20 Creamy White Bean Soup Delicious Recipes

There’s something undeniably comforting about a bowl of creamy white bean soup—it’s like a warm hug on a chilly evening! Whether you’re in a rush for a quick dinner or craving a hearty, seasonal favorite, we’ve gathered 20 delicious recipes that promise to delight your taste buds. From classic flavors to innovative twists, these soups are sure to inspire your next kitchen adventure. Let’s dive in!

Creamy White Bean and Kale Soup

Every time the weather starts to turn, I find myself craving a bowl of something warm and comforting. That’s how this creamy white bean and kale soup came to be—a hearty, nutritious dish that’s become a staple in my kitchen during the cooler months. It’s the kind of recipe that feels like a hug in a bowl, and I love how the kale adds a pop of color and texture.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
• For the kale and cream:
  • 4 cups kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Add the white beans to the pot and reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
6. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Tip: If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree, and then return it to the pot.
7. Stir in the chopped kale and cook until it’s wilted and bright green, about 3 minutes.
8. Pour in the heavy cream and stir to combine. Let the soup heat through for another 2 minutes. Tip: For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
9. Season with salt and pepper to taste. Tip: Taste as you go and adjust the seasoning gradually to avoid over-salting.

Creamy, with a slight bite from the kale and a comforting richness from the beans, this soup is a delight on its own or with a slice of crusty bread for dipping. I sometimes like to top it with a sprinkle of red pepper flakes for a little heat.

Garlic Parmesan White Bean Soup

Nothing warms the soul quite like a bowl of homemade soup, especially when it’s as flavorful and comforting as this Garlic Parmesan White Bean Soup. I remember the first time I whipped this up on a chilly evening; the aroma alone was enough to make my kitchen feel like the coziest place on earth.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 (15 oz) cans white beans, drained and rinsed
• For the flavor boost:
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the vegetable broth and add the white beans, bringing the mixture to a gentle boil.
5. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
6. Season with dried thyme, salt, and black pepper, stirring well to combine.
7. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
8. Stir in the grated Parmesan cheese until melted and fully incorporated.

Delightfully creamy with a punch of garlic and the umami richness of Parmesan, this soup is a testament to how simple ingredients can create something extraordinary. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping, and watch it disappear before your eyes.

Spicy Sausage and White Bean Soup

Yesterday, as the rain poured down outside, I found myself craving something hearty and warming, yet simple enough to throw together without a fuss. That’s when this Spicy Sausage and White Bean Soup came to mind—a dish that’s as comforting as it is flavorful, perfect for those dreary days or whenever you need a quick, satisfying meal.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb spicy Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chicken broth
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
• For serving:
  • Fresh parsley, chopped
  • Grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t stir too often to allow the sausage to develop a nice crust.
3. Add 1 medium diced onion and cook until softened, about 3 minutes, then stir in 2 minced garlic cloves for 30 seconds until fragrant.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits. Tip: This adds incredible depth to your soup.
5. Stir in 2 cans drained white beans, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Bring to a simmer.
6. Reduce heat to low and let the soup simmer for 15 minutes to meld the flavors. Tip: The longer it simmers, the richer the taste.
7. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

The soup boasts a creamy texture from the beans, with a kick from the spicy sausage and red pepper flakes. For an extra touch, serve with a slice of crusty bread to soak up all the delicious broth.

Rosemary White Bean Soup with Croutons

Last week, I found myself craving something hearty yet simple, a dish that would warm the soul without requiring hours in the kitchen. That’s when I remembered this Rosemary White Bean Soup with Croutons—a recipe that’s become a staple in my home for its comforting flavors and ease of preparation.

Ingredients

• For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tbsp fresh rosemary, chopped
  • Salt to taste
• For the croutons:
  • 2 cups day-old bread, cubed
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
3. Pour in the vegetable broth, then add the white beans and chopped rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While the soup simmers, preheat your oven to 375°F. Toss the bread cubes with 2 tbsp olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10 minutes, or until golden and crispy.
5. After the soup has simmered, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
6. Season the soup with salt to taste, then ladle into bowls. Top each serving with a handful of croutons.

You’ll love the creamy texture of the soup contrasted with the crunchy croutons. For an extra touch of elegance, drizzle with a bit of olive oil and a sprinkle of fresh rosemary before serving.

