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White bean soup recipe in a rustic bowl topped with grated parmesan and a drizzle of olive oil, crusty bread on a wooden table

White Bean Soup Recipe

Creamy white bean soup with cannellini beans, garlic, rosemary and a bright lemon finish. No cream needed. Ready in 40 minutes, healthy and budget friendly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons olive oil plus more for drizzling
  • 1 large yellow onion diced
  • 2 carrots peeled and diced small
  • 2 celery stalks diced
  • 5 garlic cloves minced
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes optional
  • 3 cans 15 ounces each cannellini beans, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Grated parmesan to serve (omit for vegan)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons
  • Immersion blender

Method
 

  1. Soften the vegetables: heat olive oil, add onion, carrots, celery with salt, cook 7 to 8 minutes until soft
  2. Stir in the garlic, rosemary, thyme, and red pepper flakes. Cook 1 minute until fragrant.
  3. Pour in the drained beans, the vegetable broth, and the bay leaf. Stir well, scraping up anything stuck to the bottom.
  4. Bring to a gentle boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are completely tender.
  5. Remove the bay leaf. Scoop out about 2 cups of soup and blend until smooth, then stir it back in (or use an immersion blender with 4 to 5 quick pulses). Keep it creamy but chunky.
  6. Stir in the lemon juice. Taste and adjust salt and pepper. Ladle into bowls, drizzle with olive oil, and top with parmesan if using.

Notes

Rinse canned beans for a cleaner broth. The soup thickens in the fridge; stir in a splash of broth when reheating. Freezes up to 3 months. Add a fresh squeeze of lemon after reheating.