This hearty white bean soup is a comforting, easy-to-make meal that’s perfect for colder days. It’s made with a rich broth and plenty of veggies and beans, but has the added bonus of coming together in about 30 minutes. It’s wholesome, simple, and makes for a perfect lunch or light dinner with some crusty bread on the side.

I like to think of this recipe as the wintery alternative to my lemon and basil white beans recipe that was very popular in the summer! For more soup inspiration, try this roasted butternut squash and red pepper soup, or these Tuscan butter beans. I think you’d also love this Zuppa Toscana recipe with potatoes, white beans, and kale!

This soup pairs beautifully with some crusty sourdough bread on the side, with lashings of hard cheese and a little extra virgin olive oil over the soup. Another amazing bean soup recipe that you might also like is this gorgeous minestrone soup.

Ingredient Notes

Scroll down to the recipe card for the exact quantities you need for this recipe. Below, I’ve included the ingredients used plus some notes on each for potential substitutions.

In addition to the above, I use vegetable stock to create the foundation of the soup broth (if you’re not vegetarian, feel free to use chicken broth), lemon juice for some freshness when serving, and tomato paste in the soup base too.

More Variations & Substitutions

– Vegan Option: Skip the Pecorino cheese or use a plant-based alternative. Aside from that, this white bean soup is vegan-friendly as it comes!

– Add Protein: For a heartier soup, you can add in some crumbled sausages which add a delicious flavor too.

–Greens: If kale isn’t your favorite, substitute with spinach, collard greens, or Swiss chard.

How To Make This Easy White Bean Soup

The detailed, step-by-step instructions are in the recipe card below, but here’s an overview to guide you:

Step 1) Saute the veggies & make the soup base

Start by softening your onion, carrot, and celery in olive oil to build the base flavors. Don’t rush this part—properly cooked vegetables add depth to the soup.

Then, you can stir in the garlic, tomato paste, and herbs.

Step 2) Deglaze and simmer

Pour in the white wine to deglaze the pan, then add the vegetable stock and beans. Blend part of the soup to give it a creamy texture while keeping some chunks intact. 

I tend to blend about ⅓ of the pan with a handheld blender as I like having lots of whole beans and carrots in my soup, but you could blend the whole thing if you prefer!

Step 3) Finish with kale & toppings 

Stir in the kale at the end until it’s just wilted. Remove the soup from the heat and serve it with a final sprinkle of red chili flakes, fresh parsley, and grated Pecorino on top for a cheesy finish.

Top Tips \ Chef’s Notes

– Blending: Blending about ⅓ of the soup gives it a nice, creamy consistency while still leaving some texture. If you prefer a chunkier soup, skip the blending or blend just a small portion – and the other way for a creamy soup. Personally, I think this soup is better suited to having some texture to it.

– Season Well: Taste as you go, especially at the end. Adding enough salt and pepper makes a big difference in a simple soup like this, so don’t be afraid to taste test!

– Take your time: Take your time to saute the vegetables properly at the start. It’s essential to get them soft and slightly caramelized before moving on to the rest of the recipe, or you’ll end up with crunchy vegetables in your soup!

Storage

This white bean soup keeps well in the fridge for 3-4 days. Store it in an airtight container and reheat gently on the stove. You might need to add a little extra stock or water when reheating as the soup can thicken over time. 

It also freezes well—I would just recommend leaving out the kale when freezing and add fresh greens when reheating. Freeze for up to three months in an airtight container and make sure you eat any defrosted food within 24 hours of taking it out the freezer.

FAQs