Name: Creamy White Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium yellow onion; 2 15 oz. cans cannellini beans; rinsed and drained; 1 1/2 cups carrots; chopped; 1 1/2 cups celery; chopped; 1 cup Yukon Gold potatoes; chopped; 4 cloves garlic; minced; 3 cups fresh spinach; 1 Tbsp. olive oil; 2 Tbsp. white wine; 6 cups reduced-sodium chicken broth; 1 tsp. thyme; fresh or dried; 1/2 tsp. rosemary; fresh or dried; salt and pepper to taste; Parmesan cheese to sprinkle on top

Jump to Recipe· 4.6 from 11 reviews

If you’re looking for a cozy, comforting bowl that’s as nutritious as it is delicious, this Creamy White Bean Soup Recipe is going to be your new go-to. It’s one of those dishes I find myself coming back to time and again, especially when the weather turns cooler or when I just want something hearty but not heavy. Trust me, once you try this soup, you’ll understand why I call it fan-freaking-tastic — it’s creamy, flavorful, and satisfies in the best way!

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Why This Recipe Works

Perfect Creamy Texture: Blending half the soup creates a luscious creaminess without any cream.
Balanced Flavor: Fresh herbs and white wine add subtle depth that elevates simple ingredients.
Hearty & Healthy: Beans, potatoes, and spinach combine to make a filling soup that’s veggie-packed.
Easy & Flexible: Uses pantry staples and lets you swap beans or add your favorite greens.

Creamy White Bean Soup, white bean soup recipe, healthy creamy bean soup, easy white bean soup, comforting bean soup - A large silver ladle is filled with thick vegetable soup held close to the camera. Inside the ladle, the soup has a creamy light yellow base with visible layers of soft orange carrot bits, deep green spinach leaves, and small pale chunks of potato. The background shows more of the same soup in a pot, with the same colors and texture slightly blurred. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamy white bean soup recipe plays a role in building layers of flavor and texture, making sure your bowl is rewarding and comforting. Plus, these are all easy-to-find ingredients that come together without any fuss.

Creamy White Bean Soup, white bean soup recipe, healthy creamy bean soup, easy white bean soup, comforting bean soup - Flat lay of a small white ceramic bowl of golden olive oil, a medium whole yellow onion with dry papery skin, a few fresh cannellini beans scattered loose, a small white bowl filled with chopped bright orange carrots, a small white bowl holding chopped pale green celery, a small white bowl with diced creamy Yukon Gold potatoes, four whole unpeeled garlic cloves, a small white bowl of clear white wine, a few sprigs of fresh green thyme, a small bundle of fresh rosemary, a simple white ceramic bowl filled with rich golden chicken broth, a small bunch of fresh vibrant green spinach leaves, and a small white bowl with grated pale yellow parmesan cheese, all perfectly arranged with balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a subtle fruitiness and helps soften onions and veggies without overpowering.
Yellow onion: The soup’s aromatic base, offering sweetness as it cooks down.
Cannellini beans: Creamy white beans provide protein and a smooth texture once blended.
Carrots: Add a touch of natural sweetness and body.
Celery: Brings a mild earthiness and crunch for balance.
Yukon Gold potatoes: Potatoes thicken the soup beautifully when blended and add richness.
Garlic: Gives an aromatic punch that lifts the overall flavor.
White wine: A splash adds acidity and depth—don’t skip this if you can help it!
Thyme & rosemary: Fresh or dried herbs infuse the broth with savory warmth.
Reduced-sodium chicken broth: The soup’s liquid base; reduced sodium lets you control salt better.
Fresh spinach: Adds vibrant color and a nutrient boost, plus wilts perfectly at the end.
Parmesan cheese (optional): The finishing touch, grated over the top for extra umami and creaminess.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving and adaptable this creamy white bean soup recipe is — you can personalize it depending on what you have on hand or what flavors you’re craving. For instance, I’ve played around with swapping spinach for kale or adding a pinch of red pepper flakes for a little kick.

Vegetarian/Vegan: Swap chicken broth for vegetable broth and skip the Parmesan or use a plant-based alternative.
Makes it heartier: Stir in cooked sausage or crispy bacon before serving if you want more protein.
Seasonal swap: In fall, I like adding some roasted butternut squash chunks for a sweet twist.
Herb variations: Try swapping rosemary with sage or add fresh parsley for a bright finish.

Step-by-Step: How I Make Creamy White Bean Soup Recipe

Step 1: Sauté the aromatics

Heat a large pot or Dutch oven over medium heat and drizzle in olive oil. Toss in your chopped yellow onion and cook, stirring occasionally, for about 2 minutes until they soften and become fragrant. This step builds a gentle sweetness that’s so crucial for the soup’s flavor, so don’t rush it.

