I used an 8 q/l soup pot to make white bean, carrot, and garlic soup. If you don’t have a soup pot, a pasta pot or comparative large pot holding 5 q/l of liquid will work. A lidded pot is best, but lacking a lid, use one from another pot or make one from tinfoil.

Melt the butter over medium low heat.

Add the garlic, onion, and carrots to the pot. Stir to coat the vegetables in butter. Partially cover. Allow the vegetables to cook in butter without browning, stirring occasionally, until softened. This will take 20-25 minutes. If the pot begins running dry, add water. Adjust heat if necessary; you don’t want the vegetables to fry.

Once the everything is soft, if you are using dried beans, add them now, along with any other beans, meats, or vegetables.

Add pepper, oregano, and paprika.

Stir, then add the broth. It should just cover the ingredients, though the turkey wing I used protruded above the broth a bit. As it was fully cooked, I just turned it regularly. At serving time, I stripped it of meat, which I returned to the pot.

Begin testing beans for doneness after about 45 minutes of cooking. My beans took 90 minutes to cook. Yours could take more or less time; it depends on how old they are. Once they’re cooked through, it is safe to salt the soup.

Total cooking time will depend on the age of your beans and the other ingredients you’ve added. For example, rutabaga or beets take longer to cook than spinach.

If you are using canned beans, drain them in a colander and rinse thoroughly. Add to soup during final half-hour of cooking.

White bean soup with carrots and garlic may be served immediately, or you can cool and refrigerate it, covered, up to three days. If you used chicken broth, you can either freeze the soup at this point, or reheat it to a boil and refrigerate it again for three more days. Ideally it’s served and either consumed or frozen within 5 days.

Notes:

If you are using canned beans, try to find an unsalted variety. If you can’t, remember to account for this when seasoning your soup. Canned beans may be used instead of dried, but sturdier beans like Gigantes, kidney, or chickpeas are recommended. White beans are delicate and may quickly turn mushy. Whatever beans you choose should be added during the last 30 minutes of cooking.

The onion may be replaced with a shallot or green onions. Use what you have.

Feel free to vary the seasonings. Try cumin and coriander seed. Fresh herbs like parsley and mint are welcome. Cilantro can be divisive; make sure your diners enjoy it or serve it on the side.

A bottle of hot sauce on the table is always welcome. Or go the dairy route and offer sour cream, yogurt, or creme fraiche. Or both.

1/3 cup/75 grams of dried white beans will expand to about 1 cup/227 grams. As my beans were fresh, I soaked them for only 2 hours. If yours are older, soak accordingly.

Potential additions to white bean soup are endless. Fresh greens like collards, beet greens, or spinach are great choices. Additional dried legumes like black or red beans are delicious, as are red lentils (no soaking necessary). I often toss a handful of Basmati rice into soup toward the end of cooking (give it at least 20 minutes cooking time).

Root vegetables like parsnips, rutabaga, turnips, and radishes are great in bean soup.

Fresh vegetables like green beans, zucchini, and mushrooms are all fine additions to bean soup.

Soup pastas like orzo or pastina are delicious and inexpensive.

Leftover meats can work well in soup; pork in all forms is famously friendly with beans. Any of member the smoked pork tribe adds tremedous flavor to an entire pot of soup. Those who abstain from pork can seek out smoked chicken and turkey products. Vegetarians and vegans can use smoked or 5-spice tofu.

A word about broth: homemade is best, but not everyone has time or energy to make it. Buy your favorite quality unsalted broth or use water.