This quick and easy White Bean Soup is creamy, nourishing, and a great way to get your protein and fiber in. Perfect for the cold season, and you can make it vegan by skipping the Parmesan cheese.
Looking for more easy soup recipes? Try my Lentil Soup or Cabbage Soup next!
About This Recipe
So my wife and I have an unhealthy obsession (or rather a healthy obsession) with getting our daily amounts of fiber in. Probably from all the TikToks we've been watching about how younger people don't eat enough fiber.
For the last year, we've been eating kefir and chia seed bowls with lots of fresh berries for breakfast every day. We actually calculated it, and each bowl has about 50% of our daily fiber. This soup might even have more than that!
Packed with cannellini beans (also known as white kidney beans, if you didn't know) and lots of fresh vegetables, this soup is incredibly nutritious. In fact, one can of beans has almost a full day's worth of fiber, and this recipe uses three cans!
This recipe comes together really quickly and only requires one pot. Start by prepping all your vegetables and opening your cans of beans. I sautee the vegetables for about 5 minutes, just until they are softened, then I add the rest of the ingredients minus the kale. Bring everything to a simmer, then cook for about 15 minutes. Finally, stir in the kale a few minutes before serving.
If you like a creamier/thicker soup, you can blend about 2-3 cups of the soup with an immersion blender.
Key Ingredients
Olive oil: You can also use a neutral-flavored oil, like canola, vegetable, or avocado, if needed.
Vegetables: You'll need onions, garlic, celery, carrots, and kale (or spinach).
Vegetable broth: If you're not vegan/vegetarian, you can also use chicken stock.
Cannellini beans: Also known as white kidney beans. These are packed with protein and fiber. You can substitute this with any type of white bean, like Navy or Great Northern.
Tomato paste: This is essential for the flavor of the soup as it adds much-needed acidity/brightness. If you don't have tomato paste, you can use double the amount of tomato sauce or use freshly squeezed lemon juice.
Herbs and seasonings: Rosemary, dried thyme, salt, pepper, and some Parmesan cheese for serving.
Instructions
STEP 1: Heat olive oil in a large pot over medium-high heat. Cook the onion, carrots, celery, and garlic for 5 minutes until softened.
STEP 2: Stir in the vegetable broth, beans, tomato paste, rosemary, and dried thyme. Bring to a boil, then cover and simmer for 15 minutes.
STEP 3: Stir in the kale and season with salt and pepper to taste.
STEP 4: Serve in bowls with grated Parmesan cheese.
📋 Recipe
White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 3 (15-ounce) cans white or cannellini beans (undrained)
- 2 tablespoons tomato paste
- 1 teaspoon minced fresh rosemary
- ½ teaspoon dried thyme
- 2 cups chopped kale (or spinach)
- ½ teaspoon salt and pepper (or more to taste)
- grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Cook the onion, carrots, celery, and garlic for 5 minutes until softened.
- Add the vegetable broth, beans, tomato paste, rosemary, and dried thyme. Bring to a boil, then cover and simmer for 15 minutes.
- Optional: if you like a thicker/creamier soup, blend about 2 cups of the soup in a blender or with an immersion blender.
- Stir in the kale and season with salt and pepper to taste. Serve in bowls with grated Parmesan cheese.
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