White Bean Soup Recipe

Learn how to make this homemade white bean soup with pantry staples and fresh herbs. This easy baking recipe transforms humble ingredients into a luxuriously creamy soup without cream. The slow cooking method develops deep flavors while the blending technique creates the perfect silky texture. Perfect for cold weather comfort!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

45 mins

Serves:

6 soup bowls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g dried cannellini beans, soaked overnight and drained (or 900g canned beans, drained)</li><li class="ingredients-single-item">2 tablespoons olive oil, plus extra for drizzling</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">2 sprigs fresh rosemary</li><li class="ingredients-single-item">1.5 liters vegetable stock</li><li class="ingredients-single-item">1 teaspoon sea salt</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">60g fresh parsley, chopped</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 245 calories

🥑 Fat: 8 g

🧈 Saturated Fat: 1 g

🍞 Carbohydrates: 32 g

🍭 Sugar: 3 g

🍗 Protein: 12 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 620 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or large heavy-bottomed pot</li><li class="equipment-single-item">Immersion blender (or standard blender)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in your Dutch oven over medium heat until it shimmers. Add the diced onion, carrots, and celery (this combination is called mirepoix and forms the flavor foundation of many soups). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened but not browned. This slow cooking releases the natural sugars in the vegetables and builds depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let it brown as garlic can quickly become bitter when overcooked.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>If using dried beans (that have been soaked overnight), add them to the pot now. If using canned beans, you'll add them later. Add the bay leaves, rosemary sprigs, and vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 40 minutes if using pre-soaked dried beans, until they're very tender and almost falling apart. This long, slow cooking allows the beans to release their natural starches, which will help thicken your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If using canned beans, add them now and simmer for 15 minutes to allow the flavors to meld. Season with salt and pepper, remembering that canned beans may already contain salt.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the bay leaves and rosemary stems from the soup. Using an immersion blender, partially blend the soup to your desired consistency. For a completely smooth soup, blend thoroughly; for a more rustic texture, pulse just a few times. If using a standard blender, carefully transfer portions of the hot soup to blend, then return to the pot. The starches released from the beans during cooking and blending will create a naturally creamy texture without adding any dairy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the lemon juice and taste, adjusting seasonings if necessary. The acid from the lemon brightens the soup's flavors and balances the earthiness of the beans. Let the soup stand for 5 minutes before serving to allow the flavors to fully develop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Ladle the soup into warm bowls. Drizzle each serving with a bit of good quality olive oil and sprinkle with fresh parsley. The olive oil creates beautiful golden pools on the surface while adding richness, and the parsley adds color and a fresh herbal note. Serve immediately with crusty bread for dipping.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in White Bean Soup Recipe?

This hearty soup uses dried or canned cannellini beans, olive oil, mirepoix (onion, carrots, celery), garlic, herbs (bay leaves, rosemary, parsley), vegetable stock, sea salt, pepper, and lemon juice. The creamy texture comes from blending, not cream.

How to cook White Bean Soup Recipe at home?

Learn how to cook White Bean Soup Recipe by sautéing mirepoix until soft, adding garlic, beans, herbs and stock, then simmering until beans are tender. The key technique is partially blending the soup to create a luxuriously creamy texture without adding dairy. Finish with lemon juice, fresh parsley and a drizzle of olive oil.

Can I make this bean soup with other types of white beans?

Absolutely! While cannellini beans create the creamiest texture, you can substitute with navy beans, great northern beans, or butter beans. Each variety will give a slightly different flavour and texture, but all work beautifully in this soup recipe.

How do I achieve a creamy bean soup without using dairy?

The secret lies in the starch from the beans themselves. Cook them until very tender, then partially blend the soup. The released starches create a naturally velvety consistency. For extra richness without dairy, add a final drizzle of quality olive oil before serving.

What's the best way to store and reheat leftover cannellini bean soup?

Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, warm gently on the stovetop with a splash of water or stock to loosen the texture, as bean soups naturally thicken when cooled.

Want to try something else in ...