I never thought my air fryer could make soup this good until I tried Air Fryer White Bean Soup. The beans stay perfectly tender and the vegetables cook beautifully in a deeply flavorful broth. Lemon and Parmesan bring brightness and richness together. You’ll keep reaching for another spoonful.
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I make this when the weather turns cold and I need a hearty dinner that won’t weigh me down. It comes together quickly without much prep and is easy on the budget too. I love it for Meatless Mondays or anytime I’m craving something warm and nourishing. It keeps in the fridge for 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer White Bean Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this cozy soup from start to finish in your air fryer.
Sauté the Vegetables
In an oven-safe dish that fits in your air fryer basket, combine olive oil, diced onion, carrots, and celery. Air fry at 350°F (180ºC) for 7 minutes until everything becomes soft and the onions turn translucent. Then, add minced garlic and cook for 1 more minute until fragrant.
I use this round ceramic dish here because it fits perfectly in my air fryer basket and cooks everything evenly without hot spots, making the prep feel effortless and the results consistently delicious.
Add the Beans and Broth
Stir in the drained cannellini beans, a creamy type of white bean, or navy beans if you prefer a slightly firmer texture that still thickens the broth nicely, along with the 3 cups of vegetable broth (save 1 cup for later), fresh parsley, dried thyme, salt, and pepper.
Using a can colander like this one helps you drain and rinse the white beans quickly and mess-free, which helps keep the soup creamy instead of gummy.
Cook for another 15 minutes, stirring once halfway through. The beans release natural starches that make the broth creamy, so using a flavorful vegetable broth really matters.
Add the Spinach
Stir in the chopped spinach and cook for 10 more minutes until it wilts down and adds color and nutrients. You can also use chopped kale for a heartier texture and extra fiber, since it holds up well without turning mushy.
I use a silicone spatula here because it folds the leaves into the soup without breaking the beans and scrapes the bottom clean, so nothing sticks as it cooks.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Finish with Lemon and Parmesan
Remove the dish from the air fryer using these oven mitts and stir in fresh lemon juice and grated Parmesan cheese.
I always grab my box grater for the Parmesan because freshly grated cheese melts faster and tastes richer, giving the soup a smooth, savory finish you simply don’t get from pre-shredded cheese.
Taste and add more salt and pepper if needed. The lemon brightens everything up, and the Parmesan melts into the hot soup, adding richness and a subtle nutty flavor.
Serve
Ladle the soup into bowls and garnish with chopped fresh parsley, extra Parmesan, and crusty bread for dipping. I love serving it in wide shallow bowls like these so you get plenty of broth with every spoonful. Enjoy!
This soup is perfect for potlucks and gatherings, as it travels easily and stays comforting from the first ladle to the last. I store it in a glass food container with a secure lid to prevent leaks, then tuck it into an insulated casserole carrier like this one so it arrives hot and ready to serve.
Air Fryer White Bean Soup
Add Preferred SourceEquipment
Ingredients
- 1 tablespoons olive oil
- 1 yellow onion diced
- 2 medium carrots diced
- 2 sticks celery diced
- 4 cloves garlic minced
- 3 cans (15 ounces) cannellini beans rinse and drained
- 4 cups vegetable broth divided
- 1 teaspoon fresh parsley minced
- ½ teaspoon dried thyme
- Salt and pepper
- 2 cups chopped spinach
- 2 tablespoons fresh lemon juice
- ¼ cup Parmesan cheese plus more for serving
To Garnish:
- Fresh parsley chopped
- Crusty bread
Instructions
- In an oven dish, combine oil, onion, carrots, and celery, and bake in the air fryer at 350°F (180ºC) for 7 minutes until tender. Add garlic and cook for 1 more minute.1 tablespoons olive oil, 1 yellow onion, 2 medium carrots, 2 sticks celery, 4 cloves garlic
- Then, add beans, broth, parsley, thyme, salt, and pepper. Cook again for another 15 minutes.3 cans (15 ounces) cannellini beans, 4 cups vegetable broth, 1 teaspoon fresh parsley, ½ teaspoon dried thyme, Salt and pepper
- Next, add spinach and cook for 10 minutes more. Stir in fresh lemon juice and Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.2 cups chopped spinach, 2 tablespoons fresh lemon juice, ¼ cup Parmesan cheese
- Serve in bowls, garnished with parsley and crusty bread.Fresh parsley, Crusty bread
Notes
- Use an oven-safe dish: Make sure your dish fits comfortably in the air fryer basket with at least an inch of clearance on all sides so air can circulate properly.
- Don’t skip rinsing the beans: Draining and rinsing canned cannellini beans removes excess sodium and the starchy liquid that can make the soup too thick or gummy.
- Stir halfway through: When the beans and broth are cooking for 15 minutes, stir once at the 7-minute mark so everything cooks evenly and nothing sticks to the bottom.
- Adjust thickness to your liking: If the soup gets too thick, just stir in extra vegetable broth or water a little at a time until it reaches your preferred consistency.
- Add lemon at the end: Fresh lemon juice loses its brightness if cooked too long, so stir it in after the soup finishes cooking for the best fresh, citrusy flavor.
- Flash freeze for easy portions: Freeze individual servings in muffin tins for about 2 hours, then pop them out and store in a freezer bag so you can grab just one or two portions whenever you need them.
Nutrition
How to Store Leftovers
Let it cool completely, then transfer it to a glass airtight container and refrigerate for up to 4 days. The soup thickens as it sits because the beans continue releasing starch, so you just add a splash of vegetable broth or water when reheating on the stove or in the microwave.
For freezer storage, portion the soup into these silicone souper cubes, leaving about an inch of headspace since liquids expand when frozen. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop, stirring occasionally and adding a bit of broth to loosen it up if needed.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
What to Serve With Air Fryer White Bean Soup
This soup pairs beautifully with crusty bread or garlic bread for dipping into that flavorful broth. I also love serving it with a simple arugula or mixed greens salad with lemon vinaigrette to keep the bright, fresh flavors going. Focaccia or sourdough bread works great too for a heartier option.
For a complete meal, add grilled chicken or Italian sausage on the side for extra protein, or keep it vegetarian and pair it with a grilled cheese sandwich for a comforting lunch combo. Roasted vegetables or a Caesar salad also work well to round out the meal.
More Easy Recipes for You to Try at Home
Here are more of my favorite air fryer recipes that come together fast and taste amazing.
