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If you’re looking for more white bean soup recipes that are going to fill you up and give you energy, this Mediterranean White Bean Soup is definitely one to try! It’s a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned white beans to make it even faster and easier.
Table of Contents
- Recipe At a Glance
- Summary
- Recipe Video Tutorial
- Ingredients to Make White Bean Soup
- Popular Substitutions & Additions
- How to Make White Bean Soup With A Mediterranean Flare
- Tips for Making the Best White Bean Soup
- What to Serve With This Mediterranean White Bean Soup
- How to Store & Reheat White Bean Soup
- Frequently asked questions
- More Vegetarian Soup Recipes:
- Mediterranean White Bean Soup Recipe
My white bean soup is a hearty vegan soup with 15 grams of protein per serving, thanks to those powerhouse beans! The white beans are the essence of the soup because they are naturally creamy, making the soup rich without adding any dairy.
Recipe At a Glance
Cuisine Inspiration: Mediterranean
Primary Cooking Method: Simmering
Dietary Info: Vegetarian (can be vegan if parmesan is omitted)
Key Flavor: Savory and Earthy with Herbs
Skill Level: Easy
Summary
- Comfort Made Easy: This white bean soup blends comfort with convenience, proving that wholesome food doesn’t need to eat up your evening. It’s the kind of recipe that fits perfectly into your life, no matter how busy.
- A Bowl Full of Goodness: With ingredients like fiber-filled beans and vitamin-packed veggies, this soup is a straightforward way to feed your body and soul. It’s nutritious without being over the top.
- Speedy Dinner Solution: Ideal for when time isn’t on your side, this white bean soup comes together quickly, making it a reliable pick for last-minute meals that still need to feel complete and satisfying.
- Customize on a Whim: The real joy of this soup? It invites you to make it your own. Whether you stick to the recipe or riff with what’s in your fridge, it’s all about making a meal that feels right for you.
Recipe Video Tutorial
Ingredients to Make White Bean Soup
- White beans: This is the base of the recipe, so you’ll need 3 15-ounce cans of white beans. You can use navy beans, cannellini beans, Great Northern beans or any white beans.
- Onions, carrots, & celery: This forms the mirepoix of the soup base, which is essentially the aromatics that flavor this soup and many others.
- Garlic: Minced garlic or garlic paste, fresh garlic or frozen garlic, it all works in this white bean soup so you can use what you have. I love freezing garlic and using it in soups or other recipes that require cooking.
- Vegetable Broth: Look for one made with simple minimal ingredients. You can use low sodium or regular. If you use low-sodium, you may need to add more salt. Also, a homemade veggie stock is great here too!
- Herbs: Fresh or dried work here. If you’re using fresh, you’ll want about 2 tablespoons total compared to 2 teaspoons total for dried. Since it’s a Mediterranean white bean soup, I think thyme or oregano work really well with the flavors.
- Spinach (optional): You can use other greens too like kale or collard greens.
- Grated Parmesan Cheese (optional): This is for topping at the end, but you can leave it out to keep it vegan.
Popular Substitutions & Additions
- Use any bean you’d like! You can make this soup with other types of beans or even chickpeas if you’d like. For convenience purposes, I use canned beans. However, you can start with dried beans and soak them overnight instead.
- Meat or No Meat: For an extra protein punch, tossing in some diced chicken or sausage can transform this dish into a heartier meal. Vegetarians can amp up the protein with quinoa or an extra can of beans.
- Boost the Flavor: Herbs and spices are your friends. A pinch of smoked paprika, a dash of cumin, or some fresh rosemary can elevate the flavor profile without overpowering the soup’s comforting essence.
- Toss in Some Extras: Enhance the soup with whatever you have on hand, like leftover rice for added bulk or diced zucchini for a fresh veggie boost. It’s a clever way to reinvent the dish and clear out the fridge.
- Make it extra creamy by stirring in some cashew milk. This is optional but adds a rich and creamy flavor to the soup while still keeping it vegan.
How to Make White Bean Soup With A Mediterranean Flare
- Add onions to a large preheated pot and cook until translucent. Add the garlic, carrots, celery, thyme, oregano, salt, and pepper, and cook just slightly.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer.
- Top with spinach.
- Stir in the spinach and continue to simmer until the spinach wilts.
Tips for Making the Best White Bean Soup
- Allow the beans to simmer with the broth. Since the canned beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
- Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
- Don’t Skip Sautéing Your Veggies: This step isn’t just about cooking; it’s about getting those deep, sweet flavors from your onions, garlic, carrots, and celery. It lays down the flavor foundation that makes your soup so good.
- Be Smart with Seasoning: Go easy with the salt and pepper at the start. It’s all about balance, and you can always add more later once the flavors have had a chance to mingle and get to know each other.
What to Serve With This Mediterranean White Bean Soup
How to Store & Reheat White Bean Soup
Pop your leftover white bean soup in an airtight container and stash it in the fridge. When you’re ready for round two, you can reheat it on the stove over medium heat until it’s warmed through. If it’s a bit thick, splash in a little water or broth to get things moving again.
How Long Will White Bean Soup Last in the Fridge?
Your soup should keep for about 3-4 days in the fridge. Just make sure it’s cooled down before you put it away, and you’re all set for a quick grab-and-reheat meal.
Can I Freeze this Soup?
Yes, this soup freezes very well, so you can certainly make a big batch and freeze them for up to 3 months. I recommend freezing in individual portions for easier thawing.
Frequently asked questions
Yes, you can use dry beans, but I would recommend making them in advance and then adding to the soup. For 3 cans of beans, I recommend 2 ¼ cups dried beans. You can cook them in an instant pot or on the stove according to package instructions.
Absolutely! If you prefer a chunkier soup, skip blending it. Instead, mash some of the beans with a fork or potato masher to thicken the soup slightly while keeping it hearty.
Seasoning is key. Don’t forget to taste your soup as you go. If it’s bland, consider adding more salt, pepper, or even a dash of acid like lemon juice or vinegar to brighten the flavors. Fresh herbs added at the end can also make a big difference.
If the flavors are too intense, adding a bit more broth or water can help. You can also incorporate a dollop of cream or Greek yogurt to add creaminess and balance out the stronger flavors.
This Mediterranean white bean soup is the perfect comfort food for cold winter days. It’s a thick hearty soup that’s gluten-free and absolutely tasty! I love that it has a rich taste that works as a side soup or a complete dinner option with 15 grams of protein per serving!
More Vegetarian Soup Recipes:
- Vegetarian Tortilla Soup
- Vegetarian Minestrone Soup
- Vegan Asparagus Soup
- Vegetarian Lemon Rice Soup
- Healthy Potato Leek Soup
- Roasted Tomato Soup
If you try this feel good Mediterranean White Bean Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This recipe was originally published January 24, 2019 and has been recently updated with a slightly modified recipe and new photography.
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Mediterranean White Bean Soup
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 large carrots chopped
- 3 celery stalks chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 (15-ounces) canned white beans drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
Instructions
- In a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle grated parmesan cheese, if desired, and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made this soup today as I had a bag of dried white beans in my cabinet. The soup turned out so good! Even though I soaked the beans overnight, it took them about an hour on slow simmer to become as tender as I’d like. The result has been a great great soup to add to.my meal planning. I’m putting some in the freezer & sharing some. I did add a splash of vinegar to brighten the flavors just before eating – probably could use lemon as you’ve shown in other recipes. My mom often used one or the other & it’s a nice option. Thank you!
Love the idea of a little vinegar to brighten the flavor, thanks for sharing!
Love this dish! I have made it at least four times, and have passed it on to friends via your link. I did add sautéed seasoned chicken, rice, smoked paprika, and sweet peas (last few minutes) to the dish. It’s so good and makes enough for several meals.
Looks like something I want to make
Hope you love it!
This was delicious! Nice and hearty.
Amazing recipe as always! I added some chicken in mine to make it even heartier and it came together perfectly!
So happy you enjoyed it!
It was very tasty and fresh
So happy you enjoyed it!
I made this soup this week and we absolutely loved it. I made a large amount so I could freeze some and share some with my sisters. This is definitely a keeper!!
So happy you liked it, and so smart to freeze some for later!
Easy to make, and again family approved.
Love it love it
Yay! Love to hear it!
Can you confirm if that you use 3 tins of beans
Yes, that is correct!
The soup was absolutely delicious! I sautéd the chicken in Bruschetta Seasoning Mix by McCormick. I prepared rice and added it at the end. I made a pan of cornbread and my family loved it!!!
Sounds so good!
I have to tell you both my husband(Cypriot) and myself love the flavours and simplicity of this soup. I used dry navy beans and have added it to our winter soup rotation. Thank you!
I so happy you love this one. Love that you use dried beans!
Delicious soup. I added a little Italian sausage for extra flavor. We’ll be making this again.
Yay, so glad you enjoyed this soup!
My senior diet needs more of these plant-based foods.
It packed full of plants, thats for sure!
Love this soup for its flavor, easy prep and flavor! I do make it thicker by either mashing up and adding an extra can of rinsed, drained beans, or by taking about 2 cups of soup and pureeing it in my blender (being extra careful with the hot liquid 🙂
My husband and son are spending the weekend at an outdoor hockey game so I think this is perfect to warm them up. Can’t wait to try it.
Sounds like a great idea to warm up with this after a weekend in the cold!
I saw this recipe and decided to make it for a friend who was ill. She loved it and my husband said it was even better the next day. Made as directed with the addition of some shredded chicken. Yummy!
I’m so happy to hear, what a kind friend you are!
Great “Meatless Monday” recipe! We all loved it! And it was so easy to make. Used a can each of navy, cannellini and Great Northern (for variety). Only addition was to add some lime juice to each bowl before eating (we love our citrus!).
This is on the menu for tomorrow. Thank you for another great recipe! You don’t by any chance have any details on the serving bowls in the video. They are absolutely perfect 🤩
Simple and delicious = simply delicious x
So happy you enjoyed it!
Looks good
Thanks!
Thank you so much for a healthy simple meal, going to make this today.
So happy you enjoyed this soup!
Have not made this yet but I am looking forward to the flavors! Sounds like an amazing mix and I love white beans!
I’m wondering if this can be done in a slow cooker?
Hi Stacy! If your slow cooker has a saute function, yes! I would say once assembled you could slow cook on low for 3 to 4 hours. If your machine does not have that feature, you could always transfer the soup from the stove top to slow cooker.
I made this for the first time tonight and it is now our favorite healthy soup! I followed the recipe exactly except for substituting the broth with vegetable stock to save myself a trip to the store. My husband loved it, thank you!
Yay! So glad you liked it.
At first I thought there was no way this soup was a ten. I tasted it before it came to a boil and was like blah. Once it boiled down the beans made it so creamy and delicious. I left off the Parmesan and it was still amazing. It reminds me of the old Campbell’s beans with bacon soup.
So glad you liked it!
Looking forward to try it
Hope you enjoy it!
My husband wasn’t exactly thrilled when I said I was making something healthy, but he really loved this and went back for seconds. I will definitely be making it again. I only had two cans of white beans, so I added one can of garbanzo beans. Delicious!
So great to hear, thanks for sharing!
I made this soup with some adjustments because I had already soaked my white northern beans overnight. I also bought and boiled smoked turkey legs in chicken broth. Once the Turkey legs were close to being done, I added the beans and rest of recipe ingredients. It turned out amazing. Next time, I’d like to try it w/o the turkey but with still with the dried beans.
Sounds wonderful, thanks for sharing!
Delicious! I have made this soup several times and I love it! So good!!!
Yay, thanks so much!
I’ve made this a few times via a slow cooker and it’s become a family favorite! Great recipe!
So glad to hear!
I’ve made this soup twice now; and ill be making it again next week. It made it on my Top 5 Soups list. It’s simple, quick, packed with flavor and healthy!
Aww thanks so much!
I made this today, exactly like the recipe, and it was absolutely delicious!! I think sprinkling parmesan cheese before eating really makes a difference. I’ll definitely be making this again.
Thanks so much!
Have you ever made with dried beans instead of canned? My store was out so I’m going to try dried. I’ve soaked overnight but do you know if I need extra cook time or to cook separately? Thank you!
Hi there! Yes, you would need to cook the beans after they soak before adding them to this soup. You can follow the directions on the package of your beans for cooking times.
Delicious! I was looking for a vegetarian soup- “white color” and not cream based for my “Flight of Soups”- for Book Club. This is perfect!
What a fun theme! Glad you enjoyed this recipe.
AWESOME! 🙂
So glad you liked it!
Skip adding any salt. It was too salty for me and I only added a 1/2 t. And I used 2 cans of beans, not 3. That was plenty. Otherwise, it was very good
Thanks for your feedback.
This soup was so delicious! I cooked the carrots and celery a little longer than it called for but still kept it a little crunchy. I also used low sodium organic veggie stock and added salt as needed. The Parmesan made it even more yummy
Glad you enjoyed it!
If you do not absolutely LOVE oregano, do NOT make this soup. It could be doctored up to be okay but I will not be making this one again.
Sorry this didn’t come out as you expected. There is only 1 teaspoon of oregano in this recipe, which is not much considering the amount of liquid it calls for, but you can certainly skip it if you do not like the flavor.
Hi! How many servings does the 1 x recipe make? Thx! Excited to try the recipe.
Thank you! This makes 6 servings.
Yummy! Substituted chicken stock. Keeping it in our regular winter meals rotation. Thank you.
Great to hear!
This soup is amazing I’m in the uk, I used one large carrot, a medium onion one courgette tinned butter beans or cannellini beans, spinach everything in the recipe. I used 2 pints of vegetable stock gluten free and I added a tin of chopped tomatoes.
Thankyou for this wonderful recipe I don’t understand the comments saying it’s not tasty, I think they could have got the amounts wrong, keep trying it is very good.
So glad you enjoyed it!
This soup is now one of my favorite soups! I recently developed an allergy to tomatoes and have missed soup! This made my week! 🙂 I did make some substitutes such as I added ground chicken, used chicken broth, kale instead of spinach and added some Italian season!!
