Name: Creamy White Bean Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium sweet onion (finely chopped); 5 cloves garlic (minced); 2 large carrots (peeled and sliced into coins); 2 stalks celery (chopped); 4 15-ounce cans cannellini beans (drained and rinsed); 4-5 cups vegetable broth; 1 tablespoon tomato paste; 1 tablespoon Italian seasoning; 1/2 teaspoon red chili flakes; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt (more to taste); 3 cups chopped kale or baby spinach; 2 tablespoons lemon juice; Shredded parmesan cheese (used Violife for dairy-free option)

There’s something so comforting about a bowl of warm soup that feels like a cozy hug from the inside out. This Creamy White Bean Soup Recipe isn’t just delicious—it’s nourishing, effortlessly creamy, and perfect for when you want something simple yet satisfying.

A white bowl filled with thick soup showing layers of orange carrot slices scattered on top and inside, soft white beans mixed throughout, and dark green leafy vegetables visible in the broth. A layer of light grated cheese melts on one side, sprinkled with tiny green herb pieces and specks of black pepper. A silver spoon is placed inside the bowl near the edge. The bowl sits on a white plate, and a piece of bread is placed near the plate on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Bean Soup Recipe
Top Tip
How to Serve Creamy White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Bean Soup Recipe

Why You'll Love This Recipe

I still remember the first time I made this Creamy White Bean Soup Recipe—it was a chilly evening, and the rich, velvety texture felt like magic. What makes it special is how simple ingredients come together to create something so hearty without a fuss.

One-Pot Wonder: You can toss everything into a single pot, which means less mess and more time to relax.
Natural Creaminess: No cream needed here—just blended white beans give it that luscious texture.
Customizable Flavor: With Italian seasoning and a hint of lemon juice, you get a bright, balanced taste that’s easy to tweak.
Healthy & Nourishing: This soup is packed with protein and fiber, making it feel indulgent yet good for you.

The image shows a close-up of a silver ladle lifting thick vegetable soup from a light gray pot. The soup has several visible layers and colors: light beige beans form a dense base, bright orange slices of carrot add pops of color, and dark green leafy kale pieces are spread throughout. The broth is golden brown and looks rich with small herbs sprinkled on top. The pot sits on a white marbled surface, with hints of the soup's orange stains visible inside the pot's sides. A woman's hand holds the ladle at the top left corner, lifting the soup in a way that reveals its thick texture and many ingredients. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy White Bean Soup Recipe plays an important role. Together, they build layers of flavor and texture while keeping things wholesome and satisfying. Here’s a quick rundown on why these staples work so well.

Flat lay of a small white ceramic bowl filled with golden olive oil, a medium whole sweet onion with its light papery skin, five whole uncracked garlic cloves with smooth white skins, two peeled bright orange carrots sliced into coins, two fresh pale green celery stalks chopped, a simple white bowl holding creamy white cannellini beans, another white bowl containing rich red tomato paste, a small white bowl with mixed Italian seasoning herbs, a tiny white bowl with red chili flakes, a small white bowl of coarse ground black pepper, a small white bowl of fine white salt, a pile of vibrant chopped dark green kale leaves, a small white bowl with fresh lemon juice, and a few shreds of pale creamy parmesan cheese, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a silky base and helps soften the veggies while imparting subtle richness.
Sweet onion: Its natural sweetness balances the savory broth perfectly.
Garlic: Just the right punch of aroma and depth, without overwhelming.
Carrots: Provide a gentle sweetness and tender bite.
Celery: Adds a classic aromatic base to build flavor.
Cannellini beans: They’re creamy and mild, perfect for pureeing and thickening the soup.
Vegetable broth: Brings everything together and keeps it light yet flavorful.
Tomato paste: Concentrates umami and adds subtle tang.
Italian seasoning: Brings a herbaceous brightness that dances with the beans.
Red chili flakes: For just a whisper of warming heat—you can adjust this up or down.
Black pepper & salt: Essential for seasoning and bringing out flavors.
Kale or baby spinach: Adds freshness and a nice pop of color plus nutrients.
Lemon juice: The secret ingredient that lifts the whole dish with brightness.
Optional shredded parmesan: I love adding a bit for a cheesy touch, but vegan substitutes like Violife work great too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy White Bean Soup Recipe depending on my mood and what’s in the fridge—you’ll find it’s a forgiving canvas for your creativity.

Variation: Some days I swap out kale for spinach because it wilts easier and adds a different texture; it’s equally delicious.
Spice it up: Add a pinch more chili flakes or a dash of smoked paprika if you want a smoky kick.
Make it hearty: Toss in some cooked sausage or bacon bits if you’re not vegetarian, for an extra layer of flavor.
Dairy-free twist: Use nutritional yeast instead of parmesan—it adds a cheesy flavor without dairy.

