Description
This Homemade White Bean Soup is a comforting, healthy, and easy one-pot meal loaded with cannellini beans, vegetables, and herbs. Perfect for cozy dinners, meal prep, and gluten-free or vegan-friendly diets. Learn how to make this hearty soup from scratch with fresh ingredients.
Ingredients
2 cans white beans (cannellini or Great Northern), drained and rinsed
1 medium yellow onion, chopped
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes with juices
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
Salt and pepper to taste
2 cups chopped kale or spinach (optional)
¼ cup grated parmesan cheese (for garnish, optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add chopped onions, carrots, and celery. Cook for 5-7 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add white beans, diced tomatoes, broth, thyme, and bay leaf.
5. Bring to a gentle boil, then reduce heat and simmer uncovered for 25-30 minutes.
6. Stir in greens (if using) during the last 5 minutes of cooking.
7. Remove the bay leaf, season with salt and pepper to taste.
8. Ladle into bowls and garnish with parmesan cheese if desired.
Notes
For a creamier texture, blend one cup of soup and stir it back in or mash some beans in the pot.
For added protein, sauté Italian sausage with the veggies in step 1.
If using dried beans, soak overnight and cook beforehand—1.5 cups dried equals two 15 oz cans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 3mg