White Bean and Spinach Soup Recipe (2024)

FAQs

What is the thickener in a white bean soup? ›

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly. Use of Potato Flakes or Mash.

Another way to add thickness and flavor to your ham and bean soup is by pureeing some vegetables. This works well with cooked potatoes, carrots, or even a combination of both. Use a blender or immersion blender to puree the vegetables until smooth. Add the puree back into the soup and heat it through.

Beans are an excellent source of nutrients and offer numerous health benefits. They're a great of plant-based protein, fiber, iron and antioxidants. Eating beans on a regular basis can help in maintaining a healthy weight, reducing the risk of chronic diseases and supporting your gut health.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

When to Keep the Lid Off. Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

In a separate pan, melt some butter and add an equal amount of flour. Stir the mixture constantly over medium heat until it turns golden brown. Then, gradually whisk the roux into your bean soup, making sure to incorporate it well. The roux will not only thicken the soup but also add a rich and savory flavor.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

How do you thicken white beans? ›

Either drain off some of the excess liquid, add a thickener such as a starch slurry, or simply cook the beans longer until the liquid reduces out.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Regular consumption of beans has been linked to a reduced risk of obesity, cardiovascular diseases, and cancer, while also aiding in controlling blood sugar levels and promoting digestive health.

Your gut health may improve.

Along with adding fiber, getting a variety of vegetables in your soup can "help diversify the good bacteria in the gut, which studies have shown helps keep it healthy and in tip-top shape," says Michalczyk.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.