White Bean Soup

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.

Course Soup

Cuisine American

Keyword easy soups, white beans

Prep Time 20

Cook Time 50

Mash or process the soup 5

Total Time 1 15

Servings

Calories 387kcal

Author Elizabeth

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.

Nutrition