White Bean Soup

Why You’ll Love This Recipe

This soup is everything you want in a cozy meal—warm, satisfying, and packed with wholesome ingredients. It’s naturally creamy from the beans without needing heavy cream, and it’s easy to customize with different vegetables or proteins. Plus, it’s great for meal prep, freezer-friendly, and delicious as leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
yellow onion
carrots
celery
garlic
white beans (such as cannellini, great northern, or navy beans; canned or cooked from dry)
vegetable or chicken broth
bay leaf
dried thyme
dried rosemary
salt
black pepper
lemon juice (optional, for brightness)
chopped parsley (for garnish)
optional: chopped kale, spinach, or cooked sausage/bacon

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
3. Add the white beans, broth, bay leaf, thyme, rosemary, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes to let the flavors develop.
5. Optional: Use an immersion blender to partially puree the soup for a creamier texture, or mash some of the beans with a spoon.
6. If adding greens, stir in chopped kale or spinach during the last 5 minutes of cooking.
7. Remove bay leaf, add lemon juice if using, and adjust seasoning to taste.
8. Serve hot, garnished with chopped parsley and crusty bread on the side if desired.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add meat: Stir in cooked bacon, pancetta, or sausage for a heartier version.
• Make it spicy: Add red pepper flakes or a splash of hot sauce.
• Tomato base: Stir in canned diced tomatoes or tomato paste for a richer broth.
• Herb swap: Use fresh thyme and rosemary if available; just triple the amount.
• Creamy version: Add a splash of cream or coconut milk for a richer texture.

Storage/Reheating

Store leftover white bean soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in individual portions, stirring occasionally. Add a splash of broth or water if the soup thickens too much.
To freeze, let the soup cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of white beans should I use?

Cannellini, great northern, or navy beans all work well. You can use canned for convenience or cook dried beans from scratch.

Can I make this soup vegetarian or vegan?

Yes, use vegetable broth and skip any meat additions. It’s naturally plant-based when prepared this way.

Do I need to blend the soup?

Not necessarily. Blending is optional and just helps create a creamier texture. You can also mash a portion of the beans with a spoon.

Can I use dried beans?

Yes. Soak and cook them ahead of time, or use a pressure cooker to prepare them quickly before making the soup.

What can I serve with white bean soup?

Crusty bread, a green salad, or grilled cheese make excellent companions to this hearty soup.

How do I make it thicker?

Blend some of the soup or simmer uncovered a little longer to reduce the liquid.

Can I add pasta or rice?

Yes, stir in cooked pasta or rice just before serving. Be sure not to overcook or it may absorb too much liquid.

How do I add more flavor?

Try sautéing a bit of tomato paste with the garlic, adding Parmesan rind to the simmering soup, or finishing with a drizzle of olive oil.

Is white bean soup healthy?

Yes. It’s high in fiber and protein, especially if made without cream or meat, and loaded with vegetables and plant-based nutrients.

Can I make it in a slow cooker?

Yes. Add all ingredients (except greens and lemon juice) to the slow cooker and cook on low for 6–8 hours. Stir in greens near the end.

Conclusion

White Bean Soup is a deliciously simple meal that’s hearty, healthy, and satisfying. With its rich texture, earthy herbs, and comforting warmth, it’s a perfect go-to for busy nights, meal prep, or when you just need a bowl of something nourishing and homemade. Customize it to your liking, serve it hot, and enjoy the cozy flavors spoon after spoon.

White Bean Soup

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White Bean Soup is a hearty, comforting soup made with creamy white beans, aromatic vegetables, and flavorful herbs. It’s budget-friendly, easy to customize, and perfect for cozy meals or make-ahead lunches.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4–6
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cans (15 oz each) white beans (cannellini, navy, or great northern), drained and rinsed
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 tablespoon lemon juice (optional)
• Chopped parsley, for garnish
• Optional: 2 cups chopped kale or spinach, 1/2 cup cooked sausage or bacon

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
2. Add garlic and cook for 1 minute more.
3. Stir in white beans, broth, bay leaf, thyme, rosemary, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
5. Optional: Use an immersion blender to partially puree the soup or mash some beans for creaminess.
6. Add chopped greens in the last 5 minutes of cooking, if using.
7. Remove bay leaf, stir in lemon juice if desired, and adjust seasoning.
8. Serve hot, garnished with parsley and crusty bread on the side.

Notes

• To make the soup creamier, blend 1–2 cups and return to the pot.
• For added flavor, sauté a tablespoon of tomato paste with the garlic.
• Use fresh herbs if available—triple the quantity of dried herbs.

Nutrition

• Serving Size: 1.5 cups
• Calories: 270
• Sugar: 4g
• Sodium: 620mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 12g
• Cholesterol: undefined