Air Fryer White Bean Soup
Air Fryer White Bean Soup is my go-to when I want something hearty and comforting that doesn't require much effort. It's a flavorful soup made with cannellini beans, tender vegetables, fresh spinach, and finished with lemon and Parmesan for brightness and richness. I love it for fall and winter dinners, Meatless Mondays, or anytime I'm craving something warm and nourishing. It's filling but not heavy, budget-friendly, and comes together quickly in the air fryer. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Equipment
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
Here are my best tips for making Air Fryer White Bean Soup perfectly every time:
- 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
Calories: 225kcalCarbohydrates: 41gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 1190mgPotassium: 169mgFiber: 12gSugar: 3gVitamin A: 4712IUVitamin C: 8mgCalcium: 208mgIron: 5mg
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