Simple White Bean Soup Recipe (vegan + gluten free)

There’s nothing better than a warm and comforting bowl of soup in the winter! This White Bean Soup is full of nourishing ingredients and is simple to make. 

There’s no better way to enjoy white beans than with a large bowl of savory and hearty white bean soup. It’s creamy, rich in nutrients, and oh-so flavorful. Serve it with crusty bread for dipping, or top it with some homemade croutons for a visual appeal – it’ll score points regardless.

The best part about this perfect bean soup recipe is its simplicity. There are no fancy equipment, no complicated steps, and no pricey ingredients. It’s an ideal recipe to add to your weekly meal prep rotation.

Ready to learn more about your new favorite white bean soup? Let’s get to it!

Why This Recipe Works

It’s a One Pot Soup. What’s better than a nutritious and flavorful soup? A one-pot soup that’s easy to make and even easier to clean up! Talk of convenience.

Super Quick and Easy. This comforting soup makes an excellent last-minute meal. It’s filling, has all the right ingredients, tastes great, and comes together quickly.

Simple Ingredients. There’s nothing in the recipe you don’t already have in your kitchen. Soup essential veggies, some fresh herbs, a few basic spices – as simple as it gets.

The Recipe is Freezer-Friendly. This recipe makes enjoying a steaming bowl of delicious and creamy white bean soup on a rainy day a reality. Pour your leftovers into a freezer bag and let it sit in your freezer for three months. Comfort sorted!

Goodness in Every Bite! I love this hearty soup most for its health benefits. There’s fiber, protein, antioxidants, and vitamins all in one bowl. It’s a keeper.

Ingredients for White Bean Soup Recipe

Dry White Beans: That’s our protein-packed star ingredient for the recipe. Beans are chocked full of protein, fiber, vitamins, and minerals. They are good for the heart and promote healthy digestion. You can use cannellini beans or great northern beans here; whatever you can find. If you don’t have time to soak dry beans, use a can of cannellini beans or great northern beans. They are both easily available at any grocery store and cook well in the soup. If you want, you can also use white navy beans.

Olive Oil: You’ll sauté the vegetables in delicious and heart-healthy olive oil.

Cloves of Garlic: Chopped fresh garlic is the best choice for maximum flavor. But can use garlic paste and frozen garlic if that’s what you have.

Veggies: My go-to options are yellow onion (it becomes slightly sweet when cooked), carrots (I love the color and beta-carotene content), and celery (to complete the flavor trio!).

Herbs: I use a mix of fresh and dried herbs – it’s all about the depth of flavor! Fresh thyme will uplift the taste, while dried herbs like bay leaves and oregano will add a warm and comforting aroma to the soup. A dried Italian seasoning blend also works well in this recipe.

Vegetable or Chicken Broth: I prefer using low-sodium vegetable broth to keep the soup vegetarian-friendly. But if you have time and don’t mind the extra work, nothing beats fresh homemade stock.

Kale: The leafy green adds a pop of color and nutrient-richness to the soup. You can also use spinach or Swiss chard if that’s what you have on hand.

Crushed Red Pepper Flakes: Spice things up with red pepper flakes! They’re optional, but they add so much flavor to this hearty white bean soup. You can also sprinkle some more on top for an extra kick of heat.

For more ingredient details and nutrient information, check out the recipe card at the bottom of the post.

How to Make Simple White Bean Soup

1. Put your white beans into a large pot and add water so they beans are covered by 3-4”.  Allow the beans to soak 6 hours or overnight. Drain the beans and set aside.
2. In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, thyme leaves, and Italian seasoning blend. Sauté for 10 minutes.
3. Add the garlic and sauté an additional minute.
4. Add the broth and soaked beans and bring to a simmer. Cover the pot and simmer for 45 minutes.
5. Remove the cover, and add the kale, salt, pepper, and crushed red pepper. Cook a few minutes, until the kale is soft and wilted. Serve with more crushed red pepper, if desired.

