Creamy Italian White Bean Soup

Name: Creamy Italian White Bean Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 4 cups vegetable broth (or chicken broth for a richer flavor); 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp red pepper flakes (optional, for heat); Salt and black pepper to taste; 1 cup baby spinach or kale, chopped; ½ cup grated Parmesan cheese (plus more for garnish); ½ cup milk or cream (optional for extra richness); Juice of ½ lemon (for brightness)

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A hearty and comforting Italian-inspired soup made with creamy white beans, aromatic herbs, and a rich, velvety broth. This dish is packed with protein, fiber, and classic Mediterranean flavors, making it a satisfying nourishing meal.

Contents

Origin Creamy Italian White Bean Soup What I Love About This Recipe Creamy Italian White Bean Soup Ingredients Directions Notes

Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

245

kcal

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups vegetable broth (or chicken broth for a richer flavor)
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
1 tsp dried oregano
1 tsp dried thyme
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
1 cup baby spinach or kale, chopped
½ cup grated Parmesan cheese (plus more for garnish)
½ cup milk or cream (optional for extra richness)
Juice of ½ lemon (for brightness)

Directions

Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
Simmer for 15 minutes, allowing flavors to meld.
Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
Stir in spinach or kale and cook until wilted.
Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
Serve hot, garnished with extra Parmesan and a drizzle of olive oil.