So happy to hear that you liked the soup!
Soup was very good. I enjoyed it very much.
Yay!! So happy to hear that, Judy!
This is delicious! Thank you for a yummy healthy recipe!
You’re so welcome!!
I used white onion, better than bouillon vegetable base, fresh thyme and oregano and then used 1 can each of cannellini, garbanzo and great northern beans and added baby white potatoes (cooked with soup for 20 minutes before adding beans)- came out absolutely fantastic.
So glad you liked it, Lance!
This was a yummy and easy recipe! I did add potatoes as someone suggested. I will be making again 🙂
Thank you so much!
Absolutely delicious! I made this yesterday for dinner last night. It was a huge hit with the family and friends!
Thank you so much, Thomas!! So happy to hear that!
Is one serving equal to one cup?
It’s about 1 1/2 cups. The servings and nutrition information is really a rough estimate, I hope you enjoy!
Quick. Easy. Delicious. I feel nourished! Thank you for a great recipe.
Thank you so much for making it!!
I will admit that I made this without the carrot and celery (didn’t have them) or the spinach (forgot to add) but even my kiddos gave it five stars! They probably would have been a solid 3 to 4 with the other veggies. I am impressed!
LOL so glad you and your kiddos enjoyed, Stephanie!
Perfection! Easy to make. I used fresh herbs and added a spoonful of Better Than Bullion to make the broth more flavorful. So Good!
Yay, so happy you enjoyed this!
This soup is amazing! It’s as good as it looked. I’ve been making this steady rotation for 3 years now. It’s a hit every time! I do substitute chicken broth and spinach for kale based on preference and nutritional needs. When I chop the carrots and celery, I chop the whole package then freeze what’s left for other soups. Thank you.
Love this soup
I assume you’re referring to vegan parmesan cheese if it’s a vegan recipe?
The parmesan cheese is optional so you can either leave it out to keep things vegan, or use a vegan cheese if you prefer.
This soup is absolutely delicious and easy! I added a little bit of lemon juice and swapped out parsley for coriander and it tasted delish. Thank you so much for such an amazing recipe. Parmesan was perfect at the end.
So glad you enjoyed it!
I always add the rind from the parmesan, it takes this already yummy soup to the next level!
Such a smart tip, thanks for sharing!
Since I found this recipe I’ve made it at least once a week. I hate cooking but LOVE this. I use garlic and onion powders and McCormick Italian seasoning instead of herbs. I toss in a can of carrots and tons of spinach at the end. No fuss cooking! No Parmesan but if I ever serve it to company I’ll offer that.
I’m on a weight loss journey and this is satisfying. Although, admittedly, sometimes I eat the whole pot. But it’s the only thing I eat that day.
Thank you for sharing this!!!!!!
Thanks for sharing your clever tweaks, so happy you love the recipe!
I made this tonite and it is delicious! Adding the parmesan on at the end, perfect! Thank you for the great recipe.
Yay, so happy to hear!
I made this tonight! Exactly as recipe! So delicious and comforting. Served with parsley and cheese as recommended and just added a dash of Tabasco. Omg!!!! Bomb!
So glad you loved it!
This was really good! It cooked up perfectly and had great flavor. I added ground turkey and used 1 can canellini beans and 1 can chickpeas. Thank you
Yum, these sound like really tasty tweaks on the recipe!
Delicious. I didn’t change one thing about the recipe (rare to see, I know). Parmesean on top was a good touch.
Glad you liked it!
I’ve made this soup several times and its always a hit! I add 16 oz of lean organic ground turkey and decrease the beans to just 1 can for dietary purposes and it is still delicious!
Sounds like a great, protein-packed swap!
Starting to eat Mediterranean to reduce our cholesterol and came across this recipe 🙂 My husband and I love it! I made it with 4 cups of water and 4 teaspoons of Better than Boullion vegetable broth base, 2 cans of cannellini beans because it is just the two of us. I also used fresh thyme because I had some and frozen spinach. There was enough for lunch the next day – yum!!
Yum, so glad you enjoyed it!
I have not made this soup yet, but am looking for a vegan and gluten free soup that will sit in a crockpot so that we can serve the judges lunch, during an all day tournament. Would you recommend starting in the morning and then adding the spinach, say, 30 minutes before serving?
I would recommend making the soup ahead on the stove top per the directions in the recipe, and leaving the spinach out. Then, the day you need to serve it, I would reheat it using the high setting of the slow cooker for several hours, then add the spinach about 20 minutes before serving. Hope this helps!
Soup is easy to make and very tasty..but..I think it only needs 1tsp..of thyme rather than 2..
Only had 4 cups of vegetable broth..so added 2 cups of chicken broth with to add to it.
Really good soup
So glad you liked it!
I love this recipe! I’ve made it a few times. The only issue I keep having though is how long everything cooks for. I usually have to add an additional 30 minutes. I have an electric stove though, so I wonder if that’s the problem 🤔
I would say try cooking the vegetables a bit more before adding the broth. Since you mentioned you have an electric stove, it may be taking the veggies longer to soften while sautéing. Once they have a little bit of give to them, then add the stock and see if that helps with the cook time!
We make one day a week vegan. This was perfect. Thank you for the recipe!
Love that idea, glad this recipe was a hit for your vegan night!
Delicious and simple to make! Love it!!!
Yay, so glad you loved it!
This is delicious, easy and healthy. Have made it numerous times!
So happy to hear it has become a favorite for you, thanks for sharing!
This soup was so tasty. I added some fresh squeezed lemon juice, which was a nice addition.
Love the addition of lemon juice, thanks for sharing and glad you liked it!
I was searching for a pescatarian bean recipe and this was delicious. I save my vegetable scraps and make my own vegetable broth and homemade broth adds tons more flavor! This recipe is easy, super healthy and filling.
Love that you made your own broth, what a great way to reduce food waste and add tons of flavor! Glad you enjoyed the soup!
Love this simple soup. Added extra garlic and spices. I also used lots of spinach. Topped with Nutritional
Yeast and it was delicious. Make it to taste. That’s what cooking is all about! Third time making! Easy and inexpensive!
So happy to hear that you liked it, Kim!
I love this soup. I’ve made some variations. Instead of 6 cups of vegetable stock, I used 4 cups of vegetables stock and 4 cups chicken broth. Instead of 3 cans beans, I use 4. I used Cannellini beans. Then I add 2 cups chard, 2 cups kale, 2 cups collard greens. Sometimes I add a cup or so of chopped up leftover roasted chicken. Makes such a hearty meal! Thank you for this recipe
You’re so welcome! So happy to hear that you liked it!
I was hesitant to make this, but did because of all the great reviews. This came out actually worse than I thought. I’m not a vegetarian, so I cooked thick cut pieces of bacon first and set aside. Used a little of the bacon grease to saute the veggies, and followed the instructions. Super bland!!
So sorry you did not enjoy the soup.
I should’ve read the reviews before making the recipe. I followed the instructions to a tee and also found it bland and lacking in flavor. All the 5 star reviewers added their own variations and had altered the original recipe.
So sorry you found it to be bland, Tiffany and thank you for the feedback.
I haven’t made this yet but thought I would throw my two cents in. Recipes to me are fluid. I usually read a few for the same dish and take bits and pieces catered to my liking. I seldom follow a recipe to a T. The ingredients you hold may be different than the authors. For example some lemons are very pungent and others aren’t. Garlic, onion, tomatoes etc. all vary in flavor. Go with your gut (no pun intended) and taste the strength of each item before deciding on quantity. Happy cooking to all!
This was a real winner. I made White Northern beans in Instant Pot and used them in the recipe. So delicious I ate it all week. Making another batch this week with a mixture of beans. So darn yummy and I love how healthy it is. Weight Watchers approved for sure!!
Thank you so much, Ann!
No flavor. So bland even after adjusting seasonings and using chicken stock …tastes like nothing.
This one is a fail
So sorry to hear that you didn’t like the soup. Thanks for the feedback.
Fabulous soup! I did add one can of coconut milk & 2 TBLS of butter it gave it the perfect creamy taste
Love that idea! So glad you enjoyed!
I love this soup. I use dry beans and just simmer the whole thing for a couple hours until soft. I also add some tomato paste to give the broth more umami, about 2 tablespoons I think.
So happy to hear that you like the soup!!
Thank you for this recipe. It has become a staple in our home.
You’re so welcome, Paul! Thank you for making it!
Is the nutrition info for a bowl? Like what size bowl?
Thanks, it looks delicious!
Hi Tracey, thank you so much! Yes, the nutrition info is for a bowl, which is around a cup of soup. You’ll have to come back and let me know what you think of it when you make it.
🥩🥨🥪🥟🥦🌭🌮🌯🍟🍕🍔🍚🍤🍦🍪🍿🍳🍲
I’m new at using online recipes so please excuse this basic question. How do I serve a serving size without knowing what that size is? I know that this recipe makes 6 servings, but without doling it all out into 6 bowls, how do I know what the serving is? I bet I missed this information somewhere in your recipe! I’m heading out to get the ingredients not — meets my need for a cardiac healthy meal and my husband, who’s a vegetarian. Thank you!
Hi Vicki, thanks so much for your question. The actual serving size does vary but it is around 1 1/2 to 2 cups per serving. I hope you and your husband enjoy it!
I wanted to love this, but it seriously lacked in flavor. I even substituted chicken and beef stock for the veggie stock. No help. I am no gourmet so I don’t know what to suggest. Also, for anyone using dry beans, don’t make the mistake I did and only soak them for 24 hours. You also have to cook them for a solid two hours before using them in this recipe. That should be emphasized in the recipe. On the plus side, this fit perfectly with my goal of eating healthier. I also blended mine in the end and that seemed to enhance the flavor somewhat, but there’s still something missing. Either that or I just haven’t been eating healthy for very long!!
Thank so much for the feedback, Maury!
Hi Maury,
I made this for the first time tonight. I thought the same…no taste. I added another teaspoon of salt & now it’s perfect, imho.
Yes, please feel free to adjust the seasonings to your taste! So glad you liked it, Kathleen!
Agreed. Soup is very bland for my taste. Additional seasonings needed for favor
Thank you for the feedback, Sarena. Feel free to add some more salt or seasoning for your preferred taste.
I have now made this wonderful soup several times over 2-3 years. I serve it for guests and just family. It is as also my first experience freezing a full premade meal- it was just as wonderful a month later. This is a great warm winter soup or light summer soup. I do use chicken broth and occasionally add chopped asparagus. I can’t say enough good things about this soup.
Aw, thank you so much, Tabby!
Outta this world soup. and so filling… can’t stop eating … by any chance do you have a vegetarian recipe for egg drop soup . My daughter will eat the product of an animal just no meat . She loves egg drop soup . Haven’t found the right one yet 🤞
Thank you so much, Shirley! No I do not have a recipe for egg drop soup. I hope you find one she loves!
Most recipes with veggie stock I feel are lacking something flavorwise at the end, I am happy to report this is not true with this soup. This has become a go-to meal for feeding myself and my friends; it’s so easy and customizable, not to mention DELICIOUS! Always a pleasure to dunk a nice crust of bread into this soup. I’ve made it with ditalini, with chicken stock, with zucchini and all sorts of different beans and it’s always good, no matter what.
Thank you so much, Aria! So glad you like the soup!
turned out amazing!!! I added zucchini, a can of diced tomatoes, and 2 bay leaves – I also subbed spinach for kale because it’s what I had on hand. can’t wait to make this again.
Thank you so much! So glad you liked it!
I love this soup and have made it a few times. I use chicken broth for a bit more protein and add chopped asparagus. Even my picky eaters love this!
O yum! The chopped asparagus sounds so fun!
Followed the recipe and it turned out tasty. Decided to add potatoes, cumin, more garlic and oregano. Put in just a tiny bit of pepper seeds as we love some kick. Without the additional ingridients it was great as it was.. Paired it off with avocados as I can’t eat many things. But this recipe is a keeper.
So glad you enjoyed it, Sor!
Your soup was so delicious. I just made today. Please forward me more healthy meals.
Thank you
Doreen
Hi Doreen! Thank you so much! You can sign up for our newsletter here: https://feelgoodfoodie.net/instant-updates/ and get recipes sent straight to your inbox!
I have made this several times and it is absolutely delicious. My friends and family love it. I also add zucchini. I only use two cans of beans but add 1/2 cup quinoa once everything else is simmering. Yum!
Sounds so good! Love the addition of zucchini!
Do I need to soak the beans?
Hi Aspen, I use canned beans for this recipe, so you do not need to soak them. If you use dry beans you will need to soak and cook the beans before adding them to the soup. Hope you enjoy!
Great recipe! For more flavor I added herb de Provence, dry bay leaves, Parmesan rind and lemon juice.
Thank you so much, Joyce! Love the addition of the parmesan rind – yum!
To add depth to the flavor, I add 1/2 small can of tomato paste and use half veggie and half chicken stock. Chopped seedless tomatoes round it out nicely.
I just started the Mediterranean diet and found this recipe. It was easy to make with ingredients I had on hand and it was delicious. Thank you
You’re so welcome!! Glad you enjoyed it, Edith! I’d love for you to try some of my other Mediterranean recipes and let me know what you think!
Fabulous taste! I used Italian seasoning in place of the oregano and thyme. Super delicious and filling.
Thank you so much!
Thank you, Yumna, for the great recipies. I look forward to more of your veggie dishes.
You’re so welcome! Thank you for making it! If you’re still in soup/stew mode, I’d love for you to try my Eggplant stew
Simply delicious
Thank you, Sandy!
Loved making it and eating it!!! Added crspy fried bacon bits as topping after serving. But delicious without it too. My family made positive comments about my cooking last night – in a long while. Thank you for the recipe.
Thank you so much, Kayal! So happy to hear that you and your family enjoyed it!
It was absolutely fabulous! I wouldn’t change a thing! Thank you!
