4.7 from 1,224 votes
Creamy White Bean Soup
This hearty and flavorful soup is made with creamy white beans, aromatic vegetables, savory broth, and herbs. It’s a comforting, nourishing meal that’s perfect for chilly days.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 228 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 (15 oz) cans cannellini beans, divided
- 4 cups vegetable broth, divided
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- crushed red pepper flakes, to taste
- 2 cups chopped spinach or kale
- 2 tablespoons fresh lemon juice
- 1/4 cup Parmesan cheese, plus more for serving
- Garnish: chopped fresh parsley
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 fridge for up to 5 days. Freeze for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
3mg
(1%)
Sodium
1576mg
(66%)
Potassium
224mg
(6%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
6060IU
(121%)
Vitamin C
26mg
(29%)
Calcium
257mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
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.