White Bean Soup
Updated January 14, 2025
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Quick Summary
This creamy, comforting White Bean Soup is a one-pot wonder, ready in just 30 minutes! Packed with protein, fiber, and fresh veggies, it’s freezer-friendly—so double the batch and enjoy anytime!
Table of Contents
Why You’ll Love This White Bean Soup
- Comforting & Hearty: White bean soup is the ultimate comfort food. Its rich, creamy texture and warm flavors make it the perfect meal for cozying up on a chilly day.
- Packed with Nutrients & Satisfying: White beans are a great source of plant-based protein, fiber, iron, and essential vitamins like folate, making this soup a nourishing choice. Thanks to its high fiber and protein content, it will also keep you full for longer.
- Quick & Easy to Make: With simple ingredients and straightforward preparation, this soup comes together in under an hour, making it a perfect weeknight meal.
- Versatile & Customizable: You can easily customize this soup to suit your tastes.
- Budget-Friendly: Made with affordable pantry staples like canned beans and broth, white bean soup is an inexpensive meal that doesn’t sacrifice flavor or nutrition.
- Perfect for Meal Prep: This soup stores well in the fridge or freezer, so you can make a big batch and enjoy it throughout the week or freeze it for later.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.
- White Beans: I use canned beans to keep the recipe super simple. You can use dried beans, but you will need to soak them overnight before using. I use cannellini beans, but Great Northern or Navy beans are also great options.
- Vegetables: Onions, carrots, and celery (also known as mirepoix) form the flavor foundation of the soup. Garlic adds extra depth and aroma, while spinach or kale add a nutrient boost. If you want to add extra veggies, leeks, parsnips, potatoes, and mushrooms are all good options.
- Broth: I use vegetable broth to keep the soup vegetarian, but chicken broth works well too. I prefer low-sodium broth so I can adjust the amount of salt.
- Herbs & Seasonings: Rosemary, thyme, parsley, and fresh lemon juice help brigthen up the soup. A pinch of salt, black pepper, and red pepper flakes (if you like some heat) bring everything together. rosemary, thyme, and parsley for garnish.
- Parmesan cheese: Use freshly grated Parmesan cheese. If you need the soup to be vegan or dairy-free, you can leave out the cheese.
- Protein Additions: If you want to add meat; sausage, chicken, bacon or pancetta are all good options.
How to Make White Bean Soup
- Blend half of the beans. Blending a portion of the beans helps create a rich, creamy texture without the need for heavy cream or other dairy products. The pureed beans release their starches, which thicken the broth, giving the soup a smooth consistency. The remaining whole beans give the soup a more rustic and visually appealing appearance. You get the best of both worlds: a creamy base with some whole beans floating throughout the soup, which can make the dish look more inviting and textured. Use a food processor (or blender) with some broth to blend the beans.
- Sauté the Vegetables. In a large pot, sauté the onion, carrots, celery, and garlic.
- Add the beans and broth. Stir in the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Simmer for 15 minutes.
- Add the spinach. Stir in the spinach and simmer for 10 minutes so the spinach can soften.
- Season the soup. Add the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
- Serve. Ladle the soup into bowls, garnish with parsley and a sprinkle of grated Parmesan, and serve with crusty bread or a side salad for a complete meal.
Expert Tips
- Don’t overcook beans. Overcooked beans can become mushy and lose their texture.
- Don’t overcook spinach. Simmer just until softened to preserve its vibrant color.
- Simmer to enhance flavors. Slow and low is the way to go. You want to bring out the best flavors in the soup.
- Adjust consistency with broth. Depending on how thick or thin you like your soup, feel free to adjust the consistency by adding more broth.
- Finish with acid. A squeeze of fresh lemon juice just before serving adds a lovely contrast to the richness of the beans and broth. You can also use a splash of vinegar if you prefer a more subtle tang.
- Garnish. Garnishing the soup can add texture and an extra layer of flavor. Consider a sprinkle of grated Parmesan, fresh parsley, or a drizzle of olive oil. If you like a bit of spice, a dash of red pepper flakes can give your soup a gentle kick. You can also top your bowl with homemade croutons for a hearty crunch.
What to Serve With On the Side
- Bread: Crusty Bread, Garlic Bread, or Cornbread
- Biscuits: Buttermilk Drop Biscuits or Greek Yogurt Biscuits
- Salad: Kale Salad, Easy Green Salad, Arugula Salad, or Easy Quinoa Salad
- Roasted Vegetables– broccoli, carrots, asparagus, cauliflower, green beans, or sweet potatoes.
- Grilled Cheese– serve your favorite grilled cheese sandwich on the side.
Storing & Freezing
- Storing in the Refrigerator: Let the soup cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top.
- Freezing: Bean soups freeze well and are great protein-packed meals to have in the freezer. To freeze, let the soup cool completely. Place in a freezer safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat!
More Soup Recipes
- Homemade Vegetable Soup
- Lentil Soup
- Cabbage Soup
- Easy Black Bean Soup
- Easy Minestrone Soup
- Easy Butternut Squash Soup
- Chickpea Soup
Find all of our SOUP RECIPES HERE!
Creamy White Bean Soup
This hearty and flavorful soup is made with creamy white beans, aromatic vegetables, savory broth, and herbs. It’s a comforting, nourishing meal that’s perfect for chilly days.
Equipment
- Large Pot (I love using my Staub Dutch Oven!)
- Blender (This is my favorite blender)
Ingredients
- 3 (15 oz) cans cannellini beans, divided
- 4 cups vegetable broth, divided
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crushed red pepper flakes, to taste
- 2 cups chopped spinach or kale
- 2 tablespoons fresh lemon juice
- 1/4 cup Parmesan cheese, plus more for serving
- Garnish: chopped fresh parsley
Instructions
- Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the soup extra creamy. Rinse and drain the remaining beans and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
- Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. I recommend serving with crusty bread or biscuits.
