Name: White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 3 cups cooked white beans (cannellini or navy), drained and rinsed; 5 cups vegetable broth; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped

This white bean soup is a comforting, simple dish that I like to make when I want something warm, filling, and nourishing without spending hours in the kitchen. It’s hearty enough to stand on its own, yet light enough to enjoy any time of year.

Why You’ll Love This Recipe

I love this recipe because it’s made with everyday pantry ingredients and still delivers rich, cozy flavor. I also appreciate how flexible it is, since I can keep it vegetarian or customize it with extra vegetables or herbs depending on what I have on hand. It’s one of those soups that tastes even better the next day. White Bean Soup For Dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
carrots
celery
cooked white beans (such as cannellini or navy beans)
vegetable broth
bay leaf
dried thyme
salt
black pepper
lemon juice
fresh parsley

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion, carrots, and celery, then cook them until they soften and become fragrant. Next, I stir in the garlic and cook it briefly so it doesn’t burn.

I add the white beans, vegetable broth, bay leaf, and dried thyme to the pot. I bring everything to a gentle boil, then reduce the heat and let the soup simmer until the flavors come together nicely. Before serving, I season with salt and black pepper, remove the bay leaf, and finish the soup with a splash of lemon juice and a sprinkle of fresh parsley.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes.
Cooking time is about 30 minutes.
Total time comes to roughly 40 minutes.

Variations

I sometimes blend part of the soup to make it creamier while keeping some beans whole for texture. When I want extra heartiness, I add diced potatoes or leafy greens like spinach or kale. For a deeper flavor, I occasionally include smoked paprika or a pinch of red pepper flakes. White Bean Soup For Dinner

Storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of broth or water if it has thickened. I can also reheat individual portions in the microwave until hot.

FAQs

Can I use dried beans instead of canned beans?

I can use dried beans, but I make sure to soak and cook them fully before adding them to the soup.

Is this soup freezer-friendly?

I find that this soup freezes very well. I let it cool completely, then freeze it for up to 3 months.

How can I make the soup creamier?

I like to blend a portion of the soup with an immersion blender or regular blender and then stir it back in.

What can I serve with white bean soup?

I usually serve it with crusty bread, toast, or a simple side salad.

Can I make this soup vegan?

I keep this recipe vegan by using vegetable broth and plant-based ingredients only.

Conclusion

This white bean soup is one of my favorite go-to meals when I want comfort, simplicity, and great flavor in one bowl. I enjoy how easy it is to make and how adaptable it can be, making it a reliable recipe I come back to again and again.