White Bean Soup

5 from 5 votes

This White Bean Soup is a one-pot recipe that comes together in just 40 minutes. It's easy enough to make for weeknight dinners, especially when you're looking to get some extra fiber and veggies in.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: recipes with white beans, soup with spinach and white beans, white bean soup

Servings: servings

Calories: 297kcal

Author: Sara Nelson

Ingredients

3 cans (15.5 ounces each) white beans drained and rinsed (cannellini or Great Northern), divided
2 Tablespoons olive oil or avocado oil
1 large yellow onion diced
2 carrots peeled and diced
2 celery ribs diced
4 garlic cloves minced
1 teaspoon dried thyme leaves
½ teaspoon dried crushed rosemary
¼ teaspoon red pepper flakes (can be decreased to ⅛ teaspoon or omitted)
4 cups vegetable broth
¾ teaspoon Kosher salt
½ teaspoon pepper
2 cups fresh spinach about 2 handfuls
¼ cup freshly grated Parmesan cheese
1 Tablespoon lemon juice

Garnishes:

Croutons
Grated Parmesan cheese
Freshly cracked pepper

Instructions

Blend Half of the Canned Beans: In a blender or food processor, blend half of the beans until smooth (if needed, add 1-2 Tablespoons of water to make it easier to blend). Use a rubber spatula to scrape the pureed beans into a bowl, then set aside.
Sauté Vegetables: In a large pot over medium heat, heat oil. Add onion, carrots, and celery, and sauté until tender, about 5-7 minutes, stirring occasionally.
Add Garlic and Herbs: Add minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook until fragrant, about 1 minute.
Add Broth and Beans: Pour in the vegetable broth, pureed beans, and remaining whole beans. Add salt and pepper, then stir to combine everything. Increase stovetop heat to high and bring soup to a boil. Once boiling, reduce stovetop heat to medium or medium-low (it should be hot enough to maintain a gentle simmer, but not be boiling). Cook for about 10-15 minutes.
Add Spinach and Lemon Juice: Stir in spinach and let it wilt, which should take about 2-3 minutes. Turn off stovetop heat, then add grated Parmesan cheese and lemon juice.
Serve: Carefully taste, then add more salt and pepper, depending on taste preferences. Ladle soup into bowls and garnish each bowl with croutons, grated Parmesan cheese, and freshly cracked pepper, then serve.

Video

Notes

Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: Cool the soup completely before transferring it to an airtight container, leaving some space for expansion. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions: Reheat in the stovetop or microwave. For the stovetop, warm the soup over medium heat, stirring occasionally, until hot. If using the microwave, transfer the soup to a microwave-safe dish, cover loosely, and heat in 30-second increments, stirring in between, until thoroughly warmed. If the soup has thickened too much upon reheating, thin it with a little water or vegetable broth to reach your desired consistency.

Nutrition