White Bean Soup

Picture a steaming bowl of white bean soup on a crisp autumn evening, the aroma of rosemary and thyme filling the air.

This Italian classic isn’t only a breeze to make but also wraps you in warmth and comfort with each spoonful.

Simple ingredients like creamy white beans and tender spinach transform into a hearty meal that feels like a hug in a bowl.

Let’s bring this delightful dish to life!

Kitchen Tools Required

• 1 Large Pot
• 1 Wooden Spoon
• 1 Ladle
• 1 Knife
• 1 Cutting Board

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 2 cups spinach leaves
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese

Cook & Prep Time

To efficiently manage your time while preparing and cooking the White Bean Soup, follow this timeline:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe to understand the steps and gather all the ingredients and tools needed.
2. Prep Work (10 minutes)
   • Dice the onion.
   • Mince the garlic.
   • Slice the carrots and celery.
3. Cooking (30 minutes total)
   • Minute 0-5: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.
   • Minute 5-10: Add carrots and celery, cook for another 5 minutes, stirring occasionally.
   • Minute 10-15: Season with salt, black pepper, thyme, and rosemary, and stir well.
   • Minute 15-20: Pour in vegetable broth and bring to a boil.
   • Minute 20-35: Reduce heat to a simmer and add white beans, cooking for 15 minutes.
   • Minute 35-40: Stir in spinach leaves and cook until wilted.
4. Finishing Touches (5 minutes)
   • Remove the pot from heat and add lemon juice.
   • Let the soup rest for 10 minutes.
5. Serving (5 minutes)
   • Serve hot, garnished with grated Parmesan cheese.

Adjust the timing as needed based on your pace and preferences.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic, sauté until onion is translucent.

Add carrots and celery, cook for 5 minutes, stirring occasionally.

Season with salt, black pepper, thyme, and rosemary, and stir well.

Pour in vegetable broth and bring to a boil.

Reduce heat to a simmer and add white beans, cooking for 15 minutes.

Stir in spinach leaves and cook until wilted.

Remove from heat and add lemon juice.

Let the soup rest for 10 minutes before serving.

Serve hot, garnished with grated Parmesan cheese.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Fresh Salad: A light side salad complements the hearty soup and adds a revitalizing contrast.
• Grilled Cheese Sandwich: Adds a comforting and cheesy element that pairs well with the soup.
• Roasted Vegetables: Offers additional texture and flavor to the meal.
• Herb Infused Olive Oil: Drizzle on top for an aromatic finish that enhances the soup’s flavors.

Storage

Store leftover white bean soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze in portions for up to 3 months.

Reheat gently before serving.

Freezing

To freeze white bean soup, allow it to cool completely.

Then transfer it to airtight containers, leaving space for expansion.

Label with the date and freeze for up to three months.

Reheating

To reheat White Bean Soup, use a stovetop over low heat.

Stir occasionally until heated through.

Alternatively, microwave in a covered dish on medium power.

Stir halfway to guarantee even warming.

Final Thoughts

White Bean Soup is a comforting and nutritious dish that embodies the essence of Italian cuisine.

It’s simple to prepare and packed with flavors from fresh vegetables, aromatic herbs, and hearty white beans.

The soup’s versatility allows for customization to suit personal tastes or dietary preferences.

Serve it with crusty bread for a complete meal.

Whether enjoyed as a light lunch or a warming dinner, White Bean Soup is sure to satisfy.

Frequently Asked Questions

Can I Use Canned Beans Instead of Dried Beans?

Yes, you can substitute canned beans for dried ones. They’re convenient and eliminate soaking time. Drain and rinse them thoroughly. Adjust the cooking time, since canned beans require less time to heat through. Enjoy your dish!

What Can I Substitute for Spinach in the Soup?

You can substitute spinach with kale or Swiss chard. Chop them into bite-sized pieces and add in at the same step as the spinach. If using kale, remove tough stems for a more tender texture.

How Can I Make the Soup Gluten-Free?

To make the soup gluten-free, guarantee all ingredients are naturally gluten-free. Use certified gluten-free vegetable broth and verify canned beans and spices for any cross-contamination. Pair with gluten-free bread for a complete meal.

Is It Possible to Add Meat for Extra Protein?

Yes, you can add meat for extra protein. Sauté diced chicken or browned sausage with the onion and garlic. Make certain it’s cooked through before proceeding with the recipe. Adjust seasoning to complement the added meat flavors.

What Type of Olive Oil Is Best for This Recipe?

You should use extra virgin olive oil for its rich flavor and low acidity. It enhances the soup’s taste profile. Make sure you heat it gently to avoid burning, maintaining the oil’s aromatic properties and health benefits.

White Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Italian

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Ladle
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion diced
• 2 clove garlic minced
• 2 carrots sliced
• 2 stalk celery sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cup vegetable broth
• 2 can white beans drained and rinsed
• 2 cup spinach leaves
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic, sauté until onion is translucent.
• Add carrots and celery, cook for 5 minutes, stirring occasionally.
• Season with salt, black pepper, thyme, and rosemary, and stir well.
• Pour in vegetable broth and bring to a boil.
• Reduce heat to a simmer and add white beans, cooking for 15 minutes.
• Stir in spinach leaves and cook until wilted.
• Remove from heat and add lemon juice.
• Let the soup rest for 10 minutes before serving.
• Serve hot, garnished with grated Parmesan cheese.

Notes

For a richer flavor, consider using homemade vegetable broth if possible. You can also add a pinch of red pepper flakes for a touch of heat. This soup pairs well with crusty bread, and for a vegan version, simply omit the Parmesan cheese or replace it with a vegan cheese substitute. Adjust seasonings to taste and feel free to add additional vegetables or herbs for variety.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.