White Bean Soup is the perfect, flavorful soup to keep you warm through fall and winter. With rosemary, garlic, thyme, and cannellini beans in 30 minutes!
WHITE BEAN SOUP
Warm Bean Soup is the ultimate comfort food. It’s a gluten-free recipe made in one-pot that your whole family will love. There’s nothing like a warm bowl of soup after a long day. It’s especially incredible served with a piece of crusty bread. It’s soothing, delicious, and this one has the added benefit of being full of healthy ingredients!
You can serve Bean Soup as a main on its own or as a side dish for another great recipe. It would taste amazing with Garlic Braised Chicken with Kale, Healthier Chicken Parmesan, or Balsamic Bruschetta Chicken.
HEALTH BENEFITS OF WHITE BEAN SOUP
This soup is low in calories, but high in healthy proteins. And that’s thanks to the white beans. Beans are a great source of lean protein, especially on a vegan or vegetarian diet.
And white beans bring more than protein to this soup. They are also high in fiber, and bring a great flavor and texture to the soup. White beans also have micronutrients like folate, magnesium, and vitamin B6 that are important for a healthy diet.
Another advantage to this simple soup, is you can add more healthy ingredients if you’d like. The soup is great as is, but feel free to add extra vegetables you have around. Some chopped celery, carrots, or green onion will add a lot.
MORE SOUP RECIPES
VARIATIONS ON WHITE BEAN SOUP
- Tuscan White Bean Soup: The flavors in this soup are similar to a classic Tuscan Soup. To make Tuscan White Bean soup you’ll just need to add some cheese. Most Tuscan Soups are served topped with Parmesan Cheese. Use ½ cup Parmesan Cheese or Parmigiano-Reggiano, to make this soup more similar to Tuscan Soup. You can also add Italian sausage. Just be sure to sauté the sausage in olive oil to brown it before adding it to the other ingredients.
- Bean and Vegetable Soup: You can easily make this a vegetarian dish with lots of added veggies. Firstly make sure you use a plant-based vegetable broth instead of chicken stock. Then add in as many vegetables as you’d like. Some good ones to try in this soup are chopped carrots, kale, green onion, and celery. If you add the onions put it in to simmer along with the rosemary and thyme. For the chopped carrots, kale, and celery add them after combining the bean puree with the broth.
- Add-ins: There are so many add-ins to try the next time you make this soup. Try putting in some extra seasoning like flat leaf parsley, bay leaf, Italian seasoning, or red pepper flakes. Apart from seasonings, try adding some flavor with a bit of lemon juice. You can also add different beans to the soup along with the cannellini beans. Some good additions would be great northern beans, black beans, or kidney beans.
Create a free account to Save Recipes
HOW TO MAKE WHITE BEAN SOUP IN THE INSTANT POT
- Add beans, shallots, garlic, oil, butter, ½ cup chicken broth, ½ teaspoon salt, a few grinds of pepper to the instant pot.
- Seal the instant pot and pressure cook for 8 minutes.
- Unseal and release for 10, before adding to a food processor to puree.
- Add 1 tablespoon extra virgin olive oil, wine, rosemary, thyme and 2 cups of the chicken broth to the instant pot. Pressure cook for 5 minutes.
- Add in the pureed beans, and stir together. Top with black pepper and serve.
MORE AUTUMN/WINTER DINNERS
HOW TO STORE WHITE BEAN SOUP
- Serve: Don’t leave soup at room temperature for more than a couple hours.
- Store: To keep leftovers, transfer the soup to an airtight container. Store it in the fridge for up to 4 days.
- Freeze: Keep this soup recipe in the freezer for up to 6 months. The next time you’re ready to enjoy it, let it defrost in the fridge. Reheat it on low in a pot on the stove.
- 45 ounces cannellini beans , drained and rinsed (3 cans)
- 4 cups vegetable broth , divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion , minced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup white wine
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Add beans and 2 cups vegetable broth to a food processor and process until smooth.
- Add olive oil and butter to a large pot on medium high heat, then add in the onion, garlic, salt and pepper and cook for 5-6 minutes until it just begins to caramelize.
- Add in the white wine and deglaze, then let it reduce by half, about 8-10 minutes.
- Add in the remaining vegetable broth, rosemary, thyme and bean mixture and bring to a simmer.
- Reduce heat to medium low and let simmer for 20 minutes to thicken before serving.