Step-by-Step: How I Make Creamy White Bean Soup Recipe

Step 1: Sauté the base vegetables

Heat up your olive oil in a large pot over medium heat. I like to add the finely chopped onion, minced garlic, sliced carrots, and chopped celery all at once. Stir frequently for about 4-5 minutes until everything is soft, fragrant, and the onion turns translucent. This is the flavor foundation, so don’t rush it.

Step 2: Combine beans and seasonings

Next, toss in the drained and rinsed cannellini beans along with the vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Give everything a good stir so the tomato paste blends nicely and the spices start to wake up.

Step 3: Simmer and blend for creaminess

Bring the soup to a boil, then lower to a simmer uncovered for about 15 minutes. After that, I ladle roughly 2 cups of the soup into my blender and puree until smooth—this step is what creates that dreamy, creamy texture. Or, if you have one, an immersion blender works wonders right in the pot. Just blend a few times until you reach your desired creaminess.

Step 4: Add greens and finish with lemon

Once blended, stir the soup well. If it feels too thick, add extra broth a splash at a time. Then fold in your chopped kale or baby spinach and let it cook a few minutes until wilted—kale needs a bit longer to soften. Finish by stirring in lemon juice, which brightens everything beautifully. Taste test here and adjust salt, pepper, or chili flakes to your liking.

Step 5: Serve with your favorite toppings

I always sprinkle a bit of shredded parmesan on top when serving, or Violife if I want it vegan. Sometimes a swirl of olive oil or freshly cracked black pepper makes it feel extra special.

Top Tip

I’ve found the biggest difference in this soup’s texture comes from how thoroughly you blend it. Pureeing a good portion of the soup rather than leaving all the beans whole gives you that signature creamy, smooth result without needing to add cream or potatoes.

Blend in stages: Be patient blending in batches if you don’t have a large blender—this prevents spills and creates a better texture.
Season thoughtfully: Add salt gradually because the broth and beans already have salt; too much can overpower the gentle flavors.
Don’t skip lemon juice: That final splash really brightens and balances the richness with a fresh zing.
Wilt greens just right: Adding kale or spinach too early can make them mushy; add at the end for the perfect tender bite.

How to Serve Creamy White Bean Soup Recipe

Creamy White Bean Soup - Serving Suggestion

Garnishes

For garnishes, I’m a big fan of shredded parmesan or its vegan equivalent for a melty, savory finish. A drizzle of good olive oil or a sprinkle of fresh herbs like parsley adds a lovely touch too. If you like texture contrast, toasted pumpkin seeds or crushed red pepper flakes on top never disappoint.

Side Dishes

This soup shines next to crusty bread—think a fresh baguette or sourdough. Sometimes I pair it with a simple green salad for a light, balanced meal. For extra comfort, roasted garlic bread or cheesy garlic toast are my go-to sides.

Creative Ways to Present

For dinner parties, I like serving this soup in small rustic bowls with a sprinkle of microgreens and a side of homemade croutons. Adding a swirl of pesto or a few drops of chili oil can elevate it visually and flavor-wise, making it perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the soup keeps beautifully for about 3-4 days. The flavors actually deepen, making it even more satisfying the next day.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers or bags, then thaw overnight in the fridge when ready. Just avoid freezing with fresh greens added—leave those until reheating time to keep them fresh.

Reheating

To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickened too much. Then stir in fresh greens and let them wilt as it heats through for that vibrant, fresh bite.

Frequently Asked Questions:

Can I make this Creamy White Bean Soup Recipe vegan?

Absolutely! This recipe is naturally vegan if you skip the parmesan or use a plant-based alternative like Violife. The creamy texture comes from the beans, so no dairy is needed for richness.

What’s the best way to make the soup creamy without cream?

Blending a portion of the cannellini beans with the broth creates a velvety texture naturally. Using an immersion blender right in the pot works just as well — no cream or dairy needed.

Can I use dried beans instead of canned?

You can! Just soak and cook the dried cannellini beans fully before adding them to the soup. It will add some prep time but works beautifully. Make sure the beans are tender to blend well.

How can I adjust the soup to make it spicier or milder?

For more heat, increase the red chili flakes gradually or add a pinch of cayenne pepper. To make it milder, reduce or omit the chili flakes entirely. You can always add spice later when serving for flexibility.

Final Thoughts

This Creamy White Bean Soup Recipe has become a staple for me whenever I’m looking for something cozy, packed with nutrition, and bursting with flavor—all without a lot of fuss or fancy ingredients. I’m excited for you to try it and see how versatile, comforting, and downright delicious it can be. Trust me, it feels like a warm hug in a bowl every single time.