Name: Creamy White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed; 4 cups vegetable broth; 1 cup heavy cream; 2 tbsp fresh parsley, chopped; 1/4 tsp red pepper flakes; Salt and black pepper, to taste

This creamy white bean soup is hearty, comforting, and full of wholesome ingredients. It’s rich in flavor with a velvety texture, thanks to the cream and tender beans. I love making this recipe on cold nights when I need something cozy, filling, and easy to prepare.

Why You’ll Love This Recipe

I love how this soup combines both nutrition and indulgence in one bowl. The creamy base balances beautifully with the earthy beans and the sweetness of carrots. It’s also incredibly versatile—I can switch up the ingredients based on what I have at home. Whether I want a vegetarian dinner or a side dish with bread, this soup delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Carrots, sliced
Celery, chopped
Garlic, minced
Canned white beans (such as cannellini or Great Northern), drained and rinsed
Vegetable broth
Heavy cream
Fresh parsley, chopped
Red pepper flakes
Salt and black pepper, to taste

Directions

I start by heating olive oil in a large pot over medium heat.
Then I sauté the onions, carrots, and celery until they begin to soften—about 5-6 minutes.
I add the garlic and cook for another minute until fragrant.
Next, I stir in the white beans and vegetable broth, bringing everything to a gentle boil.
I reduce the heat and let the soup simmer for about 15 minutes so the flavors meld together.
Then I add the heavy cream, stir well, and let it simmer for another 5 minutes.
I season with salt, pepper, and a pinch of red pepper flakes for a little heat.
Just before serving, I sprinkle fresh parsley over the top.

Servings and timing

This recipe serves 4 to 6 people and takes about 35 minutes total—10 minutes for prep and 25 minutes to cook.

Variations

Sometimes I blend a portion of the soup for an even creamier texture. When I want added protein, I stir in cooked chicken or sausage. I also like adding spinach or kale near the end for a pop of green. If I need a dairy-free version, I swap the cream for coconut milk or a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pour the soup into a saucepan and warm it over low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water. It also freezes well for up to 2 months.

FAQs

How can I make this soup vegan?

I just skip the heavy cream and use coconut milk or a dairy-free alternative. The soup still turns out rich and delicious.

Can I use dried beans instead of canned?

Yes, I soak and cook dried beans beforehand. It takes more time, but the result is just as good—sometimes even better.

What kind of white beans should I use?

I usually go with cannellini or Great Northern beans because they’re soft and creamy. Navy beans work, too.

Can I add meat to this soup?

Absolutely. I’ve added shredded rotisserie chicken, crumbled sausage, or diced ham—all pair well with the creamy base.

Is this soup gluten-free?

Yes, as long as the broth and cream are certified gluten-free, this recipe is naturally gluten-free.

Conclusion

This creamy white bean soup has become one of my go-to comfort meals. It’s simple, nourishing, and adaptable for whatever I have in the pantry. Whether I enjoy it on its own or with a crusty piece of bread, it always hits the spot.