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Creamy Italian White Bean Soup

A hearty and comforting white bean soup that's simple to make and perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans white beans (cannellini or great northern, drained and rinsed)
  • 1 large onion, chopped
  • 2 big carrots, diced
  • 3 sticks celery, sliced
  • 3 cloves garlic, smashed or minced
  • 4 cups veggie or chicken broth Choose what you prefer
  • 2 tablespoons olive oil
Optional Additions
  • 1 splash cream or coconut milk Optional for extra creaminess
  • 1 handful chopped spinach or kale Not mandatory, but adds color
  • to taste salt and pepper
  • a pinch thyme, rosemary, or a sprinkle of parmesan Optional for extra flavor

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions, diced carrots, and sliced celery. Stir and cook until softened, about a few minutes.
  3. Add the minced garlic once the vegetables are mostly soft to avoid burning.
  4. Stir in the drained white beans.
  5. Pour in the selected broth and add salt, pepper, and any dried herbs you are using.
  6. Let the soup simmer for about 15 to 20 minutes until the flavors come together.
Blending
  1. Using a hand blender, give the soup a few quick blitzes in the pot, leaving it a bit chunky unless you prefer it smooth.
  2. Stir in the cream or coconut milk at the end.
  3. If using spinach or kale, add it last to maintain brightness.
Serving
  1. Taste and adjust seasoning as needed, adding more cheese or a splash of lemon if desired.

Notes

The soup flavors deepen overnight, making it perfect for leftovers. Store in an airtight container in the fridge for up to four days. If freezing, omit the cream before freezing, adding it back when reheating.