Romanian White Bean Soup with Vegetables and Lovage

Romanian white bean soup, often called ciorbă de fasole, is a hearty pot of tender white beans, vegetables, and herbs finished with a little vinegar for a pleasantly tangy edge. Family and regional versions vary: some include smoked pork, while this meatless version builds savory flavor with paprika, thyme, and lovage.

Ingredients

1 lb (454 g) dried white beans, such as navy, great northern, or cannellini, picked over and rinsed
10 cups (2.4 L) water for cooking, divided, plus more hot water as needed; use separate cold water for soaking
2 tablespoons (30 ml) neutral oil or olive oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (160 g)
2 celery ribs, diced, about 1 cup (100 g)
1 medium red bell pepper, diced, about 1 cup (150 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
2 tablespoons (32 g) tomato paste
2 teaspoons (5 g) sweet paprika
1 teaspoon (1 g) dried thyme
2 bay leaves
1½ teaspoons (9 g) fine salt, plus more to taste
½ teaspoon (1 g) ground black pepper
1–2 tablespoons (15–30 ml) red wine vinegar or apple cider vinegar, to taste
2 tablespoons (6 g) chopped fresh lovage, if available
2 tablespoons (8 g) chopped fresh parsley

Instructions

Soak the beans. Put the rinsed beans in a large bowl and cover them with several inches of cold water; they will expand as they soak. Cover and refrigerate for 10 hours. Drain and rinse well before cooking. Discard the soaking water rather than using it in the soup.
Start the beans. Transfer the drained beans to a large heavy pot and add 8 cups (1.9 L) fresh water. Bring to a boil, then boil for 10 minutes. Reduce the heat to maintain a gentle simmer and cook for 40 minutes, partially covered. If the beans are exposed above the liquid, add a little hot water. Avoid a hard boil, which can split the beans before their centers soften.
Prepare the vegetables while the beans simmer. Heat the oil in a large skillet over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for about 8 minutes, stirring occasionally, until the onion is translucent and the vegetables are beginning to soften. Add the garlic and cook for 30 seconds, then stir in the tomato paste, paprika, and thyme. Cook for 1 minute, stirring so the paprika does not scorch. Take the skillet off the heat if the beans are not ready yet.
Combine and simmer. Stir the vegetable mixture into the pot. Add the remaining 2 cups (480 ml) water, bay leaves, salt, and black pepper. Simmer gently for 30 minutes, partially covered, stirring now and then. Check a few beans: they should be creamy inside with no chalky or firm center. If they are not tender, keep simmering and check every 10 minutes, adding hot water if the soup is getting too thick. Older beans can take longer than the stated time.
Season and finish. Remove the bay leaves. Stir in 1 tablespoon (15 ml) vinegar, the lovage, and parsley. Taste the broth, then add more vinegar, salt, or pepper as needed. The vinegar should brighten the soup without making it sharply sour. Let the pot stand for 5 minutes before serving so the flavors settle and the broth thickens slightly.

Tips

Plan for the soak. Refrigerating the beans during their 10-hour soak makes this an easy next-day meal. If you forget to soak them, use a quick-soak method: cover with water, boil for 2 minutes, turn off the heat, cover for 1 hour, then drain. Beans cooked from a quick soak may need extra simmering time, so check tenderness rather than relying only on the clock.
Keep the simmer gentle. A steady, quiet simmer helps the beans cook evenly and stay intact. Very old beans may remain firm even after a long cook; extending the simmer is more useful than adding baking soda, which can soften them unevenly and affect the flavor.
Use the best herb substitute you can find. Lovage has a distinctive savory, celery-like aroma and is traditional in many Romanian soups, but it can be hard to find. If it is unavailable, use extra parsley plus 1 teaspoon (about 1 g) finely chopped celery leaves. The substitute is milder and less aromatic, but still gives the soup a fresh finish.
Adjust the texture at the end. For a thicker bowl, mash a few beans against the side of the pot and stir them back in. For a looser soup, add hot water a little at a time. Salt near the end if you are unsure about your water or beans; the broth is easier to season once the beans are tender.

