Hey friends! Liliana here, back in my kitchen, and today we’re making something that warms my soul – a big pot of white bean soup. Just the smell of it simmering takes me right back to my Nonna’s kitchen. I can almost see her now, stirring a pot of something delicious, humming a little tune, and sneaking me tastes when my Mamma wasn’t looking. This white bean soup is my attempt to recreate that feeling of comfort and love. I remember the first time I tried to make it myself; it was a total disaster! The beans were still hard, the broth was watery, and the whole thing just tasted…blah. But don’t worry, I’ve learned a lot since then. Over the years, I’ve tweaked and perfected it, making it my own family’s go-to recipe. It’s simple, hearty, and perfect for those chilly evenings when you need a little extra something to warm you up from the inside out. Plus, with the kids always running in and out, this is perfect for a quick and healthy meal. Come on, let’s get cooking – you’re going to love this! And if you’re looking for another cozy recipe, be sure to check out my Pumpkin Wild Rice Soup too!

It’s so forgiving and easy to adapt to whatever you have on hand, which is perfect for those nights when you just can’t bear the thought of going to the grocery store! This white bean soup is the answer to all your “what’s for dinner?” woes. So, grab your apron and let’s get started!

What You’ll Need for This white bean soup

Okay, let’s talk ingredients! Here’s what you’ll need for a truly fantastic white bean soup.

1 pound dried cannellini beans: I always use cannellini beans for my white bean soup because they get so creamy and delicious. But you can totally substitute with navy beans if that’s what you have. Just make sure to soak them overnight!
1 large onion, chopped: Yellow or white onions work great.
2 carrots, chopped: I don’t peel them, just give them a good scrub.
2 celery stalks, chopped: Don’t skip the celery, it adds a wonderful depth of flavor.
4 cloves garlic, minced: I love garlic, so sometimes I even add a little extra!
8 cups vegetable broth: You can use chicken broth if you prefer, but I usually make mine vegetarian white bean soup so the vegetable broth is my go-to.
2 tablespoons olive oil: Good quality olive oil makes a difference!
1 teaspoon dried oregano: Adds that classic Italian flavor.
1/2 teaspoon dried thyme: Balances the oregano perfectly.
1 bay leaf: Don’t forget to remove it before serving!
Salt and pepper to taste: Be generous!
Optional: 1/4 cup heavy cream: For an extra creamy white bean soup, but it’s totally optional.
Optional: Fresh parsley, chopped: For garnish.
Optional: Crusty bread: For serving.

When making white bean soup, you can usually find dried cannellini beans in the international aisle of most grocery stores, or in the bulk section. I like to buy them in bulk because it’s usually cheaper. Here’s a trick I learned from my Nonna: add a pinch of baking soda to the soaking water. It helps soften the beans and makes them easier to digest.

For a cost-saving tip, save your vegetable scraps (onion peels, carrot tops, celery ends) in a freezer bag and use them to make your own vegetable broth! It’s so much more flavorful than store-bought. And speaking of storage, leftover ingredients like chopped onions and garlic can be stored in airtight containers in the fridge for a few days.

Let’s Make This white bean soup Together

Alright, let’s get cooking! I’m going to walk you through each step, just like we’re making this white bean soup together in my kitchen.

Soak the beans: Place the dried cannellini beans in a large bowl and cover with plenty of cold water. Add a pinch of baking soda (this helps with digestion!). Let them soak for at least 8 hours, or overnight. I usually do this before I go to bed so they’re ready in the morning.
Drain and rinse: Drain the soaked beans and rinse them thoroughly under cold water. This gets rid of any impurities.
Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Don’t worry if they get a little color on them, that just adds flavor! I learned the hard way with white bean soup that starting with a good base of sautéed veggies is key to a flavorful soup.
Add the garlic and spices: Add the minced garlic, dried oregano, and dried thyme to the pot. Cook for another minute, until fragrant. Be careful not to burn the garlic!
Add the beans and broth: Add the drained and rinsed beans, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender. The exact time will depend on the age of your beans. Don’t worry if your white bean soup needs a little extra time, just keep simmering until the beans are perfectly creamy.
Season and blend (optional): Remove the bay leaf. Season the soup with salt and pepper to taste. At this point, you can either leave the soup as is, for a more rustic texture, or you can blend some of it for a creamy white bean soup. I usually use an immersion blender to blend about half of the soup, leaving some whole beans for texture. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender, but be sure to vent it to prevent hot soup from splattering.
Add cream (optional): If you want an extra creamy white bean soup, stir in the heavy cream.
Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread for dipping. This white bean soup should smell like earthy vegetables and herbs as it simmers. It’s honestly one of my favorite smells in the world.

In my kitchen, this white bean soup usually takes about 2 hours from start to finish, including the simmering time. While the white bean soup is cooking, I usually tidy up the kitchen, maybe read a book, or sometimes I even sneak in a quick nap! Check out Hearty Tuscan White Bean Soup – Kalejunkie for another great option.

How I Love to Serve This white bean soup

Oh, the possibilities! My family loves this white bean soup when I serve it with a big chunk of crusty bread for dipping. It’s the perfect way to soak up all that delicious broth. I also love to add a sprinkle of Parmesan cheese on top for a little extra flavor. This Tuscan white bean soup is perfect for a cozy weeknight dinner, a potluck with friends, or even a light lunch.