Tips and Tricks

• If you’re all about thick soups with a creamy texture, use your immersion blender to blend half of the soup. This will make it more of a creamy white bean soup. Add the blended soup back to the pot and mix well.
• Use high-quality broth. This ingredient can make or break your soup, so pay special attention to it. Homemade veggie stock will be much more concentrated and flavorful; use that when you can.
• Never over-season your soup. It’s okay if you add a little less salt and black pepper. The flavors become more pronounced when the soup is resting. Underseasoning is better than having an inedible salty soup.

Variations and Serving Suggestions

Add Some Meat: Use leftover ham or cook some bacon from scratch – you choose. If you’re using bacon, leave out olive oil and let it cook in its fat. You can also add some cooked shredded chicken to make this even more protein-packed.

Spike the Zing: Squeeze a tablespoon (or two) of lemon juice and add it to your soup right at the end.

Switch the Broth: Use chicken stock or chicken broth for a meatier and more flavorful bite.

Parmesan Cheese: I wouldn’t leave it out, even if it is optional. Grated fresh Parmesan cheese adds a crazy-good nutty vibe to the soup that will pairs with the creaminess of the white beans perfectly. Now you’ve got more of a Tuscan White Bean Soup–nothing wrong with that idea!

Pesto: Top the White Bean Soup with a spoonful of spinach pesto. It’s an absolutely delicious addition.

Frequently Asked Questions

Can I Make This Soup in an Instant Pot?

Yes, you absolutely can. The cooking time will be a little shorter than the 45 minutes it takes to cook the dry (soaked) beans on the stovetop. Just make sure to chop your vegetables a little thicker so they don’t get soggy (like I do in this Instant Pot Vegetable Soup with Beans). Give it a try!

Can I use canned beans in this recipe?

Yes, you can use canned beans if you don’t have time to soak and cooked dry beans. I like the texture of homemade cooked beans better, but I use canned beans a lot for their convenience. Use three 15-ounce cans of beans in place of the 1 pound dry beans. You can also try this Mediterranean Soup that calls for canned white beans.

How to Store Leftovers?

Bean soups store well. Use an airtight container for your leftover soup; it’ll stay fresh in the fridge for up to 4-5 days. Whenever you’re ready to dig in again, reheat it on your stovetop over medium-high heat.

If you try this White Bean Soup or any of my healthy recipes, please give it a star rating below. It’s so helpful for other readers to see which recipes have been tried and tested by you! Share on Instagram, and I’ll feature you as well. Happy cooking!

White Bean Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 8 hours 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

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Description

This comforting white bean soup is hearty and delicious!

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Ingredients

Units USM Scale 1x2x3x

• 1 pound dry white beans (cannellini or great northern)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon dried Italian seasoning blend
• 4 garlic cloves, chopped
• 2 bay leaves
• 8 cups vegetable broth
• 4–6 cups chopped kale
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red chili pepper flakes (plus more for topping each bowl, if desired), optional

Cook Mode Prevent your screen from going dark

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Instructions

1. Put your white beans into a large pot and add water so they beans are covered by 3-4”.
2. Allow the beans to soak 6 hours or overnight.
3. Drain the beans and set aside.
4. In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, thyme
   leaves, and Italian seasoning blend. Sauté for 10 minutes.
5. Add the garlic and sauté an additional minute.
6. Add the broth and soaked beans and bring to a simmer. Cover the pot and simmer for 45
   minutes*.
7. Remove the cover, and add the kale, salt, pepper, and crushed red pepper. Cook a few
   minutes, until the kale is soft and wilted. Serve with more crushed red pepper, if desired.
   Enjoy!

Notes

Note: *Check on the beans occasionally during this time. If too much liquid is being absorbed,
add some water to the pot.

• Prep Time: 8 hours
• Cook Time: 55 minutes
• Category: soup recipes
• Method: stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 201
• Sugar: 6 grams
• Fat: 6.2 grams
• Saturated Fat: 0.7 grams
• Trans Fat: 0 grams
• Carbohydrates: 30 grams
• Fiber: 8 grams
• Protein: 8.2 grams