White Bean Soup

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This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It’s freezer friendly too, so don’t forget to freeze some for later!

White Bean Soup with Bread

AN EASY BEAN SOUP RECIPE

Sometimes on a cold winter day you just want to cuddle up on the couch with a cozy blanket and binge-watch your favorite show. But before you know it, dinner time approaches and you don’t have anything planned! Oops!

Lucky for you, this soup comes together in less than 30 minutes and in one pot which keeps clean up a pure joy! 😁You can also chop up your veggies earlier in the day to save you some time.

WHAT IS TUSCAN WHITE BEAN SOUP?

Tuscan White Bean Soup is a simple soup made with fresh garden vegetables and white beans. The veggies give the soup added flavor along with all their nutrients, which are so important this time of year!

I often make this soup in large portions and refrigerate it for easy leftovers. You can also freeze this soup in airtight zip top bags for up to three months for quick dinners in the future! 🙌

SOUP INGREDIENTS

Made with vegetarian friendly ingredients, this soup is filling and hearty. Flavorful vegetables come together perfectly to make a rich soup that hits all the right notes.

  • Olive oil
  • Butter
  • Yellow onion
  • Carrot
  • Celery
  • Fresh parsley
  • Garlic cloves
  • Low sodium vegetable broth or chicken broth
  • Kosher salt
  • Fresh ground pepper
  • Dried oregano
  • Bay leaf
  • Great Northern Beans, rinsed and drained
  • Corn kernels, rinsed and drained
  • Fresh baby spinach
  • Grated parmesan cheese, for serving (optional)
  • Toasted bread slices, for serving (optional)

White Bean Soup Ingredients

WHAT KIND OF BEANS ARE BEST FOR THIS SOUP?

Great Northern beans are best for this soup because they absorb the flavor of all the other ingredients. If you’re in a pinch and need a different kind of bean, other white beans like cannellini beans or navy beans will work too.

Also, to make things easier, I use canned beans for this recipe. Just drain and rinse the beans and add them to your soup. It’s that easy!

HOW TO MAKE WHITE BEAN SOUP

This is one of the easiest soups you can make. Quick and simple prep work for these no-fuss ingredients make this soup perfect for any night of the week.

  1. Heat olive oil and butter over medium high-heat in a 6 quart Dutch oven or stockpot.
  2. Add onions, carrots, celery, and parsley to the heated oil and cook until just tender.
  3. Stir in and cook the garlic.
  4. Add vegetable broth; stir in salt, pepper, dried oregano, and bay leaf.
  5. Bring the soup to a boil before reducing it to simmer.
  6. Add in the beans and corn and give the soup a taste to see if you want to add any salt or pepper.
  7. Add in the spinach and cook for one minute before you remove from heat.
  8. Top it off with some fresh parmesan cheese and bread slices.

White Bean Soup Close Up

TIPS FOR THE BEST WHITE BEAN SOUP

One of the things I love about this white bean soup is how flexible it is. It can be easily customized to your liking or made to satisfy your current cravings. Here are some ideas you can use:

  • If the soup is too thick for your liking, try adding a bit of water to it. If you like creamier soup, you can add some creamy, milk, or even half and half to it.
  • Zucchini, mushrooms, tomatoes and rosemary are some fresh options you can add to this soup if you are looking for something extra.
  • Let’s not forget the meat! This soup easily accommodates cooked chicken or bacon crumbles.
  • Do you have some veggies that have been in the refrigerator a little too long and you don’t want to let them go to waste? Add them to this soup!

SERVING SUGGESTIONS

The serving options are endless with this soup. Start off your meal with a simple salad, like my Macedonian-Style Grape Caprese Salad or this Mediterranean Tortellini Salad.

Bread also pairs well with soup. Try this Rosemary and Garlic No-Knead Skillet Bread or these Easy Garlic Parmesan Breadsticks. Or, if you are feeling fancy, try topping your soup off with some croutons!

White Bean Soup Bowl

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 8 votes
White Bean Soup with Bread
White Bean Soup
8
8
8
2
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
 

This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It’s freezer friendly too, so don’t forget to freeze some for later!

Course: Soup
Cuisine: Mediterranean, American
Servings: 6 servings
Calories: 288 kcal
Author: Katerina | Diethood
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 large carrot, peeled and sliced into coins
  • 3 stalks celery, sliced
  • 1/4 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 6 cups low sodium vegetable broth or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 cans (15.5 ounces, each) Great Northern Beans, rinsed and drained
  • 1 cup (from a can) corn kernels, rinsed and drained
  • 2 cups fresh baby spinach
  • Grated parmesan cheese, for serving (optional)
  • Toasted bread slices, for serving (optional)
Instructions
  1. Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.

  2. Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.

  3. Stir in garlic and cook for 30 seconds more.

  4. Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.

  5. Bring to a boil; reduce heat to a simmer and cook for 5 minutes.

  6. Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.

  7. Add spinach and cook for 1 minute.

  8. Remove from heat.

  9. Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.

Recipe Notes
WW FREESTYLE POINTS: 2
Nutrition Facts
White Bean Soup
Amount Per Serving
Calories 288 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 548mg23%
Potassium 950mg27%
Carbohydrates 43g14%
Fiber 12g48%
Sugar 3g3%
Protein 18g36%
Vitamin A 2926IU59%
Vitamin C 11mg13%
Calcium 136mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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23 Responses
  1. Nellie Newman

    I’ve been looking for keto friendly or vegetarian recipes to continue to align my diet with my exercise regimen to lose weight and get more fit. Just made this and am eating it now. Fabulous!! Thank you so much for sharing this..I plan on making it pretty regularly. 🙂

    1. Katerina Petrovska

      Hi!
      The comments section is all the way at the bottom of the screen, way past the recipe card, but you found it. 😊 Next time, you can just click on the “JUMP TO RECIPE” button located at the very top of the screen; that will automatically scroll you down to the recipe card. Or, click on the “PRINT RECIPE” button that’s also located at the very top of the screen and you won’t have to look at any of my ads; however I do need that ad revenue – it’s what I use to pay all the expenses that come with running this website. 🤷‍♀️

  2. Charlotte

    I grew up on this kind of soup — vegetarian and great northern beans. My grandparents fed their six children, and my mother fed my dad and their four children. We always had it with cornbread, and my grandpa loved it with fresh cream. Such sweet, homey memories. And the story goes on: I made it for our children, and my daughter makes it for her family. Thank you for sharing this wonderful recipe.

  3. Jacque Hastert

    I am whipping up a large batch of this to throw into the freezer for our upcoming cold front. I love that you use to many fresh veggies in this delicious soup.

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