What kind of white beans are best for soup?

Cannellini beans are a top choice thanks to their soft, creamy texture that blends beautifully into soups. But you can also use Great Northern, Navy, or even butter beans. All work well and absorb flavor nicely.

Can I make white bean soup in a slow cooker?

Yes! Just sauté the veggies first for maximum flavor, then transfer everything to the slow cooker. Cook on Low for 4–5 hours or High for 2–3 hours. Stir in the greens during the last 30 minutes.

Can I freeze this soup?

Absolutely. White bean soup freezes really well. Let it cool fully, then store it in airtight containers. It keeps for up to 2 months in the freezer. Reheat on the stove or in the microwave until hot, adding broth if needed to loosen the texture.

How can I make white bean soup thicker?

To thicken your soup, blend a portion of it; either with an immersion blender or by removing and pureeing 2 cups, then returning it to the pot. You can also start with less broth and add as needed. Stirring in mashed potato flakes or cooked rice can also thicken it up quickly.

White Bean Soup: 5 Reasons You’ll Love This Creamy Favorite

Name: White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Italian-inspired
Ingredients: 2 tbsp olive oil; 1 onion, diced; 4 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 4 cups cannellini beans, drained; 4 cups vegetable broth; 1 tbsp tomato paste; 1 tbsp Italian seasoning; 1/2 tsp red chili flakes; 1/2 tsp salt; 1/2 tsp pepper; 3 cups kale or spinach; 2 tbsp lemon juice

Ingredients

Scale

2 tbsp olive oil

1 onion, diced

4 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

4 cups cannellini beans, drained

4 cups vegetable broth

1 tbsp tomato paste

1 tbsp Italian seasoning

1/2 tsp red chili flakes

1/2 tsp salt

1/2 tsp pepper

3 cups kale or spinach

2 tbsp lemon juice

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.

2. Add tomato paste and stir for 1 minute.

3. Stir in beans, broth, seasoning, chili flakes, salt, and pepper. Bring to a boil.

4. Reduce to a simmer and cook for 15–20 minutes.

5. Blend part of the soup using an immersion blender or regular blender for creaminess.

6. Add kale or spinach and simmer 5 more minutes until wilted.

7. Stir in lemon juice. Adjust salt and pepper to taste.

8. Serve hot with crusty bread and optional parmesan on top.

Notes

Use Great Northern or Navy beans if cannellini aren’t available.

Freeze leftovers up to 2 months.

Add shredded chicken or quinoa for extra protein.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: One-Pot
Cuisine: American / Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 325
Sugar: 5g
Sodium: 682mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 13g
Protein: 18g
Cholesterol: 0mg