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–+ servings
Hearty white bean soup with kale and butternut squash served in a white bowl with a spoon, rustic healthy comfort food
Callie Brooks

Cozy White Bean Soup

This hearty white bean soup is a comforting bowl inspired by cozy evenings at grandma’s table. Made with creamy cannellini beans, tender greens, and aromatic vegetables, it’s the perfect family meal for chilly nights or busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: Italian, Mediterranean
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil, plus more for drizzling
  • 2 cups diced mirepoix (carrots, celery, onions)
  • 2 cloves garlic, minced
  • 14 oz canned diced tomatoes (fire-roasted preferred)
  • 6 cups vegetable broth
  • 1 tsp dried oregano or Italian seasoning
  • 1 bay leaf
  • 2 cans cannellini beans (15 oz each), drained and rinsed
  • 1/2 cup small pasta (optional)
  • 2 handfuls baby spinach (or fennel/kale/chard)
  • 1/4 cup chopped fresh parsley
  • Parmesan cheese (optional)
  • Salt & black pepper, to taste
  • Crusty bread, for serving (optional)

Equipment

  • Dutch oven or soup pot
  • wooden spoon
  • knife and cutting board
  • ladle

Method
 

  1. Heat olive oil in a Dutch oven. Add onions, carrots, and celery. Sauté for 8–10 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, broth, oregano, and bay leaf. Bring to a simmer.
  3. Reduce heat, cover, and simmer the soup for 15 minutes to deepen the flavor.
  4. Stir in cannellini beans. If using pasta, add it now and cook until al dente.
  5. Remove bay leaf. Stir in spinach or other greens until wilted.
  6. Season with salt and black pepper. Drizzle with olive oil and garnish with chopped parsley. Top with Parmesan if desired.

Nutrition

Calories: 275kcalCarbohydrates: 38gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 630mgPotassium: 890mgFiber: 10gSugar: 4gVitamin A: 5300IUVitamin C: 16mgCalcium: 120mgIron: 4mg

Notes

For a creamy vegan version, blend some of the beans or stir in cashew cream. Add roasted fennel for a fall twist or top with Parmesan for a richer flavor. Skip the pasta for a quicker, low-calorie version. Don’t forget crusty bread on the side!

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