20 Creamy White Bean Soup Recipes Delicious

Uncover the secret to the coziest comfort food with our roundup of 20 Creamy White Bean Soup Recipes! Perfect for chilly evenings or when you’re craving something hearty yet simple, these soups promise to delight your taste buds and warm your soul. Whether you’re a seasoned chef or a kitchen newbie, there’s a bowl here with your name on it. Let’s dive into these delicious, creamy creations!

Creamy White Bean and Kale Soup

Kick off your cozy meal prep with this creamy white bean and kale soup that’s both nourishing and effortlessly delicious. You’ll love how the flavors meld together for a comforting bowl that feels like a hug.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in vegetable broth and bring to a gentle boil.
5. Add white beans and chopped kale, simmering until kale is wilted, about 10 minutes.
6. Season with salt and black pepper, then stir in heavy cream and lemon juice.
7. Reduce heat to low and let the soup simmer for another 5 minutes to blend the flavors.

This soup turns out luxuriously creamy with a bright kick from the lemon. Try topping it with a sprinkle of grated Parmesan or a drizzle of chili oil for an extra flavor boost.

Garlicky White Bean Soup with Rosemary

Unbelievably cozy and packed with flavor, this garlicky white bean soup with rosemary is your next go-to for chilly evenings. You’ll love how simple it is to whip up, yet it feels totally gourmet.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (more if you love garlic)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch)
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth (chicken broth for non-veg)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and chopped rosemary. Sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Pour in the white beans and vegetable broth. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes, allowing flavors to meld.
5. Use a potato masher or the back of a spoon to lightly mash some of the beans. This thickens the soup naturally.
6. Season with salt and pepper. Start with 1/4 tsp salt and a pinch of pepper, then adjust after tasting.
7. Simmer for another 5 minutes. If the soup is too thick, add a splash of broth or water to reach your desired consistency.

Just imagine dipping a crusty piece of bread into this velvety soup, with the rosemary and garlic dancing on your palate. It’s hearty yet light, perfect for a simple dinner or to impress guests with minimal effort.

Spicy White Bean Soup with Chorizo

Ready to warm up your kitchen with something hearty and a little spicy? This Spicy White Bean Soup with Chorizo is your go-to for a comforting meal that packs a punch. Perfect for those chilly evenings or when you’re craving something flavorful with minimal fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 8 oz chorizo, sliced (spicy or mild, your choice)
• 1 onion, diced (yellow or white works fine)
• 2 garlic cloves, minced (more if you love garlic)
• 4 cups chicken broth (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or navy beans)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper (to your liking)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chorizo slices, cooking until browned on both sides, roughly 3-4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion, cooking until translucent, about 5 minutes. Tip: Don’t rush this step—sweet, soft onions build flavor.
4. Stir in minced garlic, cooking just until fragrant, about 30 seconds.
5. Pour in chicken broth, scraping the bottom to release any browned bits. Tip: Those bits are flavor gold!
6. Add white beans and smoked paprika, bringing the soup to a simmer. Let it cook for 15 minutes to meld flavors.
7. Return chorizo to the pot, warming through for about 2 minutes. Season with salt and pepper as needed.
8. Garnish with fresh parsley before serving, if using.

Unbelievably creamy beans and smoky chorizo make every spoonful satisfying. Try topping with a dollop of sour cream or serving with crusty bread for dipping.

White Bean and Tomato Soup

Feeling like you need a cozy, comforting meal that’s both simple and satisfying? This white bean and tomato soup is your go-to for a quick, nourishing dish that feels like a hug in a bowl.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in diced tomatoes with their juices, scraping any bits off the bottom of the pot.
5. Add drained white beans and vegetable broth, bringing the mixture to a simmer.
6. Reduce heat to low and let the soup simmer for 20 minutes, stirring occasionally.
7. Season with salt and pepper to taste before serving.
8. Garnish with fresh basil if desired.

Just imagine the creamy texture of the beans against the bright acidity of the tomatoes, all brought together with a hint of spice. Serve it with a slice of crusty bread for dipping, or top with a dollop of pesto for an extra flavor boost.

Herbed White Bean Soup with Parmesan

This herbed white bean soup with Parmesan is the cozy, comforting dish you’ve been craving. Perfect for those chilly evenings or when you need a hearty, flavorful meal without much fuss.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and pepper, adjust to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a gentle boil.
5. Add drained white beans and reduce heat to simmer, uncovered, for 15 minutes to let flavors meld.
6. Use a potato masher or the back of a spoon to lightly mash some beans, thickening the soup.
7. Stir in grated Parmesan cheese until melted and season with salt and pepper to taste.
8. Ladle soup into bowls, garnish with fresh parsley and extra Parmesan if desired.

