Go Back

White Bean Soup

White Bean Soup with a clear, golden garlic-herb broth, creamy cannellini beans, and wilted kale. Simple pot-simmering and partial mashing create a hearty texture without heavy cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cannellini beans
  • 3 can (15 oz) cannellini beans, drained
vegetables and aromatics
  • 4 cup kale or spinach, chopped
  • 1 onion, diced
  • 6 clove garlic, minced
broth and flavoring
  • 6 cup vegetable or chicken broth
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 parmesan rind
serving
  • 0.25 cup lemon juice, olive oil, and parmesan for serving Use to taste for serving.
  • 0.25 tsp salt and pepper to taste Adjust to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 3 tablespoons olive oil in a large pot and sauté the diced onion for 5 minutes, stirring often until softened and translucent.
  2. Add the minced garlic, dried rosemary, Italian seasoning, and red pepper flakes, then cook for 2 minutes to bloom the herbs and become fragrant.
Simmer and flavor
  1. Add the drained cannellini beans, 6 cups broth, and 1 parmesan rind, then bring to a boil over medium-high heat until actively bubbling.
  2. Simmer for 15 minutes, then remove the parmesan rind.
  3. Mash or blend about half the beans until the soup turns creamy while keeping some beans intact for texture.
Finish with kale and seasoning
  1. Add the chopped kale or spinach and cook for 5 minutes until wilted and tender.
  2. Season with salt and pepper, then finish with lemon juice, olive oil, and parmesan to taste.

Notes

For the creamiest texture without heavy dairy, mash/blend only about half the beans so the soup stays chunky. Refrigerate in an airtight container up to 4 days; freeze up to 2 months (reheat gently and add a splash of broth if thick). For a dairy-light option, omit the parmesan rind and stir in parmesan at the end to taste, keeping the broth herb-forward.