White Bean Soup
Published Jan 26, 2024
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This Mediterranean white bean soup is the perfect vegetarian meal that’s packed with plant-based protein and tons of flavor. It’s creamy, comforting and easy to make in one pot!
When it comes to getting a warm, nourishing meal on the table, it doesn’t get much simpler than this white bean soup recipe!
This recipe is really straightforward and comes together quickly. Outside of chopping and sautéing the veggies this recipe is pretty hands off. Not only is this soup hearty and delicious, but it’s packed with over 20 grams of plant-based protein. I bet everyone in your family will love this recipe… even the meat eaters!
Why You’ll Love This Soup
- Hearty – Packed with cannellini beans and a medley of veggies, this soup is both filling and nutritious.
- Customizable – It’s easy to tweak based on what you have in your pantry or fridge. Add more veggies, switch up the greens, or adjust the seasonings to your taste.
- Meal prep – It’s even better the next day, making it ideal for meal prep or enjoying leftovers.
White Bean Soup Ingredients
This soup doesn’t call for any fancy ingredients… all you need are a few fresh veggies and some pantry staples! I bet you already have most of these ingredients in your kitchen right now. Here’s what you need:
- olive oil – to sauté the vegetables and bring out their flavors.
- vegetables – yellow onion, garlic, carrots and celery.
- cannellini beans – the star of the show and what adds the plant-based protein to this soup. If you can’t find cannellini beans you can use great northern beans or navy beans instead.
- vegetable broth – the liquid base of this soup. I recommend using low sodium broth so you can control the amount of salt.
- seasonings – salt, black pepper, dried oregano, thyme, and basil.
- white wine vinegar – to deglaze the pan after sautéing the veggies. It helps incorporate all the flavorful bits from the bottom of the pot into the soup and it also adds a bright, tangy note. If you don’t have white wine vinegar, red wine vinegar, apple cider vinegar or lemon juice will also work.
- tamari – for a rich, umami flavor that pairs perfectly with the rest of the ingredients. You can use soy sauce or coconut aminos if you don’t have tamari. Whatever you use, I recommend using low sodium as to not make this soup too salty. If you don’t have low sodium tamari you might want to cut back on the amount of salt you add.
- greens – choose your favorite greens for a pop of color and nutrients. I usually go with baby spinach or curly kale but swiss chard would also be a great option.
- fresh parsley – adds a final touch of freshness.
- fresh parmesan – for serving, adding a salty richness.
How to Make White Bean Soup
This white bean soup is quite hands off! After you chop and sauté your veggies the remainder of the time the soup is simmering on the stovetop. It’s the perfect recipe to make on busy weeknights.
Step 1: Blend one can of the beans with 1 cup of broth and set aside.
Step 2: Sauté onions, carrots, celery and garlic in a pot or dutch oven over medium heat. Season with salt, pepper, oregano, thyme and basil. Add white wine vinegar to deglaze the pot.
Step 3: Add the blended beans, remaining beans and veggie broth. Bring the soup to a boil then reduce the heat and simmer until the soup starts to thicken, about 20-30 minutes.
Step 4: Stir in the tamari, greens and parsley. Simmer for a few more minutes until the greens wilt. Serve hot with parmesan on top, if desired.
White Bean Soup Variations
This soup is delicious as is, but it can also easily be customized based on your taste preferences or what you have on hand. Here’s some ideas:
- Vegan: This soup is basically vegan, as long as you leave out the parmesan. If you’d like to get that cheesy flavor without the dairy, try using a dairy-free parmesan.
- Add more protein: For a non-vegetarian version, you could add ground turkey, ground chicken, ham or even bacon to this soup.
- Add spice: Want to add some heat to this soup? Consider adding a dash of red pepper flakes or cayenne pepper.
- Want a creamier texture? I found this soup to be plenty creamy, but if you prefer an even creamier and thicker soup, consider blending a larger portion of the beans or adding a splash of cream or coconut milk towards the end of cooking.
What to Serve With White Bean Soup
This white bean soup is filling on its own, but for a more filling meal you could serve it with a fresh salad or warm crusty bread. Here are some serving suggestions:
- Pair this nourishing white bean soup with a baked sweet potato for a simple, satisfying, and heartwarming meal.
- Soup and salad go hand in hand, so serve this soup alongside this kale salad or spinach salad for something light and refreshing.
- Pair this white bean soup with a crusty slice of sourdough or a piece of cornbread for a comforting side.
How to Store Leftovers
In the refrigerator: Cool the soup completely and store it in an airtight container in the fridge for 4-5 days.
In the freezer: This soup can be stored in the freezer for up to 3 months. Just be sure to freeze it in an airtight container or freezer bag and be sure to leave some space for expansion. To thaw, place in the fridge overnight.
Reheating: Warm the soup on the stovetop over medium heat. If it’s too thick, add a little water or broth to reach your desired consistency. You can also reheat this soup in the microwave if you’re in a rush.
More Soup Recipes
- Vegetarian 15 Bean Soup
- Easy Vegetarian Chili
- Tomato Basil Soup
- Easy Black Bean Soup
- The Best Minestrone Soup
Be sure to check out the full collection of soup recipes on EBF!
White Bean Soup
- 1 Tablespoon olive oil
- 1 yellow onion, minced
- 2-3 large carrots, diced, about 1 cup
- 2 celery ribs, diced, about ½ cup
- 4 cloves garlic, minced
- 1 ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 2 Tablespoons white wine vinegar
- 3 15 oz cans cannellini beans or great northern beans, drained and rinsed
- 4 cups low sodium veggie broth
- 2 Tablespoons low sodium tamari
- 2-3 cups kale, spinach or swiss chard
- ¼ cup fresh parsley
- Grated parmesan, for serving
- Blend 1 can of the drained beans with 1 cup broth. Set aside.
- Add oil to a dutch oven or large pot over medium heat. Add onions, carrot, celery, garlic and salt and saute for 7-8 minutes until veggies soften and become fragrant.
- Season with pepper, dried oregano, thyme and basil. Stir to combine and saute for 1-2 more minutes. Deglaze the pan with white wine vinegar.
- Add blended beans, remaining beans and veggie broth. Bring to a boil then reduce heat and simmer for 20-30 minutes until soup starts to thicken.
- Add tamari, greens and fresh parsley and simmer for 5 more minutes until the greens wilt.
- Serve warm topped with parmesan cheese and crusty bread.
Nutrition information is automatically calculated, so should only be used as an approximation.