Description
Homemade White Bean Soup is a cozy, easy recipe packed with tender white beans, savory broth, tomatoes, and greens for a hearty easy dinner or healthy lunch. This comforting one-pot meal is full of simple food ideas, perfect for quick weeknight dinners, meal prep, and anyone looking for warm dinner ideas that feel homemade without a lot of work.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 cans white beans, 15 ounces each, drained and rinsed
1 can diced tomatoes, 14.5 ounces
4 cups vegetable broth
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cups kale, chopped
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery, then cook for 5 to 6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the diced tomatoes, white beans, vegetable broth, Italian seasoning, salt, and black pepper.
5. Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
6. Lightly mash some of the beans with a spoon or potato masher if you want a thicker texture.
7. Stir in the chopped kale and cook for 3 to 5 minutes until wilted.
8. Add the Parmesan cheese and stir until blended into the broth.
9. Taste and adjust seasoning if needed.
10. Serve hot with fresh parsley on top.
Notes
Use cannellini beans for the creamiest texture and best shape in the soup.
Mash a small portion of the beans to make the broth thicker without adding cream.
Add a splash of broth when reheating leftovers since the soup thickens as it sits.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg