White Bean Soup is the ultimate comfort food. Creamy, thick, and loaded with veggies, it gets its creamy texture from blended beans—no dairy required!
This is vegetarian, but if you want a heartier option, try White Bean and Sausage Soup.
White Bean Soup
Love creamy soups like Potato Soup, Creamy Vegetable Soup, and Broccoli Cheddar Soup? This is the lighter swap—just as thick, creamy, and packed with veggies, but without any heavy cream or cheese.
So, what’s the secret? Blended beans make it thick—no dairy needed! So here’s what makes this soup so good:
- Sautéed onion, celery, and carrots build the delicious base.
- Pesto takes it up a notch (it made my vegetable soup so good that I had to try it here!).
- Thyme, rosemary, and red pepper flakes add so much flavor.
- Slowly browning tomato paste brings rich, deep, and nuanced flavor—don’t rush it!
Pesto In A Soup?
Pesto takes this veggie-packed White Bean Soup to the next level. Instead of chopping a bunch of herbs, just stir in a spoonful of good-quality basil pesto for instant flavor.
Homemade works, but store-bought keeps things easy. For the best flavor, go for fresh, refrigerated pesto—I love Buitoni’s® and Rana’s®!
Ingredients
Here’s what you’ll need to make White Bean Soup:
- Olive oil: Used to cook veggies and deepen the flavor of tomato paste.
- Onion, carrot, celery: These add sweetness, color, and a fresh base for the soup. Dice small so they soften evenly.
- Garlic: Freshly minced or jarred—use whatever you have!
- Tomato paste: Cooking it until deep red makes the flavor richer and sweeter.
- Thyme, rosemary: Adds warmth and a fresh, herby flavor.
- Red pepper flakes: Optional, but adds a little heat.
- Cannellini beans: Creamy and mild; blending some is what thickens the soup.
- Vegetable broth: A good-quality broth makes a big difference in flavor.
- Pesto: Adds a fresh, herby boost—avoid shelf-stable pesto.
Shortcuts
Grab pre-chopped mirepoix (onion, carrot, celery) from the store or use frozen.
Tips For Making White Bean Soup
- Blend safely: Start slow and let steam escape before opening the lid. If your blender isn’t made for hot foods, cover with a towel.
- Add enough salt: Veggies need it! Adjust based on how salty your beans and pesto are.
- Don’t rush the tomato paste: Cooking it until deep red makes the flavor richer.
- Let flavors meld: The soup tastes even better after sitting for a bit—great for meal prep!
Yes! Great Northern beans are a type of white bean. They’re larger and have a mild, nutty flavor compared to Navy or Cannellini beans.
Storage
White Bean Soup gets better with time as the flavors meld.
- Fridge: Keeps 4–5 days.
- Freeze: Cool fully, store in an airtight bag, and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm on medium-low, stirring often. Add vegetable broth if too thick.
More Easy Soup Recipes
- Easy Tomato Soup with canned whole tomatoes
- Chicken Pot Pie Soup with puff pastry toppers
- Zuppa Toscana Soup made in the slow cooker
- Minestrone Soup loaded with veggies
- Broccoli Potato Soup creamy and cheesy
White Bean Soup
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1-1/2 cups diced yellow onion 1 large onion
- 1 cup diced carrot
- 1 cup diced celery
- 4 teaspoons minced garlic 4 cloves
- 1/4 cup tomato paste
- Salt and pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried crushed rosemary
- 1/8 teaspoon red pepper flakes optional
- 3 (15.5-ounce) cans cannellini beans drained and rinsed
- 1 (32-ounce) container vegetable broth
- Fresh basil pesto see note 1
- Fresh thyme optional, for serving
- Hearty buttered bread optional, for serving
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook, stirring often, for 8–10 minutes until the onion is golden and soft. Add garlic and cook for 30 seconds until fragrant.
- Add remaining 1 tbsp oil and the tomato paste. Season with salt and pepper (I add 1/2 tsp salt and 1/4 tsp pepper). Stir and cook for 7–9 minutes until the veggies are very tender and the tomato paste is thick and darkened. Don’t rush this step! Add the thyme, rosemary, and red pepper flakes. Stir to combine.
- Slowly pour in vegetable broth, scraping up any browned bits on the bottom of the pan. Add the beans and stir. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 10–15 minutes.
- Remove 2 cups of soup and blend until smooth. Pour it back into the pot and stir to combine. Add 3 tablespoons pesto and mix well. Taste and adjust seasonings (I usually add another 1/4 teaspoon salt).
- Ladle the soup into bowls and drizzle each with 1/2 tablespoon pesto (or more, to taste). Garnish with fresh thyme and serve with buttered bread for dunking!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this soup (tripled it) for community lunch at my meditation center. It was a big hit and more than enough for ~18 people. Thank you for the delicious recipe and great instructions!
I am so thrilled to hear this! Thanks Julie! 🙂
So enjoyed it. I had to use a can of chopped tomatoes since didn’t have any tomato paste on hand. Also was out of Rosemary so substituted Tarragon.
I’m so glad you loved! Thanks Diane! 🙂
As your sister I have to say…This soup will feed your soul!! Best thing I’ve ever made!
So happy to hear that! Thank you!