A hearty, wholesome, and incredibly easy to make white bean soup recipe is one of the most comforting meals you can cook at your home. It’s filling, rich in protein, totally dairy-free, and is packed with simple, clean ingredients.
Any soup lover or someone who just wants to explore white bean soup recipes, this dish can surely become a regular in your kitchen.
The best part is that this soup can be cooked quickly. It can be cooked using your regular pantry, but it also works great in a regular pot, slow cooker, or even an Instant Pot. It’s a flexible recipe that welcomes tweaks, freezes beautifully, and ticks all the boxes for a nourishing, meatless meal.
Why You’ll Love This White Bean Soup
- Naturally vegan and gluten-free
- Creamy texture without dairy
- Easy one-pot preparation
- Family-friendly and great for meal prep
- Uses simple vegetable soup ingredients
- High in fiber and protein from beans
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Ingredients You’ll Need
You only need a handful of ingredients for this bean soup recipe, most of which you might already have.
Ingredients needed for the recipe with the required quantity are:
Olive oil 2 tablespoons
Sweet onion (finely chopped)1 medium (~1 cup chopped)
Garlic (minced)5 cloves
Carrots (peeled, sliced)2 large (~1½ cups)
Celery (chopped)2 stalks (~1 cup)
Cannellini beans (drained, rinsed)4 cans (15 oz each) ≈ 6 cups
Vegetable broth4 to 5 cups
Tomato paste 1 tablespoon
Italian seasoning1 tablespoon
Red chili flakes½ teaspoon
Ground black pepper½ teaspoon
Salt½ teaspoon (more to taste)
Kale or baby spinach (chopped)3 cups
Lemon juice (fresh)2 tablespoons
Optional:Vegan parmesanas desired (e.g., 2 tbsp per bowl)
The combination of all these simple items provides you with the warmth and richness of a classic homemade vegetable soup, but it also brings in a creamier twist.
Tip: Adjust your broth from 4 to 5 cups depending on how thick or soupy you want to make it. You can use 4 cups for a stew-like consistency and 5 cups for a thinner consistency of your soup.
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How to Make White Bean Soup (Stovetop Method)
Let’s get to the main part now, how to cook this dish, the method. First of all, we will share the stovetop method. This is how most people prefer to make vegetarian soup recipes like this one.
Step 1: Sauté the Veggies
Firstly, add the olive oil to a large pot and put it on the stove. Heat it. Put the chopped vegetables i.e, onion, garlic, carrots, and celery, in the warm oil. Cook them together for about 5 minutes until they get a bit soft and start smelling like sautéed vegetables.
Step 2: Add the Base Ingredients
Next, add the drained white beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, pepper, and salt. Stir it properly. Leave it until it gets a gentle boil, then reduce the heat and let it stay for 15 minutes. This gives time for the flavors to mix well.
Step 3: Blend for Creaminess
Blend about two cups of the soup in a blender, then pour it back into the pot. This step gives the soup that velvety texture. You can also use an immersion blender for a rustic feel.
Step 4: Add the Greens
Stir in chopped kale or spinach. Let it simmer until the greens are soft and wilted. This only takes a few minutes.
Step 5: Finish It Off
Right before serving, stir in fresh lemon juice to brighten the flavor. Taste and adjust seasonings as needed.
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Slow Cooker Instructions
Don’t have time to stand by the stove? Make this soup in your crockpot. Here’s how:
- Sauté onion, garlic, carrot, and celery on the stovetop.
- Add that sautéed mix to your slow cooker.
- Pour in beans, broth, tomato paste, and seasonings.
- Cover and cook on High for 2–3 hours or Low for 4–5 hours.
- Blend part of the soup, return it to the pot, then stir in kale.
- Let cook another 30 minutes before finishing with lemon juice.
This version is ideal if you’re busy but still want a homemade meal at the end of the day.
Instant Pot Method
For those who love quicker meals, this version is a game-changer.
- Use Sauté Mode to cook onion, garlic, carrot, and celery.
- Add beans, broth, tomato paste, and spices.
- Lock the lid and cook on High Pressure for 10 minutes.
- Release pressure, then blend part of the soup.
- Turn Sauté Mode back on and stir in kale or spinach.
- Finish with lemon juice and any extra seasoning.
