White Bean Soup is hearty and vegetarian, loaded with “hidden” veggies. It’s ultra-thick and creamy without any cream or milk—just beans for natural thickening!
Looking for a meat-filled white bean soup recipe? Try White Bean and Sausage Soup!
White Bean Soup
Hearty cream soups like Potato Soup, Creamy Vegetable Soup, and Broccoli Cheddar Soup are favorites, but sometimes it’s nice to switch to a lighter option packed with veggies while keeping that same comforting, thick texture. White Bean Soup is just that—creamy and satisfying without heavy cream, butter, or cheese. It’s vegetarian, full of protein, fiber, and veggies, and tastes amazing.
The trick to its thickness? Blending some of the beans! No roux or dairy needed. And the great flavor? There are a few secrets…
The Flavor Secrets
- Onion, celery, and carrots are essential for a tasty soup base. Sautéing them well adds great flavor.
- Pesto is a game-changer! After adding pesto to this Vegetable Soup I knew I needed to do it again.
- Spices like thyme, rosemary, and a pinch of red pepper flakes add extra flavor.
- Slowly browning tomato paste boosts its taste and richness, so don’t rush this step for the best results.
Pesto In A Soup?
That’s right: pesto in soup is amazing for a veggie-packed dish.
Pesto adds tons of flavor effortlessly. Instead of chopping herbs or grating cheese, just stir in a spoonful of good-quality basil pesto.
While making your own pesto is an option, I recommend using store-bought to speed up the process. For the best results, choose fresh, refrigerated pesto. I love Buitoni’s® fresh basil pesto, and Rana’s® (my favorite!).
Quick Tip
Use any leftover pesto to:
- Pesto Chickpea Sandwiches quick vegetarian sandwiches
- Pesto Pizza made on Naan (super quick!)
- Creamy Pesto Pasta with sun-dried tomatoes
- Roasted Sweet Potato and Sausage with Pesto only three ingredients!
- Pesto Chicken with a corn and bean salsa
Shortcuts
White Bean Soup Shortcuts
- Pick up pre-chopped mirepoix (diced onion, carrot, and celery) from the produce section or use frozen mirepoix to skip the chopping.
- Use jarred garlic or a garlic press instead of mincing garlic yourself.
- Buy ready-made pesto instead of making it from scratch.
Tips For Success
- Blend carefully: Secure the pressure cooker lid and use the “soup” or “hot” setting. Increase speed slowly to avoid spills. Remove the lid carefully to release steam. If your blender doesn’t have a hot setting, cover with a towel and hold it to control steam.
- Season generously: Vegetables need a lot of salt for flavor. Adjust based on how salty your beans and pesto are.
Storage
White Bean Soup Storage
Flavor: The soup tastes better as it sits, with flavors blending more.
Storage: Keeps fresh for 4-5 days in the fridge. It doesn’t freeze well; veggies and beans can become mushy. If you won’t eat it in that time, consider making half the recipe.
Reheat: Warm gently on medium-low heat, stirring often. Add a splash of vegetable stock to thin it out, as it thickens when stored.
White Bean Soup FAQs
Yes! To thicken the soup, first blend a portion of the beans and broth until smooth. Then, stir it back into the soup. As a result, watch as it thickens beautifully!
Great Northern beans are a type of white bean. They are larger and, in addition, have a slightly nutty flavor compared to other white beans, such as Navy or Cannellini beans.
Crusty bread or rolls (thin sourdough baguettes are great)
A garden salad, like Olive Garden Salad
Cucumber salad for a refreshing side
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
- Large pot
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 stock I love Swanson’s; we need the whole container
- Fresh basil pesto see note 1
- Fresh thyme optional, for serving
- Hearty buttered bread optional, for serving
Instructions
- Add 2 tablespoons olive oil to a large pot over medium heat. Once oil is hot, add in diced onion, carrot, and celery. Cook, stirring frequently, 8–10 minutes or until onion is golden and soft. Add in garlic and cook, stirring constantly, for 30 seconds or until fragrant.
- Add remaining 1 tablespoon olive oil and tomato paste. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Mix and cook, stirring frequently, 7–9 minutes or until veggies are very tender and tomato paste has become very thick/darkened in color. Don’t try to rush this step—veggies don’t soften much more. Add in thyme, rosemary, and red pepper flakes. Mix through.
- Slowly pour in vegetable stock while scraping the bottom of the pan to release any browned bits. Add in drained and rinsed beans and stir. Bring soup to a boil, then lower heat until soup is very gently simmering. Simmer, uncovered, 10–15 minutes.
- Remove pot from heat. Remove 2 cups of the soup and transfer into a blender. Blend until completely smooth and pour back into the pot (use a spatula to scrape it all back in!). Mix to combine. Add 3 tablespoons pesto and stir through. Taste and adjust seasonings; I typically add another 1/4 teaspoon salt here—the flavors should sing!
- Serve immediately and drizzle in another 1/2 tablespoon (or more—to taste preference!) of pesto into bowls. Serve with fresh thyme if desired and with hearty 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!