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A rustic bowl filled with hearty cannellini bean soup, showing the thick and creamy texture of the broth.

Creamy White Bean Soup (The Ultimate Hearty Recipe)

This creamy white bean soup is a hearty, flavorful, and easy-to-make dish. Using a simple blending trick, this soup achieves a rich, velvety texture without any heavy cream, making it a healthy and satisfying meal for any night of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Yellow Onion chopped
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 4 cloves Garlic minced
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 2 15-ounce cans Cannellini Beans rinsed and drained
  • 4 cups Vegetable Broth
  • 1 Bay Leaf
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Blender or Immersion Blender

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add minced garlic, dried rosemary, and dried thyme. Cook for one more minute until fragrant.
  3. Add the rinsed cannellini beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Remove the bay leaf. Carefully transfer 1.5 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.
  5. Pour the blended soup back into the pot and stir to combine.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.

Notes

For extra flavor: Add a parmesan rind to the soup as it simmers and remove it before blending.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.