Name: Brothy White Beans Soup
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4
Ingredients: 2 Tbsp. extra virgin olive oil, plus extra; 1 small onion - chopped; 3 garlic cloves - thinly sliced; 1 cup of thinly sliced celery; 2 cans (15.5 ounces each) of white beans, rinsed and drained; 1 tsp. Himalayan salt; dash of cayenne pepper; 2 cups vegetable broth; 1 cup water; 1 ripe tomato - chopped; 2 Tbsp. freshly chopped parsley; 1 Parmesan rind; 2 to 3 handfuls of baby spinach; fresh cracked black pepper to taste

Jump to Recipe

Looking for a delicious meal option? Look no further than this hearty Brothy White Bean Soup! Made with fresh vegetables and baby spinach, this soup is packed with flavor and delicious ingredients.

A bowl of soup loaded with white beans, spinach and a slice of toasty bread.

Whether you’re looking for a satisfying lunch or a hearty dinner, this soup is the perfect choice. So why wait? Try it today and see just how delicious and filling it can be!

Reasons to LOVE our Brothy White Beans Soup…

This soup is quick to make and ready in under 25 minutes.
It’s low in calories and high in fiber and protein!
It is filling and satisfying for the whole family.
Inexpensive and budget-friendly.
Serve with some toasted bread for dipping and enjoy every last drop. (It’s the best!)

A spoon inside a bowl of white beans soup.

Canned Beans vs Dried White Beans…

For this recipe, we preferred to use organic canned white beans instead of dried ones, simply because canned beans are ready to use, with no soaking, or downtime. To prepare them, you only need to give them a thorough rinse, toss them into the pot, and let them simmer for a few minutes.

How To Make It?

The full recipe for our white bean soup is below, along with the complete ingredient list. But here is a brief overview of the ingredients.

Ingredients You’ll Need

For this recipe, you will need the following ingredients:

Extra Virgin Olive Oil: Always choose the best olive oil for this recipe; it makes a huge difference in flavor.

Fresh Vegetables: You will need some garlic, onion, celery, tomato, and fresh baby spinach.
Fresh Herbs: You will only need 1 fresh herb, and we prefer fresh Italian parsley with this soup.

White Beans: Choose organic canned beans, either Great Northern or Cannellini beans. And, you will need 2 cans (each can @15-ounces) for this recipe.

Seasonings: You will need salt, cayenne pepper, and fresh cracked black pepper.

Broth: Choose organic vegetable broth, for our soups. And you will need water for this soup. We prefer to make our soups with both.

Parmigiano Reggiano Rind: At times and for additional flavor and creaminess to the broth, we toss a Parmigiano rind into the soup. Optional: For vegans, you can add “vegan” parmesan.

Directions to Make Brothy White Beans Soup:

Here are simple and easy-to-follow steps to make this delicious soup. Our full recipe card is located at the bottom of this page.

1. First, heat some olive oil in a Dutch oven pot. Toss in the vegetables and sauté them for a few minutes, until softened.

2. Next, open the cans of white beans. Rinse thoroughly the beans, and drain them.

3. Then, add the beans to the pot.

4 photos of steps to making white beans soup in a Dutch oven pot.

4. Next, pour in all the liquid: the vegetable broth and water. Then toss in the seasonings, and simmer for a few minutes.

5. Add the chopped tomato, fresh parsley, and toss in one parmesan rind. Simmer for a few minutes more.

6. Toss in a couple of handfuls of baby spinach and stir until the spinach has completely wilted. Drizzle additional olive oil into the soup. Then serve!

4 photos of white beans and tomatoes and spinach in the pot.

Variations for this delicious soup…

Every time we’re in the kitchen, we love to switch things up. Try any of these variations for a flavorful and filling soup.

Cook up some bacon strips, crumble them up, and toss them into the soup.
Sauté some pancetta (Italian bacon) to give this soup some smoky flavors.
Toss on top of each bowl with your favorite pepita seeds or croutons for some added crunch.
Serve with grated Parmesan cheese at the table.

Questions, Notes & Tips…

This recipe will yield 4 hearty servings.
Keep in mind that these beans will slowly melt, and the soup will thicken, becoming creamy, and it will absorb some of the broth. Therefore, you can add additional broth if you feel you need to.
Can we double the servings? You can double this recipe for more servings, and save the leftovers in the refrigerator for lunch the next day or later in the week.
How long does this soup stay fresh? This soup will stay fresh, sealed in a container, kept in the refrigerator for up to 4 days.
Can we freeze this soup? Yes, you can. This soup will freeze well for up to 1 month.
What if we don’t have a rind of parmesan? Don’t fret. It won’t be a deal breaker. You can easily flavor the soup with grated Parmesan cheese when serving.

A white bowl filled with white beans, and spinach soup.

Serve and Enjoy!

This is one delicious meal you will want to keep on rotation, and maybe all year long. Easy, delicious tasting, and satisfying for the whole family to love. Try it and Bon Appetit!

Additional Cozy Bean Soups…

If you make our delicious Brothy White Beans Soup, let us know and leave a comment with 5-⭐stars rating! We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too! Snap a photo and hashtag it on Instagram @2sistersrecipes, and Pinterest.

Brothy White Beans Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Brothy White Beans Soup is easy to make, and an ideal soup for lunch or dinner. White beans, along with fresh vegetables and baby spinach, make this soup a hearty and delicious meal.

Ingredients

2 Tbsp. extra virgin olive oil, plus extra
1 small onion - chopped
3 garlic cloves - thinly sliced
1 cup of thinly sliced celery
2 cans (15.5 ounces each) of white beans, rinsed and drained
1 tsp. Himalayan salt
dash of cayenne pepper
2 cups vegetable broth
1 cup water
1 ripe tomato - chopped
2 Tbsp. freshly chopped parsley
1 Parmesan rind
2 to 3 handfuls of baby spinach
fresh cracked black pepper to taste

Instructions

In a large soup pot or a Dutch oven pot, heat olive oil and toss in garlic, onion, and celery. Saute for about 3 minutes until the vegetables are softened.
Add the beans, broth, water, fresh parsley, and seasonings. Stir to combine and raise the heat to bring it to a boil. Toss in one parmesan rind. Lower the heat and simmer on the lowest heat for about 5 minutes, uncovered. Stirring occasionally.
Toss in 2 handfuls of baby spinach. NOTE: here is where you can add additional spinach to the soup to your liking. Stir the soup until the spinach wilts, about 1 to 2 minutes. Then turn off the heat.
Taste the soup, and adjust the seasonings, add some fresh cracked black pepper to your taste.
Before serving, stir in some extra virgin olive oil over the soup, about 2 tablespoons. Then serve in individual soup bowls and with crusty bread on the side for dipping.

Yields: 4 servings

Notes

If you make this soup ahead and plan to leave it on the stove to reheat before dinner, we recommend keeping it covered.

Keep in mind, the beans will slowly melt, and the soup will thicken and become creamy, as it absorbs some of the broth.

Therefore, before reheating the soup, you may add additional water or vegetable broth, to your preference.

Nutrition Information:

Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 253Total Fat: 9.3gCarbohydrates: 30.7gFiber: 8.8gSugar: 1.9gProtein: 12.5g

Happy Cooking! 🙂

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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