Always serve this soup hot, with a side of crusty bread for dipping. The creamy texture from the mashed beans pairs beautifully with the sharpness of the Parmesan, making every spoonful a delight.

White Bean and Bacon Soup

Even on the busiest of days, you deserve a comforting bowl of soup that’s both hearty and easy to whip up. This White Bean and Bacon Soup is your go-to for a cozy meal that doesn’t skimp on flavor.

Ingredients

• 6 slices bacon, chopped (thick-cut adds more flavor)
• 1 medium onion, diced (yellow or white works best)
• 2 cloves garlic, minced (fresh is key for that punch of flavor)
• 2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern)
• 4 cups chicken broth (low-sodium lets you control the salt)
• 1 tsp dried thyme (or 1 tbsp fresh if you have it)
• Salt and pepper to taste (start with 1/4 tsp salt, adjust as needed)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. In the same pot, add diced onion to the bacon drippings. Cook until soft and translucent, about 5 minutes, stirring occasionally.
3. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in drained white beans, chicken broth, and thyme. Bring to a boil, then reduce heat to simmer for 15 minutes to let flavors meld.
5. Using an immersion blender, partially blend the soup until it’s creamy but still has some whole beans for texture. No immersion blender? Carefully blend half the soup in a regular blender and return it to the pot.
6. Season with salt and pepper to taste. Remember, the bacon adds saltiness, so taste before adding more salt.
7. Serve hot, topped with the reserved crispy bacon for a crunchy contrast.

Zesty with a creamy texture and smoky bacon bits, this soup is a bowl of comfort. Try serving it with a side of crusty bread for dipping, or top with a sprinkle of fresh herbs for a pop of color.

White Bean Soup with Spinach and Lemon

Sometimes, you just need a bowl of something comforting yet light, and that’s where this white bean soup comes in. It’s packed with flavor, thanks to the spinach and lemon, and it’s incredibly easy to whip up on a busy weeknight.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (adjust saltiness to taste)
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups fresh spinach (stems removed, if you prefer)
• 1 lemon, juiced (about 2 tbsp, adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the drained white beans to the pot and let everything simmer together for 10 minutes to meld the flavors.
6. Use a potato masher or the back of a spoon to lightly mash some of the beans, thickening the soup.
7. Stir in the fresh spinach and cook just until wilted, about 2 minutes.
8. Remove the pot from the heat and stir in the lemon juice. Season with salt and pepper to taste.

With its creamy texture and bright, lemony finish, this soup is a delight. Try topping it with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.

Smoky White Bean Soup with Paprika

Dive into this cozy bowl of smoky white bean soup that’s perfect for any day. You’ll love how the paprika adds a warm, smoky flavor that’s just irresistible.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika (adjust to taste)
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bay leaf
• Salt and pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and smoked paprika, cooking for another 30 seconds until fragrant.
4. Pour in vegetable broth, then add white beans and bay leaf. Bring to a simmer.
5. Reduce heat to low, cover, and let simmer for 20 minutes to blend flavors.
6. Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Unbelievably creamy with a hint of smokiness, this soup is a hug in a bowl. Try topping it with crispy croutons or a dollop of sour cream for extra richness.

White Bean and Chicken Soup

Dive into this comforting bowl of white bean and chicken soup, perfect for those chilly evenings when you crave something hearty yet simple. You’ll love how the flavors meld together, creating a dish that’s both nourishing and delicious.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 carrots, sliced (about 1 cup)
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp dried thyme
• Salt and pepper (adjust to taste)
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chicken breast, seasoning with salt and pepper, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Remove chicken and set aside. In the same pot, add onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Stir in minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add white beans, thyme, bay leaf, and the cooked chicken back into the pot. Bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes to allow flavors to meld. Tip: Taste and adjust seasoning with salt and pepper as needed.
8. Remove bay leaf before serving.

Creamy beans and tender chicken make this soup a satisfying meal on its own. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

White Bean Soup with Sausage and Fennel

Ready to cozy up with a bowl of something hearty? This white bean soup with sausage and fennel is your go-to for a comforting meal that’s packed with flavor. It’s simple to make and even easier to love.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed
• 1 fennel bulb, thinly sliced (fronds reserved for garnish)
• 3 garlic cloves, minced
• 4 cups chicken stock (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the sliced fennel and garlic. Cook until the fennel softens, about 3 minutes. Tip: Keep stirring to prevent garlic from burning.
4. Pour in the chicken stock and add the white beans and thyme. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Tip: The soup thickens as it simmers, so adjust the stock if you prefer it thinner.
6. Season with salt and pepper to taste before serving.

