White Bean Soup

Name: White Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 45 oz cannellini beans (3 x 15 oz cans, drained and rinsed (or 4 cups)); 5 cups vegetable broth (or chicken broth); 5 oz onion (1 medium (1 cup finely chopped)); 4 oz carrots (3 small (1 cup diced)); 2.5 oz celery (2 stalks (1/2 cup diced)); 2 oz kale (or spinach (2 cups packed)); 4 cloves garlic ((1/2 Tbsp minced)); 4 inch parmesan cheese (or 1/4 cup shredded); 2 Tbsp olive oil; 1 Tbsp tomato paste; 1 tsp Italian seasoning; 2 sprigs fresh rosemary (1 tsp finely chopped (or 1/2 tsp dried)); 1/2 tsp red chili flakes; 2 bay leaves; 1/2 tsp salt (or to taste); 1/4 tsp black pepper

By Samira

published September 20, 2024

5 from 1 vote

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This white bean soup is a comforting, wholesome, one-pot meal that’s perfect for busy lunches and weeknight dinners.

A serving of white bean soup topped with an extra shaving of parmesan.

This white bean soup brings together a few pantry staples and fresh ingredients all in one pot. The cannellini beans are packed with fiber and plant-based protein, and the veggies add plenty of nutrients, making it a healthy, filling meal.

I love how versatile this white bean soup is—perfect as a hearty main dish with some crusty bread. Plus, you can also easily customize it depending on what veggies you have to hand, and you can even make it vegan by omitting the parmesan (though it adds a rich boost of flavor). And if you’re a fan of white beans, you’ll also love my white bean dip, which is perfect for snacking or spreading on sandwiches.

It’s the perfect warming and filling soup for colder months, just like other hearty favorites such as chickpea soup, lentil soup, red lentil soup, black bean soup, and cabbage soup.

A ladleful of white bean soup over a large pot.

Watch white bean soup video

Ingredients

White beans: I used cannellini beans. They are rich in protein and fiber, making the soup filling and nutritious.
Vegetable broth: I love using homemade vegetable stock as I try not to waste any veggie scraps. You can also use store-bought veggie broth or chicken broth.
Vegetables: I use a combination of onions, carrots, celery, kale, and garlic. You can also add zucchini, potatoes, or leeks.
Parmesan Cheese: I use a whole chunk/rind of Parmigiano-Reggiano—it’s my secret flavor booster. Grated or shredded Parmesan works, too.
Tomato paste: To add depth and richness to the soup.
Olive oil: To sauté the vegetables.
Seasoning and spices: Italian seasoning, fresh rosemary, red chili flakes, bay leaves, salt, and pepper. You might not even need to add salt, depending on how salty the broth and cheese are.

See the printable recipe card below for full information on ingredients and quantities.

How to make white bean soup

If you are starting from scratch with dried beans, follow the steps for how to prepare beans (sort, rinse, and soak overnight) a day before you make the soup. If you are starting with canning beans, make sure to drain and rinse them under running water before you start cooking.

Also, clean the veggies, then peel the onion and garlic. Dice the onion, carrots, and celery into small pieces. Chop the kale, and mince the garlic and fresh rosemary.

Sauté the vegetables: Add the olive oil to a large saucepan and heat over medium-high heat. Add the onions, celery, and carrots and sauté until softened for about 3-5 minutes.

Mix in the minced garlic, tomato paste, chili flakes, and Italian seasoning. Stir constantly for 1 minute until fragrant.

Simmer the soup: Add a little of the broth to deglaze the pan (scrape the bottom with a silicone or wooden spatula), then pour the rest of the broth. Add the cannellini beans, the bay leaf, and the parmesan rind. The parmesan will melt as the soup cooks.

Mix to combine and bring to a boil over high heat. Then, reduce the heat to medium-low, add the kale, mix, and cover with the lid. Let the white bean soup simmer for about 15 minutes, allowing the beans and vegetables to become tender and the flavors to meld.

Blend for a creamy texture: Remove the bay leaf and transfer a portion of the white bean soup (about 1-2 cups) to a bowl. Blend with an immersion for a thicker, creamier texture. Pour it back into the pot and stir to combine.

Alternatively, you can pulse briefly with the immersion blender directly in the pot. Or, if you don’t have an immersion blender, pulse some soup in a regular blender and mix it back in. If it becomes too thick for your taste, add some more vegetable stock until it reaches your desired thickness.

When blending the portion of the soup, make sure there’s little to no kale in it. Kale will turn the color of the soup very green.

Steps for blending a part of white bean soup.

Serve: The white bean soup is now ready. Add the salt (as needed), black pepper, and minced fresh rosemary. Adjust any of the seasonings to your taste. Stir well and serve.

You can then top it with more grated parmesan cheese and serve with crusty bread. You can also garnish it with some fresh herbs (parsley or thyme) or pair it with a light, refreshing side salad.

A serving of white bean soup enjoyed with crusty bread and extra shaving of parmesan.

Storage tips

In the fridge: You can keep leftover white bean soup in a container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.

In the freezer: This soup also freezes beautifully. Once cool, put into freezer-safe containers and freeze for up to 3 months. Make sure you label and date your soup. Thaw in the fridge overnight, then heat on the stovetop or in the microwave.

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If you try this white bean soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!