White Bean Soup Recipe

Introduction

This hearty white bean soup is a comforting and nutritious meal, perfect for chilly days or whenever you crave something soothing. Packed with vegetables and tender beans, it’s simple to prepare and full of flavor.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 6 cups low sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 3 (15-ounce) cans white beans, drained and rinsed
• 5 ounces baby spinach
• Grated parmesan cheese, for serving (optional)

Instructions

1. Step 1: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and cook until translucent, about 5 minutes. Then add the garlic, carrots, celery, thyme, oregano, salt, and pepper. Cook for an additional 2–3 minutes, stirring occasionally.
2. Step 2: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes to allow the flavors to meld.
3. Step 3: Stir in the baby spinach and continue simmering until the spinach wilts, about 2 minutes.
4. Step 4: Remove the pot from heat. Taste the soup and adjust seasoning with extra salt or pepper if needed. Serve immediately with a sprinkle of grated parmesan cheese if desired.

Tips & Variations

• For a creamier texture, blend half the soup before adding the spinach to create a thicker base.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use kale or Swiss chard instead of spinach for a different leafy green option.
• Add cooked sausage or diced ham for extra protein and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but soak and cook the dried beans beforehand until tender. This adds time but can improve flavor and texture.

Is this soup suitable for vegans?

The soup is vegan if you omit the parmesan cheese or use a vegan cheese alternative for topping.

White Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

A hearty and wholesome White Bean Soup packed with tender vegetables, aromatic herbs, and nutritious white beans, perfect for a comforting and healthy meal. This easy-to-make soup combines simple ingredients to create a flavorful dish that’s ready in under 40 minutes.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Soup Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 6 cups low sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 3 (15-ounce) cans white beans, drained and rinsed
• 5 ounces baby spinach

Toppings

• Grated parmesan cheese (for serving, optional)

Instructions

1. Heat the Oil and Sauté Aromatics: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Then add minced garlic, chopped carrots, chopped celery, dried thyme, oregano, salt, and black pepper. Cook for an additional 2-3 minutes to let the flavors meld and soften the vegetables.
2. Add Broth and Beans, Simmer: Pour in the low sodium vegetable broth and add the drained and rinsed white beans. Bring the mixture to a boil, then reduce heat to a simmer. Let the soup cook gently for 15 minutes, allowing the flavors to combine and the vegetables to become tender.
3. Incorporate Spinach: Stir in the baby spinach leaves and continue to simmer the soup for about 2 more minutes until the spinach wilts and becomes tender.
4. Final Seasoning and Serve: Remove the pot from heat and taste the soup. Adjust seasoning with additional salt or pepper if desired. Serve immediately, garnishing each bowl with grated parmesan cheese if you like.

Notes

• For a creamier texture, blend a portion of the soup and then mix it back in.
• Use low sodium broth to control salt content.
• Parmesan cheese is optional; omit for a vegan version.
• Can be stored in the refrigerator for up to 4 days.
• Reheat gently on the stovetop to preserve flavors and texture.

Keywords: white bean soup, vegetarian soup, healthy soup, vegetable soup, bean soup, easy dinner recipe