Best White Bean Soup

This is the Best White Bean Soup recipe I know, a bowl of true comfort that feels like a hug from the inside out. It’s simple, humble, and uses ingredients you likely already have tucked away in your pantry. When the weather turns chilly, there is no better answer than this classic, hearty, homemade soup recipe.

My mother, believed this soup was better than any medicine. I’d come home from school on a chilly day to its savory aroma filling the house. She taught me that the deepest comfort often comes from the simplest, most loving gestures.

What Makes This Soup So Special

This recipe is proof that the simplest flavors often create the richest experience. It is easily customized, naturally gluten-free, and results in one of the best soup recipes I have ever made. While we aim for comfort, this can also easily be adapted into a White Bean Soup Low Calorie dish, relying on aromatics and herbs rather than heavy cream.

The Simple Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 3 cans (15 oz each) white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups chopped fresh spinach or kale
• Juice of 1/2 lemon

A Couple of Helpful Tools from My Kitchen

Heavy-Bottomed Dutch Oven

I highly recommend using a heavy Dutch oven; it distributes the heat so evenly and truly makes the base of this soup perfect.

Immersion Blender

If you are aiming for that restaurant-quality, silky smooth finish without the hassle of transferring hot liquid, an immersion blender is a wonderful, simple tool.

Bringing the Soup to Life, Step by Step

First, Gently Sauté Your Vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 7–8 minutes until softened.
This step is called building the foundation, darling. Don’t rush the softening; those softened vegetables are what make the whole pot taste sweet and savory later.

Next, Awaken the Herbs and Garlic

Stir in garlic, thyme, and oregano. Cook 1 minute until fragrant.
Smell that? That’s the magic! Cooking the dried herbs for just one minute ‘wakes them up’ and helps them release all their flavor into the oil.

Now, Let It All Simmer and Mingle

Add beans, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes.
The gentle simmer is where all those incredible flavors marry. Make sure you don’t skip that bay leaf; it adds a subtle depth that reminds me so much of Mom’s kitchen.

The Secret to Natural Creaminess

For a creamier texture, mash some of the beans in the pot with a spoon or blend 1 cup of soup and return it.
For that beautiful, thick result without any heavy cream, making this a truly wonderful, Creamy Vegan White Bean Soup, all you need is a little starch from the beans themselves. This clever trick truly elevates the pot.

Wilt in the Greens Right at the End

Stir in spinach or kale and cook 2 minutes until wilted.
Wait until the very end to add the greens! We just want them to wilt slightly so they hold onto their vibrant color and texture.

Finish with a Squeeze of Lemon

Finish with lemon juice and adjust seasoning.
The fresh squeeze of lemon juice at the end is non-negotiable. It cuts through the richness and brightens the entire pot, making the flavor sing.

A Gentle Note on Nutrition

The nutritional information provided (Kcal: 290 kcal | Servings: 6) is an estimate only and may vary based on specific ingredients, brands used, and portion sizes. Please use these values as a general guide.

Ways to Make This Soup Your Own

Cooking with intention is always so rewarding! If you are looking to make this comforting dish even lighter, try these swaps:

1. Reduce Oil: Cut the initial olive oil down to 1 tablespoon. You can add a tablespoon of water or broth to the pot while sautéing the vegetables if they begin to stick. This makes this an excellent option for those seeking a White Bean Soup Low Calorie dish.
2. Use Fresh Herbs: If you happen to have fresh thyme and oregano, use 1 tablespoon of fresh herbs for every teaspoon of dried. The flavor is slightly more subtle but incredibly fresh.
3. Swap for Fennel: To introduce another layer of depth, swap one of the celery stalks for 1/2 cup of shaved fennel bulb. This gives you a lovely White Bean And Fennel Soup flavor without adding fat.

How to Serve a Perfect Bowl

A simple soup deserves equally simple, heartwarming accompaniments:

1. The Rustic Dip: Always serve this soup alongside thick slices of sourdough or a crisp baguette, perfect for soaking up the creamy broth.
2. Herb Finish: A drizzle of good quality extra virgin olive oil or a homemade pesto stirred through the bowl adds a beautiful color and a depth of herbaceous flavor.
3. Garnish Variety: Top your bowl with toasted croutons, a sprinkle of nutritional yeast for a cheesy note, or fresh parsley before serving.

A Few Gentle Reminders

1. Not Rinsing the Beans: Canned beans often have a thick, salty liquid inside the can. Always rinse your beans thoroughly under cool water to remove excess sodium and starchy residue before adding them to the pot.
2. Simmering Too Briefly: If you rush the simmering phase, the vegetables and herbs won’t have time to properly infuse the broth. Give it the full 20 minutes to achieve that truly complex, savory profile.
3. Salty Broth: Since vegetable broth and canned beans already contain sodium, wait until the very end to add substantial salt. It is much easier to add salt than to take it away.

Keeping Your Soup Fresh

This soup is marvelous for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also easily freeze this soup. Allow the soup to cool completely, then transfer it to freezer-safe bags or containers, leaving about an inch of headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of fresh broth or water if it seems too thick.

From My Kitchen to Yours

Every time I make a batch of these comforting bean soup recipes, I’m reminded of how little we need to feel truly satisfied. Food doesn’t have to be complicated to be profound. I hope this recipe helps you pause, slow down, and make a beautiful, warm memory of your own in your kitchen.

A Few Questions I Often Hear

Can I use dried white beans instead of canned?

Yes, absolutely! Just remember that dried beans require soaking overnight and significantly longer cooking times (often 1-2 hours) until they are tender. Using canned beans is simply a lovely shortcut that still produces delicious results.

How can I make this Best White Bean Soup incredibly fast?

If you are pressed for time, you can certainly cut the simmering time down to 10 minutes, making this almost a 15-minute White Bean Soup. For a truly fast meal, you can skip blending entirely, as the flavor will still be robust and hearty.

I heard about The Clever Meal White Bean Soup. What makes this recipe different?

Many great bean soup recipes rely on similar techniques, but this one emphasizes simplicity and relying on the basic, humble ingredients, like the subtle power of the bay leaf and the brightening finish of the lemon, to achieve maximum flavor without fussiness. This is pure, traditional comfort.

Best White Bean Soup

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• Author: Sarah
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

The Best White Bean Soup is a bowl of true comfort, simple, hearty, naturally gluten-free, and customizable. Perfect for chilly days and made with pantry staples.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 3 cans (15 oz each) white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups chopped fresh spinach or kale
• Juice of 1/2 lemon

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 7–8 minutes until softened.
2. Stir in garlic, thyme, and oregano. Cook 1 minute until fragrant.
3. Add beans, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes.
4. Mash some of the beans in the pot with a spoon or blend 1 cup of soup and return it for a creamier texture.
5. Stir in spinach or kale and cook 2 minutes until wilted.
6. Finish with lemon juice and adjust seasoning before serving.

Notes

For natural creaminess without heavy cream, mash some beans or blend part of the soup. Always rinse canned beans well, simmer fully for flavor, and finish with lemon juice for brightness.

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

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 5g
• Sodium: 700mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 0mg

Keywords: white bean soup, bean soup recipes, creamy vegan white bean soup, white bean soup low calorie