This white bean soup is wholesome and tasty. It’s made with canned cannellini beans, onions, carrots, celery, potatoes, herbs, and spices. Making it an easy and budget-friendly soup recipe that’s perfect for busy weeknights.
Canned bean recipes can get you out of a jam when money is a little tight because they’re budget-friendly and nourishing. Plus, starting with precooked beans saves time.
Cannellini beans are a great ingredient because they’re cheap and tasty. Stock up when they’re on sale and use them to make this soup, then use them in these other recipes.
- Ham and Bean Soup – loaded with vegetables, white beans, and ham.
- Smoked Sausage Soup – with smoked sausage, potatoes, and white beans it’s perfect for busy nights.
- Sausage Minestrone – with all the goodness of the classic vegetable soup but with an extra kick from flavorful Italian sausage.
- Turkey White Bean Chili – a simple way to satisfy a comfort food craving.
- Sausage White Bean and Kale Soup – loaded with vegetables, and gets a ton of flavor from the Italian sausage
If you like soups made with canned cannellini beans, try these soups made with other bean varieties that are just as tasty! Like this creamy black bean soup, a simple pinto bean soup, or this hearty chickpea soup. They all start with canned beans and end with a bowl of deliciousness!
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Ingredients
- Beans – This creamy soup is made with two cans of cannellini beans. Other white beans like navy beans and great northern beans can also be used. Use your favorite brand.
- Oil – We use olive oil, use your favorite oil that is suitable for sautéing.
- Produce – Onion, carrots, celery, and garlic add flavor. The potato works with the beans to add creaminess and thicken the soup. For the onion, yellow or white work best. For the potato we recommend a large russet but yellow and red will also work.
- Spices – Italian seasoning, paprika, salt, and black pepper season the soup simply.
- Pantry – From the pantry will need broth and tomato paste. We use chicken broth. Use reduced sodium broth if you are sensitive to salt. Substitute vegetable broth if desired.
- See the recipe card for quantities and preparation.
Instructions
Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook for 3 minutes, stir often.
Add the garlic, tomato paste, Italian seasoning, paprika, and black pepper. Cook for 1 minute, stirring frequently.
Next, add the cannellini beans and chicken broth. Raise the heat and bring to a boil. Then, cover, lower the heat to medium-low and cook for 10 minutes.
Add the potatoes and salt. Raise the heat to high and bring to a boil. Then, lower the heat to medium-low, cover, and simmer for 30 minutes.
Keep the soup at a simmer. Raise or lower the heat as needed. The beans and vegetables should be tender. They should break apart easily when pressed with a fork or spoon.
Mash or process the soup
Mash or process the cannellini bean soup to thicken it, if desired. Take the pot off the heat and wait until the soup stops simmering. Use a masher or sturdy whisk to smash the potatoes and beans until the desired consistency is reached.
Alternatively, use an immersion blender. Leave it a little chunky or process until it is smooth depending on preference.
Taste and add salt if needed. As a reference we added a ¼ teaspoon to ours. Garnish with freshly chopped parsley and serve with crusty bread, if desired.
Frequently asked questions
We use cannellini beans for this soup. They have a creamy texture and a slightly nutty flavor. Great northern beans and navy beans are other white beans that will be delicious in this soup. If you have some time and want to make it from scratch, try this navy bean soup that is sure to please.
In this recipe we thicken the soup by including a starchy potato and by partially mashing the soup at the end. Do not start off with too much liquid. If you do, uncover the pot, and simmer the soup to let some of the liquid cook out.
Canned beans are just as wholesome as dry beans. You can count on the fiber and nutrients they offer. They could contain more sodium. Buy reduced-sodium beans if you are sensitive to salt.
Storing instructions
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or freeze by cooling it quickly and place it in a freezer-safe container. Leave 1-2 inches of room to allow for expansion. Freeze for 1-2 months.
Gently reheat the soup in a saucepan or the microwave until hot all the way through and has reached a temperature of at least 165° F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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White Bean Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion finely diced
- 1 large Carrot small dice
- 1 Celery Rib small dice
- 2-3 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Paprika
- ¼ teaspoon Black Pepper
- 2 (15 ounce) cans Cannellini Beans, drained and rinsed
- 4 cups Chicken Broth or vegetable broth to make it meatless
- 1 large Russet Potato peeled and cut into small cubes, about ½ inch cubes (approximately 12 ounces – 2½ cups diced)
- ½ teaspoon Salt plus extra at the end, if needed
- Chopped Parsley for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook for 3 minutes until the onions start to soften, stir often.
- Add the garlic, tomato paste, Italian seasoning, paprika, and black pepper. Cook for 1 minute, stirring frequently.
- Next, add the cannellini beans and chicken broth to the pot. Raise the heat and bring the liquid to a boil (will take about 3-4 minutes).
- Then, cover the pot, lower the heat to medium-low and cook the cannellini bean soup for 10 minutes. Keep it at a simmer. Raise or lower the heat as needed.
- Add the potatoes and salt. Raise the heat to high and bring the liquid to a boil (will take about 2-3 minutes). Then, lower the heat to medium-low, cover and simmer for 30 minutes until the beans and potatoes are tender. They should break apart easily when pressed with a fork or spoon.
Mash or process the soup
- Mash or process the cannellini bean soup to thicken it, if desired. Take the pot off the heat and wait until the soup stops simmering. Use a masher or sturdy whisk to smash the potatoes and beans until the desired consistency is reached.
- Alternatively, use an immersion blender. Leave it a little chunky or process until it is smooth depending on preference.
- Taste and add salt if needed. As a reference we added a ¼ teaspoon to ours. Garnish with freshly chopped parsley, if desired. Serve and enjoy.
Notes
- Use reduced sodium broth and beans if you are sensitive to salt. Adjust the salt at the end if needed.
- Keep the potato pieces small, about ½ inch cubes. And keep them roughly the same size so that they cook at the same rate.
- Red or yellow potatoes can be substituted for the russet if necessary.
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