Creamy White Bean Soup

A light, creamy blend of cannellini beans and fresh herbs makes for the perfect springtime soup.

I know what you’re thinking – soup is not a springy dish. Well, I’m about to show you that it can be! The best part about this soup is the fact that it can be enjoyed either warm or cold. You can almost think of this as the creamy, white bean version of a gazpacho soup, which is a traditional Spanish soup made of mainly puréed tomatoes and served chilled.

I was inspired to make this dish following an amazing dinner in Tuscany a few years ago. The meal started with a cannellini white bean soup – so simple, yet so flavorful. I have dreamt of tasting this creamy soup ever since. I finally set out to make my own version of it, and I must say, it’s pretty dang good y’all.

If the “Spring” weather where you are is anything like it is here in North Carolina, you can experience all four seasons in one day. This soup is perfect for those days when you get a sneaky cold front and want something hearty but also on the lighter side. If your upcoming Easter holiday is shaping up to be on the chillier side, this would be the perfect starter course for your guests.

Check out the recipe details below and let me know what you think!

Creamy White Bean Soup

A light, creamy blend of cannellini beans and fresh herbs makes for the perfect springtime soup!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian

Ingredients Method

Ingredients

  

• 2 tbsp olive oil extra virgin
• 1 yellow onion chopped
• 3 garlic cloves minced
• 2 cans cannellini beans washed well and drained
• 1 celery stalk chopped
• 1 bay leaf
• ½ tsp fresh rosemary
• ½ tsp fresh thyme
• ½ tsp fresh parsley
• 4 cups vegetable broth homemade or store-bought
• ground pepper to taste
• sea salt to taste
• 1 tsp lemon juice

Method

 

1. Heat olive oil in a large saucepan or dutch oven over medium heat.
2. Sauté chopped onion until it starts to get translucent, about 3-5 minutes.
3. Add garlic and cook for about another minute. Be careful not to let the garlic burn; add more olive oil and adjust heat as necessary.
4. Add the beans, celery, bay leaf, rosemary, thyme, parsley, and salt and pepper to taste.
5. Add the vegetable broth, stir and bring to a boil.
6. Cover the pot and simmer for 30-45 minutes, until beans are tender.
7. Remove from heat and allow the beans to cool for about 20 minutes.
8. Pour the bean mixture into a food processor (or use a hand-held immersion blender) to purée the soup.
9. Warm the soup on low in the saucepan. Drizzle in lemon juice and additional olive oil before serving. Optionally add chives, shaved parmesan, and additional fresh ground pepper.