Creamy White Bean Soup


This light, creamy white bean soup recipe is richly flavored thanks to plenty of beans, veggies and Parmesan cheese.

Creamy White Bean Soup
Photo: Caitlin Bensel
Active Time:
25 mins
Total Time:
45 mins

What Type of White Beans Should I Use?

We use great northern beans for this recipe, but you can use any type of white bean, such as cannellini beans or navy beans. We recommend using no-salt-added canned white beans to reduce sodium intake.

How Do You Thicken White Bean Soup?

Blending half of the soup at the end thickens it and adds creaminess without cream. You can use a countertop blender or immersion blender to puree 2 cups of the soup until smooth and creamy before adding it back to the remaining soup in the pot.

How to Store Creamy White Bean Soup

This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.

Additional reporting by Jan Valdez


  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 3 medium celery stalks, chopped

  • 1 tablespoon minced garlic

  • 1 tablespoon dried Italian seasoning

  • ½ teaspoon crushed red pepper

  • 2 (15-ounce) cans no-salt-added great northern beans, rinsed

  • 1 (2-ounce) Parmesan cheese rind (optional)

  • 4 cups unsalted vegetable broth

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 fresh or dried bay leaf

  • ½ teaspoon grated lemon zest

  • 2 teaspoons lemon juice

  • 2 tablespoons grated Parmesan cheese

  • Chopped fresh flat-leaf parsley for garnish


  1. Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.

  2. Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)

  3. Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.


Countertop blender or immersion blender

Nutrition Facts (per serving)

185 Calories
6g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 185
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 9g 32%
Total Sugars 3g
Protein 7g 14%
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Vitamin A 478IU 10%
Sodium 300mg 13%
Potassium 384mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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