A scoop of strong mustard, a bunch of fresh sage leaves and a drizzle of olive oil is all this hearty white bean soup recipe really needs to blow you away!
You will be surprised and amazed by how filling this silky white bean soup recipe really is!
So here is how I came up with this bean soup.
I had a fair amount of cooked white beans left after making my awesome and rich oven baked beans recipe last week and because my hubby adores bean meals I decided to make a simple and hearty soup with those leftover beans for dinner.
Leftover Cooked White Beans
So why the fresh sage?
The fresh sage and the strong mustard are a perfect match for these smooth and creamy white beans. Do you often cook with sage?
I have a bunch of it in the garden, easy and ready to use!
I sometimes make this white bean soup recipe as a last-minute lunch option and then I use canned cannellini beans instead of the dried beans.
If you are using the canned beans, it is more or less the same way to prepare this sage and mustard white bean soup recipe.
Canned Beans
Fry the garlic and the onion, then add the drained canned beans, pour in the warm stock and season with the strong mustard, the fresh sage and a good dash of pepper and salt in the end.
The canned white bean soup recipe version is ready in under 15 minutes.
A quick and easy option if you need a fast and filling lunch!
Best White Bean Soup Recipe with Mustard & Sage
First of all before you start preparing this white bean soup recipe…
Check how long the dried white beans that you are using have to be soaked in advance. Some have to soak just a couple of hours, others preferably overnight.
Soak the dried white beans in a large bowl with plenty of cold water.
A bowl of this creamy white bean soup and a slice of sourdough bread with salted butter on the side… That sounds like music in my ears!
Olive Oil
Believe me…
Don’t forget that last drizzle of olive oil right before you dig in! Use a good quality olive oil with loads of flavor for this though. Not a cheap cooking oil of some sort.
I can guarantee you that it will give an extra flavor boost to this lovely bean soup recipe. I hope you enjoy this white bean soup recipe as much as well did…
Are you looking other white bean recipes?
White Bean Recipes
Then you should also take a look at my Italian beans in olive oil!
But my most favorite bean recipe that I already mentioned here before: my super smooth baked beans in tomato sauce…
Absolutely to die for!
Enjoy!
Best Mustard & White Bean Soup Recipe
A dollop of strong mustard, a bunch of fresh sage leaves and a drizzle of olive oil is all this hearty white bean soup recipe really needs to blow you away!
- 1 ⅓ lbs dried white beans (600 g), soaked overnight
- 3 large garlic cloves chopped
- 1 small onion chopped
- 4 cups chicken or vegetable stock (920 ml), warm
- 8 fresh sage leaves chopped
- 2 tsp strong mustard
- 2 bay leaves
- olive oil
- pepper
- salt
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1. Make sure that the dried white beans have soaked in plenty of cold water before you start this recipe. Check the instructions on the package to know how long the dried white bean that you are using have to be soaked in advance. Drain the soaked beans and rinse them. Pour fresh water in a large pan and then add the beans. The beans should be fully submerged. Add the bay leaves. Season with a pinch of salt.
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2. Put the pan over high heat until boiling, then turn the heat low. Simmer the beans under a lid for 45 minutes until almost tender. Drain the beans and remove the bay leaves.
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3. Pour a splash of olive oil in a high pan and add the chopped onion and garlic.
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4. Sweat the onion over medium heat for 7 minutes until it is soft. Stir regularly. Then add the cooked white beans.
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5. Pour in the warm chicken or vegetable stock and season generously with a good dash of pepper.
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6. Bring the bean soup to a simmer over medium-low heat for about 5 minutes. Stir well. Then add the freshly chopped sage leaves and the strong mustard.
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7. Stir the bean soup well. Let it simmer for another 5 minutes. Then check the seasoning and add extra pepper, salt or mustard to taste if necessary. Scoop the white bean soup onto deep plates or into large bowls and drizzle with a good splash of olive oil. Finish with some freshly ground black pepper and serve hot.
