White Bean Soup – Simple, Hearty Mediterranean Comfort

White Bean Soup brings together creamy beans, tender vegetables, and fragrant herbs in one comforting bowl. This Mediterranean-inspired recipe combines pantry staples with fresh ingredients to create a satisfying meal in just 35 minutes. Whether you need a cozy weeknight dinner or a nourishing lunch, this White Bean Soup delivers rich flavor, balanced texture, and wholesome goodness without complicated steps. With simple ingredients like cannellini beans, aromatic vegetables, and Italian spices, you can serve a homemade soup that feels both rustic and refined.

Story 

I started making White Bean Soup on busy evenings when I needed something hearty but quick. Over time, this Mediterranean-style White Bean Soup became a dependable favorite in my kitchen because it blends simple ingredients into something deeply satisfying. The creamy texture of the beans pairs beautifully with tender vegetables and savory herbs, while Parmesan adds a subtle richness that ties everything together.

What makes this White Bean Soup special is its balance. It feels light yet filling, flavorful yet clean. Because the beans simmer in broth with aromatics and Italian spices, every spoonful tastes layered and comforting. Even better, this White Bean Soup works as both a weeknight staple and a meal-prep hero. It reheats beautifully, and the flavors deepen overnight, which makes leftovers even more delicious.

Ingredients

• 1 yellow onion, diced (about 2 cups)

• 2 carrots, diced (about 1 cup)

• 1–2 celery ribs, diced (¾–1 cup)

• 3–4 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon butter

• 2 teaspoons Italian Spices seasoning blend

• ¼–½ teaspoon salt, to taste

• ¼ teaspoon black pepper

• 4–5 cups vegetable broth or chicken broth

• 2 cans white beans (14.5–15 oz each), drained and rinsed

• 1 Parmesan cheese rind (optional)

• ½ cup freshly grated Parmesan cheese, for topping

• Fresh rosemary and/or parsley, for garnish

Step-by-Step Instructions

Preparing the Ingredients

First, peel and trim the onion, carrots, celery, and garlic. Then dice the vegetables into small, even pieces so they cook evenly. After that, mince the garlic finely. Drain and rinse the white beans thoroughly under cold water. Meanwhile, measure out the broth, spices, and remaining ingredients to keep the cooking process smooth and organized.

Cooking Instructions

Heat a large pot or Dutch oven over medium-high heat. Add olive oil and butter, then sauté the onion, carrots, and celery until tender and fragrant. Next, stir in the garlic, Italian seasoning, salt, and pepper, and cook for about one minute to release their aroma. Pour in 4 to 5 cups of broth along with the drained beans and the optional Parmesan rind. Bring the soup to a boil, then reduce to a steady simmer. Cook for about 15 minutes until the vegetables soften and the beans heat through. Remove and discard the Parmesan rind if used. Finally, taste and adjust seasoning before serving with grated Parmesan and fresh herbs.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the sautéing step, because properly softened vegetables create a flavorful base. Also, avoid adding too much salt at the beginning since the Parmesan and broth already contribute sodium. Finally, do not overboil the soup after adding the beans, as aggressive boiling can break them apart and affect the texture.

Pro Tips for Better Flavor

For deeper flavor, choose a high-quality broth and allow the soup to simmer gently rather than rapidly. If you prefer a thicker texture, mash a small portion of the beans directly in the pot to create natural creaminess without cream. Additionally, fresh rosemary or parsley brightens the final dish and enhances the Mediterranean profile of this Vegetarian soup.

Serving and Storage

How to Serve

Serve White Bean Soup hot with a generous sprinkle of freshly grated Parmesan and chopped herbs. Pair it with crusty bread or a light side salad for a complete meal. Because the soup contains hearty beans and vegetables, it satisfies on its own while still feeling balanced and wholesome.

How to Store Leftovers

Allow the soup to cool completely before transferring it to airtight containers. Store it in the refrigerator for up to four days. For longer storage, freeze portions for up to three months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the consistency.

Conclusion

This White Bean Soup proves that simple ingredients can create remarkable flavor. With tender vegetables, creamy beans, and aromatic Italian spices, it delivers comfort in every spoonful. Because it comes together quickly and stores well, you can rely on this Mediterranean favorite whenever you need a nourishing meal. Try it once, and it may become your go-to homemade soup.

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Frequently Asked Questions

Can I make White Bean Soup vegan?

Yes, you can easily make White Bean Soup vegan by skipping the butter and Parmesan or replacing them with plant-based alternatives. Use vegetable broth and add extra herbs for flavor depth.

Can I use dried beans instead of canned?

Yes, you can substitute dried white beans if you cook them fully before adding them to the soup. Using pre-cooked dried beans gives the soup a slightly firmer texture while maintaining the same rich flavor.

How can I thicken White Bean Soup naturally?

To thicken White Bean Soup, mash some of the beans directly in the pot or blend a small portion of the soup and stir it back in. This method creates a creamy consistency without adding dairy or flour.

White Bean Soup

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• Author: Emily Carter
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

White Bean Soup with tender vegetables, creamy cannellini beans, Parmesan, and Italian spices. A hearty Mediterranean soup ready in 35 minutes.

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Ingredients

Scale 1x2x3x

• 1 yellow onion, diced (about 2 cups)
• 2 carrots, diced (about 1 cup)
• 1–2 celery ribs, diced (¾–1 cup)
• 3–4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons Italian seasoning blend
• ¼–½ teaspoon salt
• ¼ teaspoon black pepper
• 4–5 cups vegetable broth or chicken broth
• 2 cans white beans (14.5–15 oz each), drained and rinsed
• 1 Parmesan cheese rind (optional)
• ½ cup freshly grated Parmesan cheese
• Fresh rosemary and/or parsley for garnish

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Instructions

1. Peel and dice onion, carrots, celery, and mince garlic.
2. Drain and rinse the white beans.
3. Heat olive oil and butter in a large pot over medium-high heat.
4. Sauté onion, carrots, and celery until tender.
5. Add garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
6. Pour in broth, beans, and optional Parmesan rind.
7. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
8. Remove and discard Parmesan rind.
9. Taste and adjust seasoning as needed.
10. Serve hot topped with grated Parmesan and fresh herbs.

Notes

1. Recipe yields approximately 4 bowls or 8 cups of soup.
2. Mash some beans for a thicker texture if desired.
3. Store leftovers in airtight containers in the refrigerator up to 4 days or freeze up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 352
• Sugar: 5g
• Sodium: 1342mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 10g
• Protein: 17g
• Cholesterol: 16mg