White Bean Soup

The layering of flavors in this creamy white bean soup recipe creates a beautiful, comforting soup your family will put on their favorites' list.

Nothing is as beautiful or homey as putting on a pot of soup. As the soup simmers, it fills the air with deliciousness as anticipation builds. Soup satisfies some deep need in our souls for a comforting, warm, satisfying, and filling meal.

Soup Ingredients

• Cannellini Beans. Other white beans you can use include navy beans, great northern beans, and lima beans.
• Extra Virgin Olive Oil. This oil adds flavor. You can substitute it with your oil of choice if needed.
• Carrots.
• Celery Stalks.
• Sweet Onions. Depending on where you live these might be called Vidalia onions.
• Fennel Bulb.
• Garlic Cloves.
• Swiss Chard.
• Tomato Paste.
• Dried Thyme.
• Dried Oregano.
• Sea Salt.
• Ground Black Pepper.
• Aleppo Pepper. Red pepper flakes can be used.
• Vegetable Broth. We provide other options on the recipe card.

How to Make White Bean Soup

First, blend the tomato paste with a can of white beans. This forms the thickener for your soup. You can use a food processor, a potato masher and spoon combination, or a hand mixer and fork. It needs to be creamy.

Next, heat olive oil in a large pot on the stove. Add the veggies and aromatics to soften and sauté. It will take about twenty minutes. Add the remaining ingredients and bring everything to a boil. Then cover and simmer the soup for ninety minutes or so. The beautiful thing about soup is that the flavors come together when you walk away from the pot. You can stir it occasionally, but for the most part, just leave it alone. Soups on!

Tips for Making White Bean Soup

• Before serving the soup, you can taste and adjust with seasoning: salt, pepper, and maybe a little bit of lemon juice. A sprinkle of parmesan cheese goes perfectly with the soup flavors.
• Simmering the beans adds flavor. Some recipes call for adding them in at the end, but we don't do it.
• Soup gets better with age! Make a pot of soup on the weekend to enjoy all week long.
• Canned beans, rinsed and drained

Serving Suggestions

This soup is creamy but still gluten-free, dairy-free, and high in protein. That makes it a win all the way around. Serve it with a fresh, bright salad and crusty bread for ultimate comfort. You can also use it as a first course in a more traditional dinner service or add a sandwich for a more filling complete meal.

Optional Add-Ins

• Fresh herbs; fresh parsley, thyme, oregano, or rosemary are a nice touch.
• Common additions include veggie ham, veggie Italian sausage, and parmesan cheese.
• Kale or spinach can be used in place of Swiss chard.
• Crispy Kale chips add a nice crunch to your soup at the table.

Frequently Asked Questions

Can I use dry beans?

Yes, but they will need to be soaked overnight first, separate from the soup. Follow the instructions on the package.

What is the best white bean for soup?

Cannellini beans are what we recommend. You can use any white bean for this soup though including great northern beans or navy beans.

Why is my white bean soup runny?

If you are using our recipe, you should not end up with runny soup. If you are trying to salvage a different recipe, puree a can of white beans and add at least half of it to your soup. Simmer for a bit and add more as needed. You could also use an immersion blender to puree *some* of the beans in your soup to release the starches without pureeing the soup completely. You do want some whole beans. If you have them on hand in the freezer, you could also add half a cup of mashed potatoes.

Can I make this in an Instant Pot?

Yes, you can. But the vegetables (carrots, onions, celery, etc.) will turn to mush if cooked under high pressure. So it depends on what you want the final texture to be. If you have the time to let it simmer on the stovetop, I think that is best.

How to Store and Freeze White Bean Soup

Leftovers should be kept in the refrigerator in airtight containers for up to five days and can be reheated on the stovetop on medium heat or in the microwave.

You can freeze white bean soup in airtight containers for up to six months. Thaw from the freezer and reheat it in the same way as refrigerated soup. If you use microwave- safe containers it will be perfect for lunch box meals.

More Bean Soup Recipes

• Quinoa Soup with Cannellini Beans
• Vegetarian Tortilla Soup
• The Best Black Bean Soup
• Moroccan Harira Soup
• Protein Packed Minestrone Soup

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.