White Bean Soup Recipe
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This super cozy White Bean Soup is quick to make, loaded with veggies, and made with simple budget-friendly ingredients. Made in less than 30 minutes and makes a hearty and wholesome lunch or dinner!
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Not only is this nourishing White Bean Soup budget-friendly, it’s veggie-packed and loaded with protein thanks to the beans! This soup is lightly blended together which creates a rich and creamy texture from the starchy beans and potatoes without adding any dairy.
Make this soup when you want to add more veggies and protein to your diet or if you’re craving a cozy and delicious meal- especially on cold winter nights!
This thick and wholesome soup can be made vegan by using vegetable broth instead of chicken broth. You can also add more beans or chicken if you want to add more protein. Serve this soup as a side or a meal with sliced bread, in bread bowls, or your favorite dinner rolls.
INGREDIENTS
- White beans: you can use any type of white beans such as Cannellini, Navy, or Great Northern
- Onion: yellow or white
- Carrots + celery: chopped or diced
- Yukon Golden potatoes: thickens the soup a bit and you could also use Russet potatoes
- Rosemary + thyme: added for flavor. Can be dried or fresh
- Garlic: fresh is best
- Chicken broth: reduced-sodium is always recommended so you can control the salt. You can also use vegetable broth instead
- White wine: adds richness and dimension. Dry wines work best, but any white wine will work. You can also use broth instead of wine if you prefer
- Spinach: fresh or frozen. If you want to make this a White Bean and Kale Soup, use kale or collard greens instead. Allow the soup to cook for 20 minutes longer since the kale takes longer to cook
- Salt + pepper: to taste, always taste your soup first to see if it needs extra flavor
HOW TO MAKE WHITE BEAN SOUP
STEP ONE. Heat a large pot or dutch oven, add olive oil and onions. Sautee until onions are soft, about 2 minutes.
STEP TWO. Add half of the beans, carrots, celery, garlic, potatoes, white wine, thyme, and rosemary. Stir until combined and let cook for a minute.
STEP THREE. Add the chicken broth and simmer for 15-20 minutes, or until the vegetables and potatoes are soft.
STEP FOUR. With an immersion blender, blend half of the soup together just until thickened and creamy. You could also use a blender or handheld potato masher. You can either blend the soup in the pot or carefully transfer half to a blender. Since you are only blending half, you’ll still get some chunks. The soup will thicken from the potatoes and beans. Add the other half of the beans and spinach back to the soup. Cook for another 10 minutes or just until the spinach is wilted.
WHY THIS SOUP WORKS
- This soup is easy and requires just a handful of basic ingredients, you may not even have to make a trip to the store.
- This is a simple budget-friendly soup, if you’re trying to lower the cost of your meals, this is perfect.
- It’s creamy, flavorful, and hearty. The beans and potatoes make this soup creamy once it’s blended together creating the coziest soup.
- There are so many nutritional benefits of this soup since it’s packed with protein and veggies. This is a delicious way to get your veggies in!
- You don’t have to spend too much time in the kitchen since it takes 30 minutes to make from start to finish.
- There are so many aromatic ingredients in this recipe, your house will smell amazing once you start making this.
RECIPE TIPS AND VARIATIONS
- Add more protein by adding: meatballs, shredded chicken, diced ham, or more beans.
- Make this soup vegan by vegan by using vegetable broth instead of chicken broth.
- Add pasta: small and shorter pasta works best such as macaroni, elbow pasta, shells, tortellini, or pearl pasta.
- You can blend the soup as much as you prefer. I blend half of the soup so it’s still creamy and slightly chunky.
STORAGE AND LEFTOVERS
Store any leftovers in the refrigerator for up to 4-5 days. Reheat in the microwave or stove.
Freezer: This soup freezes well and it’s always a good idea to have some available at all times. Store in airtight containers for up to 3 months. Let thaw on the counter for a few hours or thaw overnight in the refrigerator. To warm, heat in the microwave or on the stove.
I always recommend storing the store in smaller airtight containers so you have individual servings.
OPTIONAL ADD-INS
I think this soup is perfect just as it is but every now and then, I’ll add more in.
- Greens: Zucchini, kale, collard greens are great options if you want to add more greens.
- Pasta: any short pasta.
- Protein: meatballs, shredded chicken, more beans, or diced ham.
- Parmesan cheese: to sprinkle on top
OTHER SOUP RECIPES TO TRY
- Cream of Mushroom Soup (Healthier Version)
- Homemade Vegetable Soup
- Split Pea Soup (Made in the Slow Cooker)
- Chicken Gnocchi Soup
- French Onion Soup
- Healthy Chicken Tortilla Soup
- Hearty Minestrone Lentil Soup
- 30 Minute Taco Soup
- Green Detox Soup
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White Bean Soup
Equipment
- Immersion Blender
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion
- 2 15 oz. cans Cannellini beans; any white bean will work rinsed and drained
- 1 1/2 cups carrots; chopped
- 1 1/2 cups celery; chopped
- 1 cup Yukon Gold potatoes; chopped
- 4 cloves garlic; minced
- 2 Tbsp. white wine
- 1 tsp. thyme; fresh or dried
- 1/2 tsp. rosemary; fresh or dried
- 6 cups reduced-sodium chicken broth
- salt and pepper to taste
- 3 cups fresh spinach
- parmesan cheese (optional) to sprinkle on top
Instructions
- Heat a large pot or dutch oven, add olive oil and onions. Sautee until onions are soft, about 2 minutes.
- Add half of the beans, carrots, celery, garlic, potatoes, white wine, thyme, and rosemary. Stir until combined and let cook for a minute.
- Add the chicken broth and simmer for 15 minutes, or until the vegetables and potatoes are soft.
- With an immersion blender, blend half of the soup together just until thickened and creamy. You could also use a blender or handheld potato masher. You can either blend the soup in the pot or carefully transfer half to a blender. Since you are only blending half, you'll still get some chunks. The soup will thicken from the potatoes and beans. Add the other half of the beans and spinach back to the soup. Cook for another 10 minutes or just until the spinach is wilted.
- Sprinkle parmesan cheese on top and serve with fresh bread, toasted baguettes, or homemade dinner rolls, enjoy!
Notes
- Store any leftovers in the refrigerator for up to 4-5 days. Reheat in the microwave or stove.
- Freezer: This soup freezes well and it's always a good idea to have some available at all times. Store in airtight containers for up to 3 months. Let thaw on the counter for a few hours or thaw overnight in the refrigerator. To warm, heat in the microwave or on the stove.Â
- I always recommend storing the store in smaller airtight containers so you have individual servings.
- See recipe post notes.
This recipe simple and amazing. Making it tonight. Thanks Kathryn.
Yay! I hope you loved it just as much as we did! Thanks for trying my recipes, Cathy! 🙂
Love how simple and quick this recipe is! Great find!
Thanks so much, Andrea.
This turned out so comforting and delicious! Can’t wait to make again! 🙂
Yay! So happy to hear that 🙂
I love soups that include beans and this one was so good! Perfect nutritious comfort food for the colder months!
Thanks for trying this recipe, I’m happy you enjoyed it!
I love it!! Such a really comforting meal!
Thanks Toni!
Enjoyed this for dinner last night and it did not disappoint! Exactly what I needed on a cold night; hands down delicious!
Thank you Sara! I am so glad you gave this recipe a try, and it’s such a perfect soup for chilly nights!