Easy White Bean Soup

Craving something cozy that won’t keep you in the kitchen all day? This creamy white bean soup is pure comfort in a bowl, ready in just 35 minutes. With tender cannellini beans, fresh herbs, and a silky broth, it’s the kind of soup that makes you want to curl up on the couch with a good book.

What makes this soup special is the clever trick of blending some of the beans to create a luxuriously creamy base – no heavy cream needed! The combination of rosemary, thyme, and Parmesan adds layers of flavor that taste like they took hours to develop, while tender vegetables and leafy greens make it feel wholesome and satisfying.

Ingredients

For the Base:

• 3 (15 oz) cans cannellini beans, divided
• 4 cups vegetable broth, divided
• 1 tablespoon olive oil

Vegetables & Aromatics:

• 1 yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced

Seasonings:

• 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

To Finish:

• 2 cups chopped spinach or kale
• 2 tablespoons fresh lemon juice
• 1/4 cup Parmesan cheese, plus more for serving
• Fresh parsley, for garnish

Steps

1. Begin by creating the creamy base: Thoroughly rinse and drain 1 can of beans. Combine them with 1 cup of broth in a blender and process until completely smooth (30-45 seconds). This creates the silky texture that makes this soup special. Rinse and drain remaining beans.
2. Heat 1 tablespoon olive oil in a large pot over medium heat (350°F/175°C). Add diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables are tender but not browned. Add minced garlic and cook for 1 minute more, until fragrant but not golden (garlic can become bitter if overcooked).
3. Pour in the pureed bean mixture, whole beans, and remaining 3 cups broth. Add rosemary, thyme, salt, pepper, and red pepper flakes. Bring to a gentle simmer (small bubbles around the edges) and cook for 15 minutes, stirring occasionally. The soup should be steaming but not boiling vigorously.
4. Add spinach or kale and simmer for 10 minutes more, until greens are tender but still bright. The leaves should wilt but maintain their structure. Stir in lemon juice and Parmesan, letting the cheese melt completely (1-2 minutes).
5. Taste and adjust seasonings – the soup should be well-seasoned but not overly salty. Ladle into bowls while hot (about 1½ cups per serving) and garnish with fresh parsley and additional Parmesan. Serve immediately with crusty bread.

Smart Swaps

• Use kale instead of spinach for a heartier texture
• Substitute Swiss chard for spinach (remove tough stems first)
• Replace Parmesan with nutritional yeast for a vegan option (2 tablespoons)

Make It Diabetes-Friendly

• Reduce beans to 2 cans total (saves 11g carbs per serving)
• Double the vegetables to increase fiber and reduce carb impact
• Add 1 cup diced celery root for extra flavor without carbs
• Serve in 1 cup portions instead of 1½ cups

Pro Tips

• Don’t skip the bean-pureeing step – it’s essential for the creamy texture
• Let soup rest 5 minutes before serving to allow flavors to meld
• Store leftovers up to 4 days in an airtight container
• Thin leftover soup with broth when reheating if needed