Hearty White Bean Soup Recipe

Introduction

This hearty white bean soup is a comforting and nutritious meal perfect for chilly days. Packed with tender beans, fresh vegetables, and flavorful herbs, it comes together easily on the stove. Enjoy it with crusty bread for a satisfying dinner.

Ingredients

• ¼ cup olive oil
• 1 small onion (diced)
• 4 cloves garlic (minced)
• 2 medium carrots (chopped into coins)
• 2 celery stalks (diced)
• 1 teaspoon kosher salt (more to taste)
• 3 15-ounce cans cannellini beans (drained and rinsed)
• 2 large Yukon Gold potatoes (diced)
• 1 tablespoon oregano
• ½ teaspoon red pepper flakes
• 4 cups vegetable broth
• 2 bay leaves
• 3 cups baby kale
• 1 tablespoon parsley (finely chopped)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-low heat. Add the diced onion and sauté for about 3 minutes until softened.
2. Step 2: Increase the heat to medium. Add the carrots and celery and sauté for another 5 minutes. Season with salt. Add the garlic and cook for an additional minute.
3. Step 3: Stir in the diced potatoes, oregano, red pepper flakes, bay leaves, and vegetable broth.
4. Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 minutes until the potatoes begin to soften.
5. Step 5: Add the drained and rinsed cannellini beans to the pot. Cook for another 5 minutes to heat through.
6. Step 6: Turn off the heat. Remove the lid and discard the bay leaves.
7. Step 7: Stir in the baby kale until wilted from the residual heat.
8. Step 8: Garnish with finely chopped parsley and serve warm, ideally with crusty bread on the side.

Tips & Variations

• For a richer flavor, add a splash of white wine when sautéing the vegetables.
• Swap kale for spinach or Swiss chard if preferred.
• Use smoked paprika instead of red pepper flakes for a smoky twist.
• Add cooked sausage or bacon for a non-vegetarian version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months.

How to Serve

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 fully before adding them to the soup, as canned beans are already cooked.

Is this soup vegan?

Yes, the recipe is naturally vegan when using vegetable broth. Just make sure your broth is vegan-friendly.

Hearty White Bean Soup Recipe

---

★★★★★

4.8 from 716 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Hearty White Bean Soup is a comforting and nutritious meal perfect for chilly days. Loaded with cannellini beans, fresh vegetables, and leafy kale, it offers a rich, savory flavor enhanced by herbs and a hint of spice. It’s a simple stovetop recipe that delivers warmth and satisfaction in every bowl.

---

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 small onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, chopped into coins
• 2 celery stalks, diced
• 2 large Yukon gold potatoes, diced
• 3 cups baby kale
• 1 tablespoon parsley, finely chopped

Pantry and Seasonings

• ¼ cup olive oil
• 1 teaspoon kosher salt (more to taste)
• 3 15-ounce cans cannellini beans, drained and rinsed
• 1 tablespoon oregano
• ½ teaspoon red pepper flakes
• 4 cups vegetable broth
• 2 bay leaves

---

Instructions

1. Sauté Onions: Heat the olive oil in a large pot over medium-low heat. Add the diced onion and sauté for about 3 minutes until soft and translucent.
2. Add Carrots, Celery, and Garlic: Increase heat to medium and add the chopped carrots and diced celery. Sauté for 5 minutes until they begin to soften. Season with salt, then add the minced garlic and cook for an additional minute to release its aroma.
3. Add Potatoes and Seasonings: Add the diced Yukon gold potatoes, oregano, red pepper flakes, and bay leaves to the pot. Pour in the vegetable broth and stir to combine.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 10 minutes, allowing the flavors to meld and potatoes to soften.
5. Add Beans: Rinse and drain the cannellini beans. Add them to the pot and continue to cook for an additional 5 minutes until heated through.
6. Remove Bay Leaves: Turn off the heat, uncover the pot, and carefully remove and discard the bay leaves.
7. Wilt Kale: Stir in the baby kale leaves until they are just wilted and tender from the residual heat of the soup.
8. Garnish and Serve: Sprinkle the finely chopped parsley on top as garnish. Serve the soup hot, ideally with some crusty bread on the side for dipping.

Notes

• You can substitute kale with spinach or Swiss chard if preferred.
• For a creamier texture, partially blend some of the soup before adding the kale.
• Adjust the red pepper flakes to control the soup’s spiciness.
• Use low-sodium vegetable broth to better control salt levels.
• This soup stores well in the fridge for up to 4 days and freezes beautifully.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: white bean soup, cannellini beans, kale soup, vegetarian soup, hearty soup, healthy soup, easy soup recipe