Great Northern Bean Soup is a cozy, hearty soup made with creamy white beans, pancetta, carrots, celery, onion and herbs in a savory broth. This version uses canned Great Northern beans, so you get all the slow-simmered flavor without having to soak beans overnight.
As a cookbook author, I love soups like this because they're simple enough for a weeknight but taste even better the next day. The beans make the soup naturally hearty, while pancetta adds just enough richness and savory flavor.
Serve it with crusty bread for an easy cold-weather dinner, or make a batch ahead for lunches throughout the week.
What Are Great Northern Beans?
Great Northern beans are medium-sized white beans with a mild flavor and creamy interior. They hold their shape well when simmered, which makes them especially good for soups and stews.
They're slightly larger than navy beans and generally firmer than cannellini beans. Because their flavor is mild, they pair well with savory ingredients like pancetta, ham, garlic, rosemary and thyme.
This recipe uses canned Great Northern beans for convenience, but dried beans can also be used if they're cooked before adding them to the soup.
About the Recipe
Serve this delicious soup with a crusty piece of buttered bread for dipping and you have yourself the perfect and most comforting meal. As a professional recipe developer, I like to make this on a Sunday evening so I can warm up leftovers for lunch throughout the week.
If you are looking for more soup recipes, check out our: Tomato Bisque, Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots, or Spicy Everything-In-The-Kitchen Noodle Soup.
For more recipes with beans, check out our Lupini Beans and Cannellini Beans!
Canned vs. Dried Great Northern Beans
Canned Great Northern beans are the easiest option for this soup. Drain and rinse them before adding them to the pot.
Dried Great Northern beans also work, but they need to be fully cooked before adding them to this recipe. Soak and cook the beans according to package directions, then use about 4½ cups cooked beans in place of the three cans.
For this recipe, I prefer canned beans because they make the soup much faster without sacrificing much flavor.
Jump to:
- What Are Great Northern Beans?
- About the Recipe
- Canned vs. Dried Great Northern Beans
- Why You Will Love This Recipe
- Ingredients
- Directions
- Tina's Tips and Tricks
- Great Northern Beans vs. Cannellini Beans
- Kitchen Equipment
- Recipe Substitutions/Variations
- What To Serve With
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Great Northern Bean Soup
Why You Will Love This Recipe
- Easy with canned beans:Â No soaking or long bean-cooking time required.
- Rich, savory flavor:Â Pancetta, garlic, rosemary and thyme give the broth plenty of depth.
- Naturally hearty:Â Great Northern beans make this soup filling without needing cream or pasta.
- Great for meal prep:Â The flavor gets even better after a day in the refrigerator.
Ingredients
Here are the simple ingredients you will need for this hearty soup:
- Extra virgin olive oil: Used to sauté the pancetta and vegetables.
- Pancetta:Â Adds salty, savory flavor and richness. Bacon or diced ham are easy substitutes.
- Celery, carrots and onion:Â This classic aromatic base gives the soup sweetness and depth.
- Garlic:Â Fresh garlic adds savory flavor.
- Dried thyme and rosemary:Â These herbs give the broth a cozy, earthy flavor.
- Great Northern beans:Â Canned beans keep the recipe easy and give the soup its creamy, hearty texture.
- Vegetable stock:Â Creates the broth base. Chicken broth can be used for an even richer flavor.
- Salt and black pepper:Â Season to taste, especially at the end since pancetta and broth can already contain salt.
Directions
Let's make this great northern bean soup together!
Step 1
Heat a large soup pot or dutch oven over medium heat. Add the olive oil and pancetta and cook for 5 minutes.
Step 2
Add the celery, carrots and onion and sauté for 5 minutes.
Step 3
Add the garlic, salt, pepper, thyme, and rosemary. Sauté until fragrant, about 1-2 minutes.
Step 4
Add the beans and the stock and bring to a boil. Cover the pot, reduce the heat and simmer for 40 minutes. Serve garnished with fresh herbs.
