White Bean Soup with Canned Beans – Cozy 30-Minute Meal
A hearty, creamy white bean soup made with garlic, herbs, and olive oil — perfect for a cozy, nourishing meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 3 cans white beans (cannellini or Great Northern), rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3–4 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp rosemary or thyme
- 2–3 cups chopped kale or spinach (optional)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Olive oil for sautéing and drizzling
- Optional toppings: Parmesan, red pepper flakes, fresh parsley
Instructions
- Heat olive oil in a large pot. Sauté onion, carrot, and celery until soft (6–7 minutes).
- Add garlic and rosemary. Cook 1 minute.
- Add beans, broth, bay leaf, salt, and pepper. Simmer 15–20 minutes.
- Stir in greens and cook until wilted.
- Blend part of the soup for creaminess, or leave chunky.
- Finish with lemon juice and a drizzle of olive oil. Serve warm with toppings.
Notes
Blending part of the soup gives it a creamy texture without dairy. Keeps well for meal prep and freezes beautifully