Aw, thank you so much, Heather!
Fun to make and super easy. This soup is delicious and while we are not vegan, we did not even miss meat because it is so tasty and satisfying.
So glad to hear that you enjoyed the soup!
Just great!!
Thank you so much, Megan!
Oh, WOW! This is the Best Soup, I’ve ever tasted! 10 Stars! My Grandson visited, had two bowls, loved it! The next day, he came back for more! Recipe texted to family & friends. Next it goes on my Facebook & Instagram site. Thank You, Marie
Thank you so much, Marie! I am so glad you liked the soup, and I really appreciate you sharing it with family and friends!
Souper easy, souper healthy, souper delicious. Made recipe as it is written I never alter a recipe until I make it once. All I kept thinking is how good this would be with pancetta or ham it would be a different recipe but I think it would be great.
I made a nice antipasto style sandwich to go with the soup for a delicious dinner.
Thanks for the great recipe.
I am so glad you like it! Love the “souper”. I might have to add that to my next soup recipe post! Yes, you can certainly add to the soup! I love how versatile this recipe is!
Great idea on the adding ham. That will make this a twist on ham & white bean soup that’s fresh and new.
How many servings is this recipe please?
Hi Laurie! This recipe will feed 5-6 people at about 1 1/2 to 2 cups per serving. I hope that helps and hope you like it!
Came out great! The only change I made is to add a pinch of dried chili peppers with the seasonings- for my husband who always adds tobasco sauce to his soup.
Oh yum! The little kick of spice sounds wonderful! I am glad you and your husband enjoyed the soup!
Looks yummy
It is! I can’t wait for you to try it!
what do you consider a serving size?
Hi Stan, thank you for your question. This recipe is divided into 6 servings which is about 1 1/2 to 2 cups per serving. Hope that helps and hope you like it!
Delicious! Made with kale as that is what I had and it will be a staple in our house!
Thank you! That is amazing to hear!
This soup is so delicious! I did not have white beans but had mixed beans and they worked well. Also decided to pop in a Parmesan rind and woah, the soup was a hit! Family has requested it go on our roars room. Thank you for sharing this quick and tasty recipe!
Thank you so much! I’m glad you made it work and that it was such a hit. Happy to have shared!
What a wonderfully healthy and satisfying soup. I added 2 cans of diced tomatoes and it yielded a good amount more for 4 people. Thanks for a great recipe!
Thank you so much! That’s perfect. You’re welcome!
I love this soup. It is easy to prepare and is very filling. I usually follow it exactly but I’ve also tried it with kale and added ham pieces. It keeps me fed for days.
Thank you feel good foodie!
Thank you! That’s perfect. Sounds like a delicious take on the recipe too.
My husband and I love this soup. Now on the weekend I want something fast I will make this. I add herbs from Provence . Since I didn’t put any salt in it.
That makes me so happy to hear! This will be perfect. Yay!
Made this for 3 degree weather tonight and it hit the spot! I did feel like it was lacking some flavor after i only put in 1/2 tsp of salt instead of a full tsp, so squeezed an entire lemon at the end and it was delicious! Definitely recommend to sprinkle with Parmesan right before serving.
I am so glad it hit the spot! The lemon and parmesan definitely makes a different!
Such a good hearty and healthy soup. I used kale instead of spinach. This is going to be one of my favorite go-to quick meals.
Thank you so much! Hope you continue to enjoy!
Love the recipe! But there are so many pop up advertisements I can’t even get back to the ingredients portion.
Thank you so much for your feedback! When you go to any of my recipes, you can click “JUMP TO RECIPE” so it’ll take you straight to the recipe card at the bottom of the page.
Delicious and great if you feel a cold coming on!
It definitely hits the spot! Thank you!!
This soup was so flavorful and all around amazing. I used white cannelini beans and we had a rustic baguette to dip into the delicious broth. Thanks for such a great recipe! Will definitely make this again.
Thank you so much! That combo sounds delicious. You are so welcome!!
I accidentally over cooked garbanzo beans. Do you think I could make the same soup using those beans instead?
Yes! You can make this though with other types of beans or even chickpeas if you’d like.
I follow the recipe as is except I didn’t have parsley. It turn out pretty delicious. Our weather starting to get cold so this was a good idea. Thanks
I’m glad you still enjoyed it without the parsley! Hope you continue to stay warm and cozy with this soup. You’re welcome!!
Hey, I cant wait to try this tomorrow!
Just reading the reviews makes me… ahhh!
Where I live, theres no veggie broth. Can I subsitute with water?
I hope you enjoy!! You can use water, but it won’t be as flavorful in that case.
This was my first bean soup and it was fantastic! After reading reviews, I added some rosemary, red pepper flakes, and lemon juice. I also added more carrots because I had more on hand. Topped it with freshly shredded parmesan. Absolutely delicious and reheated well as a meal prep.
That makes me so happy to hear! That sounds perfect. Glad you enjoyed!!
This soup was amazing! However, my husband wasn’t having it without meat so I browned some andouille sausage in the pot while sautéing the onion.
Thank you so much! That sounds like it would be a delicious option for someone looking to add meat to this meal.
This soup was very bland. Thankfully it was fixed after I added Vegeta seasoning! I also diced & boiled some potatoes on the side and added them. I reserved some and threw them in the blender. Then spooned about 2 cups of the beans and veggies and blended them. I added them back and stirred. I squeezed lemon juice over my bowl and added pepper flakes! Thank goodness for a basic soup base!
Thank you for your feedback. I’ve never found this recipe to be bland, but it can vary by individual. And, yes! I love using an immersion blender to blend the beans into the broth, which will thicken it.
Ok I didn’t deviate from the recipe other than I don’t use can products, I did use a combination of chicken and veggie bouillons, I just had them on hand and I watch any salt in products. I did saute the onions as the recipe states then added the celery and carrots, note to myself I need to cut up the carrots and celery smaller. I also about a TBSP of tomato paste and blended that in with the veggies let that cook for a few minutes then added my broth. As for the seasonings I hate Thyme so I used dried parsley, and I have Oregano from Lebanon dried so it is again pretty strong so I did just as the recipe stated. The salt was fine but I did also use my pepper mill just before serving an added fresh ground pepper at the end.
I cook my beans followed your instructions 2 and 1/4 cup dried covered them in water and let them soak for almost 24 hours drained them then added parsley and garlic cloves and cooked it I would say about 30 to 40 minutes. My first time cooking beans so they were tender and soft but I think less time and maybe not so tender just about done then add to the broth along with the fresh spinach.
Also did give it a squeeze of fresh lemon juice probably like a full Tbsp. It just added a bit of freshness. I think it was good. I am still adjusting to eating this way as my husband has a no fat, dairy, or meat diet because of health issues. He didn’t like it and my thought tomorrow after it has been in the fridge and the flavors marry each other I think it will be better. A few little changes for my household and I think it will be great. I had some beans just out of the pot to try, and I already would just make the beans with garlic and some fresh herbs and a bay leaf and I would be very happy. Thank you for turning me on to dry white beans, I am now a convert.
Thank you for sharing! I am happy to hear you’re a fan of white beans now!
Do you know how much dry beans in place of the canned?
For 3 cans of beans, I recommend 2 ¼ cups dried beans. You can cook them in an instant pot or on the stove according to package instructions.
I measured out 2 and 1/4 cup white dry beans, and cover them in water and soaked them for nearly 24 hours in my fridge. Then I drained them, cover them with just enough water and then added some garlic cloves, and a bit of baking soda which I stirred in and some fresh parsley. Get to a boil and then reduce heat to low and cover and watch them they will get a foam on top so just skim that off, and cover and check them around the 20 to 25 minutes. Once they were tender I just let them sit on the stove no heat. I added them at almost the end with the baby spinach. Next time I will cook them a little less and then add in for the last 20 minutes of simmering the veggies and broth. I did also add fresh squeeze lemon juice and up the salt and pepper. It was tasty.
I made this soup for the first time today. It was for my daughter who is undergoing chemotherapy for breast cancer. After chemo, she doesn’t feel like eating much, especially anything that is too cheesy or too spicy. She loved this soup. The great thing is that you can make it as spicy or mild as you wish. I made it as is. The only thing I added was some cashew milk (for added calories) and rosemary. It reminded me and my daughter of stuffing, on account of the herbs. I am now calling it Thanksgiving Soup. Anyway, it was a hit. We will both be making it again. Thanks for having a recipe that is so adaptable. The other thing is that she is a vegetarian who eats very little dairy. This recipe is good comfort food.
I’m so glad your daughter enjoyed this soup! Thanksgiving Soup is such a fun name. You’re so welcome! Your daughter is in my thoughts and prayers.
Wow! I made this tonight for dinner and it was delicious! My husband is vegan so I didn’t use the cheese. I cooked it in my Dutch oven pot. I felt good after eating it and ate it with some toast and vegan butter. We’ll definitely be having this again!
That is amazing! I’m glad you made it work and enjoyed. Yay!!
I am going to try this hopefully tonight. Honestly I just had to comment because I couldnt leave the amount of comments at 666…
I can’t wait for you to give it a try!! 😂💛
😂 😂 😂 😂
I love this soup so much. We make it often because it’s so simple and so delicious! It’s also really versatile and easy to add extra vegetables you have that you need to use up. We have tried it with zucchini and cauliflower florets, both excellent. Also, the leftovers are great. What’s not to love?? A comfort food staple in our house!
Thank you! I love that. So many great ways to enjoy veggie sin this soup. Yay!!
Love this! Would you have a suggestion for how to make this in an instant pot?
Unfortunately I have yet to try this recipe in an Instant Pot. However, you can cook the dried beans in an instant pot and then add it to the soup.
Wow this soup is the bomb I only added a can of firey roasted tomatoes this will be one of my comfort foods
Thank you so much! Sounds perfect!
Yumna. This soup is just too good and delicious! It’s been in my family for as long as I remember. My favorite! For all those helpless and hopeless people who complained about this soup being so blend…well,I have one thing to say. Get a life and learn how to follow recipes instead of trying to be “creative” with your own versions of this classic soup. It’s so basic. How could anybody screw this up!
Thank you so much! That’s amazing!! I am so glad to hear how much you enjoyed this recipe.
Just made this soup, followed the recipe as written. I did add 1/2 cup of peas for some extra green and the juice of 1 lemon. It’s delicious. After blending it feels hearty with all the beans, I may serve it with some orzo too!
I love the idea of the added peas! Thank you so much. I’m a fan of orzo, so I support it!
Just made this and it turned out amazing 😍 Added a little extra salt (used low sodium veggie broth), plus some red pepper flakes and rosemary based on the recommendations here in the comments. I strongly encourage a long simmer to really mix the flavors in. Thanks!
Thank you so much! That sounds perfect. You’re welcome!!
This soup suuuuuuuuucks ! it’s gross, basically just three tins of white beans in warm water with a dried thyme floating at the top. Can’t brlieve I msde so much of this – such a waste 🙁 do better feel good foodie !
Thank you for your feedback! Did you use an immersion blender to blend the beans into the broth? It adds a lot to the recipe!
AMAZING!!!!! I doubled the spices and garlic and added 3 large sprigs of rosemary. Immediately sent this off to all my sisters. This will become a staple in our home. Thank you for such a wonderful recipe!!!❤️
Thank you! Sounds perfect. Hope you all continue to enjoy!
Yes delicious
Thank you!!
Followed directions as they are but turned out very bland.
Thank you for your feedback! What would you suggest to not make this bland? I have tried this recipe many times and have had many people try this recipe, and they’ve said it’s very flavorful.
Add ground Italian sausage! I made this soup last year. I know it’s not vegan, but I added (browned) ground Italian sausage as I need to make it meatier/hardier for the guys (one with dairy allergy). Might be helpful to those who thought it was bland.
That sounds like it can be delicious too!
Try adding some red pepper flakes.
It was very bland for me too. I think I would use chicken stock next time I made it and add a can of tomatoes. I think the veggie broth is very watery tasting.
Thank you for your feedback! I will have to try that myself, too.
I don’t find it bland! I didn’t have spinach so I substituted fresh basil leaves and it was great. Nice to have a recipe that doesn’t have tomatoes.
That sounds perfect! Glad you enjoyed!
Soup was delicious! I doubled the recipe, added extra beans and broth! ❤️❤️❤️❤️
Thank you so much! Sounds perfect!
Fabulous recipe!!! Flavorful
Added chicken sausage, extra seasoning
Thank you so much! Sounds perfect!
SIMPLY DELICIOUS!!! I make this All the Time now but especially when we have guests over!! It’s SO EASY yet everyone will want the recipe!! I serve it with a nice simple Salad, plenty of Crusty Bread with Olive Oil and Grated Cheese – DONE!!! It’s easily “tweakable” depending on what you have available at your fingertips. I will sometimes play around with the spices… but that doesn’t typically make it better. LOL One thing I tend to add, more often than not, is a can of diced tomatoes or super fresh ones if it’s summer. They aren’t absolutely needed, but we enjoy them. I also like to let the soup simmer for around an hour so all the flavors marry together. (I add the spinach at the very end) Allowing it to simmer longer will also give you a nice thick soup, just don’t cook your beans to death!! ENJOY!!!
Thank you! I’m so glad to hear you’re loving the recipe. That sounds amazing!
I made this so many times for my lunch at work. I transferred them on an individual containers and put them in a freezer. So I take one out for my next day lunch. It’s very filling. Sometimes if I ran out of vegetable broth I used chicken broth instead and tasted good too. I even shared this recipe to my friends and coworkers. They loved it!
I’m so glad you’re enjoying this recipe and that they are too! Yay!!
Just starting this now for dinner tonight. Planning to add a bit of ham. Also zucchini cornbread on the side. Looking forward to it.
Hope you enjoy!
I followed your recipe exactly except I made a slightly larger batch (recipe and 1/2) I like to use better than bouillon vegetable broth. I highly recommend using that if you can find it!! This is SO easy and SO good!! LOVE it!!! I will definitely be making this again. Thanks so much for such a wonderful and simple recipe!
