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Soup made with canned beans is convenient, satisfying and surprisingly sophisticated

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To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy. Blending the beans with a small amount of liquid helped their skins break down so that the puree was completely smooth. Chicken broth plus a little Parmesan cheese and butter boosted the soup’s flavor and richness. Herb oil and crispy capers were quick-to-make but impressive garnishes that complemented the neutral soup base with vibrant color, flavor and texture.

Creamy White Bean Soup with Herb Oil and Crispy Capers

Serves 4 to 6

For the herb oil and crispy capers:

1/3 cup extra-virgin olive oil

1/4 cup capers, rinsed and patted dry


2 tablespoons minced fresh parsley

1 tablespoon chopped fresh basil

For the soup:

2 tablespoons extra-virgin olive oil


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Bizarro Rick McKee RJ Matson Steve Breen Randy Enos Taylor Jones