Best Polish White Bean Soup Recipe – Zupa Fasolowa
This blog post is sponsored by Rancho Gordo. Thank you for supporting the brand that makes this blog possible.
Polish White Bean soup is all about layering flavors – and this version takes that tradition to the next level.
Instead of simply simmering everything together, I roast the root vegetables first, use leeks alongside onions, and let peppercorns and allspice infuse the beans as they cook.
Using Rancho Gordo Marcella beans, the soup stays simple and flavorful: whole, creamy beans simmered gently in rich broth with leeks, onion, bay leaf, allspice, and caraway, classic flavors found across Polish home cooking.
The result? A soup where every spoonful has flavor and depth. And with Rancho Gordo’s heirloom beans as the foundation, you get that impossibly creamy texture that makes this soup unforgettable.
Looking for more Polish Soups?
How is this recipe different?
- I roasted the carrots and parsnips
- I added caraway seeds
- I added leeks
Key Ingredients and Substitutions
White Beans – this soup is built around whole, creamy Marcella beans from Rancho Gordo. The beans provide body, texture, and richness. They have delicate skins and are sturdy enough to stay whole in soup. You can use any dry cannellini beans, canned beans, or Great Northern beans if you want beans that stay whole during the cooking.
Polish Sausage, Kielbasa – adds smoky depth and saltiness. Use good-quality smoked Polish kielbasa, pork, or pork-beef blend. Chicken kielbasa will work as well (lighter, less smoky), omit entirely for a vegetarian version. Brown separately for flavor and better texture. You can also use smoked ham hock, ham shanks, smoked bacon, or, yes, even a hot dog will work.
Aromatics – they build flavor and give the soup its Polish character. Bay leaf, allspice, caraway, marjoram – classic Polish seasoning profile; Fresh dill – added at the end for brightness.
Other ingredients: chicken broth, leeks, yellow onion, garlic, carrots, parsnips (or other root vegetables you have on hand), potatoes, peppercorns, allspice, olive oil, salt, pepper, apple cider vinegar (or lemon juice, or pickle brine).
Equipment you will need
- Large pot or Dutch oven
- Medium sheet pan
- Parchment paper
- Mortal-pestle
- Fine-mesh strainer
- Sharp chef’s knife
- Cutting board
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Ladle
Top Tips
Keep the beans simmering gently – Marcella beans love a slow, steady simmer. Boiling too hard can split the skins and cloud the broth. Taste your beans while they cook. Heirloom beans cook at different rates depending on age and variety. Start checking at 45 minutes – you want them tender but still holding their shape, not mushy.
Don’t over-roast the vegetables – you’re aiming for soft with lightly caramelized edges, not deeply browned.
Brown the kielbasa separately – this adds flavor without making the soup greasy and keeps the sausage from dominating the broth.
Sauté leeks low and slow – let them soften and turn silky without browning. This creates a gentle, sweet base that supports the beans.
Finish with acid, always – a small splash of apple cider vinegar or pickle brine wakes up the whole pot and balances the richness.
How to make it
- Add the soaked Marcella beans to a large pot and cover with 6–8 cups of broth. Add bay leaves, peppercorns, and allspice. Bring to a low simmer, then cook uncovered until the beans are tender yet still hold their shape, about 60–90 minutes.
Remove the aromatics, season lightly with salt, and set the beans aside in their cooking liquid.
- Preheat the oven to 425°F. Toss the chopped carrots and parsnips with olive oil, salt, and pepper. Spread on a sheet pan and roast until tender with lightly caramelized edges, about 25–30 minutes, stirring once. Set aside. Reserve half for garnish.
- In a large soup pot or Dutch oven, cook the sliced kielbasa over medium heat until lightly browned. Remove the browned bits and set aside. Add a splash of oil if the pot looks dry.
- Add the leeks and onion to the same pot. Cook over medium-low heat until soft and translucent, about 8–10 minutes. Stir in the garlic and lightly crushed caraway seeds, cooking just until fragrant, about 30 seconds. Add the marjoram and stir to combine.
- Stir in the diced or halved Yukon gold potatoes, then add enough broth to just cover them. Bring to a gentle simmer and cook until the potatoes are just tender, about 10–12 minutes.
- Add the cooked beans with some of their cooking liquid, then the roasted vegetables and browned kielbasa. Add more broth as needed to reach a brothy, spoonable consistency. Simmer gently for 10–15 minutes to let the flavors come together.
- Stir in apple cider vinegar or pickle brine to brighten the soup. Taste and adjust salt and pepper. Remove from heat.
- Thinly slice the white and light green parts of an extra leek and rinse well to remove any grit. Pat completely dry. Heat about ½ inch of neutral oil in a small skillet or saucepan over medium heat. When the oil is hot but not smoking, fry the leeks in small batches until lightly golden and crisp, about 2–3 minutes.
- Transfer to a paper towel–lined plate with a slotted spoon and season lightly with salt. Set aside.
