Why You’ll Love This Recipe
This white bean soup comes together fast without sacrificing depth of flavor. It’s protein-packed, fiber-rich, and made from pantry staples, making it both convenient and budget-friendly. Plus, it’s naturally vegetarian and easily adaptable to vegan or meat-eater preferences. Whether you’re short on time or just want a fuss-free meal, this recipe checks every box.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned white beans (such as cannellini, great northern, or navy beans)
- Onion
- Garlic
- Carrots
- Celery
- Olive oil
- Vegetable broth
- Thyme
- Bay leaf
- Salt and pepper
- Lemon juice (optional, for brightness)
- Fresh parsley (optional, for garnish)
Directions
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are tender.
- Stir in minced garlic, thyme, salt, and pepper. Cook for another minute.
- Add the drained and rinsed white beans, vegetable broth, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- For a creamier texture, mash some of the beans with a spoon or use an immersion blender to blend a portion of the soup.
- Remove the bay leaf. Stir in lemon juice if using.
- Serve hot, garnished with fresh parsley.
Servings and timing
This recipe makes 4 servings.
Prep time is 5 minutes, and cook time is 15 minutes, for a total of 20 minutes from start to finish.
Variations
- Add greens: Stir in spinach or kale during the last few minutes of cooking.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Use fresh herbs: Swap dried thyme with rosemary, oregano, or fresh herbs for a different flavor.
- Add grains: Cooked rice, quinoa, or small pasta can bulk up the soup.
- Make it meaty: Add cooked bacon, pancetta, or shredded rotisserie chicken for a protein boost.
Storage/Reheating
Let the soup cool before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in sealed containers.
- Reheating: Warm on the stove over medium heat or in the microwave. Add a splash of broth or water if it thickens.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to cook them first. Canned beans are quicker for this 20-minute recipe.
What kind of white beans work best?
Cannellini, great northern, or navy beans all work well.
Can I blend the whole soup?
Yes, for a smooth, creamy soup, use a blender or immersion blender to puree the entire pot.
Is this soup vegan?
Yes, as long as you use vegetable broth and avoid any dairy or meat additions.
Can I use chicken broth instead?
Absolutely. Use chicken broth if you’re not keeping it vegetarian.
How do I thicken the soup?
Mash some of the beans or blend part of the soup for a thicker consistency.
Can I make this ahead of time?
Yes, it stores and reheats well, making it great for meal prep.
What should I serve with this soup?
Crusty bread, a green salad, or grilled cheese all pair nicely.
How can I add more protein?
Add cooked chicken, sausage, or stir in a scoop of nutritional yeast for a plant-based boost.
Is it freezer-friendly?
Yes, this soup freezes well for up to 3 months. Thaw and reheat before serving.
Conclusion
This 20-minute white bean soup is proof that delicious, nourishing meals don’t need hours in the kitchen. With simple ingredients and fast prep, it’s a go-to recipe for any time you need something warm, easy, and satisfying. Customize it to your taste and enjoy the comfort of homemade soup in just minutes.
Print20-Minute White Bean Soup
20-Minute White Bean Soup is a quick, hearty, and comforting meal made with pantry staples like canned beans, vegetables, and herbs. Ready in just 20 minutes, it’s perfect for busy weeknights without sacrificing flavor or nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 cans (15 oz each) white beans (cannellini, great northern, or navy), drained and rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, thyme, salt, and pepper. Cook for 1 minute.
- Add white beans, vegetable broth, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- For creaminess, mash some beans with a spoon or blend part of the soup with an immersion blender.
- Remove bay leaf, stir in lemon juice if using.
- Serve hot, garnished with fresh parsley.
Notes
- Stir in spinach or kale for extra greens.
- Add red pepper flakes or hot sauce for spice.
- Mix in cooked rice, quinoa, or pasta for a heartier soup.
- Use chicken broth if not vegetarian.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
