What is the Thickener in White Bean Soup? A Guide to Creamy Bean Purees

A steaming bowl of creamy white bean soup is the ultimate comfort food The smooth, velvety texture melts in your mouth and is so satisfying But how is that luxurious mouthfeel achieved? What is the thickener that transforms the beans and broth into a luscious soup?

The answer may surprise you – for many bean soups, no thickener is added at all! The creamy lushness comes from the beans themselves. The starch in beans acts as a natural thickener when blended into a puree.

Read on to understand how beans thicken soups, how to achieve the perfect consistency, and when you may need to add a supplemental thickener to white bean soups and other bean purees.

Do You Need a Thickener for White Bean Soup?

In most basic white bean soup recipes, no starch or thickener is added. The soup’s luxurious body comes solely from the beans

Here’s how it works:

• White beans contain a good amount of starch. This starch is trapped inside the bean cells.

• When beans are cooked until very soft and blended into a puree, the cells break open and release the starch.

• The starch disperses into the surrounding liquid, absorbing water molecules and increasing viscosity. This makes the liquid take on a thicker, more substantial texture.

• The more beans used and the finer the puree, the thicker the resulting soup due to higher starch levels.

So for white bean soups, the beans do double duty – providing flavor, protein and acting as a natural thickener when pureed No added corn starch or other thickeners are necessary in basic recipes.

What Makes Beans Thicken Soups?

The specific component in beans that provides thickening power is starch, a complex carbohydrate. Starch granules occur naturally in certain foods including beans, potatoes, rice, and grains.

When heated in liquid, starch absorbs water and swells up into a colloid gel that provides textural thickness. Beans must be thoroughly cooked to break down cell structures and release the starch.

Some beans contain more total starch than others. Here are a few common types and their starch content:

• Kidney Beans – 25% starch
• Great Northern Beans – 22% starch
• Pinto Beans – 21% starch
• Navy Beans – 19% starch
• Black Beans – 18% starch

You can use any white bean in pureed soups, but beans with higher starch may provide more thickening power.

What is the Smooth Puree From?

In addition to starch, a few other factors help create the signature ultra-smooth and creamy texture of white bean soups:

• Fine puree – Blend the beans until completely smooth. No chunks.

• Liquid ratio – Don’t dilute the beans too much. Use just enough broth to achieve the desired consistency.

• Fat content – A touch of olive oil or other fat helps carry flavor and improves mouthfeel.

• Fiber content – Pureeing removes fiber, resulting in a uniform texture.

• Serving temperature – Warm soup seems thicker. Allow to cool slightly before blending if too thick.

Follow basic bean soup recipes carefully including blend times. You’ll be rewarded with a satisfyingly lush puree without additives.

When to Use a Starch Thickener

While the starch in the beans will thicken most basic bean soups, there are some instances when you may want to use a supplemental thickener:

Thin Soup Base

If the soup base has a very thin consistency before adding beans, the starch may not thicken it enough. Try whisking in a slurry of 1 tablespoon cornstarch plus 2 tablespoons cool water at the end.

Acidic Ingredients

Ingredients like tomatoes, wine, citrus juice, or vinegar can impede starch thickening. The acid breaks down starch molecules. Add some cornstarch or potato starch if needed.

Extended Cooking Times

Long simmering over high heat can disrupt the starch networks in beans, preventing thickening. Whisk in a bit of instant tapioca, flour, or xanthan gum if your soup is thinning out.

Dilution With Added Liquid

Adding too much extra broth or water when reheating previously frozen bean soup can result in a thinner texture. Use a small amount of starch to thicken.

Preference for Very Thick Soup

Some people like an extra thick, gravy-like bean puree. Stir in 1-2 teaspoons cornstarch dissolved in water at the end to reach the desired consistency.

When tweaking bean soup texture, cornstarch and potato starch are good choices. They dissolve smoothly and impart no flavor. Start with modest amounts and adjust as needed.

Thickener Options for Bean Soups

If your white bean soup requires a supplementary thickener, here are some options to consider:

• Cornstarch – Very fine powder that blends invisibly. Use 1 tbsp per 1 cup liquid.

• Potato starch – Provides shine and clarity. Excellent stability at low pH.

• Rice starch – Made from ground rice. Provides creamy texture. Good freezing stability.

• Tapioca starch – Thickens at lower temperatures than corn starch.

• Arrowroot – Favored for shiny, glossy texture. Weaker hold at acidic pH.

• Flour – Cheap and widely available. Imparts hazy appearance and starchy flavor.

• Xanthan gum – Powerful thickener. Use tiny amounts like 1/4 teaspoon.

Mix all starch thickeners with cool liquid before heating to prevent lumps. For best results, stir occasionally as soup simmers. The starch will continue thickening over 10-15 minutes.

Troubleshooting Bean Soup Texture

Here are some common bean soup problems and how to fix them:

Watery, thin soup – Puree beans more finely and simmer uncovered to reduce liquid. Or sprinkle in cornstarch/water slurry and cook 2-3 more minutes.

Chunky, uneven texture – Blend soup longer or add more cooked beans to increase starch levels. Can also use immersion blender to smooth out.

Soup too thick – Add more broth or non-dairy milk a little at a time to thin out. Can also thin with a splash of lemon juice or vinegar.

Strange textural grains – If using flour to thicken, it can clump if not mixed well. Switch to cornstarch for smooth texture.

Soup splits or curdles – Excessive boiling can cause separation. Remove from heat and use immersion blender to re-emulsify.

With the proper techniques, white bean soup can achieve a perfect lush texture using the beans alone. But supplemental thickeners provide insurance when troubleshooting finicky bean purees.

Answers to Common White Bean Soup Questions

Here are answers to some frequently asked questions about making smooth, creamy white bean soups:

Can I use milk to thicken bean soup?
Yes, non-dairy milk like soy or coconut milk adds thickness and creaminess. But the proteins may separate if boiled, so add at the end.

How can I make my bean soup thicker?
For thicker bean soup, use more beans, puree until completely smooth, simmer uncovered to reduce broth, or add a slurry of cornstarch dissolved in water.

Why is my bean soup grainy?
Graininess is often caused by using flour as the thickener. Switch to cornstarch for a smooth, uniform texture. Make sure beans are cooked very soft before pureeing.

Is it better to use flour or cornstarch for soup?
Cornstarch is typically better for achieving a smooth consistency without altering taste. Flour thickens more but can make soup opaque, cloudy and impacts flavor.

Can I use a hand blender instead of a regular blender for bean soups?
Yes, an immersion or hand blender can completely puree soups right in the cooking pot. Just blend until absolutely smooth with no lumps.

Do I add thickener before or after pureeing beans?
Only puree once beans are fully cooked and tender. Then add thickener if needed at the very end after pureeing. Bring back just to a simmer.

Master the Creamiest White Bean Soups

A steaming bowl of silky white bean soup is comfort in a spoon – as long as you get the texture just right. Armed with the knowledge of how beans can naturally thicken and options for supplemental thickeners, you can achieve soup perfection.

Follow recipes precisely and employ proper blending techniques to allow the beans to work their starch-thickening magic. Add small amounts of cornstarch, arrowroot or other starches if needed, stirring gently to activate thickening power.

With a few easy tips, you’ll be enjoying lush, velvety white bean