When you need a comforting meal that’s hearty yet simple, this Best White Bean Soup is the perfect choice. I remember making it on a cold winter day, and the creamy texture with fragrant herbs instantly warmed me up. Packed with protein-rich beans, vegetables, and savory seasonings, it’s both healthy and satisfying. This soup is versatile, budget-friendly, and ready in under an hour, making it ideal for weeknight dinners or meal prep. Serve it with crusty bread, and you’ve got a wholesome bowl of comfort.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
3 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable or chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1/2 tsp smoked paprika
Salt and pepper, to taste
2 cups fresh spinach or kale
Juice of 1/2 lemon
Fresh parsley, for garnish
Optional: 1/2 cup grated Parmesan for extra richness
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté until softened. Stir in thyme, rosemary, bay leaf, and smoked paprika. Add beans and broth, then bring to a boil. Reduce heat and simmer 20–25 minutes. Remove bay leaf. For a creamier texture, blend half the soup with an immersion blender, then stir back into the pot. Add spinach or kale and simmer 2 minutes until wilted. Finish with lemon juice and garnish with parsley. Serve warm with bread.
Substitutions
Use cannellini, navy, or Great Northern beans interchangeably. Swap spinach for Swiss chard or kale. For a vegetarian version, use vegetable broth, or for added richness, use chicken broth. Add cooked sausage, bacon, or shredded chicken if you want more protein.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Immersion blender or regular blender
Measuring cups and spoons
Storage
Refrigerator: Store in airtight containers up to 5 days.
Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
Reheating: Warm on stove over medium heat; add a splash of broth if thickened.
Top Tips
Rinse beans to reduce extra starch and salt. Blend part of the soup for a naturally creamy consistency without adding cream. Add greens at the end to keep them vibrant. Always finish with lemon juice—it brightens the flavors beautifully.
FAQs
Can I use dried beans instead of canned? Yes, soak overnight and cook until tender before using.
Is this soup vegan? Yes, if you use vegetable broth and skip Parmesan.
Can I make this in a slow cooker? Absolutely—cook on low for 6–7 hours or high for 3–4.
How do I thicken the soup more? Blend more beans or add a few diced potatoes to simmer.