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–+ servings
bowls with the soup, plate with fried leeks

Best Polish White Bean Soup Recipe - Zupa Fasolowa

Sylwia Vaclavek
Polish White Bean soup with Marcella beans, leeks, roasted root vegetables, kielbasa, and dill. A hearty, bean-forward soup perfect for cold days.
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Prep Time 35 minutes
Cook Time 2 hours
Soaking 4 hours
Total Time 6 hours 35 minutes
Course Soup
Cuisine Polish
Servings 8
Calories 359 kcal

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

Don’t over-roast the vegetables - you’re aiming for soft with lightly caramelized edges—not deeply browned. Too much color can overpower the beans.
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.

Nutrition

Serving: 1bowlCalories: 359kcalCarbohydrates: 40gProtein: 14gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 1650mgPotassium: 973mgFiber: 8gSugar: 6gVitamin A: 4204IUVitamin C: 23mgCalcium: 115mgIron: 4mg
Keyword bean soup, polish soup, soup, white beans
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