White Bean Soup with Canned Beans

If you want a comforting and satisfying soup, this White Bean Soup is a great choice. It combines creamy white beans with tender vegetables, herbs, and a savory broth for a hearty texture and rich flavor.

The ingredients are simple, but together they make a warm and nourishing meal. I bring everything together in one pot and let the beans simmer until tender and the flavors have a chance to meld.

White Bean Soup Recipe

Key Ingredients

White beans: Mashing some of the beans right in the pot naturally thickens the soup, giving it a creamy texture without any cream. I leave the rest whole so there are still some beans to bite into instead of turning the whole soup into a puree.

Rosemary adds a subtle, piney flavor to the broth without overpowering the beans. Just pull it out before serving so you don’t end up with a woody stem in your bowl.

Lemon juice brightens up the whole soup. I always add it right before serving so you get that fresh, tangy flavor.

Tips & Tricks

Taste before adding extra salt: Canned beans and broth can already be pretty salty, so the soup may not need as much extra salt as you think. I always taste it first, then add a little at a time if it needs more.

Let the vegetables soften before adding the beans: If you rush this step, the vegetables can still be a little firm in the finished soup. Give the full 5 to 6 minutes so they’re nice and tender before the beans go in.

Here’s how to make the White Bean Soup:

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White Bean Soup

A light, comforting white bean soup with garlic, rosemary, and a touch of lemon, simple enough to serve as a starter or light side.

⏱ Prep 10 min🔥 Cook 25 min⏰ Total 35 min🟢 Easy🍽 Soup🌍 Italian, American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 1 tbspolive oil
• 1small yellow onion (diced)
• 2 clovesgarlic (minced)
• 1medium carrot (diced)
• 1 stalkcelery (diced)
• 1 (15 oz) canwhite beans (cannellini or great northern, drained and rinsed)
• 4 cupsvegetable broth
• 1 sprigfresh rosemary
• salt and black pepper (to taste)
• 1 tbspfresh lemon juice
• grated Parmesan (for garnish, optional)

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5-6 minutes, until softened.
2. 2Add the white beans, vegetable broth, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. 3Remove the rosemary sprig. Use a spoon or potato masher to lightly mash some of the beans right in the pot, just enough to thicken the soup slightly while leaving most of the beans whole.
4. 4Stir in the lemon juice and season with salt and pepper to taste.
5. 5Ladle into bowls and top with grated Parmesan if desired.

Nutrition per serving

210

cal

30g

carbs

6g

fat

480mg

sodium

📌 Notes

• Lightly mashing some of the beans thickens the soup without needing cream or flour.
• This soup is light enough to serve as a starter or alongside a sandwich, not meant to be a full meal on its own.
• Leftovers keep in the fridge for up to 4 days and taste even better the next day.

By Sam

How to Pair

White bean soup tastes creamy, earthy, and savory, with a light herbal finish. Crisp, tangy, or toasted sides will complement its comforting texture. You can:

• Serve it with toasted sourdough, garlic bread, or warm focaccia for dipping into the flavorful broth.
• Pair it with a lemony arugula salad or crunchy cabbage slaw for a fresh, acidic contrast.
• Enjoy it with roasted chicken, grilled sausage, or baked salmon for a filling dinner.