Soup is a wintertime staple, and Randall Great Northern Beans make it even better! This recipe contains delectable herbs, flavorful and warming spices, and the perfect blend of hearty ingredients. Enjoy with crusty bread! 


Prep time: 15 minutes

Cook time: 15 minutes


• 1/4 cup of extra virgin olive oil 

• 1 small onion, diced

• 2 medium shallots, chopped

• 4 cloves of garlic, mashed

• 2 carrots, chopped into coins

• 2 celery stalks, diced

• 2 cups of Randall Great Northern Beans, drained and rinsed

• 2 bay leaves

• 1 Tbsp of Italian seasoning

• 1/2 tsp of red pepper flakes

• 5-6 cups of vegetable broth

• 1/2 tsp of sea salt

• 1/4 tsp of ground black pepper

• 3 cups of fresh spinach


Start by heating the olive oil in a large pot on the stove over medium-low heat.

Sauté the onions, garlic, and shallots in the olive oil for about 3-4 minutes.

Then, add the carrots and celery and sauté for another 7-10 minutes. This helps ensure that the flavors build.

Rinse and drain the Randall Great Northern Beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.

Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.

Remove the cover to pull out and discard the bay leaves.

Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.

Return your soup to the pot and stir generously.

Add in the spinach and stir until it’s wilted.

Garnish your soup with fresh herbs and a slice of crusty bread; serve, and enjoy!

Recipe inspired by and picture courtesy of

One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here is an additional recipe you could make with this same 48 oz jar of Randall Great Northern Beans:

• Beachside White Bean and Kale Burgers