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Where Have You Bean All My Life? Creamy White Bean Soup Recipe

A simple, healthy white bean soup that’s quick to make and full of comforting flavor.

White bean soup in a green pot with lid.

It’s been chilly recently, and I’ve been using the drop in temperature as an excuse to make as many soups as possible. On a cold day, nothing beats a hot bowl of soup. When that meal is easy to prepare and practically melts in your mouth, it’s an even bigger win.

Make this white bean soup for dinner tonight, or cook a double batch and freeze some for later. You’ll appreciate having a ready meal on nights when you don’t feel like going through the whole process of cooking—something I can relate to most evenings.

I don’t always enjoy spending a long time in the kitchen, which is why I love this recipe. It’s fast, straightforward, and delivers delicious results. It’s also a great option when guests drop by unexpectedly, since most of the ingredients are common pantry staples. Ready to try it?

Ingredients for white bean soup

Ingredients for White Bean Soup

  • 1 tbsp olive oil
  • 1 cup diced onion (about half an onion)
  • 3 garlic cloves, minced
  • 1 cup peeled and sliced carrots
  • 32 oz vegetable broth
  • 1 medium sweet potato, peeled and diced
  • 1 can white beans, drained and rinsed
  • 2–3 bay leaves
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2–3 stalks kale
  • Parmesan cheese with rind

How to Make White Bean Soup

1. Heat the olive oil in a medium pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2. Add the minced garlic and sliced carrots, and cook for another 2 minutes, stirring occasionally.

3. Cut the rind from the parmesan and set it aside to add flavor to the broth.

4. Pour in the vegetable broth, then add the diced sweet potato, white beans, bay leaves, paprika, salt and pepper, and the parmesan rind. Bring to a simmer and cook 15–20 minutes, until the sweet potato is tender and can be pierced easily with a fork.

5. Remove the pot from the heat and fish out the parmesan rind and bay leaves. Add the kale on top and sprinkle with grated or shaved parmesan; let the residual heat wilt the kale and slightly melt the cheese.

6. Serve immediately to preserve the texture of the sweet potato.

Note: This soup reheats very well and tastes just as good the next day. I especially enjoy it with a little extra grated parmesan, though that’s optional.

Closeup of white bean soup in green pot.

Two bowls of white bean soup with hands.

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White Bean Soup Recipe

Brittni

Ingredients

  • 1 tbs olive oil
  • 1 cup diced onion about half an onion
  • 3 garlic cloves, minced
  • 1 cup peeled, sliced carrots
  • 32 oz vegetable broth
  • 1 medium sweet potato, peeled and diced
  • 1 can white beans, drained and rinsed
  • 2–3 bay leaves
  • 1 tsp paprika
  • salt and pepper, to taste
  • 2–3 kale stalks
  • parmesan cheese with rind

Instructions

  • Heat olive oil in a medium pot and cook the onion until translucent, about 5 minutes.
  • Add garlic and carrots and cook for 2 more minutes.
  • Trim the parmesan rind and set it aside.
  • Add the vegetable broth, sweet potato, white beans, bay leaves, paprika, salt, pepper, and parmesan rind. Simmer 15–20 minutes until the sweet potato is tender.
  • Remove from heat, discard the parmesan rind and bay leaves, then add the kale and a sprinkle of parmesan. Let the kale wilt and the cheese soften slightly.
  • Serve immediately for best texture.




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Photography: Amelia Lawrence

Easy enough, right? This one-pot soup is ready in about 30 minutes and requires minimal cleanup—a perfect weeknight meal for busy evenings.