Description
This Creamy White Bean Soup is a comforting and nutritious dish made with cannellini beans, fresh vegetables, and fragrant herbs. The soup combines pureed and whole beans for a velvety texture, enriched with Parmesan cheese and fresh lemon juice for bright, savory flavors. Perfect for a cozy meal, it’s easy to prepare on the stovetop and serves as a delicious, hearty option for lunch or dinner.
Ingredients
Beans and Broth
- 3 (15 oz) cans cannellini beans, divided
- 4 cups vegetable broth, divided
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, minced
Seasonings and Herbs
- 1 tablespoon olive oil
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crushed red pepper flakes, to taste
Greens and Finishing Touches
- 2 cups chopped spinach or kale
- 2 tablespoons fresh lemon juice
- 1/4 cup Parmesan cheese, plus more for serving
- Garnish: chopped fresh parsley
Instructions
- Puree Beans: Rinse and drain one can of cannellini beans. Combine these beans with 1 cup of vegetable broth in a blender or food processor. Blend until smooth to create a creamy base, then set aside. Keep the remaining beans rinsed and drained for later use.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until tender, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Simmer Soup: Add the pureed beans, whole beans, the remaining vegetable broth, rosemary, thyme, kosher salt, black pepper, and crushed red pepper flakes to the pot. Stir well and allow the mixture to simmer gently for 15 minutes to develop flavors.
- Add Greens and Finish: Stir in the chopped spinach or kale and simmer the soup for another 10 minutes until the greens are tender. Remove from heat and mix in fresh lemon juice and Parmesan cheese. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese as desired. This soup pairs wonderfully with crusty bread or biscuits for a complete meal.
Notes
- Rinsing the beans removes excess sodium and any canning liquid.
- Pureeing one can of beans creates a creamy texture without the need for cream.
- Fresh rosemary can be substituted with dried if unavailable, but use less as dried herbs are more concentrated.
- Spinach provides a milder flavor while kale adds a heartier texture—choose based on preference.
- To make this soup vegan, omit Parmesan cheese or use a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust crushed red pepper flakes according to your desired spice level.
