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–+ servings
Bowl of white bean soup surrounded by a plate of toast, a block of parmesan cheese, a cheese grater, a soup spoon, and salt and pepper shakers.

Easy White Bean Soup

Samantha Erb
This white bean soup comes together with fresh vegetables and easy pantry ingredients, making it perfect for a weeknight dinner as a family.
5 from 2 votes
Print Recipe Pin Recipe Rate ★
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner Recipes
Cuisine American
Servings 6
Calories 105 kcal

Equipment

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion diced (about 1/4 cup)
  • 1/2 cup carrots sliced or diced
  • 1/2 cup celery stalks diced
  • 3 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups low-sodium chicken broth or veggie broth
  • 2 15 oz cans cannellini beans or great northern beans drained and rinsed
  • 1 1/2 cups kale packed and stems removed
  • salt and black pepper to taste
  • 1/4 cup Parmesan cheese grated, plus extra for serving (optional)
  • 1 tablespoon fresh lemon juice optional
  • Fresh parsley for garnish

Instructions
 

  • Heat extra virgin olive oil in a large pot over medium heat and then add in the diced carrots, onions, and celery. Sauté them all for 5-7 minutes until the vegetables begin to soften.
  • Stir in fresh garlic, Italian seasoning, tomato paste, red pepper flakes (if using), salt, and black pepper. Cook for another minute until fragrant.
  • Pour in the broth and add the drained beans. Stir the ingredients to combine, and bring the soup to a gentle simmer.
  • Reduce the heat to low, cover, and let the soup simmer for 20 minutes. This allows the flavors to meld together.
  • Stir in the chopped kale and let the soup cook for 5 more minutes until the kale is tender. Add the grated Parmesan cheese and combine.
  • If desired, stir in the lemon juice and adjust the seasoning to taste.
  • Ladle the soup into bowls, topping with extra Parmesan and fresh parsley if desired.

Video

Notes

  • For a creamy texture, blend about 2 cups of the soup in a blender or use an immersion blender to reach your desired consistency.
  • Chop the vegetables evenly for even cooking.
  • When prepping the kale, it’s important to remove those tough stems!
  • Make the soup vegetarian and vegan by using vegetable broth and skip the Parmesan cheese.
  • To store, let the soup cool completely, then add it to an airtight container and store it in the fridge for up to 5 days. Reheat it gently over medium-low on the stove or in 30-second bursts in the microwave until warmed through.
  • To freeze, let it cool, then transfer to an airtight container or freezer bag and freeze for up to 3 months. When ready to serve, let it thaw in the fridge overnight before reheating on the stove.

Nutrition

Calories: 105kcalCarbohydrates: 7gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 161mgPotassium: 285mgFiber: 1gSugar: 2gVitamin A: 2449IUVitamin C: 9mgCalcium: 75mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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