4.7 from 1,224 votes
Creamy White Bean Soup
Creamy White Bean Soup blends pureed and whole cannellini beans with sautéed onion, carrot, celery, garlic, fresh herbs, and spinach in vegetable broth. The pureed beans create a smooth base while whole beans add texture. Bright lemon juice and Parmesan cheese finish the soup with freshness and savoriness. It’s a comforting, hearty vegetarian soup.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
228 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 (15 oz) cannellini beans divided, canned
- 4 cups vegetable broth divided
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrot diced, medium
- 2 celery diced, sticks
- 4 cloves garlic minced
- 1 teaspoon rosemary minced fresh
- 1/2 teaspoon thyme dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- crushed red pepper flakes to taste
- 2 cups spinach or kale, chopped
- 2 tablespoons lemon juice fresh
- 1/4 cup Parmesan Cheese plus more for serving
- parsley fresh, chopped, for garnish
Instructions
- Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the soup extra creamy. Rinse and drain the remaining beans and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
- Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. I recommend serving with crusty bread or biscuits.
Cup of Yum
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- You can freeze leftovers for up to 3 months; reheat on the stovetop or microwave before serving.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
1576mg
(66%)
Potassium
224mg
(5%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
6060IU
(121%)
Vitamin C
26mg
(29%)
Calcium
257mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 1576mg | 66% |
| Potassium | 224mg | 5% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 6060IU | 121% |
| Vitamin C | 26mg | 29% |
| Calcium | 257mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.