Rustic Provencal White Bean Soup

A French Countryside Classic with Modern Simplicity

White bean soup is one of the quiet foundations of European home cooking. Long before culinary trends, before restaurant culture, before refrigeration, dried beans were a staple across the French countryside. They stored well, nourished deeply, and absorbed flavor like nothing else.

In southern France, especially Provence and Languedoc, white beans often simmered slowly with olive oil, onion, garlic, bay leaf, and wild herbs gathered from the hillsides. These soups were not complicated. They were practical, seasonal, and deeply satisfying.

This recipe honors that tradition while making it effortless for the modern kitchen.

Why White Beans Matter

White beans such as cannellini and Great Northern are prized for three reasons:

1. Creamy Texture Without Cream - When simmered, white beans release starch that naturally thickens broth. This creates body without heavy dairy.

2. Flavor Absorption - White beans are neutral but not bland. They act as a canvas, absorbing aromatics and herbs beautifully.

3. Nutritional Strength - High in plant protein and fiber, white beans have sustained rural European communities for centuries. They are affordable, filling, and remarkably versatile.

Historically, bean soups varied region to region. In Provence, olive oil replaced butter. In northern France, soups leaned richer. But the backbone remained the same: beans, herbs, patience.

About French Countryside Seasoning

Traditional Herbes de Provence typically include thyme, rosemary, marjoram, savory, and sometimes lavender. These herbs grow abundantly in southern France’s dry climate and perfume the air during harvest season.

French Countryside seasoning modernizes that lineage. By including garlic and onion directly in the blend, it solves a modern cooking problem. It reduces ingredient clutter while maintaining depth.

The profile typically includes:

• Rosemary for piney backbone

• Thyme for earthy warmth

• Marjoram for soft sweetness

• Basil for gentle freshness

• Lavender for subtle floral lift

• Garlic and onion for savory structure

This is not a heavy-handed blend. It is aromatic, balanced, and designed for layering rather than overpowering.

When added to olive oil early in the cooking process, the herbs bloom and release essential oils that carry through the entire pot. That is the difference between sprinkling herbs at the end and building flavor from the beginning.

Rustic Provencal White Bean Soup

Ingredients

• 2 tablespoons olive oil (30 ml)

• 1 large onion, chopped

• 2 carrots, peeled and diced

• 3 cloves garlic, minced

• 2 teaspoons French Countryside Seasoning (4 g)

• 4 cups vegetable broth (960 ml)

• 3 cups cooked white beans, such as cannellini or Great Northern (about 510 g or two 15-ounce cans, drained and rinsed)

• 1 bay leaf

• ½ teaspoon sea salt (3 g), or to taste

• ¼ teaspoon black pepper (1 g), or to taste

• 2 tablespoons fresh parsley, chopped (8 g)

Method

1. Heat the olive oil in a large heavy-bottomed pot over medium heat.

2. Add the onion and carrots. Cook for 5 to 7 minutes, until softened and lightly golden.

3. Stir in the garlic and French Countryside seasoning. Cook for 30 seconds, allowing the herbs to bloom in the oil.

4. Pour in the vegetable broth.

5. Add the white beans and bay leaf. Bring to a gentle simmer.

6. Reduce heat to low. Partially cover and simmer for 35 to 45 minutes, allowing the flavors to develop fully.

7. Remove the bay leaf.

8. Taste and adjust salt and pepper as needed.

9. For a creamier texture, blend 1 cup (240 ml) of the soup with an immersion blender and stir back into the pot.

10. Garnish with fresh parsley and a drizzle of olive oil before serving.

Optional Protein Additions

Choose one direction to keep the flavor balanced.

Chicken

• 1 pound boneless chicken thighs, diced (450 g)

French Sausage

• 12 ounces mild pork sausage, crumbled (340 g)

Bacon

• 4 to 6 slices thick-cut bacon, chopped (120 g)

Ham

• 1 cup diced cooked ham (140 g)

White Fish or Shrimp

• 12 ounces firm white fish or shrimp (340 g)

Tofu

• 14 ounces firm tofu, cubed (400 g)

Serving Notes

Serve with a toasted baguette brushed lightly with olive oil or alongside a simple salad dressed with lemon and Dijon.

This soup is humble, but it carries centuries of culinary wisdom in every spoonful.

French Countryside

$11.00

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