Sometimes, I’ll add a side salad with a simple vinaigrette to balance the richness of the soup. A grilled cheese sandwich is also a classic pairing! My little ones especially enjoy that.

If you have extra white bean soup, it’s even better the next day! The flavors meld together and it gets even creamier. You can also use leftover white bean soup as a base for other dishes. I’ve been known to add it to pasta sauces or even use it as a dip for vegetables.

For a seasonal variation, try adding roasted butternut squash or sweet potatoes to the soup in the fall. In the spring, asparagus or peas would be delicious!

Friends always ask for this white bean soup recipe whenever I make it. It’s such a crowd-pleaser! One time, I made a huge batch for a holiday party and it was gone in minutes. I even had people asking for seconds and thirds! For more ideas on what to serve with your soup, you might find some inspiration in my Broccoli Cheddar Soup with Shells recipe.

Your white bean soup Questions Answered

Okay, let’s tackle some of the questions I get asked most often about my white bean soup. I know sometimes cooking can seem intimidating, but trust me, once you make this soup, you’ll be a pro!

Do I really have to soak the beans? Yes, soaking the beans is important! It helps to soften them, reduces cooking time, and makes them easier to digest. If you’re short on time, you can use the quick-soak method: cover the beans with water in a pot, bring to a boil, and then simmer for 1 hour. Let them sit for another hour, then drain and rinse.
Can I use canned beans instead of dried beans? Yes, you can! If you’re using canned beans, use about 6 cans (15 ounces each), drained and rinsed. You’ll need to reduce the simmering time, though. Just simmer the soup for about 30 minutes to let the flavors meld. I prefer the texture of dried beans, but canned beans are a great shortcut.
What if my soup is too thick? If your white bean soup is too thick, simply add more broth until you reach your desired consistency.
What if my soup is too thin? If your soup is too thin, you can simmer it uncovered for a bit to allow some of the liquid to evaporate. You can also blend a larger portion of the soup to thicken it up.
Can I freeze this soup? Yes, this white bean soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it on the stovetop or in the microwave.
Can I add meat to this soup? Absolutely! If you’re not making vegetarian white bean soup, you can add cooked sausage, bacon, or ham to the soup. I like to brown the meat in the pot before adding the vegetables. The White Bean Soup w/ Crispy Prosciutto – Shutterbean looks incredible.
What kind of beans are best for white bean soup? Cannellini beans are my favorite for white bean soup because of their creamy texture. Navy beans are also a great option. Great Northern beans will work as well, but may require different cooking times.

You know what I do when my white bean soup is missing a little something? I add a squeeze of lemon juice! It brightens up the flavors and adds a little zing. My family also loves it when I add a swirl of pesto on top. It’s a fun way to change up the flavor profile.

My Final Thoughts on This white bean soup

This white bean soup recipe holds a special place in my heart because it’s a reminder of my Nonna and her love for cooking. It’s a simple, comforting dish that always brings my family together. And honestly, it’s just plain delicious!

Here are a few of my white bean soup Pro Tips:

Don’t be afraid to experiment with spices. A pinch of red pepper flakes adds a little heat, while a dash of smoked paprika adds a smoky flavor.
Use good quality broth. The broth is the base of the soup, so it’s important to use a broth that you love.
Taste and adjust as you go. Cooking is all about experimenting and finding what works for you. Don’t be afraid to adjust the seasonings and ingredients to your liking.

Here are a few white bean soup variations I’ve tried with my family:

Tuscan white bean soup: Add some chopped kale or spinach and a can of diced tomatoes for a classic Tuscan twist. I often add a splash of red wine vinegar at the end to brighten the flavors.
Spicy white bean soup: Add a diced jalapeño or a pinch of cayenne pepper for a little kick.
Lemon and herb white bean soup: Add a squeeze of lemon juice and a handful of chopped fresh herbs (parsley, dill, and chives) at the end.

My son, Marco, loves the spicy version, while my daughter, Sofia, prefers the classic Tuscan cannellini bean soup. I encourage you to make this white bean soup your own! Add your favorite vegetables, spices, and herbs. Don’t be afraid to experiment and have fun in the kitchen.

I hope you enjoy making this white bean soup as much as my family and I do. It’s a simple, comforting dish that’s perfect for any occasion. So, grab your pot, gather your ingredients, and let’s get cooking! If you’re in the mood for more soup, check out my Tortellini Vegetable Soup recipe. I hope you enjoy making this creamy white bean soup.

white bean soup

Print Recipe

This creamy and comforting white bean soup is packed with flavor and comes together quickly. Perfect for a cozy weeknight meal, it’s a healthy and satisfying option for any time of year.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Soup
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the garlic and cook for 1 minute more, until fragrant.
Pour in the vegetable broth, add the cannellini beans, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
Using an immersion blender, partially blend the soup until it reaches your desired consistency (or transfer about 2 cups of the soup to a blender and blend until smooth, then return to the pot).
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, add a Parmesan cheese rind to the soup while simmering. Remove before serving. You can also add a squeeze of lemon juice for brightness.