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–+ servings
a white bowl full of white bean soup topped with shredded vegan parmesan.
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4.95 stars (19 ratings)

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 325kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion finely chopped
  • 5 cloves garlic minced
  • 2 large carrots peeled and sliced into coins
  • 2 stalks celery chopped
  • 4 15-ounce cans cannellini beans drained and rinsed
  • 4-5 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt more to taste
  • 3 cups chopped kale or baby spinach
  • 2 tablespoons lemon juice
  • optional shredded parmesan I used Violife
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
  • Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.
  • Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
  • Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot. Alternatively, use an immersion blender and blend a few times to create a creamier texture.
  • Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.
  • Stir in the chopped kale or spinach and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).
  • Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
  • Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Enjoy!

Notes

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

Nutrition

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