The Instant Pot transforms this into a speedy, hands-off meal that still tastes like it simmered all day.
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Storing and Freezing Leftovers
One of the best things about soup recipes using white beans is that they store beautifully.
- Let the soup cool fully before storing.
- Keep in an airtight container in the fridge for 4 to 5 days.
- Or freeze for up to 2 months.
To reheat, just use the stovetop or microwave and add a splash of broth if it’s too thick.
Ingredient Variations & Tips
- Beans: Swap cannellini for great northern, navy beans, or even chickpeas for a change.
- Greens: Kale gives bite; spinach wilts faster for a softer feel.
- Parmesan: Optional but amazing—use dairy-free for a vegan version.
- Spice Level: Adjust chili flakes to your taste.
- Texture: Blend more or less soup depending on how creamy or chunky you like it.
Nutritional Benefits
Beans are an excellent source of plant protein and fiber. This white bean soup offers:
- Around 18g of protein per serving
- Over 13g of dietary fiber
- Potassium, iron, calcium, and vitamin C
According to a study bythe Executive Editor ofHarvard Health Letter, plant-based diets rich in legumes (like white beans) can also reduce the risk of heart disease and support digestive health.
Another study published in 2024 found that legume consumption contributes to your weight management and can also improve glycemic control.
Nutrition Information (Per Serving — 1/8th of Recipe)
Nutrition Information (Per Serving — 1/8th of Recipe)
| Nutrient | Amount |
| Calories | 325 kcal |
| Carbohydrates | 56 g |
| Protein | 18 g |
| Fat | 5 g |
| – Saturated Fat = 1 g– Monounsaturated Fat = 3 g– Polyunsaturated Fat= 1 g | |
| Fiber | 13 g |
| Sugars | 5 g |
| Sodium | 682 mg |
| Potassium | 1261 mg |
| Vitamin A | 5,892 IU |
| Vitamin C | 29 mg |
| Calcium | 258 mg |
| Iron | 8 mg |
Note: These values are based on standard USDA data and may vary slightly depending on the exact products and brands used.
What Makes This One of the Best Vegetable Soup Recipes?
It’s the balance, creaminess without dairy, protein without meat, and flavor without heaviness etc. that make this the best vegetable soup. It’s very satisfying and also simple. It has that cozy and warm factor people expect from the best vegetable soup recipes and love enjoying during winter.
Also, it’s not just a recipe for vegetable soup; it’s a whole beautiful experience from chopping veggies to enjoying leftovers the next day. The blend of textures, seasonings, and optional toppings makes it a go-to for anyone learning how to make vegetable soup at home.
Can You Add Protein?
While this soup is already protein-rich, you can increase it by:
- Adding vegan sausage (making it a play on white bean and sausage soup)
- Stirring in cooked quinoa or lentils
- Serving with a slice of high-protein bread
Not vegan? Some might add shredded chicken to make a white bean chicken soup, but the meatless version is equally hearty and flavor-packed.
Want to Make Your Own Stock?
If you’re learning how to make vegetable stock, here’s a quick method:
- Save veggie scraps like onion skins, celery ends, carrot peels, and herbs.
- Boil them with water for 30–45 minutes.
- Strain and store.
Homemade broth deepens the flavor and lets you control the sodium content. It’s a great way to elevate all your vegetarian soup recipes.
Pairing Suggestions
This soup goes perfectly with:
- Crusty sourdough bread
- Grilled vegan cheese sandwich
- Simple side salad with lemon vinaigrette
- A swirl of olive oil or dairy-free yogurt on top
What is a good side dish for white bean soup?
Crusty sourdough, garlic bread, or a simple green salad pairs beautifully. If you want something more filling, try grilled vegetables, roasted sweet potatoes, or even a rice pilaf. These sides help round out the meal while complementing the creamy, savory flavors of the soup.
Therefore…
This creamy, rich, and easy white bean soup recipe proves that comfort food can also be clean, simple, and nourishing. Whether you’re new to homemade vegetable soup or already a soup pro, this dish is flexible and full of possibilities.
Try it on a rainy day. Meal prep it on Sunday. Freeze a batch for later. No matter how you enjoy it, you’ll understand why this one deserves a spot among the best vegetable soup recipes out there.
It’s a protein-packed bowl of joy, and once you try it, you’ll keep coming back.
