by Holly
Healthy, hearty, simple, and super easy to make, this savory White Bean Soup is ready in under 30 minutes!
Veggies, beans, chicken broth, seasonings, pasta, and kale (or spinach if you prefer) are simmered until tender, then topped with a sprinkle of parmesan cheese!
Tuscan-style soup is a budget-friendly addition to any table!
Why We Love this Soup
This White Bean soup is so easy to make, and can be ready in less than 30 minutes!
I love this soup because you can add almost anything to it! Toss in any fresh or canned vegetables you have, or even leftover roasted vegetables.
This budget-friendly recipe is a great meatless meal, or add in ground sausage, sliced Italian sausage or ground beef to stretch this soup even further!
Ingredients/Variations
VEGGIES This soup is full of fresh veggies like onion, carrots, celery, and kale! Other veggies that go well in this soup include zucchini, mushrooms, and roasted eggplant to name a few.
No Kale? No problem, substitute spinach by adding it in the last 3 minutes of cooking.
BEANS Cannellini beans are also known as white kidney beans, but Great Northern or Navy will work well in this recipe too (as would red kidney beans if they’re what you have on hand.
If using dried beans, soak them first, rinse the soaking water and simmer them until tender before adding to the soup!
PASTA The addition of pasta really completes this soup! Use rotini, fusilli, penne or even elbow macaroni noodles.
BROTH Homemade broth or stock is best of course but store bought will work too.
SPICES Italian seasoning brings all the flavors of this soup together. Homemade Italian Seasoning is flavorful, colorful and will add just the right amount of spice to this soup!
MEAT This dish is meatless but you can add Italian sausage, 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.
- Saute onion in oil until tender.
- Add remaining ingredients (per recipe below) except kale, pasta & Parmesan cheese. Bring to a boil.
- Add kale & pasta, simmer until the pasta is tender.
Top with parmesan cheese and serve with a fresh loaf of bread or a side salad for a complete meal!
Tips for Perfect White Bean Soup
This easy soup is practically fool-proof but the following are some easy tips for the perfect soup every time!
- If adding meat, cook first before adding to the soup.
- If you don’t have pasta on hand, try adding rice, orzo or quinoa instead.
- Pasta is best if this soup is eaten right after cooking. If you will be saving 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 let it simmer for the full time listed to ensure the flavors time to blend together!
How to Store
Don’t let any of this yummy soup go to waste! Store in the fridge or freezer and reheat when ready to enjoy. Remember to cook the pasta separately if you will be saving leftovers.
To Refrigerate: Store it in an airtight container until ready to reheat. White bean soup tastes great the next day because all of the flavors have had time to blend together!
To Freeze: ladle it into zippered bags and write the date on the outside. Freeze the soup flat and then stack upright to save space in the freezer. Thaw out and reheat using the steps above.
To Reheat: heat up leftover soup on the stove or in the microwave and refresh with a dash of salt and pepper. Sprinkle on fresh Parmesan cheese before serving.
Delicious Soup Recipes
- Italian Bean Soup – budget-friendly
- Ham and Bean Soup {Crock Pot Version} – great for leftovers
- Beef and Macaroni Soup – hearty & filling!
- Pasta Fagioli Soup Recipe – classic Italian soup
- Classic Chicken Noodle Soup – made from scratch
- Slow Cooker Vegetable Beef Soup – set it & forget it
Did you love this White Bean Soup? Be sure to leave a rating and a comment below!
White Bean Soup
Prep Time 10 minutes
Servings 4 servings
Course Lunch, Main Course, Soup
Cuisine American, ItalianIngredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 carrot sliced
- 2 ribs celery sliced
- 15 ounces can cannellini beans or navy beans, drained and rinsed
- 4 cups chicken broth low sodium
- 1 teaspoon Italian seasoning
- 1 cup water or as needed
- 1 cup medium pasta rotini, fusilli or penne
- ⅔ cup packed kale roughly chopped
Optional Garnish
- 1 tablespoon pesto optional
- 2 tablespoons parmesan cheese
Instructions
- Cook onion in olive oil until tender. Add carrot, celery, beans, seasoning, broth, and water.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Add kale and pasta and simmer an additional 8-10 minutes or just until pasta is tender.
- If using, stir in 1 tablespoon pesto. Ladle into serving bowls and top with parmesan cheese.
