This soup is both healthy and comforting—rich in fiber and protein, yet light and soothing. It’s budget-friendly, quick to make, and full of robust, herby flavor. Whether you’re vegetarian, vegan, or adding a bit of meat for depth, this soup adapts to your taste. It also freezes beautifully and tastes even better the next day, making it ideal for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White beans (such as cannellini, Great Northern, or navy beans; canned or cooked from dry)
Olive oil
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Vegetable or chicken broth
Bay leaf
Fresh or dried thyme
Salt and black pepper
Fresh parsley or rosemary (optional, for garnish)
Lemon juice (optional, for brightness)
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the white beans, broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20–25 minutes to allow the flavors to develop.
For a thicker soup, mash some of the beans with a spoon or blend a portion using an immersion blender, then stir to combine.
Taste and adjust seasoning. Add a splash of lemon juice if desired for added brightness.
Remove the bay leaf before serving. Garnish with fresh herbs if using.
Servings and timing
This recipe serves about 4–6 people. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Add leafy greens like spinach, kale, or Swiss chard during the last few minutes of cooking.
Use coconut milk for a creamy, dairy-free twist.
Add crushed red pepper flakes or smoked paprika for a kick of heat or smokiness.
Make it a stew by reducing the broth and adding more vegetables like potatoes or zucchini.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. To reheat, warm on the stove over medium heat until heated through, or microwave in individual portions. White Bean Soup freezes well. Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What kind of white beans should I use?
Cannellini, Great Northern, or navy beans all work well. You can use canned or cooked dried beans.
Can I make this soup vegan?
Yes, simply use vegetable broth and skip any meat-based additions.
How can I thicken the soup?
Mash some of the beans directly in the pot or blend a portion of the soup with an immersion blender.
Is this soup good for meal prep?
Absolutely. It stores well in the fridge or freezer and tastes even better the next day.
Can I use dried beans?
Yes, but you’ll need to soak and cook them beforehand, as dried beans require a much longer cooking time.
What can I serve with white bean soup?
Crusty bread, a green salad, or grilled cheese sandwiches pair perfectly with this soup.
Is it gluten-free?
Yes, as long as your broth is gluten-free and you don’t add any gluten-containing toppings or bread.
Can I make this in a slow cooker?
Yes. Sauté the vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours.
How do I add more flavor?
Use fresh herbs, a splash of lemon juice, or a sprinkle of parmesan cheese to boost flavor before serving.
Conclusion
White Bean Soup is a simple, nourishing dish that brings warmth and comfort to your table. With its creamy texture, customizable ingredients, and healthy profile, it’s a versatile favorite you’ll want to make again and again. Whether you’re feeding a crowd or prepping meals for the week, this soup delivers on flavor, nutrition, and ease.
White Bean Soup is a cozy, nourishing dish made with creamy white beans, vegetables, herbs, and broth. It’s simple to prepare, full of flavor, and perfect for a wholesome meal any time of year.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 cups cooked or 2 cans (15 oz each) white beans (cannellini, Great Northern, or navy), drained and rinsed
4 cups vegetable or chicken broth
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh thyme
Salt and black pepper to taste
1 tbsp lemon juice (optional)
Fresh parsley or rosemary for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in white beans, broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20–25 minutes to develop flavor.
For a thicker consistency, mash some beans with a spoon or blend part of the soup using an immersion blender, then stir to combine.
Taste and adjust seasoning. Add lemon juice if using for brightness.
Remove bay leaf before serving. Garnish with fresh herbs if desired.
Notes
Add leafy greens like spinach or kale in the last few minutes of cooking.Use coconut milk for a creamy, dairy-free variation.Enhance flavor with smoked paprika, red pepper flakes, or parmesan.Make it a stew by reducing broth and adding extra vegetables.Freezes well for up to 2 months—great for meal prep.
