White Bean Soup

A cool weather soup that can be dressed down for a weeknight meal, or made from scratch for a weekend-in.


  • 1 Lg White Onion, diced
  • 2 Carrots, diced or shredded
  • 2 Celery stalk, diced, leaves retained and minced
  • 1C (250g) Pinot Grigio or Chardonnay
  • 1lb (450g) Northern White Beans, brined (instructions included) or 2 (14oz) tins
  • 3qt(3L) Chicken or Vegetable Broth
  • 2Tbps (30g) Kosher Salt
  • Black Pepper
  • Italian Seasoning
  • 1 Bunch Flat Leaf Parsley, minced
  • 4 bone-in skin-on Chicken Thighs (optional)


  • 4qt(4L) Water
  • 3Tbps (45g) Kosher Salt


  1. If using fresh beans, 4-8 hours before cooking, or overnight, heat 4qts of water and 3Tbps of salt. Stir to dissolve. Add beans and allow to sit at room temperature.
  2. If using chicken, in a large heavy bottomed pot over medium heat, sear the chicken skin side down, covered, until chicken reaches 150F. Remove from pot, let rest, debone, and chop.
  3. In the same pot over high heat, saute onions, carrots, and celery. Season appropriately, with salt, pepper, and italian seasoning.
  4. When onions are translucent, deglaze the pan with wine until the smell of alcohol dissipates.
  5. Drain the beans of the brining liquid and add to pot.
  6. Add stock to pot and bring to a boil.
  7. Reduce to a simmer. Cook 45 minutes, stirring occasionally until beans are soft.
  8. If using chicken, reintroduce chicken, skins, and drippings to pot.
  9. Add minced parsley and celery leaf to pot and stir.
  10. Serve with crusty buttered bread!