White Bean Soup

4.65 from 404 votes

Recipe from Two Peas and Their Pod

This creamy and comforting white bean soup is made in one pot and is freezer friendly too! Serve with crusty bread and a salad for an easy and delicious meal.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: soup, white bean

Servings:

Calories: 228kcal

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.

Nutrition