Easy Creamy White Bean Soup
This Easy Creamy White Bean Soup is a rich, velvety, and incredibly satisfying meal made with pantry staples in just 35 minutes. Tender cannellini beans are partially blended into a thick, silky broth with garlic, rosemary, and fresh greens for a bowl that is as nourishing as it is delicious.
Equipment
- Large heavy-bottomed pot
- Immersion blender
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil plus extra for serving
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 cans (15 oz each) cannellini beans drained and rinsed
- 4 cups vegetable broth good quality
- 1 sprig fresh rosemary
- 1/2 teaspoon smoked paprika
- 2 large handfuls baby spinach or kale
- 1 tablespoon fresh lemon juice from about half a lemon
- 1 piece Parmesan rind optional, for extra depth
- salt and black pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and lightly golden.
- Add the minced garlic, smoked paprika, and rosemary sprig to the pot. Stir constantly for about 60 seconds until the garlic is fragrant and the spices are lightly toasted. Watch carefully so the garlic does not burn.
- Pour in the drained cannellini beans and vegetable broth. Add the Parmesan rind if using. Stir to combine and bring the soup to a gentle boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 15 minutes to allow the flavors to meld together.
- Remove and discard the rosemary sprig and Parmesan rind. Using an immersion blender, partially blend the soup directly in the pot, pulsing 3 to 4 times. You want roughly half the beans blended smooth and half left whole for texture and body. Alternatively, transfer 2 cups of soup to a standing blender, blend until smooth, and stir back into the pot.
- Stir in the baby spinach and cook for 2 minutes, until wilted. Squeeze in the fresh lemon juice and stir to combine. Taste the soup and adjust seasoning with salt and black pepper as needed.
- Ladle the soup into bowls and serve immediately. Finish each bowl with a drizzle of extra virgin olive oil, freshly cracked black pepper, and crusty bread on the side for dipping.
Notes
For the richest flavor, use a good-quality vegetable broth and do not skip the Parmesan rind if you have one. Partially blending the soup is the key step for a thick, creamy texture. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth to loosen if needed.