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

4

servings

Prep time

30

minutes

Cooking time

20

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.

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Origin Tomato White Bean Soup

This soup is inspired by Mediterranean and Italian cuisine, where beans and tomatoes are staple ingredients in many rustic dishes. White beans, such as cannellini or navy beans, add richness and protein, while tomatoes provide depth and a bright, tangy flavor. Similar variations of this soup are enjoyed across Europe, often with regional spices and fresh herbs.

What I Love About This Recipe

This soup is incredibly nourishing, packed with fiber and protein while being naturally gluten-free and vegan-friendly. I love how the creamy beans contrast with the acidity of the tomatoes, creating a well-balanced dish. It’s easy to make with pantry staples and can be customized with different spices or greens for added nutrition. Plus.

Also Read : Cherry Cheesecake Dump Cake

Tomato White Bean Soup

Recipe by RecipeWikkiCourse: Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• 1 can (14 oz) diced tomatoes

• 3 cups vegetable broth

• 1 can (15 oz) white beans, drained and rinsed

• 1 teaspoon balsamic vinegar (optional)

• Salt and black pepper, to taste

• ¼ cup fresh basil or parsley, chopped

• Parmesan cheese, for garnish (optional

Directions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
• Stir in the minced garlic, oregano, and red pepper flakes. Cook for another minute until fragrant.
• Add the diced tomatoes with their juice and stir well. Cook for 5 minutes to let the flavors develop.
• Pour in the vegetable broth and bring the mixture to a gentle simmer.
• Stir in the white beans and continue to simmer for about 15 minutes, allowing the flavors to meld.
• Season with salt and black pepper to taste. If using balsamic vinegar, stir it in for added depth.
• Remove from heat and stir in fresh basil or parsley.
• Serve hot, garnished with Parmesan cheese if desired. Pair with crusty bread for a complete meal.

Notes

• To make the soup thicker, blend half of it using an immersion blender before adding the beans.
• Add a handful of fresh spinach or kale for extra greens.

The post Tomato White Bean Soup appeared first on RecipeWikki.

Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Also Read : Mint Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

245

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cups vegetable broth (or chicken broth for a richer flavor)

• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper to taste

• 1 cup baby spinach or kale, chopped

• ½ cup grated Parmesan cheese (plus more for garnish)

• ½ cup milk or cream (optional for extra richness)

• Juice of ½ lemon (for brightness)

Directions

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
• Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
• Simmer for 15 minutes, allowing flavors to meld.
• Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
• Stir in spinach or kale and cook until wilted.
• Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
• Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

• For a vegan version, omit Parmesan and use coconut milk or cashew cream.
• Add crispy pancetta or sausage for extra flavor.

The post Creamy Italian White Bean Soup appeared first on RecipeWikki.