Name: The Best White Bean Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cans (28oz - 800 grams) cannellini beans or white beans, drained; 1 medium-size onion, diced; 1 celery stalk, diced; 1 large carrot, diced; 1-2 garlic cloves, diced or pressed; 1 cup (7 oz - 200 grams) frozen spinach (optional); 2 medium-size potatoes, peeled and cut into chunks; 1 Tbsp olive oil, plus more for serving; 1 Tbsp tomato paste; 1/3 cup (80 ml) vegetable broth (non-alcoholic white wine substitute); 1 sprig rosemary (or 1 Tbsp chopped fresh leaves / 1/2 tsp dried); 2 cups (500 ml) vegetable broth or hot water; 1/2 tsp paprika (optional); 1/2 tsp fine salt, plus more to taste; 1/8 tsp black pepper, plus more to taste

The Best White Bean Soup, in my humble opinion, is far more than just a meal; it’s a warm, comforting embrace in a bowl that truly nourishes both body and soul. I have always been captivated by the profound satisfaction and surprising depth of flavor that emerges from such simple, wholesome ingredients, making it a perennial favorite in my kitchen.

This unassuming, yet incredibly hearty dish boasts a rich and storied heritage, deeply rooted in the rustic kitchens of the Mediterranean and particularly Italy, where white beans have long been a staple. For centuries, they have transformed humble pantry items into nourishing, flavorful sustenance for generations, standing as a testament to the timeless appeal of simple, honest cooking.

What makes so many people, including myself, utterly adore this soup? Perhaps it’s the wonderfully creamy, velvety texture of the slow-cooked beans, or the aromatic symphony of fresh herbs like rosemary and sage mingling with garlic and a hint of bright acidity. It’s a versatile, wholesome, and incredibly satisfying option, whether you’re seeking warmth on a chilly evening or a light, healthful lunch. I’ve meticulously refined this recipe to ensure every spoonful delivers an unparalleled experience, confidently presenting what I believe truly is The Best White Bean Soup you will ever prepare and enjoy.

Ingredients:

For the White Beans:
- 1 pound (approximately 2 ¼ cups) dried cannellini beans (or great northern beans), soaked overnight and rinsed, or 3 (15-ounce) cans cannellini beans, rinsed and drained. If using canned, you’ll still want to rinse them thoroughly to remove excess sodium and starchy liquid.
Aromatics & Vegetables:
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 6 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted are excellent here for extra depth)
- Optional: 1 cup chopped fresh kale or spinach (added at the end)
Herbs & Spices:
- 2 sprigs fresh rosemary, about 3-4 inches each
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (or more, if you like a little heat)
- 1 ½ teaspoons sea salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Liquids & Finishing:
- 8 cups (2 quarts) good quality vegetable broth or chicken broth (low sodium is preferred so you can control the seasoning)
- ¼ cup fresh parsley, chopped, for garnish
- 2 tablespoons fresh lemon juice (or apple cider vinegar), for brightness at the end
- Parmesan cheese, freshly grated, for serving (optional)
- Crusty bread, for serving
Optional additions for a richer flavor (consider if not vegetarian):
- 4 ounces pancetta or thick-cut bacon, finely diced (render before adding vegetables)
- 1 smoked ham hock or piece of smoked sausage (cook with the beans and broth for extra smoky flavor)

Preparation & Soaking the Beans: The Foundation of “The Best White Bean Soup”

Soak Dried Beans (If Using): If you’re using dried cannellini beans, this step is crucial for achieving that wonderfully creamy texture without overly long cooking times. The night before you plan to make your soup, carefully sort through your pound of dried beans, removing any small stones or shriveled beans. Place the sorted beans in a large bowl and cover them with at least three times their volume in cold water. Add a pinch of salt (some believe this helps tenderize the skins) and let them soak at room temperature overnight, or for a minimum of 8 hours. You’ll notice them plump up considerably, nearly doubling in size.
Rinse Soaked or Canned Beans: The next day, thoroughly drain the soaked beans in a colander and rinse them under cold running water. This removes the soaking liquid, which can sometimes contain starches that cause gas. If you’re opting for the convenience of canned cannellini beans, likewise, drain them completely and give them a good rinse under cold water. This helps remove excess sodium and starchy liquid, ensuring your soup has a clean flavor. A well-rinsed bean is key to “The Best White Bean Soup.”