- Ladle into bowls and finish with sour cream, fresh dill, crispy fried leeks, and cracked black pepper. Serve with crusty bread.
Best ways to enjoy
With crusty bread or rye bread
Add a simple side salad
Serve it as a dinner soup
Turn leftovers into lunch
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Storage instructions, reheating
Refrigerator: Store cooled soup in an airtight container for up to 4 days.
Freezer: Freeze without sour cream (if added) or dill for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup thickens.
Before serving again: Taste and refresh with a little vinegar, salt, or fresh dill.
Best Polish White Bean Soup Recipe – Zupa Fasolowa
Equipment
- large pot or Dutch oven
- Medium sheet pan
- parchment paper
- fine mesh strainer
- Sharp chef’s knife
- cutting board
- Wooden spoon or heatproof spatula
- measuring cups and spoons
- ladle
Ingredients
For the beans
- 1 pound white beans soaked and drained
- 8 cups chicken broth or vegetable broth, divided
- 2 bay leaves
- 4 whole peppercorns
- 4 whole allspice berries
For the roasted vegetables
- 3 carrots peeled and sliced or diced
- 2 parsnips peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the soup base
- 10 ounces Polish kielbasa sliced into rounds
- 1 tablespoon olive oil
- 1 pound Yukon gold potatoes quartered
- 2 leeks white and light green parts only, cleaned and sliced (about 1½ cups)
- 1 yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 1 teaspoon caraway seeds lightly crushed
- 1 teaspoon dried marjoram
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon apple cider vinegar
For serving
- Sour cream or full-fat Greek yogurt
- Fresh dill chopped, to taste
- Crispy fried leeks optional but highly recommended
Instructions
- Add the soaked Marcella 1 pound white beans to a large pot and cover with 8 cups chicken broth. Add 2 bay leaves, 4 whole peppercorns, and 4 whole allspice berries. Bring to a low simmer, then cook uncovered until the beans are tender yet still hold their shape, about 60–90 minutes.
- Remove the aromatics, season lightly with salt, and set the beans aside in their cooking liquid.
- Preheat the oven to 425°F. Toss the chopped 3 carrots and 2 parsnips with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a sheet pan and roast until tender with lightly caramelized edges, about 25–30 minutes, stirring once. Set aside. Reserve half for garnish.
- Thinly slice the white and light green parts of an extra 2 leeks and rinse well to remove any grit. Pat completely dry. Heat about ½ inch of neutral oil in a small skillet or saucepan over medium heat. When the oil is hot but not smoking, fry the leeks in small batches until lightly golden and crisp, about 2–3 minutes.
- Transfer to a paper towel–lined plate with a slotted spoon and season lightly with salt. Set aside.
- In a large soup pot or Dutch oven, cook the sliced 10 ounces Polish kielbasa over medium heat until lightly browned. Remove the kielbasa and the browned bits and set aside. Add a splash of oil if the pot looks dry.
- Add the 1 leeks and 1 yellow onion to the same pot. Cook over medium-low heat until soft and translucent, about 8–10 minutes. Stir in the 2 cloves garlic and lightly crushed 1 teaspoon caraway seeds, then cook just until fragrant, about 30 seconds. Add the 1 teaspoon dried marjoram and stir to combine.
- Stir in the diced or halved 1 pound Yukon gold potatoes, then add enough broth to just cover them. Bring to a gentle simmer and cook until the potatoes are just tender, about 10–12 minutes.
- Add the cooked beans with some of their cooking liquid, then the roasted vegetables and browned kielbasa. Add more broth as needed to reach a brothy, spoonable consistency. Simmer gently for 10–15 minutes to let the flavors meld.
- Stir in 1 teaspoon apple cider vinegar or pickle brine to brighten the soup. Taste and adjust salt and pepper. Remove from heat.
- Ladle into bowls and finish with sour cream, fresh dill, crispy fried leeks, a drizzle of good olive oil or rapeseed oil, and cracked black pepper. Serve with crusty bread.
Notes
Nutrition
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Conclusion
The roasted vegetables, the quality beans, those Polish aromatics – every element here serves a purpose. This isn’t just soup, it’s layers of flavor in a bowl. Serve it with crusty bread and plenty of fresh dill.
FAQ
Can I use navy beans?
While they can be used, navy beans break down more easily, resulting in a thicker, more rustic soup. Simmer gently and shorten the final cooking time if using them.
Can I make this soup vegetarian?
Yes. Skip the kielbasa and use vegetable broth. The beans, aromatics, and roasted vegetables still create a deeply satisfying soup.
Can I use a different Rancho Gordo bean?
Yes. Alubia Blanca works well as a substitute. Avoid larger, starchier beans if you want the same refined, bean-forward texture.
Do I really need to soak the beans?
Soaking dry beans helps them cook evenly and more gently, which is especially important when keeping them whole.