Tina's Tips and Tricks
Here are some expert tips to make this white bean soup:
- Rinse canned beans well. This removes excess sodium and the thick canning liquid.
- Let the vegetables soften before adding the broth. This builds more flavor into the soup.
- Go easy on the salt at first. Pancetta and packaged broth can both be salty, so adjust at the end.
- Blend part of the soup for a thicker texture. You don't need cream or flour to make this soup feel rich.
- Add more broth as needed. The soup will thicken as it sits, especially after refrigerating.
- Finish with fresh herbs or Parmesan. A little fresh parsley, rosemary or grated Parmesan brightens the finished bowl.
Great Northern Beans vs. Cannellini Beans
Both are white beans, but Great Northern beans are usually smaller and firmer with a mild flavor. Cannellini beans are larger, softer and slightly creamier.
Either works in this soup, but Great Northern beans hold their shape especially well during simmering.
Kitchen Equipment
Here is some kitchen equipment you will need for this homemade soup. You can find all of these products on Amazon.
- Soup pot - A good quality large soup pot is a must for soup season! This one is great quality.
- Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
- Ladle - I love this wooden ladle. It's gorgeous and perfect for this soup!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy great northern bean soup recipe.
- Ham:Â Replace the pancetta with diced ham, especially if you have leftovers.
- Bacon:Â Thick-cut bacon is an easy substitute and adds a smokier flavor.
- Vegetarian:Â Omit the pancetta and add an extra tablespoon of olive oil. Use vegetable broth and finish with Parmesan if desired.
- Beans:Â Cannellini or navy beans can be substituted for Great Northern beans.
- Add greens:Â Stir in baby spinach or chopped kale during the last few minutes of cooking.
- Add heat: Add ¼ teaspoon red pepper flakes with the garlic and herbs.
- Make it extra hearty:Â Add cooked chicken, sausage or rice.
What To Serve With
Here are some recipes to serve alongside this soup recipe:
Frequently Asked Questions
Great northern beans are a white bean that are perfect in soups, stews and casseroles because they are mild in flavor and small in size.
Sure! I would use navy beans, cannellini beans or white kidney beans as a close alternative to great northern beans.
You could, but you would have to cook them first. I prefer to use canned great northern beans for convenience. Â
You can blend a portion of the soup and stir it back in for a naturally creamy texture.
Yes, this soup freezes well for up to 3 months in an airtight container.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
Great Northern Bean Soup
Equipment
- Soup Pot
- Soup Bowls
- Ladle
Ingredients
- 2 tablespoons olive oil
- 4 oz pancetta
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup white onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 cans great northern beans drained and rinsed
- 4 cups vegetable stock
- Fresh herbs for serving
Instructions
- Heat a large soup pot over medium heat. Add olive oil and pancetta and sauté for 5 minutes.
- Add celery, carrots, and white onion. Sauté for 5 minutes.
- Ad garlic, salt, black pepper, thyme, and rosemary. Sauté for 1-2 minutes, until garlic is fragrant. Add great northern beans and vegetable stock and bring to a boil.
- Reduce heat, cover, and simmer for 40 minutes.
- Serve with fresh herbs.
Notes
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- Leftovers - Use leftover soup to help you prepare for the rest of the week's meals. Portion it out and store in individual containers to make it even easier!
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- Complete the meal - This large pot of soup would be great with a loaf of crusty bread and a nice green salad. Â
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- Use up leftovers - If you have other vegetables laying around, feel free to add them to the soup. You could even use leftover meat to make the soup extra hearty. This would be a great way to use up leftover holiday ham!
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- Beans - This recipe calls for canned beans, but you could also use soaked beans in this recipe.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Liddie says
Just used bacon for the meat instead, absolutely banger. 10/10 easy and tasty.
Christina Musgrave says
Thanks, Liddie! I love this one too!