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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
50 mins
Cold winter days mean one thing and one thing only: soup recipes! This time of year, I’m always craving something warm and cozy but not too heavy, which is exactly what inspired this white bean soup. It packs a hefty helping of vegetables and is nice and filling thanks to the beans, yet it’s still surprisingly fresh and a little lemony. You can even make it entirely vegetarian by using vegetable broth. Just be sure to serve it with a big honkin’ piece of crusty bread—like this ciabatta—to soak up every last bit of that delicious broth.
Here are more of my favorite soup recipes to try next!
Can you leave out the wine?
Absolutely. The wine is completely optional in this recipe. It’s used to deglaze the pan and adds depth of flavor and brightness to the soup, but skipping it won’t make a big difference. Simply move on to adding the broth and beans—you’ll still end up with a delicious soup.
Can you freeze white bean soup?
Yes, this soup keeps well in an airtight container in the freezer for up to three months. Let it thaw in the fridge, then reheat it over medium-low heat, splashing in a little broth if it needs thinning out. Wait to make and add the breadcrumb topping until just before serving. I love to make a big batch of white bean soup and freeze it in single-serve containers for an easy lunch or weeknight meal!
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Ingredients
- 2 Tbsp. olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 garlic cloves, minced
- 2 oz. oil-packed sun-dried tomatoes, drained and roughly chopped (about 3 tablespoons)
- 2 tsp. minced fresh oregano
- 1 tsp. minced fresh rosemary
- 1 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine (optional)
- 6 cups low-sodium chicken or vegetable broth
- 3 (15-ounce) cans cannellini or great Northern beans, drained and rinsed
- 2 Tbsp. salted butter
- 3/4 cup panko breadcrumbs
- 3 Tbsp. minced fresh parsley, plus more for garnish
- Zest and juice of 1 lemon
- 1/2 cup grated parmesan cheese (about 2 ounces)
- 5 oz. baby spinach or baby kale
Directions
- Step 1In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery, onion, salt, and pepper and cook until tender and the onion is translucent, about 5 minutes. Add the garlic, sun-dried tomatoes, oregano, rosemary, paprika, and red pepper flakes and cook until fragrant, about 1 minute. Add the white wine (if using) and cook, stirring, until the liquid is reduced, about 1 minute.
- Step 2Add the chicken broth and beans and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Step 3Meanwhile, make the breadcrumb topping. In a small skillet, melt the butter. Add the panko and cook, stirring, until golden brown, about 2 minutes. Transfer to a medium bowl and stir in the parsley, lemon zest, and 1/4 cup of the parmesan. Set aside.
- Step 4Carefully ladle out 2 cups of the soup and transfer to a blender. Blend until smooth then transfer back to the pot.
- Step 5Return the soup to a simmer, stir in the remaining ¼ cup parmesan, and cook until slightly thickened, about 5 minutes. Turn off the heat and add the spinach and lemon juice, stirring until the spinach is wilted. Ladle the soup into bowls and serve topped with the breadcrumb mixture.
Tip: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat it over medium-low heat, adding a splash of broth to thin the soup if needed. Store the breadcrumb topping in an airtight container in the refrigerator until time to serve.
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