Silky White Bean Soup with Herbs
A cozy, creamy (but dairy-free) white bean soup blended until silky and finished with fresh herbs and lemon. It’s comfort food that feels light, nourishing, and weeknight-friendly.
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This soup is my go-to when I want something comforting without feeling weighed down. White beans blend into a velvety base with zero cream, and a handful of herbs makes it taste bright and modern. Serve it with crusty bread, or keep it simple with a drizzle of good olive oil.
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Servings
4
Ingredients
Soup
- •2 tablespoons extra-virgin olive oil, plus more for serving
- •1 medium yellow onion, diced
- •2 medium carrots, diced
- •2 celery ribs, diced
- •4 cloves garlic, minced
- •1 teaspoon kosher salt, plus more to taste
- •1/2 teaspoon freshly ground black pepper
- •1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- •1 bay leaf
- •4 cups vegetable broth (low-sodium preferred)
- •2 (15-ounce) cans cannellini beans, rinsed and drained
- •1 tablespoon white miso (optional, for extra savoriness)
- •2 tablespoons fresh lemon juice, plus more to taste
Herb Finish (choose your favorites)
- •1/2 cup chopped fresh parsley
- •2 tablespoons chopped fresh chives or scallion greens
- •1 tablespoon chopped fresh dill or basil
- •Zest of 1 lemon (optional)
To Serve (optional)
- •Crusty bread or toast
- •Red pepper flakes
- •A handful of baby spinach or kale
Instructions
- 1
In a large pot over medium heat, warm the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 8–10 minutes.
- 2
Add the garlic, salt, pepper, thyme, and bay leaf. Cook until fragrant, 30–60 seconds.
- 3
Pour in the broth and add the beans. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors.
- 4
Remove and discard the bay leaf. Blend the soup until silky using an immersion blender (or carefully blend in batches in a stand blender). If you prefer a slightly chunkier texture, blend most of it and leave a little unblended.
- 5
Stir in the miso (if using) until dissolved, then add the lemon juice. Taste and adjust with more salt, pepper, or lemon. If the soup is too thick, add a splash of broth or water to loosen.
- 6
Turn off the heat and stir in the chopped herbs (and lemon zest, if using). For a greens boost, stir in a handful of spinach or kale and let it wilt in the hot soup.
- 7
Serve hot with a drizzle of olive oil and a pinch of red pepper flakes, plus crusty bread on the side.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.