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A bowl of white bean soup with carrots, greens, and cheese, topped with a slice of toasted bread.

White Bean Soup

Mandy Applegate
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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6
Calories 225 kcal

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 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

Calories: 225kcalCarbohydrates: 41gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 1190mgPotassium: 169mgFiber: 12gSugar: 3gVitamin A: 4712IUVitamin C: 8mgCalcium: 208mgIron: 5mg
Keyword white bean soup
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