What kind of beans work best for white bean soup?

Cannellini beans are the most popular choice for white bean soup because they’re creamy and mild. Great Northern or navy beans work just as well if that’s what you have on hand—each brings a slightly different texture but delivers the same cozy flavor.

Can I use dried beans instead of canned?

Absolutely! Just soak your dried white beans overnight and cook them until tender before adding them to the soup. This version takes longer but gives the broth a richer, homemade flavor that canned beans can’t quite match.

How do I make my white bean soup thicker?

You can blend part of the soup using an immersion blender or mash a few beans with a spoon. Both methods help create that naturally creamy texture without adding cream or flour.

Is white bean soup healthy?

Yes! It’s loaded with plant-based protein, fiber, and essential minerals. When made with olive oil and vegetables, it’s low in fat and great for heart health, making it one of the best healthy soup options for cozy nights.

Can I freeze white bean soup?

Definitely. Cool the soup completely, portion it into containers, and freeze for up to three months. When reheating, add a splash of broth or water to bring it back to its original consistency.

White Bean Soup – 5 Cozy & Healthy Reasons You’ll Love It

Description

A cozy, creamy white bean soup made with simple pantry staples like carrots, celery, and garlic. Perfect for chilly evenings, packed with protein, and full of comforting flavor.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
2 cans (15 ounces each) white beans, drained and rinsed
1 teaspoon dried thyme
1/2 teaspoon rosemary or Italian seasoning
Salt and black pepper, to taste
1 cup chopped kale or spinach (optional)
1 tablespoon lemon juice
Grated parmesan or drizzle of olive oil, for serving

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add garlic, thyme, rosemary, salt, and pepper; cook 30 seconds until fragrant.
Pour in broth and add white beans. Simmer 20–25 minutes.
Partially blend with immersion blender for creamy texture.
Add kale or spinach; stir until wilted.
Finish with lemon juice and serve topped with parmesan or olive oil.

Notes

For a thicker texture, blend half the soup and leave the rest chunky.
Use cannellini, Great Northern, or navy beans for best results.
The soup tastes even better the next day as flavors deepen.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 3
Sodium: 540
Fat: 9
Saturated Fat: 1
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 38
Fiber: 9
Protein: 14
Cholesterol: 0