White Kidney Bean Soup

Warm, hearty, and nutrient-packed, this White Kidney Bean Soup is a comforting bowl of goodness perfect for any season. Made with tender cannellini beans, a medley of fresh vegetables, and aromatic herbs like thyme and bay leaf, this soup delivers rich, earthy flavors in every spoonful. A light squeeze of lemon juice and fresh parsley add a bright, refreshing finish, balancing the creamy texture achieved with a partial blend of the beans and veggies. Simple yet satisfying, this recipe is ideal for meal prep or a wholesome family dinner, and it's naturally gluten-free with easy vegan-friendly customization. Serve this easy-to-make soup alongside crusty bread for a complete, cozy meal that highlights the healthful versatility of white kidney beans.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup white kidney beans (cannellini beans), dried
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the dried white kidney beans under cold water, then place them in a bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse before using.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables are softened.

Step 3

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

Step 4

Add the soaked beans, vegetable or chicken broth, bay leaf, dried thyme, salt, and black pepper to the pot. Bring the mixture to a boil over high heat.

Step 5

Once boiling, reduce the heat to low and simmer the soup, covered, for 75-90 minutes, or until the beans are tender. Stir occasionally and add water if the soup becomes too thick.

Step 6

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some beans and vegetables intact for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Stir in the chopped fresh parsley and lemon juice, adjusting seasoning with additional salt and pepper if needed.

Step 8

Serve the soup hot with crusty bread on the side, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2048.1g)

Amount per serving	% Daily Value*
Calories	1152.3

Total Fat 33.5g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7747.4mg	0%
Total Carbohydrate 160.7g	0%
Dietary Fiber 58.6g	0%
Total Sugars 20.6g
Protein 60.1g	0%

Vitamin D 0IU	0%
Calcium 380.8mg	0%
Iron 16.4mg	0%
Potassium 4890.0mg	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: 25.4%

Protein: 20.3%

Carbs: 54.3%