Dinner

White Bean Soup Recipe

ByMaya Arden October 26, 2025October 26, 2025

Introduction

This comforting White Bean Soup is a hearty and flavorful dish perfect for any season. Packed with wholesome vegetables, tender beans, and fragrant herbs, it comes together quickly for an easy weeknight meal.

The image shows two white bowls filled with three layers of bean soup. The first layer is a light brown broth, clear and smooth. The second layer is made up of many white beans and small chopped pieces of orange carrot and light green celery floating throughout. The third layer consists of dark green spinach leaves and small sprinkles of grated light yellow cheese scattered on top, with finely chopped green herbs adding color contrast. The bowls sit on a white marbled surface next to a silver spoon and a beige cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, chopped

2 garlic cloves, minced
3 large carrots, chopped

3 celery stalks, chopped
6 cups low sodium vegetable broth

1 teaspoon dried thyme
1 teaspoon oregano
½ teaspoon salt, plus more to taste

½ teaspoon black pepper, plus more to taste
3 (15-ounce) cans white beans, drained and rinsed
5 ounces baby spinach

Grated parmesan cheese, for serving (optional)

Instructions

Step 1: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic, chopped carrots, celery, dried thyme, oregano, salt, and pepper. Cook for an additional 2 to 3 minutes to allow the flavors to develop.
Step 2: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to combine the flavors thoroughly.

Step 3: Stir in the baby spinach and continue to simmer until the spinach wilts, about 2 minutes.
Step 4: Remove the pot from heat. Taste the soup and adjust the salt or seasoning as needed. Serve hot, sprinkled with grated parmesan cheese if desired.

Tips & Variations

For a creamier texture, use an immersion blender to puree half of the soup before adding the spinach.

Swap baby spinach for kale or Swiss chard for a different leafy green option.
Add a splash of lemon juice or a pinch of red pepper flakes for extra brightness and warmth.
Use homemade vegetable broth for richer flavor if time allows.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. If the soup thickens after storage, add a splash of broth or water when reheating to reach your desired consistency.

How to Serve

A white pot filled with a colorful vegetable and bean soup showing large white beans, bright orange carrot cubes, green celery pieces, and dark green spinach leaves all floating in a light brown broth. A metal ladle is scooping some soup, displaying these layers clearly, and there is a sprinkle of grated cheese on top. Around the pot are small white bowls with finely chopped green herbs and grated cheese, set on a white marbled surface with a soft peach cloth underneath one handle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans separately before adding them to the soup, as they require much longer cooking times than canned beans.

Is this soup suitable for freezing?

Absolutely. Allow the soup to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.