White Bean Soup
This hearty White Bean Soup is a nourishing and cozy dish packed with protein, fiber, and flavor. It’s made with simple pantry staples like cannellini beans, broth, and veggies, and finished with bright lemon juice and leafy greens.
Whether you’re looking for a weeknight meal or a make-ahead lunch, this soup brings warmth and wellness in every bite.
Why You’ll Love This Recipe
Hearty yet healthy: Full of plant-based protein, fiber, and nutrients.
Easy to make: One pot, minimal prep, and ready in under an hour.
Creamy without cream: Blending a portion gives a thick, velvety texture naturally.
Flavorful & comforting: Balanced with savory broth, herbs, and a citrus finish.
Meal prep & freezer-friendly: Makes a big batch that reheats beautifully.
Key Ingredients
Cannellini beans: Creamy and mild, they’re the star protein and fiber source.
Aromatics: Onion, garlic, carrots, and celery create a flavorful base.
Tomato paste: Adds umami and depth to the broth.
Italian seasoning & chili flakes: Brings warmth and subtle heat.
Greens (kale or spinach): Add freshness, texture, and nutrients.
Lemon juice: Brightens the dish and balances the richness.
White Bean Soup
Ingredients
2 tablespoons olive oil
1 medium sweet onion, finely chopped
5 cloves garlic, minced
2 large carrots, peeled and sliced into coins
2 stalks celery, chopped
4 (15-ounce) cans cannellini beans, drained and rinsed
4–5 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon Italian seasoning
½ teaspoon red chili flakes
½ teaspoon ground black pepper
½ teaspoon salt (plus more to taste)
3 cups chopped kale or baby spinach
2 tablespoons lemon juice
Optional: Shredded parmesan (Violife used for dairy-free version)
Instructions
Sauté the aromatics:
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring often, for 4–5 minutes, until the vegetables are just softened and fragrant.
Add the soup base:
Stir in the drained beans, vegetable broth, tomato paste, Italian seasoning, chili flakes, pepper, and salt. Mix everything thoroughly to combine.
Simmer:
Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
Blend for creaminess:
Transfer about 2 cups of the soup to a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender and pulse a few times directly in the pot for a creamy-meets-chunky texture.
Adjust consistency:
If the soup is too thick, add more broth until you reach your desired consistency.
Add the greens:
Stir in the chopped kale or spinach. Simmer for another few minutes until wilted. (Note: kale may need 2–3 minutes longer to soften.)
Finish with lemon:
Stir in the lemon juice. Taste and adjust seasoning with extra salt, pepper, or chili flakes if needed.
Serve:
Ladle the soup into bowls and garnish with parmesan if desired. Pair with crusty bread and enjoy warm!
Nutrition Information
(Per Serving – Approx. 6 servings)
Calories: 280 | Protein: 15g | Carbohydrates: 35g | Fat: 9g | Fiber: 10g | Sugar: 4g | Sodium: 520mg
Kitchen Equipment Needed
Large soup pot
Wooden spoon or spatula
Blender or immersion blender (optional)
Measuring cups & spoons
Knife & cutting board
Ladle
Recipe Swaps & Variations
Switch up the beans: Great Northern or navy beans are good substitutes.
Add grains: Stir in cooked farro, rice, or orzo.
Spice it up: Use smoked paprika or a dash of cumin for added depth.
Make it creamy: Blend in ½ cup canned coconut milk or oat milk for a creamier finish.
Top it off: Try crunchy croutons, fresh parsley, or a swirl of olive oil.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in individual portions for up to 3 months. Let cool completely before freezing.
To reheat: Warm on the stovetop over medium heat, or microwave until hot. Add a splash of broth if it thickens too much.
Food & Drink Pairings
Serve with: Crusty bread, garlic toast, or a simple side salad.
Add crunch: Top with toasted nuts or seeds for texture.
Pair with drinks: Try sparkling water with lemon, a crisp white wine, or chamomile tea for a cozy night in.
Frequently Asked Questions:
Can I use dried beans instead of canned?
Yes! Soak and cook 1½ cups of dried cannellini beans until tender before using.
Is this soup vegan?
Yes, as long as you use vegetable broth and omit dairy cheese. Use vegan parmesan or nutritional yeast for topping.
Can I skip the tomato paste?
You can, but it adds depth and color. If needed, substitute with a bit of marinara or leave it out and adjust seasoning.
What if I don’t have Italian seasoning?
Use a mix of dried basil, oregano, thyme, and rosemary—or whatever herbs you have on hand.
Can I make this soup in a slow cooker?
Absolutely. Sauté the veggies first, then add everything (except lemon and greens) to the slow cooker. Cook on low for 6–8 hours. Stir in greens and lemon just before serving.
Why is my soup too thick?
It likely reduced too much—just add more broth or water until you reach your preferred consistency.
Can I use frozen spinach or kale?
Yes! Thaw and drain it first, or stir directly into the hot soup and simmer until warmed through.
How can I make it more filling?
Add cooked pasta, potatoes, or grains like quinoa, or top with avocado slices.
My soup tastes bland—what should I do?
Try adding more salt, lemon juice, or red chili flakes. Sometimes just a small adjustment makes a big difference.
How do I make this soup in advance?
Prepare the full recipe up to 3 days ahead. Store in the fridge, then reheat gently, stirring in extra broth if needed.