White Bean Soup | Real Balanced (2024)

For this recipe, you won’t need any cream or flour — it’s thickened by puréeing half of the white beans, then that is stirred into the soup.

Then, in just a few quick steps, you can get all of the ingredients into your pot, cook, garnish, and then serve. Easy as that!

💛Why you’ll love this recipe

• Straightforward ingredients you may already have in your kitchen.
• A one-pot recipe that comes together in only 40 minutes.
• Easy enough for weeknight dinners but impressive enough for a date night meal.
• High in nutrients and fiber.

➡️Ingredients

⏲How to make this white bean soup recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Blend Half of the Canned Beans: In a blender or food processor, blend half of the beans until smooth (if needed, add 1-2 Tablespoons of water to make it easier to blend). Use a rubber spatula to scrape the pureed beans into a bowl, then set aside.
• Sauté Vegetables: In a large pot over medium heat, heat oil. Add onion, carrots, and celery, and sauté until tender, about 5-7 minutes, stirring occasionally.
• Add Garlic and Herbs: Add minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook until fragrant, about 1 minute.
• Add Broth: Pour in the vegetable broth.

• Add Beans: Add the pureed beans and the remaining whole beans. Add salt and pepper, then stir to combine everything. Increase the stovetop heat to high and bring the soup to a boil. Once boiling, reduce the stovetop heat to medium or medium-low (it should be hot enough to maintain a gentle simmer, but not be boiling). Cook for about 10-15 minutes.
• Add Spinach and Lemon Juice: Stir in the spinach and let it wilt, which should take about 2-3 minutes. Turn off the stovetop heat, then add grated Parmesan cheese and lemon juice.
• Serve: Carefully taste, then add more salt and pepper, depending on your taste preferences. Ladle the soup into bowls and garnish each bowl with croutons, grated Parmesan cheese, and freshly cracked pepper, then serve.

👉Ingredient substitution suggestions

• Cannelini Beans or Great Northern Beans: If white beans aren’t an option, navy beans or even chickpeas make great alternatives.
• Oil: Any neutral oil, like canola or vegetable oil, will work.
• Vegetable Broth: Chicken broth or beef broth can be used.
• Spinach: Kale or Swiss chard can stand in for spinach.
• Parmesan Cheese: For a vegetarian option, nutritional yeast or a vegan Parmesan alternative should work.

✨Variations

• Add more red pepper flakes or a diced jalapeño during the sautéing process for some extra heat.
• Stir in diced tomatoes and Italian seasoning.
• Add diced cooked sausage, bacon, and chicken for some added protein, texture, and flavor.

〰️How to serve

• Bread — Serve with slices of French bread.
• Salad — Pair with creamy dill cucumber onion salad or arugula salad.
• Sandwich — Serve alongside grilled cheese sandwiches or a roasted vegetable panini.
• Veggies — Serve alongside buttery whole roasted cauliflower, baked sliced zucchini, or baked tomatoes with cheese.
• Side Dish — Pair with parmesan crusted potatoes or halloumi fries.

💬 FAQs

📚 More soup recipes

• Chicken Pot Pie Soup
• Chicken Tortellini Soup
• Wild Rice Mushroom Soup
• Sweet Potato and Red Pepper Soup
• Hungarian Mushroom Soup
• Chicken Corn Soup