Best White Bean Soup: Creamy, Hearty, and Packed with Flavor
A creamy, rustic white bean soup made with simple ingredients like cannellini beans, herbs, garlic, and greens. Vegan, hearty, and perfect for cozy nights or healthy lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6 1x
Ingredients
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1/2 tsp dried thyme or 1 tsp fresh
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1/2 tsp rosemary
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1 bay leaf
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2 cans (15 oz each) cannellini beans, drained and rinsed
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4 cups vegetable broth
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2 cups chopped kale or spinach
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1 tbsp lemon juice
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Salt and pepper, to taste
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Optional: 1/4 tsp red pepper flakes, Parmesan rind, or fresh parsley
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 7–8 minutes.
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Stir in garlic, thyme, rosemary, and bay leaf. Cook 1 minute.
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Add beans and broth. Bring to a boil, then simmer 20–25 minutes.
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Blend 2–3 cups of soup and return to the pot. Stir to combine.
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Add kale or spinach and cook until wilted.
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Remove from heat. Stir in lemon juice and season to taste.
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Serve hot, garnished with olive oil, cracked pepper, and herbs.
Notes
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Use dried beans (1.5 cups cooked) if preferred.
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Blend more or less depending on your desired texture.
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Add sausage or pancetta for a non-vegan version.
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Freezes well for up to 3 months.