Tomato Basil White Bean Soup

Yesterday, as I was rummaging through my pantry, I stumbled upon a can of white beans that inspired me to whip up something comforting yet simple. That’s how this Tomato Basil White Bean Soup came to life, perfect for those days when you crave warmth without the hassle.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1/4 cup fresh basil, chopped
  • 1 tbsp balsamic vinegar

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Pour in crushed tomatoes and vegetable broth, then bring the mixture to a boil.
5. Reduce heat to low, add white beans, salt, and pepper, then simmer uncovered for 20 minutes to let flavors meld.
6. Tip: For a smoother texture, blend half the soup before adding the basil.
7. Remove from heat and stir in fresh basil and balsamic vinegar.
8. Tip: The balsamic vinegar adds a subtle sweetness that balances the tomatoes’ acidity.
9. Let the soup sit for 5 minutes before serving to allow the flavors to deepen.
10. Tip: Garnish with a drizzle of olive oil and extra basil leaves for a fresh, vibrant look.

Ladling this soup into bowls, the aroma of basil and tomatoes fills the air, promising a hearty yet light meal. The beans add a creamy texture without overpowering, making it a versatile dish that pairs wonderfully with crusty bread or a crisp salad.

Slow Cooker White Bean and Ham Soup

Very few dishes bring me as much comfort as a hearty bowl of Slow Cooker White Bean and Ham Soup. It’s the kind of meal that reminds me of my grandmother’s kitchen, where the aroma of simmering beans and ham would fill the air, promising a delicious dinner ahead. I love how this soup allows the flavors to meld together beautifully over hours, making it perfect for those days when you want a fuss-free meal.

Ingredients

• For the soup base:
  • 1 lb dried white beans, rinsed and picked over
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups water
• For the flavor:
  • 1 lb ham, diced
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Place the rinsed white beans in the slow cooker.
2. Add the diced onion, carrots, celery, and minced garlic to the slow cooker.
3. Pour in the chicken broth and water, ensuring the beans and vegetables are fully submerged.
4. Stir in the diced ham, dried thyme, and bay leaf.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender. Tip: If the soup seems too thick, add a bit more water or broth to reach your desired consistency.
6. Remove the bay leaf and season the soup with salt and pepper to taste. Tip: Taste the soup before adding salt, as the ham can be quite salty.
7. Let the soup sit for 10 minutes before serving to allow the flavors to meld even more. Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Unbelievably tender beans and savory ham make this soup a comforting delight. The broth is rich and flavorful, perfect for soaking up with a slice of crusty bread. Try serving it with a dollop of sour cream for a creamy twist.

Vegan White Bean Soup with Coconut Milk

Craving something cozy yet light for dinner? I stumbled upon this vegan white bean soup with coconut milk during a chilly evening when my pantry was nearly empty, and it’s been a staple ever since. The creamy coconut milk pairs beautifully with the hearty white beans, creating a dish that’s both comforting and nourishing.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (13.5 oz) coconut milk
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
4. Pour in 2 cups vegetable broth, scraping the bottom of the pot to deglaze.
5. Add 1 can drained and rinsed white beans and bring the mixture to a simmer.
6. Reduce heat to low and stir in 1 can coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin.
7. Simmer the soup uncovered for 15 minutes, stirring occasionally to prevent sticking.
8. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
9. Adjust seasoning if necessary and serve hot.

Final thoughts: This soup is luxuriously creamy with a subtle sweetness from the coconut milk, balanced by the earthiness of cumin. Try garnishing with fresh cilantro or a squeeze of lime for an extra zing.

White Bean and Spinach Soup

Remember those chilly evenings when all you crave is something warm, comforting, and nutritious? That’s exactly how I felt last week, which led me to whip up this hearty White Bean and Spinach Soup. It’s a simple, yet flavorful dish that’s become a staple in my kitchen, especially when I’m looking for a quick, healthy meal that doesn’t skimp on taste.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
• For the body:
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups fresh spinach
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. This is your soup base.
4. Reduce the heat to low and add the white beans, spinach, salt, black pepper, and dried thyme. Stir well to combine.
5. Simmer the soup for 15 minutes, allowing the flavors to meld together. Tip: Stir occasionally to prevent sticking.
6. After simmering, taste the soup and adjust the seasoning if necessary. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.
7. Remove the pot from the heat and let the soup sit for 5 minutes before serving. Tip: This resting time allows the soup to thicken slightly.

