White Bean Soup

Quick Summary

White Bean Soup- 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.

white bean soup in bowl with spoon with soup in pot and crusty bread and Parmesan cheese.

Soup is the ultimate comfort food. I love making a big pot of soup when the weather is cold, or whenever I am feeling sick, or whenever I just want GOOD food.

A few of our favorites include: minestrone soup, creamy chicken noodle soup, potato soup, chicken and rice soup, and this classic White Bean Soup.

This white bean soup recipe is easy to make, you only need one pot, and is perfect for lunch or dinner. The soup creamy, comforting, and nourishing. The soup is made with fresh vegetables and the beans add plenty of protein and fiber.

A bowl of this white bean soup will fill you up and warm you up! It also freezes beautifully so feel free to double the recipe. Put some soup in the freezer for a rainy day!

white bean soup ingredients in bowls.

Soup Ingredients

  • White Beans– the star of the soup. I use canned cannellini beans, which you can find at any grocery store. Great Northern or Navy beans will also work. Make sure you rinse and drain the beans before using.
  • Vegetable broth– use your favorite brand.
  • Olive oil– for sautéing the veggies.
  • Veggies– onion, carrots, and celery! The classic start to any good soup.
  • Garlic– it adds lots of flavor.
  • Vegetable broth– use your favorite brand.
  • Herbs– rosemary, thyme, and parsley for garnish.
  • Crushed red pepper flakes– for a little heat.
  • Spinach– you can also use kale.
  • Fresh lemon juice– to brighten up the soup.
  • Parmesan cheese– use freshly grated Parmesan cheese. If you need the soup to be vegan or dairy-free, you can leave out the cheese.

How to Make White Bean Soup

white beans in strainer, white beans in food processor, and vegetable broth in measuring cup.
  • 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 some to thicken up the soup. The pureed beans make the soup extra creamy and give it the best texture.
  • 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.
white beans with vegetable broth and spices in large white pot with wooden spoon.
  • 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.
white bean soup in white pot with wooden spoon.
  • Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired.
  • Serve warm and enjoy every bite!

Serving Suggestions

How to Store & Freeze

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.

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!

white bean soup with Parmesan cheese in bowl with spoon.

More Soup Recipes

Find all of our SOUP RECIPES HERE!

White Bean Soup

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.
4.64 from 69 votes

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 super 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

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
Keywords soup, white bean

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Wow the bean soup sounds wonderful!
    I plan on making this over the weekend in my instant pot.
    First I will make the beans from dry beans. Then saute the veggies . Then add everything except the the cheese and spinach?
    Any tips on what to do next. 5 minutes and then release? Then add the spinach.?
    Since my purchase of my instant pot, it is my kitchen appliance of preference.
    I love your site and look forward to reading This and That each Thursday.
    Thanks, Jeanne

  2. A little bland. Added a little season salt, lemon pepper, garlic salt and a little extra salt and pepper. Added ½ tsp of vegetable paste. Wouldn’t hurt to blend an additional can of beans to make it a bit thicker. Great with crackers or croutons.

    1. I chop it finely with a sharp knife. Dried rosemary will work too, I would use 1/2 teaspoon.

  3. Sounds delicious!!! I would love it just like that but my husband thinks he needs some meat! Could you add some pre-cooked chicken to this soup?

    1. I just made this for the first time and only used 2 total cans of beans (blended one up and just rinsed/added the other) and added 1 LB of chicken I cooked in the slow cooker. Soup turned out great!

  4. 5 stars
    So good! I paired it with grilled cheese and ham sandwiches. Thank you for another wonderful dinner recipe to add to my cold weather rotation

  5. 5 stars
    This was a super delicious soup. Love parma cheese in my soups. I added a cheese rind while it was cooking. Thank you!

  6. 5 stars
    This was a delicious and easy soup! I added a parmesan cheese rind while it was cooking. The puréed beans make it so creamy; don’t skip this step.

  7. Maria,

    We live your recipes. Twice I have looked at your old recipes and Apple has locked me out. Did you know there is a problem with opening some of the recipes? Or maybe it is just my computer. Virginia

    1. Hmmm, I haven’t had any trouble. Sorry you are having issues. Maybe try restarting your computer?

  8. 5 stars
    Just made this for dinner, and it is easy and delicious! I am planning to take it to work for lunch this week, so will see how it reheats, but I have a feeling it will be just as good!

  9. Am looking forward to making this but would like to use a slow cooker.
    Are there any pre steps I should take before I put this in a slow cooker?
    Thank you Maria, love your recipes!
    Liz

    1. It should be fine to add everything and just use an immersion blender to puree at the end to whatever thickness you want.

  10. 5 stars
    My friend and I really liked this soup. It is going to be added to our rotation for meals we want over and over. I did not make any changes to the recipe.

  11. 5 stars
    This was so good!! Made it today and will definitely be making it again and again. Left out the parm and used veggie broth to share with my vegan friends, they loved it ❤️. Thank you for such a wonderful recipe!