I’ve been making this white bean soup on a loop every January for years now. It’s that kind of feel-good, no-fuss soup that gives you a break from heavy meals without sacrificing flavor. What I love most is how forgiving it is — you can toss in whatever odds and ends of veggies you have lying around, and somehow, it always turns out comforting and satisfying.
Whether it’s after the holidays or just a chilly weeknight, this soup has your back.
What You’ll Need From the Pantry and Fridge
Here’s what usually goes into my pot when I whip this up:
- White beans – I go with canned cannellini or Great Northern beans most of the time, just because they’re always in my cupboard. But honestly, any white bean will do. If you’ve got dried ones you’ve cooked ahead, even better.
- Olive oil – Adds richness. I’ve also used butter or avocado oil in a pinch.
- Onion and garlic – These two are the flavor starters. Yellow onions are my go-to, but white or even red work fine. I often freeze extra chopped garlic so I can just toss it straight into the pot.
- Carrots and celery – These bring texture and sweetness. Sometimes I swap the carrots for sweet potatoes or parsnips if I’m low.
- Vegetable broth – Store-bought is totally fine. If I’ve got homemade stock in the freezer, that’s a nice bonus.
- Dried herbs – I usually reach for thyme or oregano. If I have fresh ones on hand, even better.
- Spinach – Totally optional, but a handful of greens at the end gives the soup a little something extra.
- Grated parmesan – This one’s for serving. It’s optional, especially if you’re keeping it vegan, but I love a salty cheesy finish.
Optional Add-Ins I Love
This soup is like a blank canvas — and here are a few ways I like to change things up:
- For protein: I’ll sometimes toss in cooked chicken sausage or leftover roast chicken. When I want to keep it meatless, a scoop of cooked quinoa or another can of beans does the trick.
- To boost flavor: A pinch of chili flakes or a dash of smoked paprika makes a big difference. And if you happen to have a parmesan rind lying around, drop it in while the soup simmers. It adds a deep, cheesy note.
- To make it heartier: If I’m feeding a crowd or trying to stretch the meal for a few days, I’ll add a cup of cooked pasta like orzo or even some diced potatoes.
- Extra veggies: Kale, zucchini, or green beans all work great. This is where you can really use up whatever’s on its last leg in the fridge.
- Toppings: A sprinkle of croutons or toasted nuts adds a nice crunch, especially if I’m skipping bread on the side.
How I Make It (Step-by-Step)
Start with the aromatics – I heat a bit of oil in a large pot, then sauté the onions until soft. Garlic goes in next, along with chopped carrots, celery, salt, pepper, and herbs. Letting them soften for just a few minutes builds a deep base of flavor.
Add the broth and beans – I pour in the broth and stir in the beans. Then I bring everything to a boil and reduce the heat to let it gently simmer. This is when the beans soak up all those good flavors.
Toss in the greens – A few handfuls of baby spinach (or whatever greens I’ve got) go in during the last few minutes. I give it a stir until the leaves wilt.
Taste and adjust – I always give the soup a taste and adjust the salt or herbs if needed before serving.
A Few Tricks That Make a Big Difference
- Let those beans simmer: Even though the beans are already cooked, simmering them with the broth softens them further and makes the whole soup feel creamier — without needing any cream.
- Give it a stir: Every now and then, I mash a few beans with the back of my spoon. It thickens the soup naturally and gives it a comforting texture.
- Don’t rush the sauté: Letting the onions, carrots, and celery cook low and slow for a few minutes gives the soup a real depth of flavor. It’s not a step I skip — even if I’m in a rush.
- Season gradually: I’ve made the mistake of over-salting early on. Now I season lightly while cooking, then do a final adjustment at the end.
- What I Usually Serve It With
On most days, I’ll have this soup with some crusty bread or garlic toast. If I’m making dinner a little more special (or trying to impress someone), here’s what I pair it with:
- A fresh green salad — sometimes just arugula with lemon and olive oil
- A classic Caesar or something herb-heavy like a chopped dill salad
- Warm pita or flatbread on the side
- If I’ve got a bit more time, cheesy garlic bread hits the spot
White Bean Soup
This white bean soup is a cozy, veggie-packed dish that comes together in just 30 minutes. Light yet hearty, it's seasoned with Mediterranean herbs and finished with tender spinach for a wholesome, nourishing bowl perfect for any night of the week.
Ingredients
- 3 cans (15 oz each) white beans, drained and rinsed
- 5 oz baby spinach
- 6 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Warm the olive oil in a large soup pot over medium heat. Once hot, toss in the chopped onions and sauté until they turn soft and translucent, about 5 minutes.
- Add the minced garlic, carrots, and celery. Stir in the oregano, thyme, salt, and pepper. Let everything cook together for another 2–3 minutes, just until the veggies begin to release their aroma.
- Pour in the vegetable broth and stir in the white beans. Bring the soup to a gentle boil, then lower the heat to a simmer. Let it bubble away for about 15 minutes, giving the beans time to soak up all that herby flavor.
- Stir in the spinach and let it wilt for a couple of minutes. Give the soup a taste and adjust seasoning as needed.
- Ladle into bowls, top with freshly grated Parmesan if you’d like, and serve warm with crusty bread on the side.
Notes
- Let the beans simmer: Even though canned beans are pre-cooked, simmering them in the broth enhances their flavor and makes the soup naturally creamy.
- Mash a few beans: Stirring occasionally and gently mashing some beans against the pot helps thicken the soup without adding cream.
- Flavor foundation: Don’t skip sautéing the aromatics—this is where the depth of flavor really builds.
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4–5 days.
- Freezer: Freeze in individual portions for up to 3 months. Reheat on the stove or microwave from frozen or after thawing overnight in the fridge.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 188Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 826mgCarbohydrates 37gFiber 8gSugar 14gProtein 8g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Questions You Might Have
Can I freeze it?
Absolutely. I portion it into containers once it cools down, and it freezes really well. Just leave out the spinach and stir it in fresh when you reheat.
How long does it last in the fridge?
Usually about 4 days. I store it in a glass container and reheat on the stovetop for best flavor.
What can I use instead of white beans?
Chickpeas work great too, though the texture is a little different. You could even try lentils, though it’ll change the soup’s feel.
Is it kid-friendly?
My niece, who’s 6, loves this with a little pasta added. I just tone down the herbs a bit for her.
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