This White Bean and Spinach Soup has a creamy texture from the beans, with the spinach adding a fresh, slightly earthy flavor. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra flavor boost.

Smoky White Bean and Bacon Soup

Gathering around the table for a warm, comforting bowl of soup is one of my favorite ways to unwind after a long day. This Smoky White Bean and Bacon Soup has become a staple in my kitchen, especially during those chilly evenings when all you crave is something hearty and flavorful. The smoky bacon paired with creamy white beans creates a harmony of flavors that’s both satisfying and surprisingly easy to achieve.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • Fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 6 slices chopped bacon to the pot and cook until crispy, stirring occasionally, about 5 minutes. Tip: Reserve some bacon for garnish if you like extra crunch.
3. Add 1 diced medium onion to the pot and sauté until translucent, about 3 minutes.
4. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
5. Pour in 4 cups chicken broth, then add 2 cans drained and rinsed white beans, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Smoked paprika is key for that deep, smoky flavor, so don’t skip it!
6. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to let the flavors meld. Tip: For a creamier texture, mash some of the beans against the side of the pot with a spoon.
7. Ladle the soup into bowls, garnish with reserved bacon and fresh parsley, and serve hot.

Delightfully creamy with a smoky depth from the bacon and paprika, this soup is a comforting bowl of goodness. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

White Bean and Chicken Soup with Lemon

Yesterday, I found myself craving something comforting yet bright, a dish that could bridge the gap between the lingering chill of early spring and the promise of warmer days. That’s when I decided to whip up a batch of white bean and chicken soup with lemon, a recipe that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the protein and beans:
  • 1 lb chicken breast, cubed
  • 2 cans (15 oz each) white beans, drained and rinsed
• For the broth and seasoning:
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
• For finishing:
  • Juice of 1 lemon
  • 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes.
5. Pour in 6 cups chicken broth, 2 cans drained and rinsed white beans, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through.
7. Remove the pot from heat. Stir in the juice of 1 lemon and 2 tbsp chopped fresh parsley.

Fresh and vibrant, this soup strikes the perfect balance between hearty and light. The lemon adds a zesty kick that elevates the creamy white beans and tender chicken. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of Parmesan for an extra layer of flavor.

Herbed White Bean and Vegetable Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Herbed White Bean and Vegetable Soup has become my go-to. I remember the first time I whipped it up on a whim, using whatever veggies I had in the fridge, and it’s been a staple ever since.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the soup:
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For garnish:
  • Fresh parsley, chopped
  • Grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Pour in vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
5. Add white beans, diced tomatoes, thyme, and rosemary. Bring to a boil.
6. Reduce heat to low and simmer, uncovered, for 20 minutes to allow flavors to meld.
7. Season with salt and pepper. Tip: Always taste before adding salt, as broths vary in saltiness.
8. Ladle soup into bowls and garnish with fresh parsley and Parmesan cheese. Tip: For a creamier texture, blend half the soup before adding the garnish.

Flavorful and comforting, this soup’s herby aroma and creamy beans make it a winner. Try serving it with a slice of crusty bread for dipping, or add a squeeze of lemon for a bright finish.

White Bean and Pumpkin Soup

How many times have I found myself staring into my pantry, looking for something hearty yet healthy to whip up for dinner? That’s how this White Bean and Pumpkin Soup came to be—a cozy, comforting bowl that’s become a staple in my home, especially during those chilly evenings when only something warm will do.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
• For the soup:
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) pumpkin puree
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant. Tip: Toasting the spices with the onions and garlic deepens the flavors.
4. Add the white beans, pumpkin puree, and vegetable broth to the pot, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes. Tip: Simmering allows the flavors to meld together beautifully.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Tip: For a chunkier texture, blend only half the soup.
7. Stir in the coconut milk and season with salt to taste, heating through for another 2 minutes.

Delightfully creamy with a hint of smokiness from the paprika, this soup is a dream when served with a sprinkle of roasted pumpkin seeds on top for a bit of crunch. It’s also fantastic with a side of crusty bread for dipping.

