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–+ servings
A bowl of flavor-packed white bean soup topped with fresh herbs

White Bean Soup

A simple, soothing, and satisfying soup made with pantry-friendly ingredients like white beans, aromatic vegetables, and herbs for big flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white beans (cannellini, navy, or great northern) If using canned beans, drain and rinse well.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Use low-sodium broth for better control over salt level.
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 teaspoon thyme Can swap for oregano.
  • 1 teaspoon rosemary Can swap for a bay leaf.
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 4 to 6 minutes.
  3. Add the sliced carrots and celery. Cook for another 4 to 5 minutes until they soften a bit.
  4. Stir in the cooked white beans, then pour in the vegetable broth. Add the thyme and rosemary.
Cooking
  1. Bring the soup to a gentle boil, then reduce the heat and simmer for 20 to 30 minutes so the flavors blend and the vegetables finish cooking.
  2. Taste and season with salt and pepper. Adjust herbs if desired.
  3. Ladle into bowls and serve hot, garnished with chopped fresh parsley or a drizzle of olive oil if you like.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 3g

Notes

Best served with a crusty baguette, warm pita, or a slice of sourdough. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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