soup, rich Tomato Soup, cheesy Broccoli Cheddar Soup, or indulgent Creamy Clam Chowder. Each one is packed with flavor and perfectly portioned for one!
Why You’ll Love This Recipe
- Simple Ingredients: All you need is a can of white beans and a few pantry staples to create a delicious and satisfying soup.
- Quick and Easy: Ready in just 30 minutes, it’s the perfect recipe for a busy day.
- Adaptable: Easily make it vegetarian by skipping the bacon and using vegetable broth, or double the recipe to serve two.
- Budget-Friendly: This flavorful soup is affordable to make, proving that great meals don’t have to be expensive.
- Nutritious: Packed with protein, fiber, and essential nutrients, this soup makes a wholesome meal in one bowl.
RELATED: Simple Canned Bean Recipes
Ingredients
If you have any ingredients leftover from this small batch white bean soup recipe, check out our Leftover Ingredients Recipe Finder,
- Bacon: Use one strip of bacon, cut into 1/4-inch pieces. It adds a smoky depth of flavor to this quick white bean soup. Leftover bacon? Freeze it for future use by spiraling individual strips on a baking sheet and freezing for 30 minutes before transferring to a freezer bag. You can also use extra bacon in recipes like a Bacon, Egg and Cheese Cup, Broccoli Salad, and Pasta Carbonara.
- Olive Oil: Olive oil is optional. If your bacon renders enough drippings, skip the oil. Otherwise, a teaspoon of extra virgin olive oil works well. Extra virgin olive oil is less processed and packed with flavor, but lighter olive oils are fine if that’s what you have.
- Vegetables: Finely chopped onions and garlic are essential for building the soup’s base flavor. Want to include extra vegetables? Add 1/4 cup of diced carrots or celery to enhance the texture and taste without overpowering the soup.
- White Beans: Use one 15.5-ounce can of white beans, like cannellini or white kidney beans. Rinse and drain them to reduce excess sodium. Leftover beans are great in Slow Cooker White Chicken Chili or a mini Coronation Quiche.
- Seasonings: Dried rosemary and black pepper keep the flavors classic and comforting. For a touch of heat, substitute black pepper with 1/8 teaspoon of red pepper flakes. No additional salt is usually needed, as the bacon and broth add enough seasoning, but taste and adjust if necessary.
- Chicken Broth: Use a high-quality chicken broth with minimal additives. Low-sodium or regular broth both work; adjust the salt level as needed if using low-sodium. Extra broth can be used in recipes like Spanish Rice or Hashbrown Casserole.
Recipe Variations
Looking to customize this white bean soup? Here are a few easy ideas:
- Add Protein: Stir in cooked chicken or sausage for a heartier, more filling soup.
- Spice It Up: A pinch of red pepper flakes adds just the right amount of heat.
- Boost the Veggies: Include diced zucchini, mushrooms, or even a handful of spinach for extra flavor and nutrition.
How To Make White Bean Soup
These step-by-step photos and instructions help you visualize how to make a single serving of white bean soup. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 2-quart saucepan, cook the bacon over medium-high heat until browned and crisp. Use a slotted spoon to remove the bacon and place it on a plate; set aside for garnishing.
- Check the bacon drippings in the pot. If there’s not enough, add 1 teaspoon of olive oil. Add the chopped onions and sauté for about 3 minutes, stirring occasionally. Stir in the minced garlic, dried rosemary, and black pepper, and cook for an additional minute.
- Add the drained white beans and chicken broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let the soup simmer for 15 minutes, stirring occasionally.
- Using the back of a spoon, gently smash some of the beans against the side of the pot to thicken the soup slightly. Ladle the soup into a bowl and top with the reserved crispy bacon. Enjoy!
Expert Tips
- Read Before Cooking: Take a moment to read through the entire recipe, including the Ingredient Notes section, and look at the process photos. This will help you understand each step, ensuring your white bean soup turns out perfectly.
- Season After Cooking: Always taste the soup after it’s fully cooked. Depending on your broth, you may need to add extra salt or adjust other seasonings.
- Customize with Veggies: Got leftover vegetables? Add chopped zucchini, carrots, or celery to the pot for added flavor and texture.
- Bacon or Ham: If you don’t have bacon, diced ham is a great substitute. Sauté it with the onions and garlic to build a rich base of flavor.
- Adjust the Thickness: If your soup feels too thick, add a splash of broth or water until you reach the consistency you like.
Serving Suggestions
Enhance your white bean soup with these complementary sides:
- Crusty French Bread: Perfect for soaking up every drop of this hearty soup.
- Grated Parmesan: Sprinkle on top for an extra layer of cheesy flavor.
- Tomato Salad: A simple salad with a vinaigrette balances the richness of the soup.
- Butter Swim Biscuits: Soft, buttery biscuits are an excellent pairing for this comforting soup.
Frequently Asked Questions
Yes, but you’ll need to soak and cook the dried beans beforehand. Canned beans save time and are perfect for this quick recipe.
Cannellini beans are ideal, but you can also use Great Northern beans or navy beans for a similar texture and flavor.
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth for a flavorful vegetarian bean soup.
Yes, simply double the ingredient amounts to make a larger batch. This is great for meal prep or serving two people.
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Yes, this soup freezes well. Let it cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge before reheating.
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 -to be used only if the bacon drippings aren’t sufficient for sautéing the onions and garlic.
- 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 (cannellini beans) -rinsed and drained
- ¾ cup low sodium chicken broth
Instructions
- In a 2-quart saucepan, cook the bacon over medium-high heat until browned and crisp. Use a slotted spoon to remove the bacon and place it on a plate; set aside for garnishing.
- Check the bacon drippings in the pot. If there's not enough, add 1 teaspoon of olive oil. Add the chopped onions and sauté for about 3 minutes, stirring occasionally. Stir in the minced garlic, dried rosemary, and black pepper, and cook for an additional minute.
- Add the drained white beans and chicken broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let the soup simmer for 15 minutes, stirring occasionally.
- Using the back of a spoon, gently smash some of the beans against the side of the pot to thicken the soup slightly. Ladle the soup into a bowl and top with the reserved crispy bacon. Enjoy!
Notes
- Read Before Cooking: Take a moment to read through the entire recipe, including the Ingredient Notes section, and look at the process photos. This will help you understand each step, ensuring your white bean soup turns out perfectly.
- Season After Cooking: Always taste the soup after it’s fully cooked. Depending on your broth, you may need to add extra salt or adjust other seasonings.
- Customize with Veggies: Got leftover vegetables? Add chopped zucchini, carrots, or celery to the pot for added flavor and texture.
- Bacon or Ham: If you don’t have bacon, diced ham is a great substitute. Sauté it with the onions and garlic to build a rich base of flavor.
- Adjust the Thickness: If your soup feels too thick, add a splash of broth or water until you reach the consistency you like.
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.