You can thicken soup with white beans by blending a portion of the beans with some hot stock and returning the mixture to the pot, or by pureeing the entire soup with the beans included.
Thickening Soup with White Beans: Two Simple Methods
White beans are an excellent natural thickener for soups, adding body and a creamy texture thanks to their starch content. This method is a great way to make soup heartier without relying on dairy or flour-based thickeners.
Based on the provided information, here are two effective ways to use white beans to thicken your soup:
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Method 1: Partial Puree
- Take a can of white beans.
- Scoop out a cup of hot stock directly from your soup pot.
- Blend the beans and the hot stock together until the mixture is completely smooth.
- Carefully stir this thick, smooth bean puree back into the main pot of soup. This allows you to control the thickness and retain some whole beans in the soup if desired.
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Method 2: Full Puree
- Ensure the white beans are cooked along with the rest of your soup ingredients.
- Once everything is tender and cooked, puree the entire soup, including all the white beans, directly in the pot using an immersion blender, or carefully transfer batches to a standard blender (ensure the lid is vented for hot liquids).
- Blend until the soup reaches your desired level of thickness and smoothness. This method results in a uniformly smooth and creamy soup.
Both methods effectively leverage the natural thickening properties of white beans to create a rich, satisfying soup. Choose the method that best suits the texture you want to achieve for your final dish.
