This white bean soup is a one-pot wonder that’s cozy, creamy, and absolutely delicious. It’s packed with fresh vegetables, tender cannellini beans, and just the right amount of seasoning to warm you up on a chilly day. Plus, it’s quick to make and perfect for leftovers!
Every time I make this white bean soup, it feels like wrapping myself in a cozy blanket. The creamy texture from the beans, paired with the fresh burst of lemon, makes it perfect for chilly evenings or rainy days. It’s light enough for lunch yet satisfying enough for dinner, and it always tastes even better the next day—if there’s any left!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make White Bean Soup
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’ll walk you through this simple, flavorful recipe step-by-step. You’ll have a delicious pot of white bean soup ready in no time!
Sauté the vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the veggies are tender and the kitchen smells amazing. Toss in the minced garlic and cook for another minute.
Add the beans and broth
Now, stir in the cannellini beans, 3 cups of vegetable broth (save 1 cup for later), parsley, thyme, salt, and pepper. Bring it to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
Add the greens
Stir in the chopped spinach and let it simmer for 10 more minutes. The spinach will wilt beautifully into the soup, adding a pop of color and extra nutrition.
Finish with lemon and Parmesan
Once the soup is done simmering, add the fresh lemon juice and grated Parmesan cheese. These ingredients add brightness and a subtle richness to the dish. Give it a taste and adjust the seasoning if needed.
Serve and enjoy
Ladle the soup into bowls, garnish with fresh parsley, and serve with a slice of crusty bread. It’s comfort food at its finest!
White Bean Soup
Add Preferred SourceIngredients
- 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 a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for about 5 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. Simmer for 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 simmer for another 10 minutes. 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
- Beans: Cannellini beans are my go-to, but navy or great northern beans work just as well.
- Customize the greens: Don’t have spinach? Kale or Swiss chard are great substitutes.
- Parmesan rind: If you’ve got a Parmesan rind lying around, toss it in while simmering for extra depth of flavor.
- Make it dairy-free: Swap the Parmesan cheese for nutritional yeast, use a vegan alternative, or skip it entirely. It’s still packed with flavor.
- Adjust thickness: For a thicker soup, blend a cup or two of the soup in a blender and stir it back into the pot.
- Using dried beans: Soak and cook your dried beans ahead of time. You’ll need about 4 ½ cups of cooked beans for this recipe.
- Other Vegetables: Zucchini, potatoes, or even tomatoes would be delicious additions. Just toss them in with the beans and broth.
Storage and Reheating Instructions
- Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if it’s too thick.
- Freeze: For longer storage, freeze portions in freezer-safe containers for up to 3 months—just thaw and reheat when you’re ready for a comforting meal.
Nutrition
Recipe Notes and Tips
Let me share a few handy tips to make sure your white bean soup turns out perfectly every time:
- Beans: Cannellini beans are my go-to, but navy or great northern beans work just as well.
- Customize the greens: Don’t have spinach? Kale or Swiss chard are great substitutes.
- Parmesan rind: If you’ve got a Parmesan rind lying around, toss it in while simmering for extra depth of flavor.
- Make it dairy-free: Swap the Parmesan cheese for nutritional yeast, use a vegan alternative, or skip it entirely. It’s still packed with flavor.
- Adjust thickness: For a thicker soup, blend a cup or two of the soup in a blender and stir it back into the pot.
- Using dried beans: Soak and cook your dried beans ahead of time. You’ll need about 4 ½ cups of cooked beans for this recipe.
- Other Vegetables: Zucchini, potatoes, or even tomatoes would be delicious additions. Just toss them in with the beans and broth.
How to Store Leftover White Bean Soup
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. For longer storage, freeze portions in freezer-safe containers for up to 3 months—just thaw and reheat when you’re ready for a comforting meal.
What to Serve With White Bean Soup
White bean soup is a versatile dish that pairs wonderfully with a variety of sides. A warm, crusty loaf of bread is a classic choice—perfect for dunking into the broth. You can also serve it with a fresh side salad for a lighter meal or roasted vegetables for extra heartiness. Feeling fancy? Add a sprinkle of Parmesan and red chili flakes on top for a bit of flair!
More Soup Recipes You Will Love
- Tom Yum Soup
- Leek and Potato Soup
- Taco Soup
- Kimchi Stew
- Egg Drop Soup