Serving Suggestions

Serve the soup hot in deep bowls, with crusty bread or a slice of dense rye bread for dipping. A small dish of pickled hot peppers, pickled vegetables, or sliced raw onion offers a crisp, tart contrast to the soft beans. A spoonful of extra chopped parsley or lovage on top adds freshness, and a few drops of vinegar at the table let each person tune the tanginess to taste.

For a more substantial meal, serve it with a simple green salad or roasted vegetables. If the soup is part of a larger spread, keep the accompaniments straightforward: the beans and vegetables are filling, and the broth already has plenty of savory flavor. This meatless pot also works well as a main course for lunch or dinner rather than only as a starter.

Variations

Smoky version: Romanian bean soups are often made with smoked meat, though the choice varies by household and region. For a meatless smoky note, replace the sweet paprika with smoked paprika, or use half sweet and half smoked. To add meat, simmer a smoked ham hock or smoked pork piece with the beans, then remove it, discard any bone, shred the meat, and return it to the pot. If using meat, follow safe cooking guidance for that cut and make sure it is fully cooked before serving.

Use canned beans: For a quicker soup, replace the dried beans with three 15-ounce (425 g) cans of white beans, drained and rinsed. Make the vegetable mixture as directed, then add the beans and 8 cups (1.9 L) water or unsalted broth. Simmer for 25–30 minutes to bring the flavors together, adding liquid to get the texture you like. Canned beans are already tender, so stir gently to keep them from breaking down. This shortcut saves the soaking and long bean-cooking time but gives a slightly less starchy broth.

Change the souring ingredient: Red wine vinegar gives a clear, rounded acidity; apple cider vinegar is a little fruitier. Some cooks prefer lemon juice, which makes the finish brighter and less traditional in character. Start with a small amount of whichever you use, taste, and add more gradually rather than pouring it all in at once.

Make it more substantial with vegetables: Add a diced potato with the sautéed vegetables, or stir in a handful of chopped cabbage for the final 20 minutes of simmering. The potato makes the broth thicker and more filling; cabbage lends a gentle sweetness. Keep the amount moderate so the beans remain the main feature.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. The beans absorb broth as they sit, so expect the soup to thicken; stir in water or broth when reheating. Reheat on the stovetop over medium-low heat, stirring often, until the soup reaches 165°F (74°C); USDA FSIS guidance recommends reheating leftovers to that temperature. You can also reheat individual portions in the microwave, stirring halfway through and checking the temperature in more than one spot.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator or warm it gently from frozen in a covered saucepan with a splash of water, stirring as it loosens. Add fresh parsley or lovage after reheating to refresh the flavor. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Do I have to soak the beans?
Soaking helps dried beans cook more evenly and shortens their simmering time, which is useful for this recipe. If you skip the soak, expect a longer cook and start checking the beans only after they have simmered for about an hour. The exact time depends on the age and type of beans, so tenderness is the reliable test.

Can I make Romanian white bean soup with canned beans?
Yes. Use three 15-ounce (425 g) cans, drained and rinsed, and follow the canned-bean variation above. Since the beans are already cooked, simmer the soup only long enough for the vegetables to become tender and the seasonings to blend. Add the beans gently toward the end if you want them to keep their shape.

What is lovage, and can I leave it out?
Lovage is a leafy herb with a strong, savory flavor reminiscent of celery, and it is used in a number of Romanian soups. It is optional here. Use parsley and a little celery leaf if you can find them, or leave the lovage out and finish with parsley; the soup will still taste good, but its herbal character will be less distinctive.

Why are my beans still hard?
Beans that are old or have been stored for a long time can take much longer to soften. Keep the soup at a gentle simmer, make sure there is enough liquid, and continue cooking in 10-minute increments. Acidic ingredients such as vinegar can slow softening, which is why the vinegar goes in only after the beans are tender.

Can I make the soup ahead?
Yes. The flavor develops as it rests, and the soup reheats well. Cook the beans until tender, cool and refrigerate the soup promptly, then reheat it thoroughly before serving. The broth will thicken overnight, so loosen it with water or broth and adjust the salt and vinegar after reheating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).