White Bean Soup – Two Peas & Their Pod

Soup is the ultimate comfort food. I love making a big pot of soup when the weather is cold, or whenever I am feeling sick, or whenever I just want GOOD food.

A few of our favorites include: minestrone soup, creamy chicken noodle soup, potato soup, chicken and rice soup, and this classic White Bean Soup.

This white bean soup recipe is easy to make, you only need one pot, and is perfect for lunch or dinner. The soup creamy, comforting, and nourishing. The soup is made with fresh vegetables and the beans add plenty of protein and fiber.

A bowl of this white bean soup will fill you up and warm you up! It also freezes beautifully so feel free to double the recipe. Put some soup in the freezer for a rainy day!

Soup Ingredients

• White Beans– the star of the soup. I use canned cannellini beans, which you can find at any grocery store. Great Northern or Navy beans will also work. Make sure you rinse and drain the beans before using.
• Vegetable broth– use your favorite brand.
• Olive oil– for sautéing the veggies.
• Veggies– onion, carrots, and celery! The classic start to any good soup.
• Garlic– it adds lots of flavor.
• Vegetable broth– use your favorite brand.
• Herbs– rosemary, thyme, and parsley for garnish.
• Crushed red pepper flakes– for a little heat.
• Spinach– you can also use kale.
• Fresh lemon juice– to brighten up the soup.
• Parmesan cheese– use freshly grated Parmesan cheese. If you need the soup to be vegan or dairy-free, you can leave out the cheese.

How to Make White Bean Soup

• Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don’t want to blend all of the beans, just some to thicken up the soup. The pureed beans make the soup extra creamy and give it the best texture.
• Rinse and drain the remaining beans and set aside.
• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
• Add the garlic and cook for an additional minute.

• Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
• Add the spinach (or kale) and simmer for 10 more minutes.
• Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.

• Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired.
• Serve warm and enjoy every bite!

Serving Suggestions

• Croutons: top your bowl a soup with crunchy homemade croutons!
• Bread: Crusty Bread, Garlic Bread, or Cornbread
• Biscuits: Buttermilk Drop Biscuits or Greek Yogurt Biscuits
• Salad: Kale Salad, Easy Green Salad, Arugula Salad, or Easy Quinoa Salad
• Roasted Vegetables– broccoli, carrots, asparagus, cauliflower, green beans, or sweet potatoes.
• Grilled Cheese– serve your favorite grilled cheese sandwich on the side.

How to Store & Freeze

Let the soup cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top.

Bean soups freeze well and are great protein-packed meals to have in the freezer. To freeze, let the soup cool completely. Place in a freezer safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat!

More Soup Recipes

Find all of our SOUP RECIPES HERE!

Vegetarian

White Bean Soup

This creamy and comforting white bean soup is made in one pot and is freezer friendly too! Serve with crusty bread and a salad for an easy and delicious meal.

• 3 (15 oz) cans cannellini beans, divided
• 4 cups vegetable broth, divided
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Crushed red pepper flakes, to taste
• 2 cups chopped spinach or kale
• 2 tablespoons fresh lemon juice
• 1/4 cup Parmesan cheese, plus more for serving
• Garnish: chopped fresh parsley

• Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don’t want to blend all of the beans, just 1 can. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.

• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.

• Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.

• Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.

• Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. I recommend serving with crusty bread or biscuits.

Calories: 228kcal, Carbohydrates: 41g, Protein: 15g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 1576mg, Potassium: 224mg, Fiber: 12g, Sugar: 4g, Vitamin A: 6060IU, Vitamin C: 26mg, Calcium: 257mg, Iron: 5mg

Keywords soup, white bean

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod