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Velvety White Bean Soup

Featured in Big pots of steaming, hearty soup.

This creamy soup blends white beans with fresh vegetables and parmesan. The secret? Blending some beans early on for extra creaminess.
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alicia in the kitchen
Updated on Mon, 10 Mar 2025 14:15:48 GMT
A bowl of white bean soup with spinach and carrots, topped with grated cheese and served with crusty bread. Pin it
A bowl of white bean soup with spinach and carrots, topped with grated cheese and served with crusty bread. | Tasteofsavor.com

This creamy white bean soup is the ultimate comfort food for cold winter days. The velvety texture of pureed beans combined with melted parmesan creates a luxurious bowl of warmth that never fails to impress dinner guests.

A Bowl of Pure Comfort

This recipe comes from years of family cooking traditions. The smooth, pureed white beans provide a rich, creamy base while parmesan adds its distinctive salty depth. Fresh lemon brightens all the flavors and tender spinach brings color and nutrients. A truly satisfying combination.

Ingredients List

  • 3 cans white beans High-quality cannellini beans preferred
  • 4 cups vegetable broth Homemade stock if possible
  • 1 medium onion Yellow, fresh and firm
  • 3 carrots Choose bright orange ones
  • 2 celery stalks Fresh and crisp
  • 3 garlic cloves Fresh from local market
  • 1 tsp red pepper flakes For gentle heat
  • 1/2 cup dry white wine Good cooking quality
  • 6 thyme sprigs Fresh is best
  • 2 bay leaves For aromatic flavor
  • 2 oz grated parmesan Authentic Italian variety
  • 3 handfuls fresh spinach Market-fresh leaves
  • 1 lemon Organic preferred
  • Salt and black pepper Freshly ground
  • Olive oil Good quality extra virgin

Cooking Method

Creating the Base
Start by blending white beans with broth until perfectly smooth - this creates the signature creamy texture.
Building Flavors
Sauté vegetables in a Dutch oven until tender and aromatic. Garlic and chili flakes add depth of flavor.
The Broth
Deglaze with white wine, add broth and herbs. Let simmer to develop rich flavors.
Final Touches
Finish with fresh lemon juice, spinach and melted parmesan for perfect balance.
Serving
Ladle into warm bowls, top with extra parmesan and fresh herbs. Serve with crusty bread.
Un bol de soupe aux haricots blancs, épinards et légumes, garni de poivre et servi avec un citron et du pain. Pin it
Un bol de soupe aux haricots blancs, épinards et légumes, garni de poivre et servi avec un citron et du pain. | Tasteofsavor.com

Professional Tips

For restaurant service, homemade garlic croutons add delightful crunch. For special occasions, finish with aged pecorino romano - its sharp flavor elevates the dish beautifully.

Frequently Asked Questions

→ Why blend some of the beans at the start?
Blending a portion of the beans creates a thick and naturally creamy texture, acting as a natural thickener for the soup.
→ Can fresh spinach be swapped with frozen?
Definitely! Frozen spinach works just as well. Simply add it at the same point you would fresh spinach.
→ Is white wine a must-have ingredient?
Nope, you can swap it with an equal amount of vegetable stock. The wine enhances flavor, but it’s not essential.
→ How should this soup be stored?
You can keep it in the fridge for up to 3 days. If you freeze it, add the spinach and parmesan just before serving for the best results.
→ Can I use a different cheese instead of parmesan?
Absolutely! Pecorino Romano or Grana Padano are great alternatives that bring a similar depth of flavor.

White Bean Parmesan Soup

A creamy, nourishing soup combining white beans, fresh veggies, and parmesan, lightly seasoned with thyme and a squeeze of lemon.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 bowls)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 6 sprigs of fresh thyme.
02 90 cl of vegetable broth.
03 50 g of grated Parmesan cheese.
04 3 medium-sized carrots.
05 3 portions of cooked white beans totaling 600 g (200 g each, drained).
06 2 celery stalks.
07 A medium onion.
08 12 cl of dry white wine.
09 A few handfuls of fresh spinach leaves.
10 Black pepper.
11 2 bay leaves.
12 Salt to taste.
13 3 cloves of garlic.
14 A dash of olive oil.
15 1 lemon.
16 1 teaspoon of red pepper flakes.

Instructions

Step 01

Blend one-third of the white beans together with one-fourth of the broth until smooth and creamy.

Step 02

Heat some olive oil in a Dutch oven or a large pot over medium heat. Sauté the onion, celery, and carrots for about 5 minutes. Stir in the garlic and red pepper flakes. Let it cook for another minute.

Step 03

Pour in the white wine to deglaze the pot and allow it to simmer down for around 3 minutes. Add the remaining beans, broth, blended mixture, thyme, and bay leaves. Sprinkle with salt and black pepper, and let it simmer on medium heat for 15 to 20 minutes.

Step 04

Mix in the lemon juice, spinach, and Parmesan cheese. Let it cook just 2 minutes more.

Step 05

Ladle the soup into bowls, sprinkle extra Parmesan and maybe some fresh herbs on top. Serve with toasted bread on the side.

Notes

  1. This soup is loaded with protein, thanks to the white beans and Parmesan.

Tools You'll Need

  • Dutch oven or large pot.
  • Blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products (Parmesan).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 495
  • Total Fat: 4 g
  • Total Carbohydrate: 82 g
  • Protein: 30 g