Step 2: Build the base

Next, add half of your rinsed white beans, chopped carrots, celery, garlic, potatoes, white wine, thyme, and rosemary. Stir everything together to combine the flavors, cooking for another minute so the alcohol in the wine can gently cook off and leave behind just that nice, subtle tang.

Step 3: Simmer the soup

Pour in the chicken broth, then bring everything to a gentle simmer. Let it cook for 15 minutes — this softens the veggies and helps the flavors meld beautifully. You’ll know it’s ready when the potatoes are tender enough to pierce easily with a fork.

Step 4: Blend half for creaminess

This is where the magic happens! Using an immersion blender, blend about half the soup right in the pot—you want it thick and creamy but still with a bit of chunky texture. If you don’t have an immersion blender, you can carefully ladle half the soup into a regular blender or mash it by hand with a potato masher. The potatoes and beans will give you that wonderful creamy body without needing any cream.

Step 5: Finish with spinach and beans

Add the rest of the beans back into the pot along with fresh spinach. Let the soup simmer gently for another 10 minutes until the spinach is perfectly wilted. The colors here brighten up the bowl and add fresh earthiness.

Step 6: Serve and enjoy!

Before serving, sprinkle a little freshly grated Parmesan cheese if you like, and scoop the soup into bowls. It’s incredible paired with warm, crusty bread, toasted baguettes, or even soft homemade rolls — all perfect for dipping.

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Pro Tips for Making Creamy White Bean Soup Recipe

Don’t Overblend: Blending only half keeps great texture and prevents the soup from becoming gluey.
Use Reduced-Sodium Broth: This gives you control over your seasoning so the soup doesn’t get too salty.
Add Simmering Time: Letting the soup simmer lets flavors deepen and the potatoes work their thickening magic.
Gentle Spinach Wilt: Stir spinach in last so it retains its color and nutrients instead of overcooking.

How to Serve Creamy White Bean Soup Recipe

Creamy White Bean Soup Recipe - Serving Suggestion

Garnishes

I’m a fan of keeping it simple here—freshly grated Parmesan sprinkled right on top adds that lovely salty, nutty finish. Sometimes I add a drizzle of good-quality olive oil or a pinch of cracked black pepper for a little kick. A few torn fresh basil leaves can brighten things up if you want a fresh herbal note.

Side Dishes

This soup pairs beautifully with crusty artisan bread, warm baguettes, or soft homemade rolls for sopping up every last drop. I’ve also served it alongside a crisp green salad with lemon vinaigrette when I want a little contrast in texture.

Creative Ways to Present

For a cozy dinner party, I’ve ladled the soup into rustic bread bowls—everyone loved dunking their spoon into that edible vessel! For a more casual lunch, a wide rimmed bowl with a swirl of basil oil and some parmesan crisps on top really makes things feel special without extra effort.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge where they keep beautifully for 4-5 days. If you can, keep the Parmesan separate so it stays fresh and sprinkle just before heating. This soup actually tastes even better the day after as flavors deepen.

Freezing

This soup freezes like a champ, which makes it perfect for meal prep. I portion mine into small airtight containers so I can thaw just what I need. It freezes for up to 3 months without losing its creamy texture or flavor.

Reheating

To reheat, I slowly warm it on the stove over medium-low heat, stirring gently until heated through. If it thickens too much, just stir in a splash of broth or water to loosen it back up. The microwave works too, but be sure to stir every minute or so so it heats evenly.

FAQs

Can I use dried white beans instead of canned?

Absolutely! You’ll just need to soak and cook dried beans beforehand. Using canned beans saves time but cooking dried beans yourself lets you control the texture and salt levels. Just be sure to rinse canned beans well to reduce sodium.
Do I have to use white wine in the recipe?

If you don’t have white wine on hand, a splash of white wine vinegar or a squeeze of lemon juice can add acidity, or you can skip it entirely. The wine adds subtle depth but the soup still tastes great without it.
Can I make this recipe vegan?

Yes! Just substitute the chicken broth for vegetable broth and skip the Parmesan cheese or use a vegan cheese alternative. The soup’s creamy texture comes from the potatoes and beans, so it stays rich and satisfying.
What’s the best way to blend the soup if I don’t have an immersion blender?

You can carefully transfer half the soup into a regular blender and puree until smooth, then stir it back into the pot. Alternatively, using a handheld potato masher to mash half the soup works well for a chunkier texture with creaminess.

Final Thoughts

This creamy white bean soup recipe holds a special place in my kitchen because it’s uncomplicated and comforting — a recipe that feels luxurious without the fuss. I genuinely hope you give it a try because there’s something so satisfying about a warm bowl that’s both creamy and wholesome. It’s like a little hug in a bowl that you can make anytime you want, and I know you’ll enjoy it as much as I do!