Name: Creamy Italian White Bean Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 tbsp olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tsp dried thyme or Italian seasoning; ¼ tsp crushed red pepper flakes (optional); 2 cans (15 oz each) cannellini beans, drained and rinsed; 4 cups vegetable or chicken broth; 1 bay leaf; Salt and pepper, to taste; 2 cups chopped fresh spinach or kale; Juice of ½ lemon; Optional garnish: grated Parmesan, fresh parsley, crusty bread

A bowl of pure comfort—this creamy soup is loaded with tender white beans, hearty vegetables, fragrant herbs, and a silky finish, perfect for chilly nights or anytime you need something soothing and satisfying.

Origin Creamy Italian White Bean Soup

Inspired by traditional Tuscan white bean soups, this version adds a creamy twist to the rustic Italian classic. Simple pantry staples come together to create deep, slow-cooked flavor in under an hour.

Why You’ll Love This Recipe

Hearty but wholesome
Naturally creamy—no heavy cream needed
Perfect for meal prep or freezing

Alos Read : Cooker Butter Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

2 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 tsp dried thyme or Italian seasoning
¼ tsp crushed red pepper flakes (optional)
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable or chicken broth
1 bay leaf
Salt and pepper, to taste
2 cups chopped fresh spinach or kale
Juice of ½ lemon
Optional garnish: grated Parmesan, fresh parsley, crusty bread

Directions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–7 minutes, until softened.
Add seasoning: Stir in thyme and red pepper flakes. Cook 1 minute until fragrant.
Simmer: Add beans, broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Blend partially: Remove bay leaf. Using an immersion blender, blend part of the soup directly in the pot until creamy, leaving some beans and veggies whole. (Or transfer half to a blender and return to pot.)
Finish: Stir in chopped greens and lemon juice. Simmer 3–5 more minutes until greens are wilted. Season with salt and pepper to taste.
Serve: Ladle into bowls and top with Parmesan and parsley, if using. Serve hot with warm, crusty bread.

Notes

No immersion blender? Just mash some beans with a spoon or blend a portion in a standard blender.
Add protein: Stir in cooked sausage, shredded chicken, or pancetta if desired.
Make it vegan: Use vegetable broth and skip the Parmesan.
Freezer-friendly: Let soup cool completely before freezing in portions for up to 3 months.

Plant-Based Soup