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Best White Bean Soup - Creamy, Low-Calorie & Delicious

Best White Bean Soup

This is the ultimate Best White Bean Soup — comforting, nourishing, and versatile. Adapt it to fit creamy, vegan, low-calorie, or fennel-infused versions. Born from a family classic and refined with modern twists, this recipe is all about flavor, ease, and flexibility.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American, Italian
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 2 cups cooked white beans cannellini or great northern
  • 1 medium onion finely chopped
  • 2-3 cloves garlic minced
  • 1 stalk fennel thinly sliced (optional)
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 0.5 cup unsweetened plant milk or light cream optional, for creamy version
  • 1 tsp fresh thyme or rosemary
  • salt & pepper to taste
Optional Add-ins
  • chopped spinach or kale optional
  • lemon juice optional, for brightness
  • red pepper flakes optional, for heat

Equipment

  • Large Pot
  • Blender or Immersion Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Add garlic and cook for 1 more minute.
  2. If using fennel, stir it in and cook for 2–3 minutes until softened and fragrant.
  3. Add cooked white beans, vegetable broth, and herbs. Bring to a gentle simmer for 10–15 minutes.
  4. Blend some or all of the soup with an immersion blender to desired consistency. Leave some beans whole for texture if preferred.
  5. Stir in plant milk or cream if using. Add greens (if using), and adjust salt, pepper, and lemon juice to taste.
  6. Serve warm with a drizzle of olive oil or red pepper flakes if desired. Enjoy your Best White Bean Soup!

Notes

Use canned beans for a fast version. Omit cream for a lighter version. Customize with herbs and vegetables based on season or taste.