Creamy White Bean Soup
A most comforting soup that is healthy at the same time! This creamy white bean soup is perfect for a quick dinner in winter. Don’t forget the Parmesan cheese on top it’s such a game changer in this recipe!
What I love about this creamy white bean soup is that you only need a few simple ingredients to make a very rich, flavorful soup that the whole family will love.
As most of my soup recipes, I recommend making a big pot of it, and you can easily use it for your meal prep or even freeze it for later. The flavors tend to intensify, offering a richer taste when reheated.
Table of content
Ingredients and alternatives
Here are the main ingredients you need to make this fantastic white bean soup. I added some tips and alternatives in case you miss one ingredient.
- White beans: I use canned white beans for this recipe rather than dried beans to save time. You can use different types of beans such as great northern beans, white kidney beans, cannellini beans, or butter beans.
- Vegetable broth: Choose good-quality vegetable broth; chicken broth works as well.
- Carrots: I use medium-sized carrots.
- Celery: For taste. It can be left out if you don’t like it.
- Onion: I use a medium-sized yellow onion.
- Garlic: I use whole garlic cloves, but you can use dried garlic for a milder taste.
- White wine: Can be replaced by broth only. White wine adds more depth to the soup.
- Thyme and bay leaf: Add a nice Mediterranean flavor to the soup. You can choose fresh or dried herbs; both work in this recipe.
- Red pepper flakes: If you like it.
- Parmesan cheese: I use freshly grated Parmesan for the best flavor. It can be replaced with grated cheese or a plant-based alternative to make the recipe vegan. If you have a Parmesan rind in your fridge, it’s time to add it to the soup for a deeper flavor!
- Spinach: Can be replaced with kale. You need to cook it a bit longer.
- Lemon: Lemon juice adds freshness to the soup. It can be replaced with lime.
How make this creamy lemon white bean soup
Blend. Start by placing 1/3 of the white beans with 1/4 of the vegetable broth in a separate bowl and blend until smooth using a food processor or an immersion blender. These creamy white beans will be added to the soup later to obtain a creamy texture.
Sauté. Heat the oil in a large pot or a dutch oven over medium heat. Add onions, carrots and celery and sauté for about 5 min, until onion is translucent. Add the garlic, chili flakes and sauté for a further 1 min.
Simmer. Deglaze with the white wine and let reduce for 3 min. Add the white beans, vegetable broth, creamy white beans, thyme and bay leaves. Season with salt and pepper. Bring the soup to the boil and cook for 15-20 minutes on lower heat.
Serve. Before serving, add the lemon juice, fresh spinach and Parmesan cheese and spinach. Cook for another 2 minutes. Pour the soup in individual bowls. Finish with some fresh herbs (thyme or parsley) and parmesan on top. Serve with crusty bread or baguette.
More soupe recipes you may like
- Vegetarian Lentil Stew
- Finnish Salmon Soup (Lohikeitto)
- Creamy Veggie Tortellini Soup
- Carrot, Ginger and Coconut Soup
- Healthy Tomato Basil Soup
FAQ: Creamy white bean soup
Yes, this soup is freezer-friendly. Allow it to cool completely before transferring to an airtight container. Freeze for up to three months for a quick and convenient meal.
Store this soupe in an airtight container. You can keep it up to 3-4 days in the refrigerator. The soup taste even better the next day!
Absolutely! You can make this soup entirely vegan by choosing a plant-based alternative for Parmesan cheese. The creamy texture is achieved through white beans, creating a satisfying and wholesome vegan option.
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Recipe card
Creamy White Bean Soup
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Ingredients
- 3 cans of white beans 15 oz each
- 4 cups vegetable broth
- 1 onion , diced
- 3 carrots
- 2 celery stalks
- 3 cloves of garlic
- 1 tsp red pepper flakes
- 1/2 cup of dry white wine or vegetable broth
- 6 sprigs of fresh thyme or dried thyme
- 2 bay leaves
- 1/2 cup of parmesan cheese , grated
- 3 cups spinach , fresh or frozen
- 1 lemon
- Salt
- Black pepper
- 1 tablespoon Olive oil
Instructions
- Blend. Start by placing 1/3 of the white beans with 1/4 of the vegetable broth in a separate bowl and blend until smooth using a food processor or an immersion blender. These creamy white beans will be added to the soup later to obtain a creamy texture.
- Sauté. Heat the oil in a large pot or a dutch oven over medium heat. Add onions, carrots and celery and sauté for about 5 min, until onion is translucent. Add the garlic, chili flakes and sauté for a further 1 min.
- Simmer. Deglaze with the white wine and let reduce for 3 min. Add the white beans, vegetable broth, creamy white beans, thyme and bay leaves. Season with salt and pepper. Bring the soup to the boil and cook for 15-20 minutes on lower heat.
- Serve. Before serving, add the lemon juice, fresh spinach and Parmesan cheese and spinach. Cook for another 2 minutes. Pour the soup in individual bowls. Finish with some fresh herbs (thyme or parsley) and parmesan on top. Serve with crusty bread or baguette.
