White Bean Soup

Nothing is more nourishing than a bowl of beans and greens. This Tuscan white bean soup recipe delivers lots of fiber, protein and nutrients in a hearty, comforting bowl. Packed with flavor and easy to make, it’s a fast and satisfying meal that’s perfect for a cozy night in. It’s also a good option for vegetarian meal prep, as it freezes and reheats well.

Ingredients for White Bean Soup

• Olive oil: A splash of olive oil starts the vegetable saute, establishing the flavorful base of the soup.
• Onion, carrot and celery: The classic mirepoix, these vegetables act as a savory backbone for the soup.
• Garlic: The peppery bite of fresh garlic softens as it sautes, leaving a pleasant but present garlic flavor in the broth, which complements the greens.
• Tomato paste: Just a couple of spoonfuls of tomato paste add notes of savory richness to the broth.
• Italian seasoning: This blend of oregano, basil, marjoram, thyme, rosemary and sage is an easy way to layer flavor into the broth.
• Red pepper flakes: A quarter teaspoon of crushed red pepper flakes isn’t enough to make this soup outright spicy, but it adds a pleasant warmth.
• Vegetable broth: Use store-bought or homemade vegetable broth, or substitute chicken broth instead.
• Cannellini beans: Using canned beans makes this recipe super fast and easy. Drain and rinse them ahead of time for the best texture. Cannellini beans are medium-sized, but you could easily substitute navy beans, which are smaller, or butter beans, which are larger.
• Spinach: Tender leaves of spinach soften into silky ribbons of green in the warm broth. Bagged baby spinach, which is already triple-washed, is most convenient for this recipe.
• Fresh basil: The addition of chopped fresh basil gives the finished white bean soup a fresh aroma.
• Parmesan cheese: A finishing touch of grated Parmesan adds richness and a nutty aroma to the finished soup.

Directions 

Step 1: Saute the vegetables and add broth

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In a Dutch oven, heat the oil over medium heat. Add the onion, garlic, carrot and celery; cook and stir until tender, three to four minutes. Then add the tomato paste, Italian seasoning, salt, pepper and red pepper flakes. Cook until fragrant, one to two minutes.

Add the broth and bring the soup to a boil. Reduce heat and simmer, uncovered, for 15 minutes.

Step 2: Add the greens and beans

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Stir in the spinach, beans and basil and heat through. Sprinkle with Parmesan before serving.

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Recipe Variations

• Stir in sausage: Incorporate meat, such as cooked sausage or pieces of diced salami, for more protein and flavor.
• Make a creamy soup: Puree a portion of the soup for a smooth and creamy consistency, or splash in a little half and half along with the beans.
• Try the soup with different greens: Substitute kale, Swiss chard or beet greens to give the soup a variety of flavors and textures.
• Add more tomato: Boost the umami in the broth by adding a can of diced tomatoes or tomato puree in place of some of the vegetable broth to give this soup a rosy color and a flavor reminiscent of pasta e fagioli, minus the pasta.

How to Store White Bean Soup

The best way to store leftover white bean soup is to transfer it to an airtight container and refrigerate it within two hours of cooking. This will help prevent the soup from spoiling and keep it fresh for up to three days.

Can you freeze white bean soup?

You can absolutely freeze this white bean soup recipe. To freeze, let the soup cool completely, then transfer it to airtight containers. Pint containers are great single servings for soup. Label and date each container, and freeze them for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

White Bean Soup Tips

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Is this white bean soup recipe suitable for vegetarians or vegans?

Yes, this is a vegetarian soup recipe. Provided one uses vegetable broth and Parmesan without animal rennet, there are no other animal ingredients. To make it vegan, simply replace the Parmesan with vegan cheese.

Can you use dry white beans to make this recipe?

Yes, but for dry beans to work in this recipe, you’ll need to cook them ahead of time. Quick soak them if you’re short on time, and then either simmer them in plenty of salted water, or use a pressure cooker to make beans as soft as canned ones in a fraction of the cooking time.

Do you really need to drain and rinse canned beans for soup?

We call for draining and rinsing the canned white beans in this recipe, but it’s also fine to pour the cans directly into the pot, if you like. The canning liquid, called aquafaba, will add some viscosity to the cooking liquid for your soup. Note that beans are often canned in salted water, so adding the canned bean liquid can result in a saltier soup.