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Healthy, hearty, simple, and super easy to make, this tasty white bean soup is ready in under 30 minutes!
Vegetables, beans, chicken stock, condiments, pasta, and kale (or spinach, if you prefer) are simmered until tender, then topped with a pinch of Parmesan cheese!
Tuscan-style soup is a cheap addition to any table!
Why we love this soup
This white bean soup is so easy to do, and it can be ready in less than 30 minutes!
I love this soup because you can add almost anything! Mix in any fresh or canned vegetables you have, or even leftover roasted vegetables.
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Is economic The recipe is a great meatless meal, or add ground sausage, sliced Italian sausage, or ground beef to further stretch this soup!
Ingredients / Variations
VEGETABLES This soup is full of fresh vegetables like onions, carrots, celery, and kale! Other vegetables that go well in this soup include zucchini, mushrooms, and roasted aubergines, to name a few.
Kale? No problem, substitute spinach by adding it in the last 3 minutes of cooking.
BEANS Cannellini beans are also known as white beans, but Great Northern or Navy will work well in this recipe as well (like red beans if you're on hand).
If you use dried beans, soak first, rinse the soaking water and simmer until tender before adding to the soup.
PASTA The addition of pasta really completes this soup! Use rotini noodles, fusilli, penne, or even elbow macaroni.
BROTH The broth or homemade broth is the best, of course, but the store bought will also work.
Spices The Italian seasoning brings together all the flavors of this soup. Homemade Italian seasoning is tasty, colorful, and will add just the right amount of spice to this soup!
MEAT This dish is meatless, but you can add Italian sausages, meatballs, or ground chicken!
How to make white bean soup
Three easy steps are all it takes to have this comforting soup on the table.
- Sauté the onion in oil until tender.
- Add remaining ingredients (per recipe below) except kale, pasta, and Parmesan cheese. Bring to a boil.
- Add kale and pasta, simmer until pasta is tender.
Top with Parmesan cheese and serve with a loaf of fresh bread or salad for a full meal!
Tips for a Perfect White Bean Soup
This easy soup is practically foolproof, but the following are some easy tips for the perfect soup at all times!
- If adding meat, cook first before adding to soup.
- If you don't have pasta on hand, try adding rice, orzo, or quinoa.
- Pasta is best if this soup is eaten right after cooking. If you are going to save the leftovers, cook the pasta separately and add to each bowl.
- This recipe doubles well and freezes well for an easy dinner later!
And be sure to simmer for as long as indicated to ensure the flavors combine!
How to store
Don't let this delicious soup go to waste! Store in the refrigerator or freezer and reheat when ready to enjoy. Remember cook the pasta separately if you are going to save the leftovers.
To refrigerate: Store it in an airtight container until ready to reheat. White bean soup tastes great the next day because all the flavors have had time to combine.
Freeze: Put it in zipper bags and write the date on the outside. Freeze the soup and then stack it upright to save freezer space. Defrost and reheat following the steps above.
To reheat: Heat the leftover soup on the stove or microwave and cool with a pinch of salt and pepper. Sprinkle with fresh Parmesan cheese before serving.
Delicious soup recipes
Did you love this white bean soup? Be sure to leave a rating and comment below!
White bean soup
This versatile soup is fresh and full of flavor!
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 1 carrot, sliced
- 2 celery ribs, sliced
- 15 ounces cannellini beans or white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon of Italian seasoning
- 1 cup of water or as needed
- 1 cup medium rotini, fusilli or penne pasta
- 2/3 cup chopped kale
- 1 tablespoon pesto optional
- 2 tablespoons of Parmesan cheese
Cook the onion in olive oil until tender. Add carrot, celery, beans, seasonings, broth, and water.
Bring to a boil, reduce heat, and simmer 10 minutes.
Add kale and pasta and simmer for an additional 8-10 minutes or just until pasta is tender.
If you use it, add 1 tablespoon of pesto. Serve in bowls and top with Parmesan cheese.
Make sure the beans are canned or precooked before adding them to this recipe. If adding meat, cook first before adding to soup. Pasta is best if this soup is eaten right after cooking. If you are going to save the leftovers, cook the pasta separately and add to each bowl. This recipe doubles well and freezes well for an easy dinner later! Kale? No problem, substitute spinach by adding it in the last 3 minutes of cooking.
Servings: 1.25 cups, Calories: 224, Carbs: 34 g, Protein: 11 g, Fat: 6 g, Saturated fat: 1 g, Cholesterol: 2 mg, Sodium: 1185 mg, Potassium: 365 mg, Fiber: 7 g, Sugar: 2 g, Vitamin A: 3758 IU, Vitamin C: 33 mg, Calcium: 153 mg, Iron: 3 mg
Keyword best white bean soup, how to make white bean soup, white bean soup
White Economic Beans Soup Versatile