White Bean Artichoke Soup

White Bean Artichoke Soup is a hearty, wholesome, and flavor-packed dish perfect for cool days or cozy nights. This Italian-inspired soup combines creamy cannellini beans, aromatic rosemary, and optional artichoke hearts with a rich vegetable or chicken broth base.

It’s satisfying enough to be a full meal and flexible enough to suit various diets.

Why People Will Love This Recipe

Hearty and filling without being heavy

Packed with fiber and plant-based protein

Balanced flavor from herbs, tomatoes, and creamy white beans

Easy to customize (vegetarian, vegan, or gluten-free variations)

One-pot convenience perfect for meal prep or weeknight dinners

Key Ingredients

Cannellini Beans (3 cans) – Creamy and mild, the base of this soup

Olive Oil (¼ cup) – For sautéing and adding richness

Onion, Celery, and Garlic – Aromatic base for flavor

Fresh Rosemary (2 tsp) – Earthy, woodsy herb that pairs beautifully with beans

Chicken or Vegetable Broth (6 cups) – Deepens the flavor and thins the base

Diced Tomatoes (1 cup) – Adds acidity and brightness

Artichoke Hearts (1 can, optional) – Tangy, tender bites of flavor

Ditalini Pasta (1¾ cups) – Small pasta that holds texture in broth

Crushed Red Pepper Flakes & Parmesan – Optional toppings for heat and umami

White Bean Artichoke Soup

Ingredients

3 15 oz cans cannellini beans

¼ cup extra virgin olive oil

1 medium onion chopped

2 celery stalks chopped

2 cloves garlic chopped

2 teaspoon minced fresh rosemary

6 cups chicken broth

1 cup diced tomatoes

1 can of artichoke hearts (optional)

1 ¾ cups small ditilini pasta or small shells uncooked

1 teaspoon kosher salt

crushed red pepper flakes optional

parmesan cheese optional

Instructions:

Prepare the Beans:

Drain two of the three cans of cannellini beans and set the third can aside for later.

Sauté the Vegetables:

In a large soup pot, heat olive oil over medium heat.

Add chopped onion and celery and cook for about 5 minutes, or until the onions are soft and slightly golden.

Add Garlic and Rosemary:

Stir in the garlic and fresh rosemary, and sauté for another 4 minutes, stirring occasionally to avoid burning.

Create the Base:

Transfer the sautéed mixture to a blender or use an immersion blender to puree it until smooth.

Return the puree to the pot.

Add Beans and Broth:

Add the two drained cans of beans, chicken broth, salt, and diced tomatoes to the pot.

Bring the mixture to a boil.

Cook the Pasta:

Once the soup is boiling, stir in the uncooked pasta. Cook uncovered for 8–10 minutes, or until pasta is al dente. Stir occasionally to prevent sticking.

Finish the Soup:

Reduce the heat to low.

Stir in the reserved can of beans and the optional artichoke hearts.

Big Ole Batch of Pico De Gallo

Milky Way Caramel Cheesecake Brownies

Baked Garlic Parmesan Fries

Simmer for a few more minutes.

Taste and Serve:

Adjust seasoning with salt and pepper to taste.

Serve hot, topped with red pepper flakes and grated Parmesan, if desired.

Tips:

You may find that the soup gets a little too thick as the pasta cooks. If so, just add some more broth or water to thin it out.

Recipe Notes – White Bean Artichoke Soup

Reserve One Can of Beans for Creamy + Chunky Texture

Blending two cans of beans into the soup gives it a creamy, velvety base. Adding the third can later preserves a chunky texture that makes the soup feel hearty and rustic.

Blend Carefully

If using a countertop blender, be sure to let the sautéed mixture cool slightly before blending to avoid steam build-up. An immersion blender is great for ease and safety.

Artichoke Hearts Are Optional, But Recommended

Artichokes add a tangy, slightly nutty flavor that pairs well with the beans and rosemary. If you’re using canned artichokes, drain them well and give them a rough chop before adding.

Use Fresh Rosemary for Best Flavor

Fresh rosemary adds a bright, herbal aroma that really shines through in the soup. If using dried rosemary, reduce the amount to avoid bitterness—start with 1 teaspoon.

Pasta Shape Matters

Choose a small pasta like ditalini, small shells, or orzo so it doesn’t overwhelm the texture of the beans and broth. Avoid large pasta shapes—they’ll soak up too much liquid and throw off the balance.

Add Pasta Only When Soup Is Boiling

This ensures the pasta cooks evenly and doesn’t turn mushy. Stir occasionally while cooking to prevent sticking.

Watch the Thickness

As the soup sits, the pasta and beans will continue to absorb liquid. Add a splash of broth or water when reheating to loosen it back to a soup-like consistency.

Taste at the End

The flavor develops as the soup simmers, so always do a final taste and adjust salt and pepper just before serving.

Make It a Meal

Serve with crusty bread or a green salad to round out the dish. A sprinkle of Parmesan or red pepper flakes on top adds a punch of flavor.

Great for Meal Prep (With a Tip)

If you’re making this soup ahead, cook the pasta separately and stir it in just before serving to avoid soggy noodles in leftovers.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of beans for this soup?

Yes, you can substitute cannellini beans with other white beans like navy beans or great northern beans.

Is the use of fresh rosemary necessary, or can I use dried rosemary?

Fresh rosemary is recommended for better flavor, but you can use dried rosemary as a substitute.

Use about 1 teaspoon of dried rosemary instead of 2 teaspoons fresh.

Can I make this soup vegetarian or vegan?

Yes, you can make it vegetarian by using vegetable broth instead of chicken broth.

To make it vegan, skip the parmesan cheese or use a plant-based alternative.

What pasta shapes work well in this soup?

Small pasta shapes like ditilini, small shells, or orzo work best, but you can use your preferred pasta.

Are the artichoke hearts necessary, or can I omit them?

Artichoke hearts are optional, and you can omit them if you prefer or if they’re not readily available.

Can I use canned diced tomatoes with additional seasonings?

Yes, you can use seasoned diced tomatoes for added flavor, or you can add your favorite herbs and spices.

How do I prevent the pasta from sticking together while cooking?

Stir the pasta occasionally while cooking to prevent sticking. Adding a little olive oil to the boiling water can also help.

Can I freeze this soup for later?

It’s best not to freeze this soup with pasta, as pasta can become mushy.

Consider freezing the soup without pasta and adding freshly cooked pasta when reheating.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave.

What are alternative toppings if I don’t have red pepper flakes or parmesan cheese?

Alternatives include chopped fresh herbs like parsley or basil, a dollop of Greek yogurt, or a sprinkle of nutritional yeast for a cheesy flavor.