This white bean soup is cozy, wholesome, and packed with protein and fiber from the beans. It’s easy to make, budget‑friendly, and customizable — delicious on its own or paired with crusty bread for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White beans (canned or dried and cooked)
Onion
Garlic
Carrots
Celery
Vegetable broth
Olive oil
Bay leaf
Fresh herbs (thyme or rosemary)
Salt and pepper
Optional: kale or spinach
Optional: lemon juice or zest
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery; sauté until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add white beans, vegetable broth, bay leaf, and herbs.
Bring the soup to a boil, then reduce heat and simmer for about 20–25 minutes so the flavors meld.
If you like, add kale or spinach in the last few minutes and cook until wilted.
Remove the bay leaf, taste, and season with salt, pepper, and a squeeze of lemon juice if using.
Serve hot with bread or crackers.
Servings and timing
Serves about 4–6 people. Prep time: 10–15 minutes Cook time: 25–30 minutes Total time: 40–45 minutes
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium‑low heat until heated through. You can also reheat individual servings in the microwave, stirring halfway through. If the soup thickens after storing, add a splash of broth or water when reheating.
FAQs
Is white bean soup vegan?
This version is vegan if you use vegetable broth. You can also make non‑vegan versions with chicken broth if preferred.
Can I use dried beans instead of canned?
Yes — soak and cook dried beans first before adding them to the soup.
What other vegetables can I add?
Potatoes, zucchini, or leeks can be delicious additions.
How do I make the soup creamy?
Use an immersion blender to puree part of the soup, or transfer a portion to a blender and blend before mixing back.
Can I add pasta?
Small pasta shapes like ditalini or orzo can be added toward the end of cooking.
What herbs work best?
Thyme, rosemary, and parsley all complement white bean soup well.
How can I make it heartier?
Add cooked grains like barley or quinoa, or extra vegetables like potatoes.
Can I freeze this soup?
Yes — cool completely and store in freezer‑safe containers for up to 2–3 months.
Do I have to add lemon?
No — lemon adds brightness, but the soup is flavorful without it.
What should I serve with white bean soup?
Crusty bread, garlic toast, or a simple side salad are great choices.
Conclusion
This white bean soup is warm, nourishing, and perfect for any season. With simple ingredients and rich flavors, it’s an easy recipe to make again and again. Customize it to your taste and enjoy a hearty bowl any day of the week.
A hearty and nourishing white bean soup made with tender beans, aromatic vegetables, and fresh herbs. Simple, satisfying, and perfect for cozy meals.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cans (15 oz each) white beans, drained and rinsed (or 3 cups cooked white beans)
6 cups vegetable broth
1 bay leaf
1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
Salt and pepper, to taste
2 cups chopped kale or spinach (optional)
1 tablespoon lemon juice or 1/2 teaspoon lemon zest (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened.
Stir in minced garlic and cook for another 1 minute until fragrant.
Add white beans, vegetable broth, bay leaf, and herbs. Stir to combine.
Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Optional: Stir in kale or spinach during the last 5 minutes of cooking until wilted.
Remove bay leaf and season with salt, pepper, and lemon juice or zest if using.
Serve hot with crusty bread or crackers.
Notes
Store leftovers in the fridge for up to 4 days in an airtight container.Soup can be frozen for up to 2–3 months.For a creamier texture, blend part of the soup with an immersion blender.Customize with other veggies like potatoes, leeks, or zucchini.Add pasta or cooked grains to make it heartier.
