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–+ servings
White Bean Soup

White Bean Soup

This hearty and nourishing White Bean Soup is packed with plant-based protein, fiber, and flavor. A comforting dish made from creamy cannellini beans, aromatic vegetables, and fresh herbs — perfect for cozy evenings or a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound dried white beans (cannellini or Great Northern)
  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 cups vegetable broth or chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt and black pepper to taste
  • fresh parsley for garnish (optional)
  • 1–2 tbsp lemon juice (optional)

Equipment

  • large pot or Dutch oven
  • cutting board
  • knife
  • mixing spoon
  • immersion blender or standard blender (optional)

Method
 

  1. Rinse and soak the dried beans overnight in cold water, or use the quick soak method by boiling them for 2 minutes and resting for 1 hour.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Add minced garlic and dried thyme. Cook for 1 minute until fragrant, stirring often to avoid burning.
  4. Drain and rinse the soaked beans. Add them to the pot with broth and the bay leaf. Bring to a boil, then cover and simmer on low for 1 to 1.5 hours or until beans are tender.
  5. Remove the bay leaf. Season with salt and pepper. For creaminess, blend a portion of the soup using an immersion blender or standard blender and return to pot.
  6. Stir in lemon juice, adjust seasoning if needed. Garnish with fresh parsley and serve hot.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 18gFat: 9gSaturated Fat: 1.2gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 5.5gSodium: 480mgPotassium: 860mgFiber: 13gSugar: 4gVitamin A: 4200IUVitamin C: 10mgCalcium: 120mgIron: 4.5mg

Notes

For a creamier texture, blend part of the soup using an immersion blender. Add kale or spinach for extra nutrients. For a smoky twist, include a pinch of smoked paprika. Adjust lemon juice to taste for added brightness. Soup freezes well for up to 3 months.

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