White Bean and Chorizo Soup

Finally, a soup that’s as hearty as it is flavorful—White Bean and Chorizo Soup has become my go-to for chilly evenings. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of simmering chorizo would fill the air, promising a meal that’s both comforting and satisfying.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 8 oz chorizo, sliced
• For the soup:
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Add sliced chorizo to the pot. Cook until the chorizo is browned and releases its oils, about 5 minutes. Tip: Don’t rush this step—the browning adds depth to the soup’s flavor.
4. Pour in chicken broth, then add white beans, smoked paprika, salt, and black pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 20 minutes to let the flavors meld. Tip: Skim off any excess oil from the chorizo for a cleaner taste.
6. Remove from heat and stir in chopped parsley. Tip: For an extra kick, add a pinch of red pepper flakes with the parsley.

Unbelievably rich and creamy, this soup pairs perfectly with a slice of crusty bread for dipping. The smoky chorizo and tender beans create a texture that’s both hearty and smooth, making it a dish that’s sure to warm you from the inside out.

White Bean and Mushroom Soup

Goodness, there’s nothing quite like the comfort of a warm bowl of soup on a chilly evening. I remember first stumbling upon this White Bean and Mushroom Soup recipe during a weekend getaway in the mountains, where the crisp air demanded something hearty and soothing. It’s since become a staple in my kitchen, especially when I’m craving something nutritious yet indulgent.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb mushrooms, sliced
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
• For seasoning:
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • Fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add sliced mushrooms to the pot. Cook until the mushrooms release their moisture and begin to brown, about 8 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
4. Pour in vegetable broth, then add white beans, dried thyme, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes to allow flavors to meld. Tip: Taste and adjust seasoning if necessary, but remember the flavors will intensify as the soup simmers.
6. Remove from heat. Stir in lemon juice for a bright finish.
7. Ladle the soup into bowls and garnish with fresh parsley. Tip: For an extra touch of richness, drizzle with a bit of olive oil before serving.

Now, this soup boasts a velvety texture with the earthy depth of mushrooms and the creamy heartiness of white beans. I love serving it with a slice of crusty bread for dipping, making it a meal that’s both satisfying and simple to pull together.

White Bean and Leek Soup

Unbelievably cozy and packed with flavor, this White Bean and Leek Soup has become my go-to for chilly evenings. It’s a dish that reminds me of my grandmother’s kitchen, where simplicity and heartiness were always on the menu. Let me share how I bring this comforting classic to life in my own kitchen.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 2 large leeks, cleaned and sliced (white and light green parts only)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
• For the beans and seasoning:
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add leeks and garlic to the pot. Cook, stirring occasionally, until leeks are softened, about 5 minutes.
3. Pour in vegetable broth, bringing the mixture to a boil. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
4. Reduce heat to low. Stir in white beans, thyme, salt, and pepper. Simmer uncovered for 15 minutes to allow flavors to meld.
5. Using an immersion blender, partially blend the soup until it reaches your desired consistency. Tip: For a chunkier soup, blend less; for smoother, blend more.
6. Remove from heat. Stir in lemon juice and parsley. Tip: The lemon juice brightens the flavors, so don’t skip it!

Perfectly creamy with a slight bite from the leeks, this soup is a delight on its own or paired with crusty bread for dipping. I love garnishing it with extra parsley and a drizzle of olive oil for an elegant touch.

White Bean and Sweet Potato Soup

Goodness, there’s something so comforting about a bowl of warm soup, especially when it’s as hearty and nutritious as this White Bean and Sweet Potato Soup. I remember the first time I whipped this up on a chilly evening, the aroma alone was enough to make my kitchen feel like a cozy haven.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups vegetable broth
• For the beans and seasoning:
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes, until translucent. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the cubed sweet potatoes to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until the sweet potatoes are tender. Tip: Check the potatoes with a fork; they should pierce easily.
6. Add the white beans, smoked paprika, and ground cumin to the pot. Stir well to combine.
7. Simmer uncovered for another 10 minutes to allow the flavors to meld. Tip: For a thicker soup, mash some of the beans against the side of the pot.
8. Season with salt to taste before serving.

Absolutely delightful, this soup boasts a creamy texture with a smoky, slightly sweet flavor profile. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of indulgence.

