I love this soup because it’s simple, nutritious, and so satisfying. The combination of white beans, aromatic vegetables, and herbs creates a deep, savory flavor that feels like it’s been simmering all day. Blending part of the soup gives it a creamy consistency while still leaving plenty of chunky texture. The swirl of basil pesto at the end adds a fresh, vibrant finish that elevates every spoonful. It’s also vegetarian, budget-friendly, and makes great leftovers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢3 tablespoons olive oil, divided ▢1 1/2 cups diced yellow onion (1 large onion) ▢1 cup diced carrot ▢1 cup diced celery ▢4 teaspoons minced garlic (4 cloves) ▢1/4 cup tomato paste ▢Salt and pepper ▢1/4 teaspoon dried thyme ▢1/4 teaspoon dried crushed rosemary ▢1/8 teaspoon red pepper flakes (optional) ▢3 (15.5-ounce) cans cannellini beans, drained and rinsed ▢1 (32-ounce) container vegetable broth ▢Basil pesto (see note 1) ▢Fresh thyme (optional, for serving) ▢Hearty buttered bread (optional, for serving)
Directions
I start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, I add the onion, carrot, and celery. I cook, stirring often, for 8–10 minutes until the onion turns golden and the vegetables begin to soften. Then I add the garlic and cook for about 30 seconds until fragrant.
Next, I pour in the remaining tablespoon of olive oil and stir in the tomato paste. I season with salt and pepper—usually about 1/2 teaspoon salt and 1/4 teaspoon pepper—and cook for 7–9 minutes, letting the tomato paste darken and caramelize. This step adds depth and richness to the soup. I then stir in the thyme, rosemary, and red pepper flakes.
I slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Then I add the beans and stir everything together. I bring the soup to a boil, then reduce the heat and let it simmer gently, uncovered, for 10–15 minutes so the flavors meld.
Once the soup is ready, I remove about 2 cups and blend it until smooth, then pour it back into the pot and stir to combine. This gives the soup a creamy consistency without using dairy. I then stir in about 3 tablespoons of pesto and adjust the seasoning with more salt or pepper as needed.
Finally, I ladle the soup into bowls, drizzle a little extra pesto on top, and garnish with fresh thyme. I love serving it with a slice of buttered bread for dipping.
Servings and Timing
This recipe serves 4 large bowls. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes
Variations
Sometimes I stir in a handful of chopped spinach or kale at the end for extra greens. For a smoky twist, I add a pinch of smoked paprika or a splash of liquid smoke. If I want extra protein, I toss in some shredded rotisserie chicken. For a heartier texture, I skip blending and lightly mash the beans instead. And when I want to keep it dairy-free, I use vegan pesto or make my own with olive oil, basil, garlic, and nuts.
Storage/Reheating
I let the soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for 4–5 days. When reheating, I warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of vegetable broth or water to loosen it. This soup also freezes well for up to 3 months—after thawing overnight in the fridge, I reheat it on the stove until hot.
FAQs
Can I use dried beans instead of canned?
Yes, I soak and cook them first before adding them to the soup. About 1 1/2 cups of dried beans equals three cans.
What kind of beans work best?
I love using cannellini beans for their creamy texture, but navy or great northern beans work just as well.
Can I make this soup vegan?
It already is! Just make sure the pesto is dairy-free or use a vegan version.
How do I make the soup thicker?
I blend a larger portion of it or simmer it uncovered longer to reduce the liquid.
Can I add other vegetables?
Definitely! Zucchini, spinach, or diced potatoes all work beautifully in this soup.
What’s the best pesto to use?
I use fresh, refrigerated basil pesto for the best flavor. Homemade pesto also works great.
Can I skip the pesto?
Yes, the soup will still be delicious, but the pesto adds a bright, herby flavor that really elevates it.
Can I make this in advance?
Absolutely—it tastes even better the next day after the flavors have melded.
How can I reduce the sodium?
I use low-sodium vegetable broth and rinse the beans thoroughly before adding them.
What should I serve with this soup?
I love pairing it with crusty bread, a grilled cheese sandwich, or a simple salad.
Conclusion
I love how hearty, healthy, and flavorful this white bean soup is. It’s creamy without being heavy, filled with nutritious ingredients, and bursting with comforting, savory flavor. Whether I’m serving it for lunch, dinner, or meal prep, this soup always hits the spot and proves that cozy comfort food can be both wholesome and satisfying.
