White Bean Soup
Published on January 04, 2023
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.
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!
Table of Contents
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
- 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.
- 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.
- Serve warm and enjoy every bite!
Serving Suggestions
- Croutons: top your bowl a soup with crunchy homemade croutons!
- 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.
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!
More Soup Recipes
- Homemade Vegetable Soup
- Lentil Soup
- Cabbage Soup
- Easy Black Bean Soup
- Easy Minestrone Soup
- Easy Butternut Squash Soup
- Broccoli Cheese Soup
Find all of our SOUP RECIPES HERE!
White Bean Soup
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
Have you tried this recipe?
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Yum! I can’t wait to make this. Thank you
It’s a good one!
Perfect cold weather comfort!
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
That sounds like it will work out great! I haven’t tried it in the IP.
I was thinking the same thing. Wondering the IP timing. Did you try it? And how did it turn out.
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.
How do you mince fresh Rosemary? Can you use dried Rosemary instead? If so, how much? Thanks!
I chop it finely with a sharp knife. Dried rosemary will work too, I would use 1/2 teaspoon.
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?
Yes, you can add chicken, sausage, bacon, pancetta…whatever you like!
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!
Yay!
can you use chicken broth instead?
yes!
We loved this soup, I did add a bell pepper because I had one that needed used up. It turned out delicious.
Bell pepper is a great addition. Glad you enjoyed the soup!
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
You can’t go wrong with grilled cheese and soup!
This was a super delicious soup. Love parma cheese in my soups. I added a cheese rind while it was cooking. Thank you!
Perfect! Thanks for sharing!
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.
Yes, the pureed beans make the soup extra creamy! Glad you loved it.
creamy and delicious
Glad you loved it!
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
Hmmm, I haven’t had any trouble. Sorry you are having issues. Maybe try restarting your computer?
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!
Delicious! Followed directions just as written.
Glad you enjoyed the soup.
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
It should be fine to add everything and just use an immersion blender to puree at the end to whatever thickness you want.
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.
This was so delish. The spice level is perfect and the rosemary gives it such an amazing flavor. Thank you!
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!
I am loving this one too! It’s on repeat at our house.
Made this for dinner last night and the entire family agreed it should become part of our regular soup rotation. Flavor is just outstanding. Soup is hearty. Wish I had doubled it the first go around as competition for the leftovers will be fierce!
The leftovers are so good! Doubling is always a good idea:)
Great recipe- the whole family loved the soup. I will be making this a lot!
It’s a regular at our house too!
This came together really really well! It didn’t take long at all. I didn’t have any vegetable broth but substituted two bullion cubes in 4 cups of boiling water, and the soup turned out great!
This really is a tasty soup! I am making it again tonight.
This was delicious! Perfect for a snowy winter dinner – I garnished it with your homemade croutons, so good ! I really enjoy your recipes & look forward to Thursdays for “ This and That “. Thanx Maria… hope you are feeling better after your surgery! Sue
Thanks Sue!
Do you know the serving size? Being diabetic 41 grams per serving is a lot.
Delicious but is 41 grams of carbs per serving correct or is it a misprint?That’s a lot of carbs.
Is the serving size 1 cup?
Sorry, this soup was pretty bland for me. Definitely needs some bacon or other kind of flavor aid. Nice and filling though. I would add more broth too since it got really thick.
You can add bacon, see the post for recipe variations. I left it out for a vegetarian recipe.
Delish – I chopped up a tomato I needed to use and added after the garlic. Great recipe that you can spice up if you want to or not!
Another really successful recipe. I used two cans of beans in total (reduced stock to just over 3 cups), lime juice (what I had) instead of lemon, and frozen chopped kale. Finished each bowl with a spoon of herby creme fraiche and it was so delicious. It definitely needs the black pepper and some chill flakes, though. Thank you for the inspiration!
Glad you loved the soup.
This tasted so great! It wasn’t as creamy as I thought it would be, but still amazing flavor. Thanks for the recipe. Will definitely make again.
You can blend the soup more if you want it super creamy.
This is so good, so simple and so healthy.
Glad you enjoyed it!
This soup has quickly become my favorite! It’s creamy, easy to modify with different veggies and spices, and quick to prep.
Yay!
Made this last night and it was a hit! I add a couple of potatoes but that’s the only change. Great soup recipe for this fall.
So cozy!
The flavor was good but the puréed beans did not thicken the soup. It was very watery
This was easy and delicious. I had all the ingredients in my pantry or garden. Goes great with a glass of white wine and French bread right out of the oven.
Perfect!
Made this yesterday. So easy and delicious! I added a bay leaf and let it simmer for a couple of hours before eating. It was a hit! I didn’t see an answer to the question on how much is one serving ? Is it one cup?
If you don’t like rosemary, what would be a better seasoning/herb to use?
Thyme would be good!
This soup with white beans was absolutely delicious and very easy to make.
My favorite!
We liked it quite a bit. The only things I would change are a little less garlic. We love garlic — I grow my own — but we found it a little too strong. I pureed the one can of beans, but in the end decided to use an immersion blender to get it a bit smoother.
Fantastic recipe! No need to alter or add anything. Made it with garlic chive rolls. Delicious and homey meal. Fitting for Christmas Eve Eve.
Perfect!
Great soup for a cold day! Lots of flavor and super easy to make. I topped with mozzarella instead of Parmesan.
So cheesy, love that idea!
This was great! Added some Italian sausage which we like but I’m sure would have been just as good without. I loved how nice and thick it was, the purred beans were key!
It’s such a cozy soup. Glad you loved it!
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!