White Bean Soup

This creamy white bean soup is a perfect blend of flavor and nutrition, ready in under 30 minutes. A comforting, plant-based dish that’s naturally gluten and dairy-free, this soup is made with simple ingredients like beans, greens, and vegetables, making it a wholesome meal suitable for any day of the week.

Why You’ll Adore This White Bean Soup

Packed with Nutrients: With a combination of protein-rich cannellini beans, fiber-loaded vegetables, and nutrient-dense greens like kale or spinach, this soup is a nutritious powerhouse. Each bite brings together essential vitamins and minerals, providing a complete and hearty meal.

Bursts with Flavor: The addition of garlic, Italian herbs, and a hint of spice from red chili flakes creates a savory depth of flavor that rivals gourmet dishes. Despite its simplicity, every spoonful tastes as if it came from a fine restaurant.

Ideal for Batch Cooking: If you’re looking for an easy meal prep option, this white bean soup is perfect. Store it in individual containers for grab-and-go lunches, or freeze a batch to have on hand when you’re craving something warm and comforting.

Ingredients You’ll Need

• Olive Oil: 2 tablespoons of high-quality olive oil, perfect for sautéing and adding a rich depth to the base of the soup.
• Sweet Onion: 1 medium-sized onion, finely chopped, offering a touch of sweetness when cooked.
• Garlic: 5 cloves, minced for that signature aromatic boost.
• Carrots: 2 large carrots, peeled and sliced into coins, adding natural sweetness and texture.
• Celery: 2 stalks, chopped, which gives an earthy flavor and enhances the vegetable base.
• Cannellini Beans: 4 cans (15 ounces each), drained and rinsed. These white beans are buttery and creamy, making them perfect for soups.
• Vegetable Broth: 4-5 cups of broth as the foundation of the soup, rich in flavor and helps maintain the consistency.
• Tomato Paste: 1 tablespoon for a hint of tang and richness.
• Italian Seasoning: 1 tablespoon of dried herbs that bring the essence of Italian cuisine.
• Red Chili Flakes: ½ teaspoon, or adjust to taste if you prefer a spicier kick.
• Black Pepper: ½ teaspoon of freshly ground black pepper.
• Salt: ½ teaspoon or more to taste, for seasoning.
• Kale or Baby Spinach: 3 cups of chopped kale or baby spinach for added nutrients and vibrant color.
• Lemon Juice: 2 tablespoons of freshly squeezed lemon juice to brighten the flavors at the end.
• Parmesan Cheese (Optional): Dairy-free parmesan like Violife adds a salty, nutty finish.

Step-by-Step Directions for the Best White Bean Soup

1. Start with the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add finely chopped onion, minced garlic, sliced carrots, and chopped celery. Stir frequently for about 4-5 minutes, allowing the vegetables to soften and release their fragrance. This step is crucial as it forms the flavor foundation of your soup.

2. Add the Beans and Broth
Next, stir in the drained and rinsed cannellini beans, ensuring they’re evenly distributed with the vegetable mix. Pour in 4-5 cups of vegetable broth, adjusting based on how thick you want your soup. Add the tomato paste, Italian seasoning, red chili flakes, ground black pepper, and salt. Stir well to combine.

3. Simmer the Soup
Bring the mixture to a gentle boil, then lower the heat to a simmer. Let the soup cook uncovered for about 15 minutes, giving time for all the flavors to meld together. You’ll notice the broth beginning to thicken slightly as the beans release their starches.

4. Blend for Creaminess
For a luxuriously creamy texture, blend about 2 cups of the soup. You can either use an immersion blender directly in the pot or carefully transfer a portion to a blender, processing until smooth. Return the blended soup to the pot, stirring to combine. If the soup seems too thick, you can add a bit more broth until it reaches your desired consistency.

5. Stir in the Greens
Add 3 cups of chopped kale or baby spinach to the pot. Stir gently and allow the greens to wilt into the soup. Kale will take a bit longer to soften than spinach, so simmer for 3-5 minutes if you’re using kale.

6. Finish with Lemon Juice
To elevate the flavors, stir in 2 tablespoons of freshly squeezed lemon juice. This will add a refreshing tang and balance the richness of the soup. Taste and adjust the seasoning as needed – more salt, pepper, or even a pinch of red chili flakes for extra heat.

7. Serve and Enjoy
Ladle the creamy white bean soup into bowls and, if desired, sprinkle some grated dairy-free parmesan on top. Serve with a slice of crusty bread for dunking, and enjoy a satisfying meal that will keep you warm and full.

FAQs About White Bean Soup

Which White Beans Should I Use?
Cannellini beans are highly recommended for their creamy texture and mild flavor. If they’re not available, Great Northern beans or navy beans can be good substitutes. For a slightly different texture, you can even use chickpeas or butter beans.

How Thick Should the Soup Be?
This soup is best enjoyed thick and creamy. If you prefer a heartier, stew-like consistency, start with less broth and blend more of the beans. On the other hand, for a thinner soup, use the full amount of broth and blend only a portion of the beans.

Can I Use a Slow Cooker or Instant Pot?
Yes! For a slow cooker, sauté the veggies on the stovetop, then transfer everything into the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. In the Instant Pot, use the sauté function for the veggies, then add the beans and broth and cook on high pressure for 10 minutes.

How Should I Store the Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 5 days. This soup also freezes beautifully for up to 2 months. Reheat on the stove or in the microwave before serving.

White Bean Soup