Absolutely delicious, this soup boasts a creamy texture from the beans, with the sausage adding a savory depth. Serve it with a sprinkle of fennel fronds on top for a fresh, anise-like finish that brightens every bite.

White Bean and Pumpkin Soup

You’re going to love this cozy, comforting white bean and pumpkin soup. It’s the perfect blend of creamy and hearty, with a hint of sweetness from the pumpkin.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut milk (for creaminess)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Pour in vegetable broth, then add white beans and pumpkin puree. Stir to combine.
5. Bring the soup to a simmer, then reduce heat to low. Let it cook for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
7. Stir in coconut milk and season with salt and pepper. Heat through for another 5 minutes.

Velvety smooth with a rich depth of flavor, this soup is a fall favorite. Serve it with a drizzle of coconut milk and a sprinkle of smoked paprika for an extra touch of elegance.

White Bean Soup with Greens and Garlic

Kickstart your cozy meal prep with this hearty white bean soup, packed with greens and a punch of garlic. It’s the kind of dish that feels like a warm hug on a chilly evening, and guess what? It’s a breeze to whip up.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (adjust to taste)
• 1 bunch kale, stems removed and leaves chopped (or any greens you like)
• 4 cups vegetable broth (low sodium if preferred)
• 2 cans white beans, drained and rinsed (cannellini or navy beans work great)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Toss in the chopped kale and cook until slightly wilted, about 2 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a gentle boil over high heat, then reduce to a simmer.
5. Add the drained white beans, salt, and black pepper to the pot, stirring to combine.
6. Simmer the soup uncovered for 15 minutes, allowing the flavors to meld and the kale to become tender.
7. Taste and adjust seasoning with more salt or pepper if needed before serving.

Rich in flavor and velvety in texture, this soup is a comforting bowl of goodness. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of red pepper flakes for an extra kick.

White Bean and Mushroom Soup

This White Bean and Mushroom Soup is the cozy, comforting dish you’ve been craving. Perfect for those chilly evenings when you want something hearty yet simple to whip up.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button work great)
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth (adjust saltiness to taste)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp lemon juice (for a bright finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onions and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Pour in white beans and vegetable broth, then add dried thyme.
6. Bring the soup to a simmer and let it cook for 15 minutes to meld the flavors.
7. Season with salt and pepper to taste, then stir in lemon juice right before serving.

Just imagine the creamy texture of the beans against the earthy mushrooms, all brought together with a hint of lemon. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that feels like a hug.

White Bean Soup with Ham and Herbs

Warm up your kitchen with this comforting white bean soup, packed with savory ham and fresh herbs. It’s the perfect dish for those chilly evenings when you crave something hearty yet simple to make.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced ham (for a smokier flavor, try using smoked ham)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• Salt and pepper (adjust to taste)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced ham and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Stir in diced onion and minced garlic, cooking until soft and fragrant, about 3 minutes.
4. Pour in chicken broth, then add white beans, thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to let flavors meld.
6. Remove bay leaf, then season with salt and pepper to taste. Tip: Taste as you go to avoid over-salting.
7. Ladle soup into bowls, garnish with fresh parsley, and serve hot. Tip: A squeeze of lemon adds a bright finish.

This soup turns out creamy with chunks of ham in every bite, and the herbs add a fresh depth. Try serving it with crusty bread for dipping or over a bed of steamed greens for a lighter meal.

White Bean and Leek Soup

Dive into a bowl of comfort with this creamy white bean and leek soup. It’s the perfect blend of hearty and light, making it ideal for any season.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 2 large leeks, white and light green parts only, sliced thin
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium if preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 cup heavy cream (optional for extra creaminess)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sliced leeks and cook, stirring occasionally, until soft and slightly golden, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in vegetable broth, then add white beans, salt, pepper, thyme, and bay leaf.
5. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Remove bay leaf, then use an immersion blender to puree the soup until smooth. (Tip: For a chunkier texture, blend only half the soup.)
7. Stir in heavy cream if using, and heat through for 2 minutes. (Tip: For a dairy-free version, skip the cream or use coconut milk.)
8. Adjust seasoning with more salt and pepper if needed.

This soup boasts a velvety texture with a rich, savory flavor from the leeks and thyme. Try topping it with crispy croutons or a drizzle of olive oil for an extra touch of elegance.

