Creamy Italian White Bean Soup

Indulge in the comforting flavors of this Creamy Italian White Bean Soup, a hearty and wholesome dish perfect for cozy nights. Packed with nutrient-rich cannellini beans, tender vegetables, and fragrant herbs like thyme and rosemary, this soup combines nourishing ingredients with creamy decadence. A splash of heavy cream and a handful of fresh baby spinach elevate the texture and flavor, while pureeing part of the soup creates a velvety consistency without losing its rustic charm. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights, and it pairs perfectly with a sprinkle of Parmesan cheese and a side of crusty bread. Whether you're looking for a vegetarian-friendly meal or a cozy soup to warm your soul, this recipe is sure to become a family favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 cloves garlic cloves, minced
• 3 15-ounce cans cannellini beans (white beans), drained and rinsed
• 5 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoons dried rosemary
• 0.5 cup heavy cream
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 cup Parmesan cheese, grated (optional)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the cannellini beans, vegetable broth, bay leaf, dried thyme, and dried rosemary to the pot. Stir to combine.

Step 5

Bring the soup to a simmer. Lower the heat to medium-low, cover, and cook for 20 minutes to allow the flavors to meld.

Step 6

Remove the bay leaf, then use an immersion blender to puree a portion of the soup directly in the pot, or transfer 2 cups of the soup to a blender, puree it, and return it to the pot. This will make the soup creamy while still leaving some texture.

Step 7

Stir in the heavy cream, baby spinach, salt, and black pepper. Cook for an additional 5 minutes, until the spinach wilts.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve hot, garnished with Parmesan cheese if desired, alongside crusty bread for dipping.

Nutrition Facts

Serving size	(3440.0g)

Amount per serving	% Daily Value*
Calories	3601.4

Total Fat 114.4g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 167.4mg	0%
Sodium 9782.7mg	0%
Total Carbohydrate 494.1g	0%
Dietary Fiber 88.3g	0%
Total Sugars 39.1g
Protein 152.1g	0%

Vitamin D 0IU	0%
Calcium 1734.0mg	0%
Iron 44.4mg	0%
Potassium 7216.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 16.8%

Carbs: 54.7%