I’m so glad you enjoyed this recipe so much! Yay!!
Hi Yumna,
I have 2 cans of kidney beans sitting in my pantry for a long time that i’d like to use. Will this recipe work as printed with that? I want to try it with the same spices and see how it turns out..
Thanks for your help!
Yes, it should work! Let me know what you think.
It is 40 degrees and wet outside so decided to make this soup. I had some left over kale so I used it instead of spinach. I also had 2 parsnips and a hand full mushrooms. It turned out awesome. Toasted some garlic Tuscan bread to go with it. Its a keeper!
Such a great way to use up veggies! Sounds perfect. Yay!!
This was very bland without some modifications – more herbs, lemon juice, etc. A good base, but needs adjustments.
Thank you for the feedback! Is there anything else you would add or adjust?
Looks Beautiful!! And like my Grandmothers Pasta Fagioli got to have the Parmesan sprinkle, as in the picture. I’m going to make this today looks Wonderful,TY!!!
Thank you! Hope you enjoy!!
This soup is delicious. I only modified by adding a can of diced tomatoes. So much flavor and is excellent.
Thank you! That’s perfect!
I was looking for a white bean soup that was easy and delicious and OMG this is sooo good!!!!! It will be a staple in my home from now on. I did 1/3 of the recipe and changed the spinach for collard greens. It was delicious
That makes me so happy to hear! I love that. Glad you enjoyed!!
What is the suggested serving size?
A sixth of the recipe!
This was delicious! I had to tweak it a tiny bit with what I had on hand (two cans of beans, frozen spinach, chicken stock instead of veggie stock) – and it was so good. The beans break down a little with cooking, adding a little creaminess to the broth, and the Parm cheese was the best finishing addition! I’ll be making this again! Next time I look forward to having another can of beans and fresh spinach on hand.
Thank you so much! That’s perfect. Yay!!
Great recipe! Every week I make a new veggie soup for my 2 yr old son to make sure he’s getting that veggie nutrition because he won’t eat them normally, lol.(I did add a little of bit cooked chicken breast). oh man it was so great! I blended the soup all together to disguise the veggies and my son loved it!
Thanks!
Thank you! That sounds perfect. Glad he enjoyed!
I’m gluten free all the time (celiac). Always looking delicious recipes. Thanks so much. This is one I will be trying soon.💖💖
Can’t wait for you to give it a go! Hope you enjoy!
This is delicious. A few suggestions for those going toothless: (1) Ignore the carrots. (2) Cook the celery before adding the onions. (3) Double the thyme, garlic and oregano. Thanks for posting the recipe.
Thank you! And thank you for these tips!
Hi! Can I use chicken broth instead of vegetable? Don’t have any veggie broth and no time to run to the store!
Yes, you can!
Absolutely amazing & nutritious Soup! I cannot cook ….Your soup was so easy & FUN! I used dry beans because I had bought too much for some other recipe…no memory ?
So healthy & I added a few small red potatoes so my hubby would like it….he went for seconds! Thanx for Your energy Yumna! I will be making this soup again! 🥰
Thank you so much! I love that you both enjoyed it that much!
This is a keeper. Try it —you won’t be sorry. Made it as directed.
Aww, thank you so much!
GREAT recipe! I make this his every two to three weeks. It’s healthy and fills you up. I use the immersion blender before I add the spinach. Thank you!
Thank you! I’m so glad you’re enjoying this recipe so much. You’re so welcome!
Excellent and Easy!!
I used 2 cups of dry Navy Beans and let them simmer first in 6 cups of water, 6 Bay leaves and 4 large cloves of garlic. Beans were very soft after 3 hours.
Preparing the balance of the ingredients was followed as per recipe other than I added additional salt and pepper ( 1 tsp of black pepper and 3 teaspoons of salt in total) .
The soup was a bit thick and had huge flavour so I added another 2 cups of water.
This is a keeper!
Thank you so much! That’s perfect.
I like this recipe, I prefer not too spicy myself but my hubby does so I’ll just add some for him. I’ll use it again, so quick and you aways have the ingredients in the cupboard. So thumbs-up for me!
That’s perfect! Glad you both enjoyed it!
Made this for my family. It was wonderful. We loved the clear broth.
Served with lemon wedges and cilantro. A real keeper. Thank you
That’s perfect! You’re so welcome.
Made it today for my dinner and turned out perfect. Although I don’t have the spinach and I only use 4 cups of broth because it’s just me. So much flavor and I can freeze it for my lunch at work on some days. Thank you for sharing it.
That’s amazing! I’m so glad to hear it!
This soup is so easy to make and unbelievably good. One bowl and your full. Wanted more but was too full. Definitely will be making this over and over again
Thanks for the great recipe
Thank you so much! I’m happy to hear it!
This has to be one of my favorite soups I’ve tried! I was hesitant the flavor would be lacking, but it turned out so flavorful and hearty (I used 4 cups chicken stock, 2 cups chicken broth).
One note: I took the suggestion from other reviewers and used a can of chickpeas in place of 1 can of beans but really preferred the cannellini beans. Will stick to using all cannellini beans the next time! The chickpeas just didn’t get soft enough for my preference.
That’s amazing! Hope you continue to enjoy with the cannellini beans!
Hey how far in advance can I make this delicious sounding soup?
This will last about 4-5 days in the fridge if you store it in an airtight container.
tasty.. and pretty easy to make. I liked it… Thank you for posting.
Yay!! Happy to have shared.
So delicious! For once I had all the ingredients on hand ! Super fresh tasting and flavorful! A keeper !
Thank you. That’s perfect!
Really delicious – I used fresh thyme and oregano and a touch of hot pepper flakes. Very hearty with great depth of flavor. My husband loved it – thank you for sharing ❤️
Thank you! That sounds delicious. I love that!
This is so delicious! Mine didn’t get creamy though which was super disappointing I just have done something wrong. 😢
Thank you! Try stirring in some cashew milk. This is optional but adds a rich and creamy flavor to the soup while still keeping it vegan!
O my this is awesome, not sure you can go wrong! Thank you and I look forward to trying more!
Thank you so much! Hope you enjoy the other recipes too!
Can you please tell me if the recipe is printable?
It is! If you scroll down to the recipe card, on top of the image in the recipe card there is a printer button, which will allow you to print the recipe.
Myself and my spouse are trying to be more Mediterranean in our diet so tried this recipe no change except a 1/4 teaspoon of chili flakes. Initially when I tasted it I thought it was bland (in fairness I am of Indian descent so used to spicy curry’s) and I was wrong. After the first few bites the flavour profiles showed thru and it was delicious and would not want to change the recipe at all – wonderful recipe – thank you!
So glad you enjoyed the flavors of this soup! Thank you so much.
I used 2 cups of chicken bouillon, 1 can of great northern beans, I didn’t drain them. I didn’t have celery, so added celery salt for the flavor.
It was so delicious, we ate it all!
So glad you all enjoyed it!
I’ve made what you call white bean soup before I saw your recipe
I made what you call energy snacks for years.
Comment: I throw 2 cans white beans in bowl and heat 1 minute. I dump all vegetables I want into.pot. Olive oil is heathy but wasted here. I take pot off heat in 5 minutes & then add spinach and herbs. Spinach should be tasty & not wilted this way. Herbs disappear when hot so always best to throw in last before you take off heat
As for my oats & peanut butter bites – Add three fistfuls oats and 4 Tbl nutty peanut butter. Stomp it together with spoon and hand. Add any spice you want. I like cinn & cloves. Never use fruit, or honey or syrup- loaded w sugar.
Those both sound delicious! 🙂
Delicious tasting but it never thickened up. Immersion blender didn’t help. Any suggestions would be appreciated. Serving it for dinner tomorrow. Thank you.
Glad you enjoyed the taste! I would recommend simmering it for longer because when the beans sit longer in the soup, the broth will thicken. When you used the immersion blender, were you blending the beans into the broth? Because that will help thicken it too!
I wanted to make meatless soup that was perfect for a cold evening with no noodles. I found this recipe and made it for dinner tonight. My husband and I absolutely loved it! It was hearty, flavorful, and packed with veggies. Very easy to make!
So glad you found it easy to make and both enjoyed it!
Love this recipe! I made it for my meatless meal prep for lunch for the week and delicious and so simple!
Thank you! That’s amazing!
This soup has become a staple in our home, a favorite of mine, my husband, and our 3-year-old. It is filling yet light and healthy, not to mention super easy, and honestly, even with chopping the vegetables, it takes no time at all. Very few dishes used, so even cleanup is a breeze. I sauté the onions, carrots, and celery together because it allows the veggies to get more tender. I switch up the spinach depending on what I have- Swiss chard, rainbow chard, kale, all delicious. Thank you for this recipe.
That makes me so incredibly happy to hear!! Exactly! You’re so welcome.
The soup was great! We are not vegan and I only wanted to make soup for the two of us.
I used 2 cups of chicken bouillon, 1 can of great northern beans, I didn’t drain them. I didn’t have celery, so added celery salt for the flavor.
It was so delicious, we ate it all!
Thank you! I’m so happy you enjoyed!
Super simple and delicious!! I had to use up some chicken broth, so I used 4 cups of chicken and 2 cups of veggie broth. I used my herbs I dried this summer and added an extra 1/2 teaspoon of thyme. It was all absolutely perfect! Thanks so much for all your hard work. In case no one has told you today – you are absolutely amazing at your job!
Thank you! That means so much to me!
I made it this weekend and it was delicious!! Loved that I can freeze it for future meals.
Yay! It’s especially great for those busier days.
Hi! Looks YUM! Have you ever added ditalini? My kids would eat it up with pasta. Thank you!
Thank you! I haven’t, but that would be a great addition!
Fantastic recipe. I’ve tried other white bean soup recipes and this is by far the best.
Thank you! I’m so glad you enjoyed it!
Could you do this in the instant pot and if so for how long would you cook it?
You probably could, but I have yet to make this in the instant pot!
I did mine in the instant pot yesterday, pressure cooked on high for 35 minutes. I used 2 cups dry white beans and it turned out great!
I love that! Yay!!
Hello I will be making this soup tonight for dinner and was wondering what is a serving?
Thank you
Hope you enjoy! A serving is a sixth of the recipe.
I was wondering the same thing! “A sixth of the recipe” is….not helpful. One cup? Two cups?
I would say about 16 ounces 🙂
Thank you!
Super nutritious and filling! Loved it! Thanks.
Yay!! You’re so welcome!
This soup is absolutely delicious! The spices in this soup are superb! I use navy beans. I always follow the recipe exactly as it says, and I have had many comments on how good it is. I have given the recipe away to friends. This reminds me of my dad‘s navy bean and ham soup that he used to make when I was young. But, this is a very healthy alternative without the meat.
Thank you so much! That makes me so happy to hear. So nostalgic!!
I used a crock pot and slow cooked in time for dinner. I tossed all ingredients except for celery and garlic and there was no need to soften the vegetables in olive oil. The aroma that met me from work was indescribable and the soup one of the best I ever had, including restaurants. I’m making again today.
That makes me so happy to hear! Hope you continue to enjoy!
Thank you! Great and simple recipe. I added two squirts from a tube of tomato paste and just a half cup of ditalini. What can I say, we’re Italian.
Thank you! Love those additions!
Was wondering what to substitute parmesan cheese if you are vegan or vegetarian? Would appreciate advice on this. I’ve got feta in fridge if that works. Many thanks
Mina
The parmesan is for topping at the end and is optional, but you can leave it out to keep it vegan.
I’ve heard a lot of people use nutritional yeast as a cheese substitute, as it adds vitamins and has a cheesy flavor when added to food.
I make vegan parm by throwing 1 cup of raw unsalted cashews, a little salt, garlic powder and a 1/2 cup of nutritional yeast into my magic bullet or food processor and grind it up. The perfect vegan parm! Sorry I don’t measure the salt and garlic powder…I just throw it in 🙈
That sounds delicious!
This was so simple to make and so comforting on a cold day. I love making soups but sometimes I don’t want one that takes a while. This one was so quick!
Glad it hit the spot! Yay!!
This was the most delicious soup I’ve had in a long time and so fitting for today. We had a huge dump of snow overnight and spent the morning shovelling our and our neighbour’s driveway.
I’d soaked the dry beans overnight and the soup came together in about 45 minutes. I used chicken broth as that’s what I had on hand. Otherwise I made it as shown. It was so flavourful and hearty. It’s already a favourite. Thank you.
Thank you so much! So glad it hit the spot on this cold day!
This soup is wonderful! So simple yet so delicious. With ingredients that I always have on hand! I used 1 lb dried beans cooked in instant pot, and chicken broth, because, like I said, stuff I have on hand. Thank you for this wonderful recipe!
Thank you! That’s perfect. So glad you enjoyed!
Wonderful soup! Perfect on a 20 degree day. Easy to make!
I love that!
I made this soup tonight for the second time. What makes the recipe so good is the base and the flexibility. Once you get your mirepoix done (the onions, celery, carrot and garlic), you have flexibility on what else you want to add and it will always come out yummy.
You can add other aromatics to your mirepoix if you have something on hand such as leaks, shallot, etc.
Tonight I substituted Swiss chard for the spinach because I happened to have a nice bunch in the garden.
Delish!
Yes, that’s exactly what I love about it too! So glad you enjoyed!
This soup is so delicious! The spices were just right. I used 6 cups vegetable broth, and 1 cup milk to make it creamier. I also used kale leaves instead of spinach.
Thank you so much! That’s perfect!
Hello! Can I substitute chicken broth for vegetable broth?
Yes, you can!
Can I add ham to this recipe? With or without ham , I’m making it for dinner.
Yes, you can! Hope you enjoy!!
This is definitely one of my new go to soups! Very rich and hearty!
I love that! Yay!!
Hello do all the ingredients come with it?
The full recipe can be found in the recipe card at the bottom of the page!