White Bean Soup with Carrots and Celery

This white bean soup is your go-to for a cozy night in. Packed with carrots and celery, it’s hearty, healthy, and super easy to whip up.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 2 stalks)
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp dried thyme (adjust to taste)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced carrots and celery. Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Pour in vegetable broth and add white beans. Bring to a gentle boil.
5. Reduce heat to low. Stir in dried thyme, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
6. Use a potato masher to lightly mash some of the beans for a thicker texture, if desired.

Perfectly creamy with a hint of earthiness from the thyme, this soup pairs wonderfully with crusty bread. Try topping it with a drizzle of olive oil or fresh herbs for an extra flavor boost.

White Bean and Pasta Soup

Sometimes, you just need a bowl of something comforting, and this white bean and pasta soup hits the spot. It’s hearty, flavorful, and comes together with minimal fuss—perfect for those busy weeknights.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth (adjust to taste)
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Pour in vegetable broth and bring to a boil. Tip: For extra flavor, you can sauté the vegetables until they’re slightly caramelized.
4. Stir in white beans, pasta, and thyme. Reduce heat to a simmer and cook until pasta is al dente, about 10 minutes. Tip: Keep an eye on the pasta to avoid overcooking.
5. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
6. Garnish with fresh parsley before serving, if desired.

This soup is wonderfully creamy from the beans, with a satisfying chew from the pasta. Try topping it with a sprinkle of Parmesan or a drizzle of good olive oil for an extra touch of luxury.

White Bean Soup with Turmeric and Ginger

Alright, you’re in for a treat with this cozy, flavorful soup that’s perfect for any day of the week. It’s packed with warmth from turmeric and ginger, making it not just delicious but also a little boost for your wellbeing.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (adjust to taste)
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the ground turmeric over the onion mixture, stirring to coat evenly.
5. Pour in the vegetable broth and bring the mixture to a gentle boil.
6. Add the drained and rinsed white beans to the pot, reducing the heat to simmer for 15 minutes.
7. Season with salt and pepper to taste, then remove from heat.
8. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
9. Garnish with fresh parsley before serving, if desired.

Rich in flavor and velvety in texture, this soup is a comforting bowl of goodness. Try topping it with a dollop of yogurt or a squeeze of lemon for an extra zing.

White Bean and Squash Soup

Warm up your kitchen with this cozy white bean and squash soup, perfect for those chilly evenings when you crave something hearty yet healthy. You’ll love how the creamy beans and sweet squash come together in this simple, flavorful dish.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed (about 3 cups)
• 2 cans white beans, drained and rinsed
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed butternut squash, white beans, vegetable broth, salt, pepper, and thyme to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the squash is tender.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
7. Tip: For extra creaminess, blend half the soup and mix it back in.
8. Tip: Garnish with a drizzle of olive oil or a sprinkle of fresh herbs before serving.
9. Tip: If the soup is too thick, add more broth or water until you reach your desired consistency.

A silky smooth texture with a sweet and savory balance makes this soup a crowd-pleaser. Try serving it with a side of crusty bread or a fresh salad for a complete meal.

White Bean Soup with Roasted Garlic

Unbelievably creamy and packed with flavor, this white bean soup with roasted garlic is your next comfort food obsession. It’s simple, satisfying, and just the thing for a cozy night in.

Ingredients

• 2 cups dried white beans (soaked overnight, or quick-soak method)
• 1 whole garlic head (for roasting, plus 2 cloves minced)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 4 cups vegetable broth (low sodium, adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 sprig fresh rosemary (or 1/2 tsp dried)
• 1 bay leaf

Instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Drain the soaked beans and add them to the pot along with the vegetable broth, salt, pepper, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
4. Once the garlic is roasted, squeeze the soft cloves into the soup. Remove the rosemary sprig and bay leaf, then blend the soup until smooth using an immersion blender (or in batches in a regular blender).
5. Adjust seasoning if necessary, and serve hot. For an extra touch, drizzle with olive oil and sprinkle with fresh herbs.

The soup is luxuriously smooth with a deep, savory flavor from the roasted garlic. Try topping it with crispy croutons or a swirl of pesto for added texture and color.

Conclusion

Variety is the spice of life, and our roundup of 20 Creamy White Bean Soup Recipes delivers just that! Whether you’re craving something classic or adventurous, there’s a bowl here with your name on it. We’d love to hear which recipes warmed your heart (and belly)—drop a comment below. Loved what you saw? Share the love on Pinterest and spread the comfort!

Bella Bacinos