White Bean Soup with Garlic and Olive Oil
This cozy white bean soup is simple, savory, and silky without cream. Garlic, olive oil, tender beans, and a quick blend give it body while keeping the ingredient list short.
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 35mMeditaneanSoup Recipes
White bean soup is the kind of meal that feels calm and practical. It uses pantry beans, everyday vegetables, and enough garlic to make the kitchen smell wonderful before the pot even simmers.
The soup gets its creamy texture from blending part of the beans with broth. That means no cream is needed, and the olive oil still gives the bowl a rich, rounded finish.
Serve it with crusty bread, a green salad, or a squeeze of lemon at the table. It is easy enough for a weeknight and sturdy enough to make ahead for lunch.
01What you'll need
Ingredients
15 items · 4 servings
- 3 tablespoons extra-virgin olive oil, plus more for serving if you like
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, thinly sliced or minced
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 cans (15 ounces each) no-salt-added cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- 1 small rosemary sprig, or 1/2 teaspoon dried rosemary
- 2 cups chopped kale, tough stems removed
- 1 tablespoon fresh lemon juice, plus more to taste
- Chopped parsley, for serving, optional
02How to make it
Step-by-step
1. Warm the olive oil
Set a large soup pot or Dutch oven over medium heat. Add the olive oil and let it warm for about 30 seconds. It should shimmer lightly, not smoke.
2. Soften the vegetables
Add the onion, carrots, and celery. Cook for 7 to 9 minutes, stirring often, until the onion looks translucent and the vegetables have started to soften. If they begin to brown too quickly, lower the heat.
3. Bloom the garlic
Stir in the garlic, salt, black pepper, and red pepper flakes, if using. Cook for 1 minute, stirring constantly. This step wakes up the garlic flavor, but do not let the garlic turn dark because it can taste bitter.
4. Add the beans and broth
Add the drained beans, vegetable broth, bay leaf, and rosemary. Stir well, scraping the bottom of the pot with a wooden spoon to loosen any flavorful bits.
5. Simmer the soup
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot partly and simmer for 20 minutes, until the vegetables are tender and the broth tastes savory.
6. Blend for body
Remove and discard the bay leaf and rosemary sprig. Use an immersion blender to blend about one-third of the soup right in the pot. If you do not have one, transfer 2 cups of soup to a blender, blend until smooth, and stir it back in. Be careful with hot liquid and do not fill a blender more than halfway.
7. Add the greens
Stir in the chopped kale. Simmer for 3 to 5 minutes, until the greens are tender but still bright.
8. Finish and serve
Stir in the lemon juice. Taste and add more salt, pepper, or lemon if needed. Ladle into bowls and finish with parsley and a small drizzle of olive oil, if you like.
03From our kitchen
Cook's tips
- Make-ahead: This soup is a strong make-ahead recipe. Cook it up to 3 days in advance and add a splash of broth or water when reheating if it thickens in the fridge.
- Storage: Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring once or twice.
- Freezing: Freeze for up to 3 months. The beans may soften a little after thawing, but the flavor holds well. Thaw overnight in the refrigerator before reheating.
- Bean swaps: Cannellini beans are creamy, but great northern beans or navy beans also work. If using salted canned beans, rinse them well and reduce the added salt at first.
- Greens swaps: Use spinach, Swiss chard, or escarole instead of kale. Spinach cooks very quickly, so stir it in during the last 1 to 2 minutes.
- For a thicker soup: Blend a larger portion of the soup or simmer uncovered for a few extra minutes. For a brothier soup, add another 1/2 to 1 cup of vegetable broth.
Cook's note
For the cleanest flavor, use an olive oil you enjoy tasting on its own. Since this soup has a short ingredient list, the oil, garlic, and broth matter more than usual.
04Frequently asked
Questions & answers
Can I use dried beans instead of canned beans?
Yes. Cook about 1 cup dried cannellini beans until tender, then use about 3 cups cooked beans in the soup. Add them after the vegetables are softened, just as you would with canned beans.
How do I keep the garlic from tasting harsh?
Cook it briefly after the onion, carrot, and celery have softened. Garlic burns faster than those vegetables, so adding it later gives you sweet garlic flavor without bitterness.
Can I make this soup without blending it?
Yes. The soup will be lighter and more brothy. If you still want a little body, mash some beans against the side of the pot with a spoon.
Is this white bean soup vegan?
Yes, as written it is vegan. Just check that your vegetable broth is vegan, since some brands may include flavorings that vary.
What should I serve with white bean soup?
Crusty bread, garlic toast, a simple green salad, or roasted vegetables all work well. For a heartier meal, serve it over cooked farro, brown rice, or small pasta.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat1.5 g
- 8%
- Cholesterol0 mg
- 0%
- Sodium635 mg
- 28%
- Total Carbohydrate31 g
- 11%
- Dietary Fiber8 g
- 29%
- Total Sugars5 g
- Protein10 g
- 20%
- Vitamin D0 mcg
- 0%
- Calcium170 mg
- 13%
- Iron2.6 mg
- 14%
- Potassium822 mg
- 17%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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