This hearty White Bean Soup is the kind of dish that brings everyone to the table—robust, wholesome, and full of comforting flavors. With its creamy texture (thanks to those tender beans!), bursts of color from fresh veggies, and a swirl of leafy greens, it delivers simple ingredients at their most satisfying. Whether you’re craving a nourishing weeknight meal or a cozy weekend lunch, this White Bean Soup is a nourishing favorite that’s sure to win over vegans, vegetarians, and omnivores alike.

Ingredients You’ll Need

The beauty of this recipe lies in its short, honest ingredient list—every item here pulls its weight in both flavor and nutrition. These essentials create layers of earthy, herbaceous, and savory notes, making the soup deeply aromatic and delightfully textured.

Olive oil: A gentle sauté in olive oil helps all the aromatics bloom and gives the soup a distinct Mediterranean warmth.
Onion: Yellow or white onion adds a sweet, mellow backbone to each spoonful.
Carrots: Their natural sweetness brightens things up and adds lovely color.
Celery: This classic soup veggie brings a subtle, aromatic crunch to the background.
Garlic: Three cloves give the broth richness and depth—don’t skimp!
Dried thyme: Earthy and vibrant, thyme gives the soup classic herbal notes that pair perfectly with beans.
Dried rosemary: A pinch of rosemary adds just the right amount of woodsy perfume.
Vegetable broth: Choose a good-quality broth for maximum flavor—they’re all soaked up into the beans and veggies!
White beans: Cannellini or Great Northern are both creamy and tender, the literal heart of the soup.
Bay leaf: Infuses the pot with subtle, mysterious depth—remember to fish it out before serving.
Kale or spinach: These leafy greens not only boost the nutrition, but also add satisfying texture and a splash of color.
Salt and freshly ground black pepper: Season to taste—the flavors really pop with the right balance here.
Lemon juice (optional): A squeeze at the end lifts all the flavors and adds a zesty finish.
Fresh parsley for garnish: A final sprinkle for fresh color and an herbal punch.

How to Make White Bean Soup

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until everything smells sweet and the edges start to soften. These veggies are the aromatic foundation of your soup—they’ll make your kitchen smell amazing and give the broth gentle sweetness and depth.

Step 2: Add Garlic and Herbs

Toss in the minced garlic, dried thyme, and rosemary. Cook for about one minute, just until the garlic is fragrant and the herbs begin to release their oil. This short extra step makes a huge flavor difference, infusing the oil (and soon, the broth) with gorgeous herbal notes.

Step 3: Simmer the Soup

Now pour in the vegetable broth, followed by the drained and rinsed white beans and that all-important bay leaf. Give everything a good stir and bring it to a gentle boil. Reduce the heat, cover partially, and let the White Bean Soup simmer for 15 to 20 minutes. The flavors will quickly meld together and the beans will become extra tender.

Step 4: Blend for Creaminess

If you love a creamier soup, use an immersion blender right in the pot to partially purée the soup—just a few pulses will keep things interestingly chunky yet luscious. Or, simply leave it all as-is for a classic, rustic feel. There’s no wrong answer here; you control the final texture!

Step 5: Add the Greens

Stir in the chopped kale or spinach and cook for another 5 minutes, until the greens are wilted and tender. This last-minute addition keeps the color vivid and the nutrients intact, bringing brightness to each bowl.

Step 6: Finish and Serve

Don’t forget to remove the bay leaf—no one wants to bite into that! Taste and season the soup generously with salt and freshly ground black pepper. If you’re adding lemon juice, squeeze it in now for a sparkly, fresh finish. Ladle into bowls and garnish with plenty of chopped parsley before serving.

How to Serve White Bean Soup

Garnishes

The right garnish can make your White Bean Soup feel extra special. A sprinkle of chopped fresh parsley adds color and zing, while a drizzle of fruity olive oil or a dusting of grated Parmesan (if not keeping things vegan) is pure luxury. You could even toss on some crunchy croutons for a bit of texture!

Side Dishes

This soup pairs effortlessly with a thick slice of toasted sourdough, a crusty baguette, or tender focaccia—those juices are too good to leave in the bowl. For a lighter meal, try serving it alongside a simple green salad tossed with lemon vinaigrette.

Creative Ways to Present

Get a little playful and serve your White Bean Soup in small mugs as a starter, or ladle it into shallow bowls and top with extra beans and greens for a beautiful, rustic look. For a supper party, set out a bowl of toppings (toasted nuts, crumbled feta, chili oil) so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store any leftover soup in an airtight container in the refrigerator. Thanks to the sturdy veggies and beans, White Bean Soup actually gets better as it sits—the flavors become deeper and more harmonious after a day or two.

Freezing

White Bean Soup freezes like a dream. Let it cool completely, transfer it to freezer-safe containers, and hide it away for up to three months. Thaw it overnight in the fridge or gently reheat straight from frozen if you’re in a hurry.

Reheating

Simply rewarm your soup over medium heat on the stove, adding a splash of broth or water if it’s become too thick. Gently stir as it heats to restore its creamy consistency. If you’re reheating from frozen, lower temperatures and slow warming will help the flavors stay vibrant.

FAQs

Can I use dried beans instead of canned?

Absolutely! If you have the time, cook 1 1/2 cups dried white beans separately before starting the soup—they’ll need to be soaked and cooked until tender. The result will be an earthier, even silkier White Bean Soup.

Is it possible to add more veggies?

Yes! This soup is fantastically adaptable. Try adding diced potatoes, zucchini, or bell peppers for even more color and texture. Just be sure to adjust the cook time so everything gets perfectly tender.

Can I make White Bean Soup oil-free?

Certainly. Start the veggies in a splash of broth instead of olive oil for a lighter, oil-free option—the soup will still taste wonderful and wholesome.

What kind of greens work best?

Kale and spinach are both excellent, but you can also use Swiss chard, escarole, or even baby arugula. Choose your favorites or whatever’s fresh at the market!

How can I make the soup even creamier?

For extra creaminess, blend half or more of the soup until smooth, or stir in a splash of unsweetened plant-based milk at the end. A Parmesan rind simmered with the soup creates a sublime velvety finish (just be sure to remove it before serving).

Final Thoughts

I can’t wait for you to try this White Bean Soup! Whether you’re seeking a comforting bowl on a chilly night or simply want something easy, hearty, and healthy, this recipe delivers every time. Gather a few pantry staples, let your kitchen fill with inviting aromas, and enjoy every nourishing spoonful—you’ll definitely want to make this again and again.

White Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 9 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This White Bean Soup is a hearty and comforting dish that is perfect for a cozy meal. Packed with vegetables, beans, and aromatic herbs, this vegan and gluten-free soup is flavorful and nutritious.

Ingredients

Scale

Vegetable Mixture:

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary

Soup Base:

4 cups vegetable broth
2 cans (15 ounces each) white beans (such as cannellini or Great Northern), drained and rinsed
1 bay leaf

Finishing Touches:

2 cups chopped kale or spinach
Salt and freshly ground black pepper, to taste
Juice of 1/2 lemon (optional)
Chopped fresh parsley for garnish

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute.
Add Broth and Beans: Stir in vegetable broth, white beans, and bay leaf. Bring to a boil, then simmer for 15–20 minutes.
Adjust Consistency: Use an immersion blender to partially purée the soup if desired. Add kale or spinach and cook until wilted.
Season and Serve: Remove bay leaf, season with salt, pepper, and lemon juice. Ladle into bowls, garnish with parsley, and serve.

Notes

For extra flavor, add a Parmesan rind while simmering and remove before serving.
This soup keeps well in the fridge for up to 4 days and freezes beautifully.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean, American