This white bean soup is very healthy and under 20mins, quick dinner fix, which is very filling and delicious too. This vegetarian white bean soup is totally customizable by adding vegetables of your choice. This recipe for white bean soup is one of the best cannellini bean soup you have ever tried!
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A comforting bowl of hot white bean soup served on a cold chilly night served along with garlic bread is the perfect dinner idea.
This is a straightforward bean soup you can fix under 30mins or less and that too just 1 pot dinner fix, isn't that great! I love how easy this soup is, plus if you like thick and creamy soup then make this white bean soup recipe creamy by pureeing some beans and adding the puree to make this soup creamy, which skips the cream so it's - healthy!
If you think that beans are boring then this soup will make you think otherwise! You can make this creamy bean soup vegan by skipping parmesan too.
White Bean Soup
What ingredients are needed to make this bean soup recipe?
- Beans (Cannellini/ Lima/Navy Beans)
- Vegetables(onion, celery, carrot, garlic, tomato, potato, spinach, parsley, corn kernels)
- Tomato Paste
- Olive oil
- Vegetable broth
- Spices(Garlic powder, oregano, paprika, pepper powder, thyme, parsley)
- Garnish(Parsley chopped, Cilantro chopped, grated Parmesan)
How To Make White Bean Soup?
Step1: In a dutch oven/stockpot, add olive oil. When the oil is warm, add onion and garlic, saute till the onion is soft.Step2: Add all veggies except spinach and saute further. Next, add beans and mix well.
Step3: Add all the spices, tomato paste, salt, sugar and mix further. Add broth and mix well. Cover and cook for 10mins.
Step4: Next add spinach and cook for 5mins. Serve with chopped cilantro, parsley, and grated parmesan.
Tips to make the best vegetarian white bean soup recipe:
- If you use canned white beans then you do not have to worry much about pre-soaking the dry beans overnight. This way the time to cook the soup is very less.
- Add spinach at the very end, just 5 mins before the soup is done cooking.
- You can skip parmesan in this recipe and make the soup vegan.
- To make the soup creamy you do not need to add any cream to the soup. The beans themselves make the soup creamy. Just mash some beans or puree them and add back to the soup.
- To store the soup, freeze the soup in a freezer-safe bowl for 2months or more.
What to serve with vegetarian white bean soup?
This white bean soup is best with delicious garlic bread or topped with grated parmesan, chopped parsley.How many calories in a cup of white bean soup?
Each serving of this soup is getting you 317 Calories.How to thicken white bean soup?
The white beans are excellent to thicken the soup. You do not need to add anything to the soup to thicken the soup.
When the beans are cooked well you can puree some beans and add the puree to the soup or/and the beans themselves turn the soup thick after a while.
When the beans are cooked well you can puree some beans and add the puree to the soup or/and the beans themselves turn the soup thick after a while.
What veggies to add to white bean soup?
This is a vegetarian white bean soup, so you can feel free to add all kinds of vegetables that you like or love to be added to your soup.What is the best white bean? How long to soak white beans?
You can add canned, drained, and washed white beans or cannellini beans, kidney beans, navy beans or even garbanzo beans will work.To get the perfectly cooked beans in the soup, if you are using dry beans then soak the beans well for at least 6 to 8 hrs in a pot covered with water.
How to store the soup?
You can store the soup in an airtight container and freeze well for up to 2 months.More Soup recipes that you will love:
The 20-minute white bean soup
Servings: 5 Servings
Prep Time:: 10 MinCook Time:: 15 MinTotal Time:: 25 Min
This white bean soup is very healthy and under 20mins, quick dinner fix, which is very filling and delicious too. This vegetarian white bean soup is totally customizable by adding vegetables of your choice. This recipe for white bean soup is one of the best cannellini bean soup you have ever tried!
Ingredients
- 2 Cup White Beans, canned, drained, washed
- 1 medium Red Onion, chopped
- 1 medium Carrot, sliced
- 2 rib/stalk Celery, chopped
- 4 Cloves Garlic, minced/chopped
- 1 Tbsp Tomato Paste
- 1/2 Cup Corn Kernels
- 1 Cup Spinach
- 2 medium Potato, chunks/diced
- 1 Tbsp Olive Oil
- A per need Salt
- 1 tsp Sugar
- 2.5 cup Vegetable Broth
- 1/2 tsp Garlic Powder
- 1.5 tsp Oregano, dried
- 1/2 tsp Paprika
- 1/2 tsp Pepper Powder
- 1.5 tsp Thyme, dried
- 1.5 tsp Parsley, dried
For garnish:
- Grated Parmesan
- Parsley, chopped
- Cilantro, chopped
Instructions
- In a dutch oven/stockpot, add olive oil. When the oil is warm, add onion and garlic, saute till the onion is soft.
- Add all veggies except spinach and saute further. Next, add beans and mix well.
- Add all the spices, tomato paste, salt, sugar and mix further. Add broth and mix well. Cover and cook for 10mins. Next, add spinach and cook for 5mins. Serve with chopped cilantro, parsley, and grated parmesan.
Notes:
- If you use canned white beans then you do not have to worry much about pre-soaking the dry beans overnight. This way the time to cook the soup is very less.
- Add spinach at the very end, just 5 mins before the soup is done cooking.
- You can skip parmesan in this recipe and make the soup vegan.
- To make the soup creamy you do not need to add any cream to the soup. The beans themselves make the soup creamy. Just mash some beans or puree them and add back to the soup.
- To store the soup, freeze the soup in a freezer-safe bowl for 2months or more.
Calories
317.91Fat (grams)
8.25Sat. Fat (grams)
2.04Carbs (grams)
48.71Fiber (grams)
9.04Net carbs
39.68Sugar (grams)
5.28Protein (grams)
15.25Sodium (milligrams)
885.13Cholesterol (grams)
15.56
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