White Bean Soup Recipe

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1/2 large onion (or 1 small onion)onion, finely chopped
• 3 clovesgarlic, minced
• 1 largecarrot, chopped
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper
• 1 teaspoondried oregano
• 1/2 teaspoondried thyme
• 794 g (28 oz)cannellini beans, drained and rinsed
• 946 ml (4 cups)vegetable broth
• 473 ml (2 cups)water
• 60 g (2 cups)spinach
• To tasteParmesan cheese, grated, for serving

Instructions

1. 1

   Cook the onion

   Heat 30 ml (2 tablespoons) olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until caramelised, about 10 minutes.

2. 2

   Add vegetables

   Stir in the minced garlic and cook for about 30 seconds, until fragrant. Add the chopped carrot and cook for another minute.

3. 3

   Season the soup

   Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano and 1/2 teaspoon dried thyme.

4. 4

   Simmer the beans

   Add the drained and rinsed cannellini beans, vegetable broth and water. Bring to the boil, then turn the heat to low and simmer for about 20 minutes.

5. 5

   Wilt the spinach

   Add the spinach and cook for a few minutes, until wilted.

6. 6

   Serve with cheese

   Ladle the soup into bowls and serve with grated Parmesan, which adds savoury flavour and creaminess.

What is white bean soup?

White bean soup is a simple, adaptable dish found in many home-cooking traditions. This American-style version uses cannellini beans, vegetables and dried herbs in a light broth.

The beans make the soup substantial, while spinach adds a fresh finish and Parmesan brings a salty, savoury note. Cooking the onion slowly gives the broth a deeper base without needing complicated ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 12g protein, 38g carbs, 7g fat.

The beans provide most of the carbohydrates and a substantial share of the protein, while olive oil and Parmesan contribute much of the fat. Pair a bowl with a side salad or extra vegetables for a balanced plate.

Build flavour with the vegetables

Onion: Give it the full 10 minutes over medium heat so it softens and caramelises before the other ingredients go in.

Garlic and carrot: Garlic needs only about 30 seconds to become fragrant; adding the carrot afterwards lets it start cooking before the broth is poured in.

Season the broth

Herbs: Oregano and thyme give the beans a familiar, savoury flavour. Stir them in with the salt and pepper so they are distributed through the pot.

Broth and water: Vegetable broth supplies the main savoury base, while water keeps the soup from becoming too concentrated as it simmers.

Get the texture right

Beans: Draining and rinsing the tinned beans keeps their flavour clean and lets the broth season them as they simmer.

Spinach: Add it near the end and cook only until wilted. This preserves its colour and keeps it from disappearing into the soup.

Make the timing work

Onion first: Allow about 10 minutes for the onion, then keep the garlic and carrot cooking brief so they do not overcook before the simmer.

Gentle simmer: Once the soup boils, lower the heat and simmer for about 20 minutes. Add the spinach for the final few minutes, just before serving.

What to serve alongside

Parmesan: Grate it over each bowl at the table so it retains its flavour and melts into the hot soup.

For a fuller meal: Serve with bread or toast for dipping, or add a simple side salad for a fresh contrast.

Recipe notes & tips

• Chop the onion finely so it softens evenly during its 10-minute cook.
• Keep the garlic moving in the pot and add the carrot after about 30 seconds.
• Rinse the beans well before adding them to the broth.
• Taste the broth near the end and adjust the seasoning to suit your preference.
• Add the Parmesan at serving so diners can choose how much they want.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the dried herbs for gentle heat.
• Use kale: Swap the spinach for chopped kale and simmer it until tender.
• Add lemon: Squeeze a little lemon juice into each bowl for a brighter finish.
• Make it creamier: Mash some of the beans against the side of the pot before serving.
• Use fresh herbs: Finish with chopped parsley or thyme for a fresh herbal note.

Common mistakes to avoid

• Burning the onion: Keep it over medium heat and stir occasionally throughout its 10-minute cook.
• Overcooking the garlic: Cook it for about 30 seconds, then add the carrot before it browns.
• Boiling hard: Reduce to low after the soup reaches the boil so the beans simmer gently.
• Adding spinach too early: Stir it in near the end so it wilts without becoming overly soft.
• Skipping the rinse: Drain and rinse the beans before adding them to keep their flavour clean.

How to store

Refrigerate leftover soup in an airtight container and use within 3–4 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water if it has thickened; add Parmesan when serving.

Frequently asked questions