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White Bean Soup For One

Single serving white bean soup recipe made with just 1 can of beans. Quick, easy to make and filled with flavor. Ready in 30 minutes!

a white bowl filled with soup made with beans and bacon next to a glass of red wine and a wine bottle on a silver tray.

If you're looking for a hearty and delicious soup recipe, look no further. This white bean soup recipe is a scaled down version of the bean soup I made for years for my family.

Why This Recipe Works

  • This white bean soup is creamy and absolutely delicious!
  • It's made with just 1 can of white beans and a few simple ingredients.
  • Although the recipe as written is not a vegetarian recipe, it can easily be made vegetarian by a few simple ingredient swaps.
  • This soup is inexpensive to make.
  • The ingredients in the recipe can be doubled if you'd like to make a little extra.

RELATED: Simple Canned Bean Recipes

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Ingredients

the ingredients need to make white bean soup on a brown cutting board.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Bacon: Use 1 strip of bacon, cut into 1/4-inch strips, in this white bean soup recipe. Use the rest of the bacon in other recipes (see below) or freeze the bacon for future use.
    • To freeze bacon, separate each slice of bacon and roll it into a spiral. Place the spirals on a baking sheet.
    • Put the sheet in the freezer for at least 30 minutes or until completely frozen.
    • Store the frozen bacon spirals in a freezer bag and keep them in the freezer until you are ready to use them. Because they have been individually frozen they will not stick together.
  • Olive oil: You might not need to use this ingredient. I cook the vegetables in the bacon drippings. However, there may not be enough grease leftover depending on the fat content of the bacon you use. If you need to add a little olive oil to sauté the onions and garlic, I recommend using only about 1 teaspoon. I use extra virgin olive oil in this white bean soup recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Vegetables: Finely chopped onions and garlic add quite a lot of flavor to this soup, definitely don't leave them out. Feel free to add additional vegetables, if you'd like. Chopped carrots or celery are great options. Keep the amount you add to about 1/4 cup in addition to the onions and garlic.
  • White beans: Also called white kidney beans or cannellini beans. Use 1 (15.5-ounce) can of beans that have been rinsed and drained. Rinsing the beans helps remove much of the sodium. To do this, pour the can of beans into a colander and rinse the beans with cold water before adding them to the soup.
  • Seasonings: Use dried rosemary and black pepper. If you prefer a spicier soup, add 1/8-teaspoon of chili pepper flakes instead of the black pepper. Notice that I do not add salt. I find the salt from the bacon and from the broth makes the soup perfectly salted. However, after you make the soup, taste it and add additional salt if necessary.

How To Make This Recipe

  • 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.
bacon pieces in a silver pot on a stove.
  • 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.
chopped onions and garlic in a silver pot on a stove.
  • 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.
a pot of beans simmering in a broth
  • 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.
a white bowl filled with bean soup with a spoon on the side of the bowl scooping up some of the soup.

Expert Tips

  • I did not use salt in this recipe. Taste the soup after you make it and add salt to taste. Depending on the broth you use, you may or may not need to add salt.
  • If you have any vegetables on hand that you need to use up, feel free to chop them and add them to the soup.
  • You can use diced ham instead of bacon. Sauté it along with the onions and garlic.
  • If you find the soup to be too thick, add a little more broth or water.

Frequently Asked Questions

Can I Use Dried Beans?

You can but it would require you to cook the beans first. I have not tested this particular recipe using dried beans so I can't offer you any instructions.

Can I Freeze This White Bean Soup?

Absolutely! Although this is a small batch recipe and you'll only get 1 bowl of soup from the recipe, you can easily double it and freeze half for later. Just double the ingredient amounts and keep the cooking time the same.

How Do I Make A Vegetarian White Bean Soup?

To make a vegetarian version of this soup, leave out the bacon and use vegetable broth instead of chicken broth.

What Size Pot Did You Use For This Recipe?

I use a 2-quart saucepan. You can see the pots and baking dishes we use and recommend on our cookware page.

Serving Suggestions

Feel free to add any of these small batch and single serving recipes to your bowl of white bean soup.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this bean soup recipe, you might like to consider adding them to 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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

a bowl of white bean soup with bacon

White Bean Soup For One

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Dish - Soup
Cuisine: American
Diet: Low Fat
Keywords: soup, white bean soup
Servings: 1 bowl
Calories: 464kcal
Author: Joanie Zisk

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
  • 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

Expert Tips
  • I did not use salt in this recipe. Taste the soup after you make it and add salt to taste. Depending on the broth you use, you may or may not need to add salt.
  • If you have any vegetables on hand that you need to use up, feel free to chop them and add them to the soup.
  • You can use diced ham instead of bacon. Sauté it along with the onions and garlic.
  • If you find the soup to be too thick, add a little more broth or water.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 46g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 700mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

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.

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About The Author

10 thoughts on “White Bean Soup For One”

  1. I used to have a white bean bisque recipe that called for condensed milk too. I cannot for the life of me find it but I will give this one a try.

  2. 5 stars
    This was by far the quickest, easiest and delicious white bean soup for one I have ever made. I had all ingredients in my pantry and a loaf of frozen garlic bread. This made enough for two meals for myself. Did not change one thing and as suggested used salt for my taste. Another recipe from Joanie’s Cooking for One that’s pinned.

  3. Really want to make this! Do you have any guidance for using DRY white beans? Amount & cook time? Thank you!
    Sincerely-
    Colleen

    1. I haven’t tested this recipe with dry beans. You will need to cook the beans ahead of time and measure out approximately 15-ounces of cooked beans. Then continue with the instructions as written in the recipe. I think 1/2 cup of dried beans when cooked would get you close to 15-ounces of cooked beans.

  4. This a quick and delicious soup. I have made this (large batch) for years. I do add some shredded carrot also. Glad you reminded me Joanie: that I can whittle this recipe for just me alone.

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