White Bean and Corn Soup

Goodness, is there anything more comforting than a bowl of warm, hearty soup on a breezy evening? I remember whipping up this White Bean and Corn Soup last fall when the leaves started to turn, and it’s been a staple in my kitchen ever since. It’s simple, nourishing, and packed with flavors that remind me of home.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For the body:
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon smoked paprika
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Add the white beans, corn kernels, and smoked paprika. Reduce the heat to low and simmer for 15 minutes. Tip: Simmering helps the flavors meld together beautifully.
6. Season with salt to taste. Tip: Start with a small amount and adjust as needed, as the broth and beans already contain some salt.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime for a bright finish.

The soup is wonderfully creamy from the beans, with a slight crunch from the corn and a smoky depth from the paprika. I love serving it with a side of crusty bread for dipping, or even over a bed of rice for a more substantial meal.

White Bean and Pesto Soup

Just last week, I found myself craving something hearty yet fresh, a dish that could bridge the gap between the lingering chill of spring and the warmth of summer. That’s when I decided to whip up this White Bean and Pesto Soup, a recipe that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 cloves garlic
  • Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute, until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Tip: For a richer flavor, you can substitute half of the broth with water and add a bouillon cube.
4. Reduce the heat to a simmer and add the white beans. Let the soup simmer for 15 minutes to allow the flavors to meld.
5. While the soup simmers, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, 1/2 cup olive oil, and garlic. Process until smooth, then season with salt to taste. Tip: Toasting the pine nuts before adding them to the pesto can enhance their flavor.
6. Once the soup has simmered, use an immersion blender to puree about half of the soup, leaving some beans whole for texture. Tip: If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, puree, and then return it to the pot.
7. Stir in half of the pesto into the soup, reserving the rest for garnish.
8. Serve the soup hot, garnished with a dollop of the remaining pesto and a sprinkle of Parmesan cheese if desired.

Lusciously creamy with a vibrant punch from the pesto, this soup is a delight to the senses. I love serving it with a slice of crusty bread for dipping, making it a meal that’s both satisfying and effortlessly elegant.

White Bean and Squash Soup

Warmth is what comes to mind when I think of this White Bean and Squash Soup, a dish that has saved me on more than one chilly evening. It’s a blend of creamy, comforting flavors that somehow feels both indulgent and wholesome—perfect for those days when you need a little pick-me-up.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
• For the body:
  • 1 butternut squash, peeled and cubed (about 4 cups)
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 teaspoon dried thyme
• For finishing:
  • 1/2 cup heavy cream
  • Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the salt, then add the cubed butternut squash, vegetable broth, white beans, and dried thyme. Bring to a boil.
4. Reduce heat to low, cover, and simmer until the squash is tender, about 20 minutes. Tip: Test the squash with a fork; it should pierce easily.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Tip: Be careful with hot liquids in the blender—fill only halfway and hold the lid with a towel.
6. Return the soup to the pot if using a blender. Stir in the heavy cream and warm through over low heat for 2 minutes.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Zesty and vibrant, this soup’s creamy texture is balanced by the earthy sweetness of the squash. Try serving it with a drizzle of chili oil for an extra kick or alongside a crusty piece of sourdough for dipping.

White Bean and Carrot Soup

Zesty and comforting, this White Bean and Carrot Soup is my go-to when I need something hearty yet simple. I remember whipping this up on a chilly evening, and the aroma alone was enough to warm the entire house.

Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and sliced
  • 4 cups vegetable broth
• For the beans and seasoning:
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the sliced carrots and cook for another 5 minutes, until they begin to soften.
4. Pour in the vegetable broth, bringing the mixture to a boil. Tip: Using homemade broth can enhance the flavor significantly.
5. Reduce the heat to low, add the white beans, thyme, salt, and pepper. Simmer uncovered for 20 minutes, allowing the flavors to meld.
6. Using an immersion blender, partially puree the soup until it reaches your desired consistency. Tip: Leaving some chunks of carrot and beans adds a nice texture.
7. Taste and adjust seasoning if necessary. Tip: A splash of lemon juice can brighten the flavors before serving.

Ultimate comfort in a bowl, this soup boasts a creamy texture with a hint of sweetness from the carrots. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Conclusion

We hope this roundup of 20 creamy white bean soup recipes inspires your next cozy meal! Each dish offers a unique twist on comfort food, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the warmth. Happy cooking!