Name: The Best White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed; 4 cups vegetable broth (or chicken broth); 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp dried oregano; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 bay leaf; 1/2 cup unsweetened dairy free milk or cream (optional for creaminess); Fresh parsley, chopped (for garnish); Freshly squeezed lemon juice (optional, for brightness)

Why You’ll Love This Recipe

I love how this soup brings together a few simple ingredients to create something so satisfying. The creamy beans give it a rich texture without the need for heavy cream, and the combination of garlic, herbs, and vegetables makes the flavor vibrant and homey. I also like that it’s budget-friendly, nutritious, and naturally vegan. It’s the kind of recipe I keep coming back to whenever I want a warm, filling meal that’s easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion
Celery
Carrots
Garlic
Fresh thyme
Cannellini beans
Vegetable broth
Salt
Black pepper
Lemon juice
Fresh parsley

Directions

I start by heating olive oil in a large pot over medium heat.
I add the onion, celery, and carrots, cooking until they begin to soften.
I stir in the garlic and fresh thyme, letting them cook for about a minute until fragrant.
I add the cannellini beans and vegetable broth, then season with salt and pepper.
I bring the soup to a gentle boil, then reduce the heat and simmer for about 20 minutes.
Using a potato masher or immersion blender, I mash some of the beans directly in the pot to create a creamier texture.
I stir in lemon juice and fresh parsley just before serving.

Servings and timing

This recipe makes about 4 servings. The prep time is around 10 minutes, and the cook time is about 30 minutes, making it ready in approximately 40 minutes.

Variations

I sometimes add chopped spinach or kale for extra greens and nutrients. If I want more protein, I stir in cooked chicken or turkey. For a smoky flavor, I like adding a pinch of smoked paprika or diced cooked bacon. I’ve also tried using different beans like navy or great northern beans for a slightly different texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or water if it’s too thick. This soup also freezes well for up to 3 months, and I thaw it overnight in the fridge before reheating.

FAQs

Can I use canned beans instead of dried?

Yes, I prefer canned cannellini beans for this recipe because they save time and still taste delicious.

Can I make this in a slow cooker?

Absolutely, I cook the vegetables first on the stovetop, then transfer everything to the slow cooker and let it simmer on low for 4–6 hours.

How can I make the soup thicker?

I mash more beans in the pot or use an immersion blender for a creamier consistency.

Is this soup gluten-free?

Yes, as long as I use gluten-free vegetable broth, this recipe is naturally gluten-free.

Can I make it ahead of time?

Yes, I often make it the day before. The flavors deepen after sitting, making it taste even better the next day.

Conclusion

I find this white bean soup to be the perfect blend of comfort and simplicity. It’s a dish I can rely on for a quick, hearty meal that’s both nourishing and satisfying. Whether I’m making it for a weeknight dinner or meal prepping for the week, it’s always a winner in my kitchen.