My soup looked just like the picture, but I added a smoked turkey breast carcass during the first portion of the recipe, and removed it after about 30 minutes. It added a tiny bit of smokiness to the soup. I also added some frozen pesto and a parmesan rind. This is a very flavorful recipe, and certainly can be customized to your own tastes. Thank you!
That’s perfect! Those sound like some delicious additions. Thank you so much!
I made this yummy bean soup this week. I wanted to add more iron into my diet, and this is a great dinner for a chilly night.
That’s so great to hear! Yay!!
I’ve made this recipe several times and it is always a winner! Tonight I used some spicy vegetable broth in it as well and it was delicious! Often times I’ll brown some ground turkey first as this keeps my family happy to have a little meat in this soup. Overall it’s a big winner and I’m so glad I stumbled across this recipe!
That’s amazing to hear! I love that. Such a great way to switch it up!
This looks delicious! I’d like to add cooked, chopped chicken breast. What if any changes would need to be made? Less beans? More broth?
Thank you!
I would just add the cooked chicken in at the end without adjust the other ingredients! Hope that helps!
This soup was super easy to make and absolutely delicious! 10/10!
That makes me so happy to hear! Thank you!
My son is vegan and I was looking for a white bean soup recipe to mimic the flavor profile of a ham and white bean soup recipe he used to love. This is perfect! Only change we made was to throw in a whole block of cubed tofu to up the protein.
That’s great! I love the tofu addition!
I meant to put 5 stars! Is it possible to change it?
Yes! Thank you for letting me know!!
This is such a good and simple recipe! I had a yellow potato left so I added it and a bit of vegetable juice. It was really good! I prefer this version over Minestrone.
Thank you so much! Yay!!
This is a must try recipe. Absolutely amazing! Spices are just perfect. My whole family enjoyed this soup. Will be a staple in our household for sure.
Thank you! I love that so much!
I wanted to thank you for this site. I am helping a young man learn how to cook and in the past year he has taken big steps to become a much better cook for the future woman in his life delight. Thank you for this soup idea. He going to make it in the morning and take it to church for a pot luck.
Charles.
Aww, that makes me so happy! Hope he and everyone at church enjoys!
I made this delicious soup last night (added some young asparagus and field mushrooms) and my partner and I ate two good bowls of it – delicious! I’m going to play around with the spices / herbs / aromatics and see what other versions I can try.
I did not use vegetable stock, I used fresh aromatic chicken stock that I make myself as we don’t eat meat all that much but are not vegetarian / vegan.
Thanks for the delicious recipe!
That’s amazing!! Hope you continue to enjoy the recipe!
EXCELLENT!!
Thank you!
I love this recipe, the flavors is delicious and easy for preparing
Thank you so much! That’s perfect!!
We’ve made our 3rd batch of soup with this recipe for the last 3 weeks! It’s a flavourful, healthy, and warming soup. We just love it! Another keeper!
I made it in the slow cooker. Came out great!
That’s great to hear! Yay!!
I would like to try this in the slow cooker. For how long would this have to cook for?
Try the addition of cashew milk – it takes it to whole new level . So delicious !😋
I must! Thank you!!
So yummy! I added hot Italian turkey sausage and it was so good!
That really does sounds good! Yay!!
Oh, it’s a cool rainy day here in Michigan and a great day for soup! So, I made this and it was so delicious. I added 3 T arancini de Pepe and it thickened up quite nicely. Thank you so much for this delicious soup recipe. I will be freezing it in serving size containers
This is perfect for those colder days! So glad you enjoyed!
This soup was absolutely delicious! I added some hot sausage to it so it was more hearty and it was a 10/10. Definitely recommend and will make it again!
Thank you! That’s great. Yay!!
This is hands down the best soup I’ve ever made. I did make my own vegetable broth a few days before so it was perfect for this (it’s easier than you think and tastes way better). I also added a tablespoon of tomato paste and a bay leaf. I used only one can of cannelloni beans and added a full cup of bow tie pasta instead. Totally forgot about the spinach. May add next time but maybe not cause it was so delicious without it. I also simmered it longer than 15 min more like 40 min on really low simmer. Amazing!
Wow, thank you so much! That all sounds delicious.
I agree. This recipe is delicious, especially with fresh thyme but it needs at least 45 mins for the beans to soften.
So glad you enjoy the recipe! The type of bean used and heat setting will definitely affect that.
It was a very delicious and hearty soup. I added chicken white meat tenders because my husband likes some chicken in his soup. He absolutely loved it! I did too! I will be making it again soon!!
Thank you! That sounds like a great idea!
Can’t wait to make this!
Hope you enjoy!
I don’t believe it is very authentic with the addition of cashew milk, lol!
The cashew milk is optional but adds a rich and creamy flavor to the soup while still keeping it vegan.
This def deserves it’s reviews. I expected this recipe to be a bust & simple as it is it came out very flavorful. I’m a vegan so I change up the veggies I use sometimes. Matter of fact, I’m here because I’m about to make some more to go with vegan “tuna melts”.
Thank you so much! Love the sound of that!
Ok, there is no way this got 5 stars with 700 reviews. Is it a coincidence you see only 5 star reviews?! I’ve made a lot of soups in my day, and this is definitely in the bottom. I followed the recipe to the T, and it had no flavor, none at all. Tried adding more salt and more of the spices. Nothing. 3/10. I normally never leave reviews, but don’t want others to waste their time for a huge pot of tasteless soup.
Thank you for your feedback! I’m sorry to hear you didn’t enjoy the recipe. Was it just the flavor you didn’t enjoy?
This was so simple and yummy! I chopped up the spinach before putting it in the pot. My husband’s throat has been sore this week so I wanted to make a quick meal that would be soothing yet filling.
Yay!! Hope this helped!
Can anyone tell me how to do this in my instant pot with dried beans? I’d like to just use the instant pot for the entire soup.
Thank you!
I read that if you make bean soup in the instant pot, the vegetables become obliterated by the overpowering flavour of the beans. Kinda like sacrificing flavour for saved time. Not sure if there’s any truth to this…?
You will need to cook the soaked beans first in the instant pot and then add in rest of the ingredients and cook it again for 10 to 15 minutes.
Delicious soup, we all loved it!!! I followed the recipe but forgot to add spinach. Next time will add spinach. I will definitely be making it again! Thank you for sharing.
Thank you! That makes me so happy to hear.
Oh my god this soup is so delicious.
I pulsed it a bit at the end to thicken it up but not too much so there was still some texture to it.
I subbed kale for spinach to give it that rustic feel. I can’t wait to feed my family tonight. They will love this soup.
Thank you so much for sharing.
Thank you so much! Hope your family enjoys it too. Always happy to share!
So easy and my house smelled like Fall!!
Such a great smell! Yay!!
Really tasty – I cooked it for a bit longer, and mashed it up a bit as you suggested, and it was really easy to digest. I normally get stomach ache from bean soups so this is a winner, thank you. x
Thank you! That’s great to hear. Glad you didn’t get a stomach ache from it haha
Nice soup! Very hearty and healthy. I cooked white beans in the instant pot to use in this soup. Since they were cooked in salt I should have cut down on the salt in the soup because it was too salty. Lemon juice and parsley helped that. Next time I’ll use my bean broth instead of veggie broth.
Thank you – exactly what I was going for!
I made this tonight wasn’t feeling well and it came together easy and I thought taste like one of the Olive Gardens soups even better thanks we will be making this more
That’s great to hear! Yay!! Hope you feel better soon.
This is not vegan if you list Parmesan cheese in the ingredients. Leave it off the recipe.
Hi! In the post, I state “Grated Parmesan Cheese (optional): This is for topping at the end, but you can leave it out to keep it vegan.”
Oh yum! I had some cans of Navy beans that I wanted to use up and discovered this recipe. I didn’t have all of the exact ingredients – used the carrot, celery, onion, and broth. Added a parsnip that I had and a few tiny potatoes, quartered. Threw in some frozen peas and a 5 oz can of evaporated milk at the end – then some arugula because I didn’t have spinach. We loved it. I’ll add even more vegetables next time!
I’m glad you came across this recipe and were able to improvise! Yay!!
For some reason I had been really craving a white bean soup. So I did some research and tried this recipe which looked simple and quick, I used canned beans. Since I like spicy food I did add two cans of Rotel tomatoes diced. Since I am not vegan I also added some Italian sausage that I happen to have on hand. It really spiced up the soup and made it quite Hardy. The only mistake I think I made was in adding too much spinach. For my taste I would leave it out next time. I plan to make this soup again this week. And a good crusty bread to go with it will be delicious
I’m glad you came across this recipe and enjoyed it! You can definitely customize it to your liking like that. Pairing it with some bread is a great idea!
Absolutely delish!! This is my second time making it for my daughter and I we love it no complaints here!😁 and yes it’s a reminder of one of olive garden’ s 🍲 will definitely make again and again especially on a cold rainy day BRAVO 👏
Thank you! So glad the two of you enjoy it!!
This was surprisingly good for a simple soup! Bonus that it is also economical. The quantities of vegetables, beans, and liquid is easily adapted and forgiving to suit tastes; just make sure you add enough salt to bring out the flavour. I used a stock paste so was able to keep liquid volume low for a rich soup. Great touch with the wilted greens and Parmesan, but I highly recommend having with a freshly toasted crusty bit of quality bread! Will definitely be making again. Thank you.
Thank you! The flexibility in the recipe is exactly what I was going for!
Nice recipe, thank you. I squeezed half a lemon into the soup at the end. It brought out the individual flavors and brightened the appearance. I also used my hand blender stick and mashed some of the beans. My 11 year old son loved it. Score.
You’re so welcome! That’s amazing!
What is the serving size portion?
A sixth of the recipe!
I made this tonight wasn’t feeling well and it came together easy and I thought taste like one of the Olive Gardens soups even better thanks we will be making this more
It is a delicious soup. I added one can of butter beans and two cans of cannellini beans, which gave it interest with two different sizes of beans, also added small can of corn which gave it a nice crunch. At the last minute I also added about a quarter cup of Datilini pasta.
It was then good and more hearty for the men in the house.
Thank you! I love that idea!!
The vegan recipe was delicious, but it crosses the line when suggesting parmesan as a topping. I can live with that, as this item is optional. There are non-daily cheeses on the market if you are a strict vegan (those whom I hate). I didn’t have the amount of vegetable broth and added chicken broth — so shoot me! In my mind a vegan isn’t going to keel over if they eat a little bit of animal product in a broth. Overall, I enjoyed this recipe. Oh yea, I did add a tbsp of tomato paste which I think was a good choice…all still vegan. And finally, make some super crunchy garlic bread to sop up the broth.
I’m glad you enjoyed it! The grated parmesan cheese is for topping at the end, but you can leave it out to keep it vegan.
I came across this at beginning of the pandemic, trying to find hearty, nutritious meals combining pantry and fresh items.
It was a hit. The whole family loves it, and it has become a meal on regular rotation.
Thank you!
That makes me so happy to hear – yay! You’re so welcome!
Very good 10/10 recommend
I love that! Yay!!
This soup is amazing!
Thank you!
Great soup. Only one thing, it shouldn’t say “vegan” if you add parmesan cheese.
I added vegan cheese, and it worked great.
Thank you
Thank you! The grated parmesan cheese is optional for topping at the end, but you can leave it out to keep it vegan!
If your vegan make Parmesan cheese out of cashews it’s amazing!!!!
I love that idea!
You should update your recipe because you didn’t mention to cover the soup for the 15 minutes simmer, yet you do it in your video.
That step can be found on step 2 where it says simmer for 15 minutes to combine all of the flavors together!
Looking for a protein replacement for meat and low salt recipes…my blood pressure is high, got it down with medicine. Are you sure there is 1355mg of sodium per serving? That’s like a full day’s maximum recommendation, which is a no-can-do. If I skip the salt and get low sodium versions of things like vegetable broth can I bring the sodium level down to something where someone like me could eat this?
I think the nutrition label was assuming I’m using high sodium vegetable broth and I usually use low sodium or make my own. That’s the biggest thing driving the sodium levels. I’ve adjusted the nutrition label to better account for this. Thank you!
This soup is so easy and very good. I increased the carrots and celery a little and added 1 cup of spinach and 1 cup of kale (instead of 2 cups of spinach), as that is what I had on hand. I will definitely make this again.
Thank you! That’s a great way to make it work!
This was such a great soup. It’s flavorful and quite easy to make. I served it with a loaf of fresh baked Rosemary Bread, but it would also be good with a fresh Italian (or French) baguette or some hard rolls. It made a really nice starter course, but it would need a bit of ham (or I thought maybe Italian sausage) for a more hardy course. But as written, it’s quite a wonderful soup.
~ Northwestgal/Vickie
Thank you so much! That sounds like a wonderful way to enjoy it!!
Thinking of adding a 1/2 cup of qunioa! Would that work? Would I have to adjust the liquid ratio at all?
Yeah, that would work! I would recommend adding cooked quinoa to the dish, so you wouldn’t have to adjust the liquid ratio as much.
Is it a single celery rib or the entire stalk?
A single celery rib.
Needs salt but flavor is nice!
Thank you! Definitely adjust the amount of salt according to your preferences!
Good!
Thank you!
I really loved the soup recipe . It turned out so delicious and healthy and it was so easy to make . Thank you!
Yay! That makes me so happy! You’re welcome!
Awesome, but i didn’t have enough white beans, added cauliflower, green beans and at the last minutes, kale and green peas. Will do it again and again.
Healty and delicious soup and easy to make , I used fresh white kidney beans drained in water overnight.
Exactly what I was going for! Thank you!
This is so delicious. I doubled the carrots, celery, and spinach because I like lots of veggies.
Thank you! That’s a great idea!!
This recipe is awesome. I doubled the carrot, celery, and spinach, because i love thick soups and lots of vegetables. Throw on a lot of parmesan and it is “to die for”. Definitely part of my rotation now.
