When you need something warm, filling, and wholesome, a bowl of White Bean Soup always delivers. This comforting dish combines creamy white beans, tender vegetables, and aromatic herbs simmered in a savory broth. It’s hearty enough for dinner yet light enough for lunch, and it can be made entirely plant-based or with a touch of Parmesan for extra richness. Each spoonful offers the perfect balance of flavor—smooth, herby, and deeply satisfying. Best of all, it’s easy to make with pantry ingredients and tastes even better the next day.
2. Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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½ teaspoon rosemary (crushed or chopped)
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¼ teaspoon red pepper flakes (optional)
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4 cups vegetable broth (or chicken broth if preferred)
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2 cans (15 oz / 425 g each) white beans, rinsed and drained (cannellini or navy beans)
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1 cup chopped spinach or kale
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Salt and black pepper to taste
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Juice of half a lemon
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Fresh parsley for garnish
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Optional: 2 tablespoons grated vegan Parmesan or regular Parmesan (if not vegan)
3. Instructions
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Sauté the vegetables:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Add the garlic, carrots, and celery. Stir and cook for another 5 minutes until the vegetables begin to soften and release their aroma. -
Add the herbs and seasonings:
Sprinkle in the thyme, oregano, rosemary, and red pepper flakes if you’re using them. Stir for about 30 seconds to release their flavors into the oil and vegetables. -
Add the beans and broth:
Pour in the vegetable broth and add the white beans. Stir to combine everything evenly. Bring the soup to a gentle boil, then lower the heat and let it simmer for about 20 minutes. This allows the flavors to meld and the broth to become rich and flavorful. -
Mash some beans for creaminess:
Using the back of a spoon or a potato masher, lightly mash a few beans in the pot. This gives the soup a thicker, creamier texture without needing any cream or flour. -
Add the greens:
Stir in the spinach or kale and let it wilt for about 2–3 minutes. If you prefer a heartier texture, use kale; if you want something softer, choose spinach. -
Finish the soup:
Squeeze in the lemon juice and taste for seasoning. Add salt and black pepper as needed. The lemon brightens up the flavors and balances the richness of the beans. -
Optional touch:
If you’re not keeping it vegan, stir in a bit of grated Parmesan for extra flavor. For a vegan twist, use nutritional yeast or a sprinkle of vegan cheese. -
Serve:
Ladle the soup into bowls, top with fresh parsley, and drizzle with a little olive oil if desired. Serve it with crusty bread or garlic toast for a complete meal.
4. Cooking Time
Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
5. Serving
Serves 4 people
6. Nutrition (per serving)
Calories: 280 kcal
Protein: 13 g
Fat: 9 g
Carbohydrates: 38 g
Fiber: 9 g
Sugar: 6 g
7. Tips
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Use homemade broth for a richer flavor if you have time.
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Add extra veggies like zucchini, leeks, or potatoes for more heartiness.
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For a creamy version: Blend half of the soup in a blender and return it to the pot.
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Make it smoky: Add a dash of smoked paprika or a spoonful of roasted red peppers.
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Add grains: A handful of cooked barley, farro, or small pasta makes it even more filling.
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Meal prep friendly: This soup stores well for up to 4 days in the fridge and freezes beautifully for up to 2 months.
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Top it off: Try serving with croutons, a swirl of olive oil, or a sprinkle of chili flakes for a bit of heat.
8. Final Thought
This White Bean Soup is simple, cozy, and nourishing—everything you want from a homemade soup. It’s packed with plant-based protein, full of natural flavor, and easy to adapt to your taste. Whether you’re curled up on a cold day or looking for a quick, healthy dinner, this bowl of comfort will warm you from the inside out.
