White Bean Soup – Nora Cooks

This white bean soup is incredibly creamy, filling and so easy to make. This is a simple all-in-one meal that you can prepare in about 30 minutes. Naturally dairy-free and gluten-free!

For more creamy soup recipes, check out my Easy Potato Soup , Vegan Broccoli Cheddar Soup , and Mushroom Wild Rice Soup while you’re here!

This well-seasoned and seriously cozy white bean soup is a game changer when it comes to comfort food. Protein-rich white beans, Italian seasoning, leafy greens, and a medley of vegetables simmer together in a rich, creamy broth, leaving you with an indulgent yet surprisingly healthy meal. A piece of crusty bread on the side is a must for dipping!

For another fabulous bean soup, check out my Italian Chickpea Soup.

Why you’ll love this white bean soup

  • Feeding – Protein-rich beans, vitamin-rich greens, and a mix of vegetables make this vegan bean soup recipe healthy and wholesome.
  • So tasty – Simple, wholesome ingredients and seasonings give this white bean and kale soup recipe layers of gourmet restaurant-quality flavors.
  • Perfect for meal prep – Put the soup in containers and enjoy it as a healthy, protein-rich lunch! You can even freeze the batch and then reheat it whenever you feel a comfort food craving.
a metal ladle with a scoop of white bean soup on top of a pot full of white bean soup.a metal ladle with a scoop of white bean soup on top of a pot full of white bean soup.

How to make white bean soup

Heat the oil in a large saucepan over medium heat. Once hot, add the onions, garlic, carrots and celery and cook until soft and fragrant.

Next, add the cannellini beans, vegetable stock, tomato paste, Italian seasoning, red pepper flakes, black pepper, and salt. Bring the soup to a boil, then lower the heat to simmer.

Transfer some of the soup to a blender and blend until smooth OR use an immersion blender in the pot and blend several times to create a creamier texture.

Return the soup to the pot and thin it with more vegetable stock if necessary. Stir in the chopped kale or spinach and simmer until the leaves wilt.

Chopped kale over a batch of white bean soup in a large gray pot.Chopped kale over a batch of white bean soup in a large gray pot.

Finally, add the lemon juice. Taste the soup and adjust the flavor to your liking (more salt and pepper to round out the flavors or red pepper flakes for balanced heat).

Serve in bowls with grated parmesan sprinkled on top (I like Violife dairy-free parmesan) and crusty bread on the side for dipping. Appreciate!

Frequently asked questions

What type of white beans is best for bean soup?

Canned cannellini beans are best because their soft, buttery texture helps them melt into the soup. If you can’t find cannellini beans, use Great Northern beans, white beans, or butter beans instead. Even chickpeas will do the trick.

Should white bean soup be thick or thin?

Thick, creamy white bean soup is the best, in my opinion! After all, this is a cold-weather meal, and the more luxurious and creamy it is, the better.

Want it even thicker? Make it a stew-like consistency by starting with 3.5 to 4 cups of broth and/or blending in 2 to 3 cups of soup.

For a thinner soup, use the full 5 cups of broth (and more if necessary) and/or blend only 1 cup of soup.

Can you make white bean soup in a slow cooker instead?

I haven’t tested it but a slow cooker should be fine. To do this, sauté the onions, garlic, carrots and celery in a saucepan on the stove before pouring the mixture into a slow cooker with the cannellini beans, vegetable stock, tomato paste, seasoning Italian, red pepper flakes, black pepper, and salt. Place the lid on top and cook on high for 2 to 3 hours or on low for 4 to 5 hours.

Mix and thin the soup as usual. Return it to the slow cooker, stir in the kale and continue cooking for 30 minutes. Add the lemon juice and adjust the flavor if necessary, then serve and enjoy.

What about the Instant Pot?

Use the sauté mode to cook the vegetable mixture, then pour in the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red pepper flakes, black pepper and salt. Close the lid and cook on high pressure for 10 minutes.

Release the remaining pressure before blending the soup. Turn the sauté mode back on, add the greens and cook until wilted. Turn off sauté mode, add lemon juice and additional seasonings, then serve.

How to store leftovers? Does it freeze well?

Once cooled, you can store leftover white bean soup in airtight containers in the refrigerator for about 4 or 5 days. It also freezes well for 2 months.

a white bowl filled with white bean soup topped with grated vegan parmesan and pieces of bread on the side.a white bowl filled with white bean soup topped with grated vegan parmesan and pieces of bread on the side.
  • Heat the olive oil in a large saucepan over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently, for about 4 to 5 minutes.

  • Now add the drained and rinsed cannellini beans, vegetable stock, tomato paste, Italian seasoning, red pepper flakes, black pepper and salt. Mix well.

  • Bring to a boil, then reduce heat and simmer for 15 minutes uncovered.

  • Transfer about 2 cups of soup to a blender and blend until smooth. Return the blended soup to the pot. You can also use a hand blender and blend several times to create a creamier texture.

  • Mix well. If the soup is too thick, add a little broth until you reach the desired consistency.

  • Stir in the chopped kale or spinach and simmer for a few minutes until wilted (the kale will take a few more minutes to soften).

  • Add the lemon juice. Taste and add more salt, pepper, or red pepper flakes as desired.

  • Serve hot, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Appreciate!

  1. Add some fresh herbs – Add 1 tablespoon chopped fresh rosemary or thyme. You can reduce the amount of Italian seasoning if you do this, maybe to 1-2 teaspoons.
  2. Optional – Sprinkle some parmesan on top (I use Violife dairy-free parmesan).
  3. Any navy beans will work here – white beans, Great Northern beans, or even chickpeas if you like.
  4. You can make it thick like a stew or as thin as you like. I prefer it somewhere in the middle, but adjust the amount of broth to your own preferences.

Portion: 1of 8 servings | Calories: 325kilocalories | Carbohydrates: 56g | Protein: 18g | Fat: 5g | Saturated fat: 1g | Polyunsaturated fats: 1g | Monounsaturated fat: 3g | Sodium: 682mg | Potassium: 1261mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5892UI | Vitamin C: 29mg | Calcium: 258mg | Iron: 8mg

Course: Soup

Kitchen: Italian inspired

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