Thank you! I love the sound of that!! Yay!
Omg thank you! Added sautéed lions mane at the end.. so good my girlfriend proposed to me
That sounds delicious! Congratulations to the two of you!
Thanks she proposed that we make it again together =]
I love that! Hope you enjoy the bonding time!
Sooooooooooo gooooood!!!!
Thank you!!!!
You’re so welcome!
A keeper!
Thank you!
While I pressure cooked a pound of white beans so I could control sodium (1 tsp per cooker directions), I prepped veggies. I used caramelized garlic that I keep in the freezer – when adding it, is dissolves in the pan (so with my quantity, I used 6 cloves, some large). Because I knew I’d be freezing leftovers, I chopped spinach into large pieces and used 4 large handfuls. Then added the juice and zest of 1 lemon because we like the flavor, but I think it also releases nutrients in spinach. I had to add 2 T. more lemon juice to adjust flavor for the quantity. I ended up with 6 pints of soup, 4 pint jars to freeze after using 2 for breakfast because it was so good! Thanks for the easy recipe!
That’s amazing! I’m so glad to hear it! You’re so welcome!!
Awesome recipe !
Thank you!
My grocery order is not coming until tomorrow, so I frantically searched for a recipe that could use what I have on hand. I only had one can of white beans, and a can of medley. My daughter loved it so much she took left overs in her lunch for school today. I will definitely serve it again. I had some wraps, so I made little mini quesadilla’s to go with it. I didn’t have spinach so I used kale instead. I just had some of the leftovers for lunch. Yum!
I’m so happy to hear you were able to make it work and enjoyed it! Thank you!
Such a great easy, tasty and hearty dish! Definitely adding this one to my normal rotation of dinners! Added a side of rosemary bread!
I LOVE this recipe. I’ve made it several times this cold quarantine winter, only editing by adding half a jalapeño and potatoes.
I love the sound of those additions! Hope it kept you warm and cozy!
Made this today and it was delicious! I added zucchini also, and basil instead of parsley as I needed to use it before it went bad.
Thanks for the inspo to make so many yummy and healthy dishes Youmna! I’m a big fan of yours ❤️
Are the carbs correct at 60gms per serve? I also added 1/2 zucchini and used 2x cannellini beans, 1x butter beans. Was really tasty 😋
Yes, it is correct! Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I will make this soup on Sunday, have everything in my pantry but have to use kale as it is in my fridge, so looking forward it. Thank you.
Bringing this soup to boil now, then to simmer. Will be great w/ the penne dish I’m making later w/ tomatoes , fresh basil, havarti & parmesan & kalamata olives. Yum Thanks for this recipe!
That sounds incredible! You’re welcome!
Great recipe, so easy to make..tastes delicious
Thank you so much!
So delicious and easy!!!
Thank you!
Can you give me information on the soup pot that you use? I only have a 4 quart pot and would like another one a little larger. It has to have handles and lid that can be used without mits and watching your video shows that your pot does not require mits. Thanks!
The one I used is by Anolon! The exact model and version can be found on the Shop page of my website, or you can find is here: https://amzn.to/38Y10iI
Fantastic, delicious, and worked perfectly the first time. I used dried beans instead of canned (soaked them 6 hours then cooked them before adding to soup). Perfect creamy texture, and, again, delicious!
Yay! I love that!!
This is a delicious change-of-pace soup for us. I used dry beans and followed the directions closely. Next time I may try it with diced tomatoes, but I agree that the flavors don’t need the tomato taste.
It really doesn’t! Tomatoes would be good!
Hey I’m making it now and I added butternut squash. Thanks
That sounds like a delicious addition! Thank you!
Absolutely delicious!! My 5 year old loved it as well as my husband who won’t touch a vegetable.
That’s incredible! So glad to hear it!
Super easy to make. I added 1 sliced zucchini and 1/2 cup of frozen peas to the mix. I would make this again – family loved it.
Yay! Glad you all enjoyed!
I made this tonight and it was very good. I will be making it again!!!
Yay! Hope you continue to love it!
Delicious soup! I made no modifications in the ingredients, but added a few pulses with my immersion blender to thicken it up just a bit more.
Thank you so much!
I usually just throw things together to make soup but I needed a vegetarian option for a work potluck. I made this the night before and thought that it was not quite as rich as I would have liked. I doubled the recipe then split it up and added chicken to one half. Because I can’t help myself I also added cumin. I then put it in containers (overnight in my car because it was 10 degrees outside)
The next day at work I heated them in crockpots and added the spinach. Holy cow! It was fabulous. All the flavors mingled and the broth thickened. Our vegetarian staff loved it and so did the chicken people.
I’m so glad it worked out and that all the staff loved it!
Excellent recipe! So hearty and delicious and great for the whole family !
Thank you!!!
It turned out great on the first try! I did 2 cans of beans only because the pot I used was too small. Thanks for a great recipe, it is now bookmarked.
I love that! Hope you continue to enjoy this as a staple!
Is it really 3 cans of beans? That seems like a lot. Just want to be sure! Sounds delicious!
Yes, it is!
I have been meaning to make this soup forever and finally did today and it is absolutely delicious! I just eyeballed the measurements and made enough for about 4-5 servings. Adding a squeeze of lemon really brightens it up and I preferred mine with more broth than thickness. Very filling and guiltfree!
I’m so happy you finally tried and enjoyed it! Thank you so much!!
I serve mine over homemade turkey meatballs!
That sounds incredible. Thank you!
All I can say is Yummy !!!use white kidney beans as that is what they had other than that followed exactly ( thank goodness I double it ) oh and served it with bruschetta !
It sounds wonderful with bruschetta! I’m so glad you loved it!!
Is this on Mediterranean diet?
It could be considered part of the Mediterranean diet in that it contains legumes and a variety of vegetables!
Delicious, fast and easy!
Yay! Thank you!!
This recipe is fantastic. I added tortellini for additional texture.
Yay! That sounds like a delicious way to bulk up the soup!
Thank you for this recipe! I let it simmer a while so it got really creamy. Didn’t need to add cashew milk. I used 1 pound dry Lima beans. Because I had some that needed to be used, I added chopped red potatoes and fresh chopped tomatoes. I also added cayenne pepper and red chili flakes and stirred in 3 T apple cider vinegar at the end. I think it would also be really good with some diced jalapeño pepper. And if you don’t want vegetarian, some sausage or kielbasa. Again thank you for the inspiration for my “Beans and greens” New Year’s Day meal! Health and Prosperity for all in 2021!
That sounds lovely! I love the versatility of this dish too. Happy New Year!
I added mushroom. Flavors were INCREDIBLE
Thank you! I’m so glad you enjoyed the flavors!!
Do you drain and rinse the beans before adding?
Yup, I prefer to do that. But you don’t have to.
This was delicious! Full of flavor and comforting. Enjoy with a huge chunk of fresh bread!!
So glad to hear it! Thank you!
Oh wow made this added potatoes, a mason quart jar of our garden fresh canned tomatoes, three fresh small tomatoes, added a little smidge of sugar, lemon juice twerked it a bit and ING so delicious!!!
Wow love the additions you made!! Glad you tried and enjoyed it!!
This was fantastic – I love to have soup for lunch and am always looking to expand my options. This recipe was simple, delicious, healthy, and hearty. Thank you!
So glad to hear it! Thank you!
I made this soup for tonight’s dinner & it was delicious. I’m not a fan of Thyme, next time I’ll use a smidge less.
Thank you for sharing.
So glad to hear it!
Getting ready to make this today. Can I let this simmer all day on the stove? I can’t wait to try it and fill our house with that smell!
I wouldn’t leave it more than an hour to simmer because a lot of that broth my evaporate. I think using a slow cooker would work well though!!
How long do you cook this in the slow cooker?
I have yet to make this in the slow cooker!
This soup was delicious! My two boys loved it as well. I did add the juice from half a squeezed lemon and it added more depth to the broth. I will definitely make this again. Thank you!
So glad to hear it! Thank you so much for sharing and love the added lemon in there!
Excellent recipe. I also added tiny bit orzo and a little pearled barley so it becomes a little thicker when it cooks. However, it was still great and did thicken over time!!
So glad to hear it! And I love the added orzo and barley!
Made this tonight for dinner. Was delicious. Super easy.
So glad to hear it! Thanks so much for sharing 🙂
Very tasty and easy to make!
So glad to hear it! Thank you!
Looks so delicious and I have so many cans of beans to use! Definitely making this week. Thanks!
Hope you enjoy it!
Could you use dry beans instead of canned? Also, of you wanted to use dry beans and an instant pot, how would you modify this recipe?
Yes absolutely! Yes, you can use dry beans and I recommend 2 1/4 dried beans. I haven’t made this in an instant pot with dry beans so it might be best to find another IP recipe, but it’s on my list to test it in an instant pot soon!
2 1/4 cups? You did not specify. Thx
Yup! Sorry just added that in there. Thanks for pointing it out 🙂
If you use dried beans do you need to cook them first or just soak them overnight?
Yes, I would soak and cook them before adding to the recipe.
Thanks! I made this today using dried beans and I used kale instead of spinach. It was delicious!
I love simple soups with good ingredients. I make one similar to this, depending on what is in my pantry. When I make the beans from dried, I do not use any prepared veggie broth. Since I use bay, sage, thyme, and rosemary sprigs to cook the beans, I use that broth and additional water if needed. Sometimes we’ll throw in some lemon juice or zest, or a little preserved lemon at the end. It’s always delicious, always a little different, and so healthy. Your recipe is so flexible and forgiving, I highly recommend this, and it’s perfect as written!
So glad to hear you enjoy the recipe and that you customize it based on what you have on hand! Thanks for sharing!
Fabulous soup- followed the recipe and it was a hit with family and friends! I added the spinach and tomatoes 15 minutes before serving
So glad you loved it! Thanks so much!!
I love this soup. It is so good and so quick and easy to whip up. I made it 2 weeks ago with navy beans and am making it again today with garbanzo beans that I just cooked. Good stuff.
So glad to hear you’re loving the soup and making it often! Thanks for sharing!
Can i add Za’atar seasoning to the soup
Oh yes, that would be yummy!
Thanks, I’m on my second batch and it’s not even cold yet.
Hahaha I feel you!!
Hi,
Just wondering how many quarts of soup this recipe will make!
Can´t wait to make it, just need to know how much I will need 🙂
I would say about 2 – 2.5 quarts.
Just what I was looking for, thanks!
Yay! Glad to hear it!
Nice soup for a Fall evening. Together with a baguette made a nice light evening meal.
Thank you.
So glad to hear you enjoyed it! Thank you!
I made this soup tonight. I sauteed diced potatoes before adding in the veggies and I also added rosemary, coriander, substituted fennel for celery. Towards the end of cooking, I mashed, with the back of a wooden spoon some of the potatoes and beans to make it creamy. My daughters loved it.
Yay! So glad your daughters loved it! And love the added potatoes in there!
Two more variations that work great for our family. If you have time, slow-cook the onions until they caramelize, deglaze the pan with a little white wine or balsamic vinegar, then continue. Adds a great depth of flavor. (Some marjoram and a bit of rosemary are yummy in this version.) Or add chopped red or green peppers and pizza herbs, (I also used browned veggie Italian sausage,) and float a cheesy crouton on top. The thing is, the proportions in this recipe make it so well balanced, it’s a great springboard for invention and flavor play.
This soup receipe is excellent. I have made this at least six times so far. Sometimes making it vegetarian and sometimes with homemade meat stock. I’ve been using Canellini beans because I love their creamy texture.
Yay! I’m so glad to hear it! Thanks so much for sharing…makes me happy you’ve made it 6 times so far! 🙂
This is my second time making this soup. My husband loves it and he puts graded Parmesan cheese in his. I’m a vegetarian so I like mine as is. I make a wonderful beer bread and it goes very well with this soup. I also give the soup a little more seasoning. It’s a perfect soup. Thank you!
I’m so glad to hear it! Thanks so much for sharing and I’m so glad you’ve already made it twice!
Soup was delicious and flavorful. Per your recommendation, I used the immersion blender to give it some consistency, but still kept some of the chunks of vegetables and beans.
Love that! So glad you tried it and enjoyed it!
I give it a little blend too to thicken it. It’s soo good!
So glad you liked it! Thank you!
Thank you so much for sharing, I made it and it was a big kit for my little ones.
I’m so glad the littles ones enjoyed it! Thank you!!
Great transformation of my great northern beans. I usually cook about a pound of dried beans at a time. My beans are not vegan but neither am I. I cook them with a small piece of smoked ham hock.
This recipe adds some needed veggies and spices.
A bowl with my WV hillbilly cornbread (self-rising cornmeal, 1 egg and buttermilk 450 degrees) is a perfect lunch.
So glad to hear it! Thanks so much for sharing 🙂
My daughter is vegan, and wow is she a very strict vegan at that! Aside from her love for animals, which is more like an obsession cause we seem to have had a small zoo since she was a toddler (haha)… she has a great many food allergies. In addition to that, she has Chiari 1 Malformation, and I do all of the main/larger cooking. Where I’m going with all of this is that my daughter absolutely loved this recipe so much, and so did I!! Not only that, I really appreciated how affordable it was to make due to being a single parent, and the medical bills. I’m somewhere in between being vegetarian and pescatarian, and I try and find things we can both eat to save $ and time. Thank you so much for posting such a clean healthy soup recipe 🙂
Aww that makes me so happy to hear! It’s one of those recipes that even non vegans appreciate and I hear that all the time. Thank you for taking the time to leave feedback. I truly appreciate it!
Can’t wait to try this soup, looks wonderful, but it’s *not* vegan (as written) with regular dairy Parmesan cheese. There are some great vegan Parmesan recipes, such as this one https://simpleveganblog.com/vegan-parmesan-cheese/. Please update your title to vegetarian.
The parmesan cheese is optional as I mentioned, and it’s just for serving, so its’ not even part of the recipe technically.
