White Bean Soup

This White Bean Soup is incredibly creamy, nourishing and so easy to to make. It’s a simple one-pot meal you can throw together in about 30 minutes. Naturally dairy and gluten free!

For more delicious plant-based soup recipes, check out my Italian Chickpea Soup, Easy Potato Soup, Vegan Broccoli Cheddar Soup, and Mushroom Soup with Wild Rice while you’re here!

a white bowl full of white bean soup topped with shredded vegan parmesan.

This well-seasoned and extra cozy White Bean Soup is a comfort food game-changer. Protein-packed white beans, Italian seasonings, leafy greens, and a vegetable medley simmer together in a rich and creamy broth, leaving you with an indulgent but surprisingly good-for-you meal. A chunk of crusty bread on the side is a must for dunking!

If you are looking for even more ways to utilize tasty and affordable white beans, check out the following recipes:

Why you’ll love this white bean soup

Nourishing – Protein-packed white beans, vitamin-rich greens, and a vegetable medley make this vegan bean soup recipe wholesome and healthy.
So flavorful – Simple, wholesome ingredients and seasonings give this white bean kale soup recipe layers of gourmet restaurant-quality flavors.
Perfect for meal prep – Pack the soup into containers and enjoy it as a healthy and protein-rich lunch! You can even freeze the batch, then reheat it whenever a comfort food craving hits.

a metal ladle with a scoop of white bean soup above a pot full of white bean soup.

Ingredients you’ll need (with substitutions)

Olive oil – You can use avocado oil or another vegetable oil if needed.
Onion – I used a sweet onion, but white, yellow or red would work just as well. You can use a few shallots instead if desired.
Garlic – I love using fresh garlic, peeled then minced using a garlic press. You can also use pre-chopped garlic, either frozen or refrigerated. Use garlic powder (about a teaspoon) in a pinch.
Carrots – You can substitute sweet potato, yellow potato or even broccoli/cauliflower if needed.
Celery – If you don’t like celery, feel free to leave it out.
Cannellini beans – The star of the soup! While I prefer cannellini beans, you can use great northern beans, navy beans or even chickpeas. I use canned beans, but you can make them from dried beans if you want.
Vegetable broth – I love Better than Bouillon brand of vegetable or no-chicken broth paste, but you can use any vegetable broth you like.
Tomato paste – Use 3-4 tablespoons of tomato sauce if you don’t have paste.
Seasonings – Italian seasoning, red chili flakes, salt and black pepper. Feel free to adjust these to taste.
Kale or baby spinach – I prefer kale in this white bean soup, but baby spinach works as well. You could also use collard greens instead.
Lemon juice – Use fresh lemon juice from a whole lemon for the best flavor. This adds a brightness to the soup that will be missed if you don’t have it.
Shredded parmesan – Since I don’t consume dairy, I use Violife brand vegan parmesan, or my homemade Vegan Parmesan Cheese. Perfect for sprinkling on your bowl of soup before enjoying!

How to make white bean soup

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

Next, stir in the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Heat 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 a few times to create a creamier texture.

cooking carrots, onions, and celery in a large grey pot.

Pour the soup back into the pot and thin it with more vegetable broth if needed. Stir in the chopped kale or spinach and simmer until the leaves wilt.

chopped kale on top of a batch of white bean soup in a large grey pot.

To finish, stir in the lemon juice. Taste the soup and adjust the flavor as desired (more salt and pepper to round out the flavors or red pepper flakes for a balanced heat).

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

cooked white bean soup in a large grey pot.

womans hand using a spoon to stir white bean soup in a large pot.

Frequently asked questions

What kind of white beans are best for bean soup?

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

Should white bean soup be thick or thin?

A thick and creamy white bean soup is 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? Give it a stew-like consistency by starting with 3.5 to 4 cups of broth and/or blending 2 to 3 cups of the soup.

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

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

Yes, it can easily be made in a slow cooker. To do so, sauté the onions, garlic, carrots, and celery in a pot on the stove before dumping the mixture into a slow cooker along with the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili 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.

Blend and thin out the soup as normal. Pour it back into the crockpot, stir in the kale, and continue cooking for 30 minutes. Add the lemon juice and adjust the flavor as needed, then serve and enjoy.

What about the Instant Pot?

Use sauté mode to cook the veggie mixture, then pour in the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Seal the lid on top and cook on High Pressure for 10 minutes.

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

How do you store the leftovers? Does it freeze well?

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