Creamy White Bean Soup (Italian style)

This simple to make white bean soup is so hearty and delicious made with plenty of herbs and served with a delicious lemon parsley sauce. Along with the creamy white beans and potato this soup is chock full of carrots celery and kale - nourishing and delicious. I love it with a squeeze of lemon juice, grated parmesan cheese a dash of chili flakes, a drizzle of the lemon parsley sauce and crusty bread for dipping. The lemon parsley sauce is optional but a great way to add extra flavour. On my lazier days when I skip the sauce, I will just stir chopped fresh parsley right into the pot of soup and a squeeze of lemon juice. Then when serving I will drizzle some olive oil over top. It’s a great anytime soup and hearty enough for dinner.

Creamy White Bean Soup

Why You Are Going To Love This White Bean Soup Recipe

  • Budget Friendly
  • Simple Ingredients
  • Versatile
  • Easy to make and quick to make as well
  • Cozy and comforting
  • Healthy - full of protein and fiber, meaning this soup will keep you full

Creamy White Bean Soup

Ingredients For This White Bean Soup

  • OLIVE OIL: Or you could use butter or plant based butter. I use 3 tablespoons - if that seems a bit excessive for you please adjust amount to taste
  • WHITE BEANS: I use cannellini beans but feel free to use any white beans like Navy beans, Great Northern beans, Baby Lima beans, butter beans or even chickpeas. Canned works great but you can also use white beans you cooked from scratch. 1 of the cans is pureed to help give the soup a thicker richer texture and the rest are drained and rinsed before being added to the soup
  • ONIONS & GARLIC: Feel free to adjust amounts to taste - I used a yellow onion but a red one would work too or shallots
  • CARROT & CELERY: I love adding celery and carrots to soups for a compete mirepoix
  • SPICES: I use a blend of rosemary, oregano, thyme, sage, bay leaf - you could also add in some red pepper flakes for a little extra heat. You could use dried herbs or fresh herbs if you prefer and use a blend you like - a good one is italian seasoning as it is a blend of a few of the ones already listed
  • BROTH: Feel free to use vegetable broth or stock to keep it vegan or feel free to use chicken broth for more flavour - chose a low sodium one so you can control amount of salt in dish
  • LEMON ZEST: I love the fresh flavour the lemon zest adds to the soup - save the rest of the lemon for serving after the soup is done
  • KALE: I use lacinato kale or tuscan kale (also called dinosaur kale or cavalo Nero) or you can use regular kale, spinach or even Swiss chard
  • POTATO: Makes this soup heartier and also naturally helps thicken the soup
  • FRESH HERBS: Finish the soup with a handful of chopped fresh parsley, basil, or chives just before serving for a burst of fresh herb flavor.

Creamy White Bean Soup Alternatives

  • Add Meat: For a heartier version, you can add cooked diced chicken, turkey sausage, or crumbled bacon to the soup.
  • Spices: Add a pinch of paprika for a hint of heat and smokiness.
  • Creamy Addition: Stir in a dollop of regular or dairy-free yogurt or sour cream or a drizzle of cream or coconut milk at the end for added creaminess.
  • Other Vegetables: Add other vegetables like zucchini, bell peppers, or leeks for additional flavors and textures.
  • Grains: Add cooked pasta, quinoa, or rice to the soup to make it heartier or serve it on the side or you could make it ribolita style and stir through torn stale crusty bread to it
  • Nuts and Seeds: Garnish with toasted pine nuts, chopped almonds, or pumpkin seeds for added crunch and flavor.
  • Roasted Garlic: Use roasted garlic instead of raw garlic for a sweeter and milder garlic flavor.
  • Pesto Swirl: Top each serving with a swirl of pesto for an extra burst of flavor instead of the lemon parsley sauce
  • Extra Flavor: Add extra flavor to the soup by throwing in a parmesan rind into the pot while the soup is simmering

Creamy White Bean Soup

Easy Instructions To Make This Veggie White Bean Chili (full details in recipe card below)

  1. PUREE 1 can of the beans along with 1 cup of broth in a food processor or blender or mash into a puree with masher or a fork. DRAIN and rinse the remaining cans of beans and set aside the beans and puree
  2. SAUTE the veggies with olive oil until tender then add the spices and aromatics
  3. Add all of the beans drained and puree, potato and remaining broth and SIMMER
  4. STIR in chopped greens and simmer a couple mins to wilt
  5. SERVE with any of the toppings you desire

Options for Serving

  • An extra drizzle of olive oil
  • Squeeze of lemon juice
  • Chopped fresh parsley or fresh basil
  • Grated parmesan cheese
  • Chili flakes
  • Croutons
  • Crusty bread
  • Garlic bread or cheesy garlic bread
  • OR with the delicious Lemon Parsley sauce which is easy to make and so worth it

Storage & Freezing

  • STORAGE: To store, transfer cooled soup to an airtight container & store in the refrigerator for up to 5 days. Reheat on the stove top or in the microwave.
  • FREEZING: You can store this soup in the freezer in and airtight container that is freezer safe for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.

Creamy White Bean Soup

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Servings: 4-6
Prep Time: 15 mins
Cook Time: 35-40 mins
Total Time: 50-55 mins


For The Soup

  • 3 (15 oz.) cans cannellini beans, divided
  • 4 cups chicken broth, divided plus more if needed
  • 3 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and chopped
  • 2 ribs of celery, chopped
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon lemon zest (save lemon for serving)
  • 1 teaspoon rosemary, or fresh
  • 1 teaspoon dried thyme, or fresh
  • ½ teaspoon dried oregano
  • ¼ teaspoon sage
  • 1 bay leaf
  • 1 medium russet potato, peeled and ½-inch diced, (approx 1½ cups)
  • 2 cups fresh chopped kale
  • Salt and black pepper to taste
  • Red Pepper flakes for serving
  • Grated Parmesan cheese (optional, for serving)

For the Lemon Parsley Sauce (optional)

  • ¼ cup chopped parsley, minced
  • 1-2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 small clove garlic minced
  • Salt and Black pepper to taste


  1. Prepare Beans: Drain and rinse one can of cannellini beans. Add beans to blender or food processor along with 1 cup of vegetable/ chicken broth. Blend until smooth. Then drain and rinse the remaining two cans of beans and set aside.
  2. Sauté Aromatics: Heat the olive oil over medium heat in a large soup pot, or dutch oven. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
  3. Add Garlic & Herbs: Add the garlic, dried rosemary, dried thyme, oregano, sage, lemon zest, and bay leaf to the pot. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
  4. Add Beans & Broth: Add the blended beans, potatoes, drained and rinsed white beans to the pot. Pour in the remaining vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low.
  5. Simmer: Simmer over medium-low to medium heat, for 20-25 minutes, uncovered, until vegetables are tender and soup has slightly reduced.
  6. Add Kale: Stir in kale and simmer for a few minutes or until wilted, 3-5 min. Taste and adjust the soup for seasoning and add more salt and pepper as needed.
  7. Make Sauce: Place chopped parsley, garlic, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
  8. Serve Soup: Ladle soup into bowl. Drizzle with sauce if using. Serve with grated parmesan cheese, chili flakes, lemon wedges and crusty for dipping

Creamy White Bean Soup