Best White Bean Soup

Best White Bean Soup is everything you want in a cozy bowl—creamy, nourishing, and packed with flavor. Made with tender white beans, hearty vegetables, and a touch of greens, this simple soup is the perfect comfort food for cold nights or anytime you need a quick, wholesome meal. The natural creaminess of the beans and a hint of lemon make this soup light yet deeply satisfying. It’s easy to make, vegan-friendly, and full of goodness in every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt & pepper to taste
• 2 cups chopped spinach or kale
• Juice of ½ lemon (optional, for brightness)
• Crusty bread for serving (optional)

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery, cooking for 5–6 minutes until softened.
3. Stir in garlic and cook another 30 seconds until fragrant.

Step 2: Build the Base

1. Add white beans, broth, thyme, smoked paprika, salt, and pepper.
2. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.

Step 3: Blend for Creaminess

1. Use an immersion blender to partially blend the soup, leaving some beans and vegetables intact for texture.
2. Stir in chopped spinach or kale and simmer for another 5 minutes until wilted.

Step 4: Finish and Serve

1. Remove from heat and stir in lemon juice for a bright, fresh finish.
2. Serve warm with a drizzle of olive oil and crusty bread for dipping.

Variations

• Add a dash of chili flakes for a spicy kick.
• Use rosemary or sage instead of thyme for a different flavor profile.
• Stir in a splash of coconut milk for a creamier, richer soup.
• Top with grated Parmesan or nutritional yeast for extra umami flavor.

Cooking Note

• Partially blending the soup gives it a perfect creamy texture without added dairy.
• Use low-sodium broth to control the salt level and enhance the natural flavor of the beans.
• Fresh lemon juice adds brightness—don’t skip it!

Serving Suggestions

Pair this soup with a slice of toasted sourdough or garlic bread for a complete meal. It’s also delicious with a light side salad for a balanced lunch or dinner.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even tastier. To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months. Reheat gently over low heat and add a splash of broth if needed.

Timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Nutritional Information (Per Serving)

Calories: Approx. 260

Protein: 12g

Sodium: 580mg

Healthier Alternatives for the Recipe

For a lower-carb version, reduce carrots or swap beans with cauliflower. Add more greens or extra veggies like zucchini for added nutrients. Use olive oil spray instead of tablespoons for less fat while keeping the flavor.

Common Mistakes to Avoid

• Over-blending—leave texture for a heartier feel.
• Skipping the lemon juice—it brightens the soup and enhances flavor.
• Adding greens too early—they’ll overcook and lose color.
• Not seasoning in layers—taste and adjust throughout cooking.

Conclusion

Best White Bean Soup is the kind of recipe that proves simple ingredients can create extraordinary comfort. Creamy, nutritious, and satisfying, this soup will become a staple in your kitchen for cozy nights, meal prep, or quick lunches. Each spoonful is earthy, smooth, and full of homemade warmth.

Frequently Asked Questions (FAQs)

Q1: Can I use dried beans?
A: Yes—soak and cook them beforehand until tender, then follow the recipe as written.

Q2: Can I make this soup in a slow cooker?
A: Absolutely! Combine everything except the greens and lemon. Cook on low for 6 hours, then stir in greens at the end.

Q3: Can I use kale instead of spinach?
A: Yes, kale adds great texture and holds up beautifully.

Q4: How can I make it creamier?
A: Blend more of the soup or stir in a splash of plant-based cream or coconut milk.

Best White Bean Soup

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• Author: Mery Johnston
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Best White Bean Soup – creamy, hearty, and wholesome with beans, veggies, and greens for the perfect cozy meal.

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Ingredients

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2 tbsp olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed

4 cups vegetable broth

1 tsp dried thyme

1 tsp smoked paprika

Salt & pepper to taste

2 cups chopped spinach or kale

Juice of ½ lemon (optional)

Crusty bread for serving (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes.

2. Stir in garlic and cook 30 seconds.

3. Add beans, broth, thyme, paprika, salt, and pepper. Simmer 20 minutes.

4. Blend part of the soup for creaminess.

5. Add greens and cook 5 minutes more.

6. Stir in lemon juice and serve warm with bread.

Notes

Blend only part of the soup for perfect texture.

Add extra lemon for brightness.

Top with olive oil or Parmesan before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1.5 cups
• Calories: 260
• Sugar: 5g
• Sodium: 580mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 0mg