My boyfriend and I recently became pescatarian. And this was a GREAT recipe!! I used chick peas and kale instead & boyyyyyy it was BOMB.com!! 🙂🙂
So glad to hear it! Thank you so much!
You would have to cook the beans first and then you can add them to the recipe.
WOW! I’m on my third iteration with this soup and it is stunning how the flavors come together. I have a big herb garden, so all the herbs are fresh that I use (I up the quantity when fresh). It is a very forgiving recipe. The first time I did it exactly as writAmyten (A+), the second time I used beef broth and a bevy of fridge veggies, this time I added a handful of fresh basil, chicken broth, mushrooms and small cherry tomatoes…it seems like everything works! Very versatile!
Yay! So glad to hear it and I agree it’s super versatile and easy to switch up! Thank you 🙂
I make this alot. I’m not vegan so I add a little chicken sausage to the soup and slice a fee grape tomatoes also. I do this soup with escsrole too as well as spinach. Thank you for this great recipe !
So glad this is on the regular menu rotation for you! Thank you for sharing!
I’ve made this soup three times in two months. I love that I can just pull it together with pantry staples and whatever I’ve got in my fridge. I’m cooking it right now.
Yay, that makes me so happy to hear!! Thanks so much for taking the time to leave feedback 🙂
Delicious and very easy to make! Even the finicky eaters in my fam loved this soup! I really appreciate the options you give for this recipe – I’m new to soup making, and the advice you give takes the fear out of the equation. Thanks!
I made this last night for dinner and my husband and I LOVED it!!! It was so easy to put together. I did add a little zucchini and mushrooms (only because I had them and didn’t want them to go bad), and a few red pepper flakes and a little cashew sauce. My husband told me to add this to our top favorites list! Thank you for sharing!
Yay, so happy to hear that!! And love that cashew sauce idea on top…yum!!
This is so yummy! I ended up subbing the celery for chopped zucchini because it was what I had on hand. I also added lemon juice and zest. It’s perfect with some Parmesan cheese on top! Very happy with your recipe!
So glad you enjoyed it! And I love the tweaks you made…yum!!
LOVE this soup! My daughter said it’s her new favorite. I added a tad more broth and added a very small amount of ditalini pasta to make it more filling. I can’t get over how easy and fast this is to put together!!!
I’m so glad that you loved it! And I think the extra pasta and broth is a wonderful idea!!
Just what I was looking for! Thank you. Turned out wonderful:)
Yay, so glad to hear! Thank you!
Make this all the time. Vary it every time. Tonight put in zucchini instead of spinach, herbed with leftover pesto, added leftover macaroni. Often put in tomatoes. Excellent and reliable every time.
So glad to hear that you make it all the time and vary it up. Thank you!!
We loved it! I only had two cans of navy beans so I substituted with a can of kidney beans. I added kale at the same time as the chicken broth along with a cup of orzo and it was delicious! Some Parmesan and heavy cream made it all the more decadent!
Oh that’s awesome that you enjoyed it and I love all the tweaks you made!
Excellent taste, fast and easy to make for somebody who is new to making soups.
Glad to hear it. Thank you!!
Fourth time making this delicious soup! I added orzo, just because. Everyone loves this soup!
Wow that’s awesome!! So glad you all love it!
This looks really yummy! How big is the serving size- 1 cup?
I would say about 16 ounces 🙂
I have trouble following recipes, but I use them as guides to keep tastes from getting out of hand. This is a great basic recipe. I used 2 cups of dried beans soaked overnight, giant red mustard leaves (Chinese Mustard?) from my garden, assorted herbs from the garden, a jalapeño, and a ham shank. Not vegan, but delicious. I put the whole mess into my Mealthy Pot (like an instant pot) and cooked for 25 minutes with natural release. I will surely use this recipe again, with or without the ham shank. Thanks for the recipe.
I love that you found the recipe helpful – perfect for starting and building on it. Thanks so much for sharing!
I added a large can of chopped tomatoes and juice – then approx 1 tbsp sugar to mellow the acidic tomato taste – delicious I will keep this one in my repertoire!
Oh I love that addition! So glad you liked it!
Absolutely delicious! We had some fresh dill, so added it! Enjoying it at this moment for dinner. (Just had seconds!)
Yay, I’m so glad to hear that! Thank you for sharing 🙂
Hi, if using dry navy beans to soak overnight instead of canned beans, what amount for the recipe? I have a 2 lb package. Should I use half (1 lb) or whole bag? Thank you.
You can use 3/4 of a pound or 1 pound of the the dried beans. Hope that helps!
Yes, that helps! Thank you. I see the cook time is 15 min, but that is for canned beans. How long does it cook for dried soaked beans? I am making this tonight … Can’t wait!
So yummy! Had to use items that I had on-hand, so 1 can cannellini beans, 1 can northern beans, and 1 can butter beans. Also used chicken broth instead.
Oh that’s perfect! Glad you liked it!
Excellent recipe! I occasionally add sausage but it’s delicious in its own. I make it often, very filling and satisfying. Thanks!
So glad to hear you like it. Thank you!
I don’t use cashew milk, could I use heavy cream to thicken the soup?
Yup, that works!
I work in a hospital in Toronto , Canada I’m a cleaner. They’re starting to open things up in stages here. It’s awful I wear a mask for eight hours. In March you had that white bean soup it was nutrition month here. So since then I follow your recipes. My mom is 92 will 93 in may. She loves that soup. I’m going to make this too. Thank you stay well. I love your recipes and the way you show them on video. It helps a lot when my cooking skills are weak. Thank you!
Aww, I’m so happy to hear you and your mom are enjoying the recipes. Thank you and stay safe as well 🙂
Hi Yumna,
Great post, the article detailing how to make white bean soup I read and felt your full post. But your content style has inspired me. Thanks for sharing! Keep up the good work.
Thanks
Nazmin Sarker
Thanks so much!
Great soup!
Thank you!!
Absolutely loved it.. delicious. Please keep posting new easy recipes.
So glad to hear it. Thank you!!
This soup was excellent! I made it for dinner last night, and my husband asked that this be included in our regular meal rotation!
Yay! I’m so happy to hear that! Thank you!!
I only have 2 cans of white beans, 1 great northern and 1 cannellini, I also have pinto beans, kidney beans and black beans in the cupboard. Since it’s difficult to get to the store at the moment, would you recommend just cutting back and only using two cans, or supplementing with one of the other options?
Sorry for the late reply, but I would recommend using kidney beans or pinto bean for the third can. Hope you like the recipe 🙂
Delicious! Made it in my instant pot. Definitely putting this one in our soup rotation, thanks!!
Awesome! Love that you used your instant pot for it.
Made this tonight, delicious!! Added a little more spinach and garlic but otherwise followed the recipe. Tomorrow I will look at some of your other recipes to try. Thanks for posting easy and accessible pantry ingredients recipes in these uncertain times. Best wishes to you.
Thanks so much Nancy for the feedback and so glad the recipes are helpful to you. Stay safe 🙂
I made the soup tonight….it was a big hit! Thank you for this easy and delicious recipe!
Yay, so happy to hear it. Thank you!
I started by making my own chicken stock from vegetable scraps that I keep stored in the freezer a ziploc freezer bag. Trust me – you can’t beat the flavor of homemade stock vs. store bought. I also used 2 cans of Great Northern beans and one can of kidney beans and I thickened up the soup with a little corn starch and added extra parmesan cheese. It’s healthy and it hit the spot during this COVID-19 quarantine. Oh and every single ingredient I already had at home – all purchased from my favorite grocery store, ALDI !!
Mmmm, I love that you made your own chicken stock…bet that makes it taste soooo much better!! Thanks for sharing your feedback. Means a lot to me!
DELICIOUS!!!! So simple to make!
Yay! Thank you for the feedback!! 🙂
Can I use Pinto beans? Thanks! Shopping my cupboard! 🙂
Absolutely!
I have been cooking, as a hobby/ passion for almost forty years, and have just discovered your wonderful website. We plan to enjoy this wonderful white bean soup tonight, but only have dried white beans available. Can you “translate” the “3 x 15 oz. cans” of beans to “dried”, which I will, of course, cook prior to preparing the soup.
Many thanks, and Bon Appetit!
Hi there, thank you so much and sorry for the late response! For every 15-ounce can of beans, you can cook 3/4 cup of the dried version. So you’ll need 2 and 1/4 cup of dried beans. I hope that helps
This soup is amazing. Very hearty and delicious!
So glad to hear you enjoyed it. Thank you!!
The soup is in the final stage of cooking. It was so easy to prepare and we are looking forward to tasting it after we add the spinach. Also, we cooked extra Beyond Meat “ground meat” last night and will add some chunks of that as well.
Will let you know how it turns out.
Oh love that idea of adding the beyond meat to it. Let me know how it turned out!
This soup is delicious!
So glad you liked it!
This soup came together easily and was delicious! Thank you! Worked perfectly with pantry staples and the fresh produce I had on hand due to the current Covid-19 quarantine. Didn’t have Parmesan cheese, so we tossed in some shredded mozzarella which melted into the soup.
I’m so glad to hear that. Love that you were able to make it work with what you had on hand.
I just made this in self isolation as well. I had to use chicken stock, as I was out of Veggie stock. Did it in the Crock pot an it is sitting for the day. Thanks for the recipe. Stay healthy, folks.
So glad you tried out the recipe. Hope you enjoy it and stay safe 🙂
Excellent soup! So easy! Thank you!
Yay…thanks so much!!
I tried this today and it is excellent and so healthy! I added a bay leaf, Italian seasoning mix for extra flavor and more water because I like brothy soups. Thank you!
So glad you enjoyed it! And love the addition of more spices!
Very delicious simple wholesome soup.
Thank you!!
Delicious soup. I made it using the exact recipe, no add ins, and it was delicious. I can see where it would be good with some of the additions people mention in their reviews. Thank you!
Awesome…glad you liked it! Yes, it makes a great base to build on to!
If I add red potatoes, how long do I need to cook the soup for? The same? Longer? Thanks!
Make sure to add the potatoes when the beans go in and it might just need 5-10 minutes more. I recommend chopping them pretty small so they cook faster. Just test them with a fork to be tender. Thank you!
Followed this recipe and it came out absolutely delicious! I want to try to make it again but this time adding mushrooms & zucchini. When would you suggest adding them in during the cooking process?
That’s a great idea! I would sautee the mushrooms with when you add in the garlic so they can release their flavor to the base of the soup. And add the zucchini when you add in the white beans. Thank you for sharing!!
I added a sweet potato + white potato, but followed the recipe otherwise. SO Yummy!
Thanks so much for sharing!! Thank you!!
I only had 1.5 cups of veggie broth on hand so I kept veggies same and used one can of beans. Didn’t use garlic because it doesn’t agree with me. And used immersion blender at end. Came out amazing! Thank you!
Loved to hear about your substitutions. So glad it worked out for you. Thank you!
This was very good and healthy. I added an extra can of beans and squeezed in the juice of a lemon after it was cooked. I used an immersion blender for a few seconds to make a thicker base. Thank you for sharing this recipe
Love that you used the immersion blender to make it a little thicker. So glad you liked the recipe!
This soup was amazing with homemade veggie broth and bok choy in place of spinach. also used shallot for onion and butter beans so it was really a starting point to inspire me what to do with my broth, thank you! Oh added some cut up poblano too…delish!
Oh I love all the wonderful substitutes you made…that sounds perfect and delicious!!
So easy and utterly delicious. Added some misc low sodium spice mixes. Like the beans mashed part. Thank you. Love this soup!
That’s awesome…glad to hear it!! Thank you 🙂
This was so easy to prepare and it was delicious!!!
So glad to hear it. Thank you!!
Added a little bit of red pepper flake and a few touches of sambal for a good kick. Prefer to make it with kale as it holds up well for leftovers. Simple and good!
Oh I love those ideas and I agree that kale does hold up better! Glad you liked it!
It is a mix between the italian Pasta e Fagioli and the Minestrone. Love it 🙂
Yay! I’m so glad you love it. Yes, I like that comparison!
This was delish! I added a parmesean rind, can of diced tomatoes and a potato, 2 cans beans. It was soooo good!!!!
That sounds perfect!! Yummy!
Perfect for a winter Sunday night.
Thank you!
Awesome . I tend to follow the recipe exactly the first time , then change it but this was delicious! I only added two 15 oz cans I wish I could add a pic here.
I had some Italian bread, and a cold Stella . Yum
So glad to hear you liked the recipe!! So good with some Italian bread!! If you have instagram, share the picture there!
Can I make this in a crockpot everything all at once or better stove top?
Yes you definitely can!
So good!! Mine was a little different, I added chicken, zucchini and tomatoes! Really delicious!! Thank you!
Ohh I love how you customized it!! So glad you enjoyed it!!
What is the serving size In cups?
I would say about 2-3 cups 🙂
Absolutely the best soup I’ve had in a long time, even without the salt!
Wow, so glad to hear that!! Thanks so much for sharing!!
If I don’t have enough white beans, can I add a can of chick peas.
Absolutely! Hope you like it!
We weren’t overly struck with this recipe – my partner made it and it just tasted like vegetable stock with some
Vegetables in it. I think if we were to cook it again we would add a tin of tomato and some More veggies.
I completely understand. Did you simmer the beans for a while and try to smash them so they make the broth thicker? That usually really helps with the flavor. But I think adding more veggies and tomatoes will help too 🙂
Can you use real beans, instead of can,,
Yes, absolutely!! That will work just fine. Just make sure they are fully cooked before adding to the recipe. Thank you!
This recipe was super easy and delicious! I definitely will be making this again and adding mushrooms. Thank you!
Thanks so much! And I love the idea of adding mushrooms to it!
Great soup. Made it with kale. It smells Divine in here
Yay! I’m so glad to hear it! Enjoy the soup 🙂
Overall loved it!
