Go Back

White Bean Soup

White Bean Soup with a clear, golden garlic-herb broth and creamy cannellini beans, finished with wilted kale and parmesan. Sautéed aromatics and a quick simmer create a cozy, spoonable texture with a bright lemon finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cannellini beans
  • 3 can (15 oz) cannellini beans Drain before adding to the soup.
Kale
  • 4 cup kale or spinach Chop; add near the end so it wilts but stays tender.
Aromatics
  • 1 onion Dice finely so it melts into the broth during sautéing.
  • 6 clove garlic Minced for quick flavor release.
Broth
  • 6 cup vegetable or chicken broth Use whichever you prefer; keep hot or bring to a quick boil after adding.
Olive oil
  • 3 tbsp olive oil Used for sautéing and for serving.
Herbs and seasoning
  • 1 tsp dried rosemary Adds a piney, savory note.
  • 1 tsp Italian seasoning A blend of Mediterranean dried herbs.
  • 0.5 tsp red pepper flakes Adjust to taste for mild to spicy heat.
Parmesan
  • 1 parmesan rind Simmered for savory depth; remove before mashing/blending and serving.
Serving finish
  • 0.25 cup Lemon juice, olive oil, and parmesan for serving Use for final brightness and richness to taste.
  • 1 Salt and pepper to taste Season after mashing/blending and again at the end if needed.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat 3 tablespoons olive oil in a large pot, then sauté the diced onion for 5 minutes until softened and fragrant.
  2. Add the minced garlic, dried rosemary, Italian seasoning, and red pepper flakes; cook for 2 minutes, stirring, until aromatic.
Build the soup
  1. Add the drained cannellini beans, broth, and the parmesan rind; bring to a boil over high heat.
  2. Simmer for 15 minutes, then remove the parmesan rind.
  3. Mash or blend about half the beans in the pot to create a creamy, slightly thick texture.
Wilt greens and finish
  1. Add the chopped kale (or spinach) and cook for 5 minutes until wilted.
  2. Season with salt and pepper to taste, then finish by stirring in lemon juice, a drizzle of olive oil, and parmesan.

Notes

Pro tip: mashing about half the beans keeps the soup thick and creamy without making it fully puréed—blend only until you reach your preferred texture. Refrigerate in a covered container up to 4 days; freeze up to 2 months (for best texture, thaw and reheat gently). For a lighter swap, use low-sodium broth and reduce olive oil at serving to 1 tablespoon.