This easy white bean soup recipe brings cozy comfort to the table with a zesty, crave-worthy twist.
Why This Soup Steals Our Hearts
- This easy one pot white bean soup recipe is proof that delicious does not have to be complicated.
- Made with simple pantry staples and wholesome ingredients, you can make a hearty and nourishing meal that will satisfy any hungry appetite.
- Serve this soup anytime! Whether you’re craving a light yet filling dinner or planning ahead for easy lunches, this white bean soup will become your go-to recipe.
- It reminds me of my mom’s homemade soup. Cozy, savory, and so delicious, exactly the kind of food I love to share!
Soup Building Blocks
- Veggies: Onion, garlic, carrots, and celery form the flavor foundation of this soup. They soften as they cook and become slightly sweet. The spinach is added at the end for greater nutrition without becoming mushy.
- White Beans: Cannellini or Great Northern beans are the star of this recipe. They’re creamy, mild, and protein-rich, for a wholesome dish that satisfies any hunger!
- Broth: What would any soup be without broth? So use a good quality store-bought chicken broth or make your own.
- Herbs and Seasonings: Italian seasoning and fresh rosemary add that bit of earthy goodness, while salt and pepper enhance all the flavors. The splash of lemon at the end really adds a fresh taste.
- Parmesan: Parmesan rind added while cooking adds delicious savory flavor. The broth will have a richer, more velvety finish. The parmesan garnish at the end adds a salty finish that should not be omitted!
Make It Your Own
- Use vegetable broth for a truly vegetarian soup.
- Add in your favorite veggies, such as zucchini or bell peppers, for an even heartier dish.
- Stir in cooked sausage or shredded chicken for added protein.
- For an even more creamy touch, stir in a bit of heavy cream at the end.
- Sprinkle in red pepper flakes or hot sauce for a little heat.
How To Make White Bean Soup Recipe
- Sauté onions. Add veggies and seasonings, and cook.
- Add beans and broth. Simmer.
- Finish with spinach and lemon. Adjust seasoning and serve with Parmesan.
Soup Secrets Worth Knowing
- Don’t skip sautéing the veggies. This step adds so much flavor to the soup.
- Use a low-sodium broth so that you control the salt level.
- For a creamy soup without adding dairy, remove a cup of soup after the Parmesan rind is removed. Blend it, then pour it back into the soup.
- Be sure to taste test before serving and adjust the seasoning accordingly.
- Soups and stews often taste better the next day, once the flavors deepen. So make this recipe ahead of time and enjoy a delicious lunch and dinner all week long.
Serve It Up and Save Some for Later
This soup pairs perfectly with crusty bread, buns, garlic toast, or just a simple salad. It stores beautifully in the fridge, in a covered container, for up to 4 days. You can also freeze it up to 3 months for easy future meals. Simply thaw and reheat on the stove or microwave.
More Cozy Soup Recipes
If you make this White Bean Soup Recipe, I’d love to hear how it turned out! Leave a comment and rating below.
White Bean Soup Recipe
This white bean soup is simple, satisfying, and full of cozy flavor.
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cup diced onion
- 3 cloves garlic minced
- ½ cup diced carrots
- ½ cup diced celery
- 4 cups low sodium chicken broth or more
- 1½ teaspoons Italian Seasoning or more to taste
- 1 teaspoon chopped fresh rosemary plus more for garnish
- ½ teaspoon kosher salt or to taste
- ½ teaspoon pepper
- 1 (15 ounce) can white beans drained and rinsed
- 4 ounces baby spinach or more
- ½ large lemon, juice and zest
- 6 Tablespoons grated parmesan
- Parmigiano rind optional
Instructions
- In a large pot heat olive oil, add onions, and cook until soft (about 5 minutes)
- Add carrots, celery, Italian seasoning, 1 teaspoon rosemary, salt and pepper. Cook for an additional 2-3 minutes. Stir in garlic until fragrant (1 min more).
- Add chicken broth, beans, parmesan rind (if using), lemon juice and lemon zest. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Remove parmesan rind.
- Stir in spinach, simmer another 2 minutes. Season to taste.
- To serve, sprinkle with grated parmesan cheese, and garnish with a sprig of rosemary.
Notes
- Nutrition calculated without parmesan rind.
- I used 4 cups broth, but if you want the soup not as thick use more.
- Refrigerate cooled leftovers in an airtight container for up to 4 days.
- Freeze portions in airtight containers for up to 3 months.
Nutrition Information
Calories: 89 | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 359mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3648IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Inspired by Eat With Clarity
So so good! Candace’s husband