I followed the recipe exactly but found the carrots & celery were too firm at the recommended simmering time, so I added another 15 minutes. That seemed to do it. My experience is that same-type vegetables break down at varying times depending on the batch you get. Also, my palate would reduce salt to a total of 1/2 or 3/4 tsp. That’s me.
This is now a permanent addition to my healthy easy-to-make list. THANK YOU!
Thank you so much for the feedback! That’s very true about the cook time of the vegetables, and it also depends on their size when you chop them. I’m so glad to hear though that this is making it into your soup rotation! Thank you 🙂
Delicious recipe! I did it in my crockpot with uncooked white beans that I’d soaked overnight. Sauteed the onions a bit first, then put everything except the spinach and parm into the slow cooker and let it go about 9 hours on low. Added the spinach and parm right at the end. This soup has a great combo of flavors!
Oh love that you made it in your crockpot with dry beans to start with. Thanks so much for the feedback!
Delicious and easy to make!
Thank you so much!!
Great flavor, easy to make and the presentation is excellent. The Parmesan closes the deal.
So glad to hear it! Yes, that parmesan is everything at the end!!
Made this for dinner and it was easy, simple, and satisfying. I added an extra carrot and celery rib per my preference. Very yummy and will definitely make it again! Thanks.
That’s awesome! So glad you enjoyed the recipe. Thank you!
Terrific recipe for a winters day and so healthy!
So glad you liked it! Thanks for sharing!
Great recipe, but for a thicker, heartier soup, try this.
Boil half the onion, 1 cup sliced mushroom, one can of white beans and garlic in vegetable stock. Once softened, puree them with an immersion blender until thick and creamy. Meanwhile, saute all the other veggies (I added zucchini, string beans and celery leaves) in a large soup pot. Once softened, add the pureed mixture, Then for a little more color and zing, try adding about a half cup of salsa.
PS… I zip up a lot of italian dishes with salsa.
Thanks so much for that feedback and your hearty soup recipe sounds amazing!
Love this white bean recipe; it’s so easy. It’s healthy, colorful and yummy!!
Delicious! Portioned and froze for lunches. Making it again!
So happy to hear that! Thanks for sharing!
Loved this soup! Felt so comforting to me and the combination of flavors was superb. Followed the recipe exactly. Thanks for a great addition to our dinner rotation!
So happy to hear that Shayla! Thanks so much for sharing!
This is exactly what I was looking for. It looks and sounds Great! Cant wait to try it! Thanks!
Yay! I’m so happy to hear that! I hope you like it!
My fiancé made this at my request and it was amazing! We will definitely be making this again!
Hi Rebekah! That’s so great to hear! Thank you so much for sharing 🙂
What a delicious soup! I gave the recipe to my daughter and she made it first, I couldn’t stop saying how delicious it was! I’m going out this week to buy the ingredients to make!
So happy to hear and glad you’ll be making it again after tasting it! Thanks so much for sharing!
Cant wait to try tomorrow.
Yay!!
I like the idea of adding peas. Would you add frozen? And when during the cooking process might you add them?
Yes, I would definitely just use frozen and you can add them in when you add the frozen since they don’t need much cooking. I recommend adding them 2 minutes before you add the spinach.
This looks amazing, but I’m using dried Great Northern beans(2 lbs dried, pre soaked) just wondering how you go about this…I’m thinking I’ll do the onions in the olive oil add the herbs and the veg, broth and Beans as directed and let it cook down. Adding the spinach at the very end. Does this sound right?
Thanks ?
No unfortunately the soaked dried beans need an hour and half to cook. I recommend cooking them on their own first because otherwise the vegetables will get too soggy.
This was very good. I had a request to make bean soup and this hit the spot. Being from a Caribbean culture I added some cherry tomatoes, a mixture of vegetables called sofrito, and cumin. When I make it again I think I’ll add fresh cilantro. I also didn’t rinse or drain all of the beans. I added 4 cans only draining two of the cans. You mentioned about thickening the soup and the water from the beans can also help thicken it. Thanks so much for sharing!
Oh I love that you added sofrito and cumin to it. Thanks so much for sharing your experience with how you made the recipe!
This soup is so fantastic! I followed the recipe exactly……So so good! I’m making my daughter a big pot today…..Thank you
That’s great to hear!! Thank you!!
Fabulous … delish
Yay! Thank you!
Delicious! Added potatoes and served it with a hearty bread and it was a hit!
That’s so great to hear! Thank you for sharing!!
Delish! Just made it and am loving it.
I didn’t have three cans of white beans so I used I can of white beans, 1 can of chickpeas and 1 can of black beans. Combination worked well!
I used kale instead of spinach, added mushrooms, some grape tomatoes I had in the fridge and cilantro. Oh yes, I had some leftover brown rice in the fridge so I tossed that in as well.
Thanks for this lovely recipe 🙂
I love how you customized the recipe with what you had on hand. Thanks so much for sharing!
Very nice! I’ll serve it for dinner if there’s any left after my “testing”. No spinach on hand, but I did add green beans. It’s a keeper
Haha that’s awesome! And I love that you added green beans to it. Thanks so much for sharing!!
Simple awesome, great for winter.
Thanks so much for sharing! Glad you liked it 🙂
Yay! I’m so glad to hear that you enjoyed it! Thanks for taking the time to leave feedback. Means a lot to me 🙂
I added fresh green beans, and it was soooo good!
Yummmm love green beans with it!!
Amazinggg!! This is one of the best soups i have ever made! I added 1 bell pepper!
Yay! I’m so glad to hear that! And love the you added a bell pepper in there…yum!
Delicious!
Thank you! So glad you liked it!
Can you substitute chick peas for the white beans?
Yes absolutely! That will work 🙂
I had a batch of navy beans soaking and the weather was cool, so I thought soup was in order. I found your recipe and tweaked it to fit low sodium. Still needed a little something so I added a teaspoon of reduced sodium vegemite. We had just returned from a three month trip, so the freezer had been emptied. Usually I would have a stock of my own veggie broth with much higher flavor than the commercial varieties. Next time I will definitely use my own broth. Thanks for the recipe.
So glad you enjoyed the recipe and I agree, nothing like homemade broth! Thanks so much for sharing 🙂
Would this soup be good with some cooked ground beef or chicken added to it? I’ve got a husband who isn’t a fan of soup but will be more willing to eat it if there is meat in it.
Yes absolutely! A few people have added ground chicken or ground turkey to it and really enjoyed it! I hope you try it 🙂
Can I substitute chicken broth?
Yes you can!
I made this today and it is very yummy and beautiful! I added mushrooms as well. Just love this soup! Thanks for the easy recipe! I have lunch for next week! 🙂
So happy to hear that you enjoyed it! Thanks so much for sharing!! 🙂
Oh my goodness! This is so delicious and easy to make. I made for the first time when we invited guests for dinner. Pretty gutsy trying a new recipe on guests! But it was so good. I froze the leftovers and they came in handy last night for dinner. Severed it with salad and Greek kalamata olive bread warmed up! Yum!! From one Lebanese to another, I love your site and will be using it often. It’s a life saver. Even shared it with my girls and friends. Good job and thank you!
Thank you so much for the thoughtful and sweet review Gayle! That was really gutsy trying a new recipe when you had guests over haha, but I’m so glad it worked out well for you. And so great that you enjoyed the leftovers. Thank you for sharing!!
This Mediterranean Bean Soup was inspired by this recipe. ? I had some butternut squash, yellow squash, kale, and some dried herbs that needed to be used up. I randomly saw this post while bringing up the cran orange recipe. I reckon it was meant to be? 🙂 I omitted the onion (allergic) and sub the spinach for kale. I added the squashes and herbs. The only thing I needed to get was the broth and beans. This is what I did different: I sauteed the kale with garlic and a tad of oil. I added the squashes and carrots. Once that was sizzling, I stirred in some fresh thyme, rosemary, and sage. I also added oregano, parsley, salt, pepper, and marjoram. Once those got happy, I poured in the northern beans and veggie broth. I cooked it for about an hour and a half on med-low heat. For a cold rainy day, this was perfect. It was really good and simple to make.
I love the way you describe how you made the soup and the easy substitutions you made! So happy to hear that you enjoyed to on the cold rainy day! Thank you so much for sharing your feedback! 🙂
What can I use instead of celery? We don’t like celery here 🙂 thanks
There’s no perfect substitute, but you can try fennel, jicama or water chestnuts. Or you can also leave it out all together or add other vegetables like zucchini. Hope that helps!
So easy to make and delicious. I had to use spinach, no kale at my market (Thanksgiving weekend!). This will be my winter soup this year!
Yay! I’m so glad to hear that! And I actually used spinach in the recipe too, but kale would be awesome if you find it next time! Thanks for leaving feedback 🙂
This was very good and easy to make. I did add a little 1/2 and 1/2 for creaminess.
So glad to hear that! And the half and half is an excellent addition 🙂
This was delicious! I added four cans of white beans and extra broth, carrots, and celery to balance. I could have easily added a full 11 oz container of baby spinach. I used about 3/4. It was easy to prepare ahead of time. I made the soup, turned it down to just warm and waited just before serving to stir in the spinach just to wilting. I used the Nutty Parm recipe from Dr. Greger’s How Not to Die cookbook as a topping. Next time I’ll add a bit of crushed red pepper!
Yay! So glad that you enjoyed the recipe! I need to try that Nutty Parm recipe sometime…seems so good!
I added Italian sausage and a little cayenne pepper! So good!
Nice! Love that idea!
Made this today. I live in South Korea so not all the ingredients are readily available and I did do some substitutions. First, I soaked, overnight, about 3 cups of dried Cannellini Beans I grew last year in our garden. Canned beans in Korea typically only include Red Kidney beans. No baby spinach is to be found where I live so I just used regular spinach. I work at a university, with a top notch culinary arts program (I’m not a chef), so I added about 200 grams of chopped ham the students cured themselves (yumm!). Normally I make my own vegetable stock but did not have any on hand, so I substituted a stock I found from Turkey (the nation, not the bird:). Lastly, added a pinch of dried Vietnamese Chili flakes. Most definitely will make this again! Easy, flavorful and healthy. Perfect for a winter’s day.
Wow I love all your substitutes and how you were able to make it work with limited ingredients that I listed. So glad you still tried the recipe and enjoyed it! Thanks so much for sharing 🙂
Thank You … it’s easy and great tasting… looking forward to other recipes. My family truly enjoyed this soup
Yay! So glad to hear it! Thanks for sharing!!
This soup is awesome! I added a little more broth for my needs. And I also like a little kick and added a pinch of Cheyenne! Will make this again and add more vegies.
Yay! So glad to hear you enjoyed it and that you’ll be making it again 🙂 Thanks so much for sharing!!
What do you consider a serving size to be for this recipe given the calories that you calculated? I’m looking forward to making the recipe today!
Thank you!
For the recipe, I divided it into 6 servings. So one serving would be 1/6 of the pot which is about 2 cups. Hope that helps and hope you like it!
This recipe was easy and so delicious! I added tumeric and fresh diced tomatoes! Thank you!
⭐️⭐️⭐️⭐️⭐️ From me!
Yay! So glad to hear it! And I love that you added turmeric and fresh tomatoes to it…sounds perfect!!
This is the 2nd time I have made it….I used kale instead of spinach…it is soooo flavorful…I love it ….will be making this a lot!
That’s so great to hear!! Thanks for sharing :)))
This was SO fabulous & easy! I wasn’t sure about the spinach but it really gave the soup so much life. Thank you for sharing! ?
Yay! I’m so happy to hear that you liked it and trusted in the spinach haha! THANK YOU!
Delicious and quick to make.
So glad to hear it. Thank you!
Can I give you six stars instead??? Yummy and easy to cook. I was surprised with the results since I thought a bean soup wouldn’t have this Amazing flavor! No left overs I added bay leaves and a bit red crushed peppers to my version. People were licking dishes here 🙂
Haha…you’re awesome! Thanks so much for the feedback and so glad you all enjoyed it!!
Yummy i love a healthy soup.
Thanks so much!
I was short 2 cups of the vegetable broth so I substituted with 2 cups of chicken broth. This added richness and depth of taste- yum!
Glad to hear that! I think the chicken broth substitute is an excellent idea. Thanks for sharing 🙂
What if you want to use dried white beans to avoid the sodium? How many cups and do you need to soak?
You would need 2 dry cups and soak overnight or at least 8 hours.
Excellent recipe, will definitely make this one again!
Yay! Glad to hear you enjoyed it!
Made this three times already. Great simple quick recipe. You can make all kinds of adjustments off of this or go as is and it is still satisfying and delicious.
Yay! I’m so glad to hear that. Thanks so much for sharing 🙂
Can you tell me what the serving size is?
Sure thing! I divided the large pot into 6 servings, so each one is about 2 cups I would say. Hope that helps!
Perfect. Thank you so much for the response. I will be making this tonight ?? ?? ??
Would you recommend something like a smoked lean turkey sausage if we wanted to add a meat to the soup?
Yes, I think that’s a great idea! Or you can also use ground chicken or ground turkey. 🙂
Made this soup tonight after work. Prep work was quick and easy. Love the soup!!!
So glad to hear it! Thanks for sharing!!
I recently developed gout and had to change my eating habits, so I’ve been scouring Pinterest for recipes. This looked really good. I made mine with kale. This soup is so delicious and satisfying. It will definitely be part of my meal repertoire! Thank you so much!
I’m so glad to hear you found the recipe helpful and delicious! Love that you added kale to it 🙂
Thanks so much for this recipe. I think there are easy ways to lower the sodium (I’m on low sodium diet) and this is so healthy (with gorgeous pics) I can’t wait to get started cooking!
So glad to hear that you’re going to try the recipe! Hope you like it!!
Really, 45 ounces of white beans?
Yup, the soup is all about those white beans. That equals 3 cans of 15 ounces each. You can certainly use only 2 cans. but I would recommend decreasing the broth if you do that. Enjoy!
5 stars! 🙂 Really delicious, easy, and healthy. Thank you!
Yay! Thank you so much!!