White Bean Soup

iamwinfred

This white bean soup is creamy, herby, and loaded with tender cannellini beans in a broth that tastes like it simmered for hours. It's the perfect comfort food for cold, rainy evenings, and it comes together in about 50 minutes with mostly pantry staples.

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Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine Italian

Servings servings

Calories 220 kcal

Equipment

Dutch oven or large heavy-bottomed pot
Chef's knife
Cutting board
Wooden spoon
Measuring cups and spoons
Immersion blender optional, for a thicker texture
Ladle

Ingredients

3 tablespoons extra virgin olive oil
1 medium yellow onion about 1 cup or 150g, diced
2 medium carrots about 1 cup or 120g, diced
2 celery stalks about 1 cup or 100g, diced
5 garlic cloves minced
3 15 ounce cans cannellini beans drained and rinsed
6 cups low sodium chicken broth or vegetable broth for a vegetarian version
1 parmesan rind optional but highly recommended
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Kosher salt and black pepper to taste
3 cups baby spinach or chopped kale
1 tablespoon fresh lemon juice
fresh parsley chopped, for garnish
crusty bread for serving

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until softened and onion is translucent.
Add minced garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
Pour in chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add drained and rinsed cannellini beans. Drop in parmesan rind, if using, along with thyme, oregano, and bay leaf. Season with a generous pinch of salt and a few cracks of black pepper.
Bring soup to a gentle boil over medium-high heat. Once boiling, reduce heat to low and let simmer, uncovered, for 25 to 30 minutes. Stir occasionally, letting some beans break down naturally. Remove bay leaf and parmesan rind before continuing.
If desired, use an immersion blender to blend about a third of the soup directly in the pot. Pulse in short bursts to keep plenty of whole beans for texture.
Stir in baby spinach or chopped kale and cook for 2 to 3 minutes until wilted. Stir in fresh lemon juice, taste, and adjust salt and pepper as needed.
Ladle soup into bowls, top with fresh parsley, and serve immediately with crusty bread on the side.

Notes

Don't skip sautéing the vegetables fully before adding liquid—it builds the base flavor of the whole pot.
Use the parmesan rind if you have one; it adds savory depth that's hard to replicate. Leftover rinds can be frozen for soups.
Let some beans break down naturally rather than blending the whole pot for the best texture.
Add lemon juice at the very end so the brightness doesn't cook off.
Taste and adjust salt at the end, since canned beans and broth vary in sodium.
For a Tuscan-style variation, add a can of diced tomatoes and a splash of white wine while simmering.
For a smoky version, stir in a pinch of smoked paprika or a chopped chipotle pepper.
Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Reheat on the stovetop over medium-low heat, adding a splash of broth or water if too thick.
This soup tastes even better the next day once flavors meld together.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 11gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 620mgPotassium: 700mgFiber: 9gSugar: 4gVitamin A: 60IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Keyword comfort food, creamy soup, easy weeknight dinner, pantry staples, white bean soup