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White Bean Soup

White Bean Soup with a clear, golden garlic-herb broth and creamy mashed cannellini beans. Simmered until cozy and topped with wilted kale, lemon, olive oil, and parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

cannellini beans
  • 3 can (15 oz) cannellini beans drained
kale or spinach
  • 4 cup kale or spinach chopped
onion
  • 1 onion diced
garlic
  • 6 garlic cloves, minced
vegetable or chicken broth
  • 6 cup vegetable or chicken broth
olive oil
  • 3 tbsp olive oil plus more for serving
dried rosemary
  • 1 tsp dried rosemary
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
parmesan rind
  • 1 parmesan rind
lemon juice
  • 1 tbsp lemon juice for serving
parmesan
  • 0.25 cup parmesan shavings for serving
salt
  • 0.5 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté the onion until softened, about 5 minutes. Stir occasionally so it turns translucent and fragrant.
  2. Add the garlic, dried rosemary, Italian seasoning, and red pepper flakes, then cook for 2 minutes. Keep stirring until the garlic is fragrant and lightly golden.
Build the broth and creaminess
  1. Add the cannellini beans, vegetable or chicken broth, and parmesan rind, then bring to a boil. Watch for steady bubbling across the surface.
  2. Simmer the soup for 15 minutes, then remove the parmesan rind. Keep it at a gentle simmer so the broth stays clear and flavorful.
  3. Mash or blend about half the beans for a creamy texture. Return the mixture to the pot and stir until the soup looks thicker but still brothy.
Wilt greens and season
  1. Add the kale or spinach and cook for 5 minutes, until wilted. Stir until the greens are bright and tender.
  2. Season with salt and pepper to taste, then finish with lemon juice, olive oil, and parmesan. Serve right away with the parmesan melting slightly into the hot broth.

Notes

Pro tip: for the creamiest texture without losing the broth, mash only about half the beans and stir well so the soup stays silky but not pasty. Store in the refrigerator for up to 4 days; freeze for up to 3 months (reheat gently, adding a splash of broth if thick). For a vegetarian option, use vegetable broth and skip the parmesan rind if you want a stricter vegetarian profile.