Notes
Store leftover soup in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition
Calories: 228kcal, Carbohydrates: 41g, Protein: 15g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 1576mg, Potassium: 224mg, Fiber: 12g, Sugar: 4g, Vitamin A: 6060IU, Vitamin C: 26mg, Calcium: 257mg, Iron: 5mg
Have you tried this recipe?
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Really good!! Used 2 cans of white beans and 1 can of red kidney beans & 1/2 tsp of dried rosemary instead. Added the juice of 2 lemons total and it was perfect!
It’s such a good soup!
Made this soup last night and it was wonderful!! Came together quickly and for a late night dinner on a cold winters night it was perfection! So flavorful and comforting, perfect soup.
So cozy!
This soup was wonderful and healthy! So much flavor and color. Would not change a single thing!
Thank you!
Glad you loved the soup! It is a good one!
Smooth, creamy and rich flavor. Excellent on a cold night. Full of fiber and vitamins also. So flavorful.
Such a great soup!
Good evening was going to make the beans tonight but wondering the beans we don’t purée do we rinse them as well or do we add the can of beans not rinsed and with the fluid in beans?
I rinse and drain them all.
Yum! Great soup! I used chicken instead of vegetable broth. The parmesan and lemon make all the difference.
Glad you loved the soup!
First bite was a WOW! And then I looked up several more of their vegetarian soups. Thank you!
You are welcome! It is such a good soup!
This wonderful soup has become a staple in my house. I make it using dried beans and it always turns out great. Thank you for a great base recipe.
It is a staple at our house too:)
This looks so delicious! How could I make this with dry beans instead of canned beans?
Yes, you will need to soak them first and cook them.
This is excellent, so quick and easy. I did 3 TBLS of lemon juice and a bit more salt. Really good, will make again!
Extra lemon is always a good idea:) Glad you loved it!
Wow – the flavor in this soup is amazing!!!! We loved it as is, but the kids actually pureed theirs to avoid seeing the “icky” spinach leaves. (hey whatever it takes!) It was perfect pureed too! Next time might add some rotisserie chicken for more protein. Served up with rustic grilled cheeses and everyone already asked for it again. Thanks for adding a staple to our cooler evenings! Loved it.
I am thrilled you loved it!
This soup is absolutely delicious! I did liberally add the seasonings and garlic as I’m comfortable enough to know how we would enjoy it. I loved it on its own and I’m obsessed with it but my carnivore husband couldn’t get past the fact there was no meat in it. Next time I will sauté up some turkey sausage for his soup and have the salad and French bread. This will be in my regular rotation! Thank you for the recipe!
You are welcome!
We loved the addition of lemon juice, it really brings a bright flavor to the soup. We didn’t add the parmesan, but grated some onto the soup as it was served and got plenty of flavor that way. Great recipe!
The lemon really brightens it up! Glad you loved it!
Unbelievably delicious! My family complaining about all my bean soups…this is fabulous!
I am thrilled you loved it so much! Thanks for sharing!
Each time I make this recipe I get compliments on it. Easy to make and delicious .
Oh good! So happy to hear this!
Hi Maria and Josh, your recipe is delicious and so easy to make . Thank you for sharing it with us.
You are welcome!
I can’t wait to try this – so many positive comments – Do you think adding a little zucchini would be ok? Not sure whether to cook with carrots and celery or add later – just have one I wanted to use up.
Yes, zucchini would be GREAT!
Love this recipe make it often!
Typing first instruction. I think you meant “soup” not “souper”.
. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.
We love this soup !The minestrone and pasta fagioli are also delicious !
I am so glad you love the soup recipes!
Hello.
I made your white bean soup. It was very good! Thank you!
Just one thing…. When you list calories per serving. It does no good at all if you don’t say how much a serving is.
Thank You.
A delicious soup that’s easy to make! What is the serving size? Thanks!
Unbelievably good. Usually I have to tweak recipes to make them better but this was perfect as is. Make it!
So glad you loved the soup! One of my favorites!
Made this soup tonite and it was tasty. Im not sure who could do that prep in 10 min. It certainly took me longer to cut up the veggies than 10 minutes. The cooking time was certainly longer than 25 minutes as well. I cooked it for at least 50 minutes+ and the celery and carrots were still el dente. Since the cans were 191/2 oz I used 2 cans but would use 3 in future and less liquid.
Really great soup followed almost everything. The only difference was we used two medium shallots instead of yellow onion. Wonderful soup.
One of my favorite soup recipes. I am glad you loved it too!
can I use other beans in this recipe?
Sure!
This is delicious soup!! It is perfect cold weather soup. I am making it for a larger group and plan to 3x the recipe. Do I still only blend 1 can of beans and broth or do I need to blend 3 cans since I will be using 9 cans total?
I will blend 3 if you are tripling the recipe, but it depends on the consistency you want.
This soup was so easy to make and so delicious! I like to make soup on the weekend to eat for lunch during the week in the winter, this tasted great reheated too. Very filling, will become a regular in my soup rotation!
I am glad you love the soup!
Warm with wonderful flavors and quite filling! I made this exactly as described.
It is a very filling soup. Glad you loved it!
Can this be made in the crockpot?
Yes, that should be fine!
Very good. Nice filling, warm, comforting meal. Easy to cut in half for small serving or multiply for larger servings. Freezes nicely. Don’t skip the lemon juice and Parmesan.
I agree, the perfect finishing touches!