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This cozy white bean soup is packed with creamy cannellini beans, plenty of vegetables, fragrant Italian herbs, and a splash of fresh lemon juice that brightens all the flavors. Canned beans makes this easy one-pot soup quick to prepare without sacrificing rich flavor. This vegetarian soup is hearty and full of plant-based protein and fiber, making it both nourishing and satisfying. It’s perfect for dunking a slice of thick, crusty bread into and is ideal for a weeknight dinner or meal-prep soup.
Looking for more hearty vegetarian soup recipes? Try my minestrone soup and Italian lentil and vegetable soup.
My white bean soup is perfect to curl up with on a cold night. It’s a hearty and nutritious soup that’s packed with plant-based protein thanks to the cannellini beans. There’s an assortment of vegetables in this soup that can easily be customized with what you already have on hand or ones you like best.
Along with being a nutrient dense soup it’s also budget-friendly. Pantry staples like canned beans and broth keep the cost down, but don’t sacrifice flavor or nutrition.
I wanted to make this bean soup as easy as possible for you to make, so it’s a one pot soup made on the stovetop. The prep work consists of chopping a few veggies and the cook time is just over 30 minutes. It’s perfect for weeknights and a great soup to make for meal prep.
Ingredient Notes
Carrots, celery, onion, garlic – The base flavors for the broth. The veggies and aromatics are what give the soup lots of flavor.
White beans – Canned beans are what makes this soup so easy to make. No need to use dried beans unless you prefer to. I used cannellini beans for the soup because I love their creamy texture. You can also use Great Northern or Navy beans.
Tomato paste – Many white bean soups don’t include tomato paste, but I’ve found that adding it significantly deepens the flavor of the broth. The tomato paste adds richness and complexity, giving the soup a more robust, well-rounded taste.
Broth – I use vegetable broth to keep the soup vegetarian, but you can also use chicken broth. Low sodium broth should be used to prevent the soup from being too salty.
Italian seasoning, red pepper flakes, fresh rosemary – The combination of dried and fresh herbs brings this soup to life and gives it an Italian flavor profile. If you don’t want the soup to have any spiciness omit the red pepper flakes.
Parmesan cheese rind – My secret ingredient to making soups extra flavorful. The cheese rind gives the soup a nutty, salty, umami flavor that takes it to the next level. Store your Parmesan cheese rinds in a freezer bag in the freezer.
Spinach – Baby spinach is rich in nutrients and an easy way to add extra veggies into the soup.
Lemon – Squeeze fresh lemon juice into the soup after it’s finished cooking. Lemon brightens up all the flavors in the soup and adds a lovely freshness to it.
Tips for Making White Bean Soup
- Chopping. Chop the vegetables so they are similar in size and cook evenly.
- Save time and chop the vegetables a day ahead of time.
- Don’t overcook the beans. If the beans are overcooked they lose their texture and shape and will be mushy.
- Simmer the soup, don’t boil it. When you cook the soup low and slow it’s the best way to bring out all the flavors.
- Add acid at the end. Fresh lemon juice should be squeezed in after the soup has finished cooking. This preserves it’s bright, fresh flavor. The acid of the lemon juice contrasts with the richness of the beans and broth.
- Parmesan cheese. Don’t skip adding the Parmesan cheese rind into the soup while it cooks. You’ll be amazed how it adds a delicious and subtle salty, cheesy flavor to the soup. Garnish the soup with freshly grated parmesan cheese for another layer of flavor.
Substitutions and Variations
- Make it vegan. Omit the Parmesan cheese rind and skip the shredded Parm topping.
- Make it creamy. Puree one can of the drained and rinsed white beans then add them in when you dump in the other cans of beans.
- Add protein – Add cooked and crumbled Italian sausage or shredded cooked chicken to increase the amount of protein in the soup.
What to Serve on the Side
Bread – I love serving this soup with crusty bread, whole wheat dinner rolls or even cornbread muffins for dipping into the soup.
Salad – White bean soup pairs perfectly with my Caesar salad and homemade Caesar dressing.
Protein – If you want to add extra protein to the meal, serve it with grilled balsamic chicken, garlic parmesan chicken bites, or baked salmon.
Storing and Freezing
White bean soup will keep in an airtight container in the refrigerator for 4-5 days. Reheat leftovers in the microwave or in a saucepan on the stove top over medium-low heat until warmed through.
Freezing – Bean soup freezes well and is great to have on hand on nights when you need a quick dinner. Freeze the soup for up to 3 months. Defrost in the fridge overnight before reheating.
Tip: I love these Souper Cubes for freezing soup and other leftovers. They’re individual servings (perfect if you meal prep) and you can pop one right out of the mold and into a saucepan and reheat it on the stovetop.
More Soup Recipes
- Tomato Basil Soup
- Creamy Cauliflower Soup
- Mexican Street Corn Soup
- Broccoli Cheese Soup
- Creamy Red Lentil Soup
- Chickpea Pasta Fagioli
You can find all of my Soup Recipes Here
White Bean Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 3 cloves of garlic grated or minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 4 1/2 cups cannellini beans drained and rinsed
- 1 parmesan cheese rind plus extra shredded parmesan cheese for serving
- 2 teaspoons minced fresh rosemary
- 5 cups low sodium vegetable broth
- 5 ounce bag baby spinach
- 2 tablespoon fresh lemon juice
Instructions
- Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot add in the onion, celery, and carrots. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cook for 4-5 minutes or until the vegetables are tender. Add in the garlic and cook for until fragrant, about a minute.
- Add the tomato paste into the pot. Stir it in until it coats the vegetables. Cook for about a minute.
- Add in the rosemary, white beans, and Parmesan cheese rind and pour in the broth. Stir everything together and bring the soup to a boil. Once boiling turn the heat down and simmer for 15 minutes.
- Stir the spinach into the soup and cook for another 5 minutes. Remove the Parmesan cheese rind then turn off the heat and stir in the lemon juice. Taste for seasoning.
- Ladle the soup into bowls and top with Parmesan cheese. Serve with a side of crusty bread if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this White Bean Soup, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