Building the Flavor Base: The Heart of Your Delicious Soup

Render Pancetta/Bacon (Optional): If you’re adding pancetta or bacon for an extra layer of savory depth, begin by heating your ¼ cup of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta or bacon and cook, stirring occasionally, until it’s crispy and most of its fat has rendered, about 8-10 minutes. Use a slotted spoon to remove the crispy bits and set them aside on a paper towel-lined plate; these will be a fantastic garnish later. Leave the rendered fat in the pot – it will add incredible flavor to your vegetables. If you’re not using pancetta/bacon, simply proceed with the olive oil.
Sauté the Soffritto: To the pot (with the olive oil or rendered fat), add the finely diced onion, carrots, and celery. Reduce the heat to medium-low and cook slowly, stirring occasionally, for 10-12 minutes. You want these vegetables to soften significantly and become translucent, releasing their natural sweetness without browning too much. This gentle sautéing process, often called making a “soffritto,” is fundamental to developing the deep, savory foundation for “The Best White Bean Soup.” Patience here pays off immensely in flavor!
Infuse with Aromatics and Spices: Once the vegetables are tender, add the minced garlic, dried oregano, and red pepper flakes to the pot. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to your soup. At this point, also add the fresh rosemary sprigs, thyme sprigs, and bay leaves. Tucking them into the vegetables allows their aromatic oils to infuse into the base.
Add Tomatoes: Pour in the can of diced tomatoes (undrained). Stir well and cook for 3-5 minutes, allowing the tomatoes to break down slightly and their flavors to concentrate. The acidity from the tomatoes will also help brighten the overall taste of the soup.

Simmering “The Best White Bean Soup” to Perfection:

Combine Beans and Broth: Add your rinsed white beans (soaked or canned) to the pot. If you’re using a smoked ham hock or smoked sausage, now is the time to add it. Pour in the 8 cups of vegetable or chicken broth. Give everything a good stir to combine.
Bring to a Simmer: Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat immediately to low, cover the pot, and let it simmer.
Cook Until Beans are Tender:
- If using soaked dried beans: Continue to simmer for 60-90 minutes, or until the beans are incredibly tender and creamy. The exact time will vary depending on the age of your beans and how long they were soaked. Check for tenderness by carefully spooning out a bean and mashing it between your fingers or tasting it. It should be soft and buttery.
- If using canned beans: Simmer for a shorter period, about 20-30 minutes, primarily to allow all the flavors to meld together beautifully. Since canned beans are already cooked, we’re mainly focusing on flavor infusion.
Throughout the simmering process, stir occasionally to prevent sticking and ensure even cooking. If you notice the soup becoming too thick, you can add a little extra broth or hot water.
Achieve Creamy Texture: For that wonderfully rich and creamy texture that defines “The Best White Bean Soup,” I love to mash some of the beans. Once the beans are tender, remove the bay leaves, rosemary, and thyme sprigs from the pot (their work is done!). Use a potato masher or the back of a large spoon to gently mash about one-third to half of the beans directly in the pot against the side. This releases their starch and thickens the soup naturally, giving it a luscious, velvety consistency without needing any added cream. Alternatively, you can carefully scoop out a couple of ladles of soup, blend them with an immersion blender or in a regular blender, and then return the pureed mixture to the pot.

Finishing Touches and Serving:

Adjust Seasoning: Now is the time for the crucial taste test! Stir in the 1 ½ teaspoons of sea salt and ½ teaspoon of freshly ground black pepper. Taste the soup and adjust the seasoning as needed. You might find you need a little more salt, especially if you used low-sodium broth. Remember, proper seasoning elevates all the other flavors.
Add Fresh Greens (Optional): If you’re adding kale or spinach, stir it into the hot soup now. Cover the pot and let it sit for 5 minutes, allowing the greens to wilt beautifully into the soup.
Brighten with Acid: Stir in the 2 tablespoons of fresh lemon juice or apple cider vinegar. This often overlooked step is a game-changer for “The Best White Bean Soup,” adding a bright, fresh counterpoint to the rich, savory flavors. It really makes all the ingredients sing!
Let it Rest: For optimal flavor development, I recommend letting the soup rest off the heat for at least 10-15 minutes before serving. This allows the flavors to deepen and meld even further.
Serve with Style: Ladle generous portions of your magnificent white bean soup into bowls. Drizzle with a little extra virgin olive oil, which adds a lovely sheen and another layer of richness. Garnish with plenty of fresh chopped parsley and, if you saved them, the crispy pancetta or bacon bits. A generous dusting of freshly grated Parmesan cheese is also a wonderful addition for those who enjoy dairy. Serve immediately with plenty of warm, crusty bread for dipping and soaking up every last drop of that incredible broth.

Storing and Reheating Your Delicious Soup:

This white bean soup is truly one of those dishes that often tastes even better the next day as the flavors continue to marry and deepen. Allow any leftover soup to cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 4-5 days. For longer storage, it freezes exceptionally well for up to 3 months. Thaw frozen soup in the refrigerator overnight and gently reheat on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. You might find you need to adjust the seasoning slightly after reheating, a fresh squeeze of lemon juice can work wonders!

Why This is “The Best White Bean Soup”:

What makes this particular recipe stand out is the careful attention to building layers of flavor from the very beginning. From the slow sauté of the soffritto, the infusion of fresh herbs, the slight acidity of the tomatoes, to the creamy texture achieved by mashing some of the beans, and finally, the bright finish of lemon juice – every step contributes to a remarkably complex and satisfying bowl of soup. It’s hearty without being heavy, comforting yet vibrant, and incredibly nourishing. It’s a testament to simple ingredients prepared with thoughtfulness, transforming humble beans into a truly extraordinary meal.

a white bean soup; it is, without a doubt, The Best White Bean Soup

you’ll ever ladle into a bowl. I’m not just saying that because I developed it; I’m saying it because every time I make it, it reminds me of everything good about home cooking.