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White Bean Soup

White bean soup with a clear golden garlic-herb broth, creamy mashed cannellini beans, and wilted kale. Made by simmering with a parmesan rind for savory depth, then finishing with lemon, olive oil, and parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beans and broth
  • 3 can (15 oz) cannellini beans Drained.
  • 6 cup vegetable or chicken broth Use enough to cover and keep soup simmering.
  • 1 parmesan rind Adds savory flavor; remove after simmering.
Vegetables and aromatics
  • 4 cup kale or spinach Chopped; wilt at the end.
  • 1 onion Diced.
  • 6 garlic Minced.
Seasonings and finishing
  • 3 tbsp olive oil Use for sautéing and for serving swirl.
  • 1 tsp dried rosemary
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 lemon juice For serving, to taste.
  • 0.25 parmesan For serving shavings; use more to taste.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat 3 tablespoons olive oil in a large pot, then sauté the diced onion for 5 minutes until softened and lightly translucent.
  2. Add the minced garlic, dried rosemary, Italian seasoning, and red pepper flakes; cook for 2 minutes until fragrant, stirring so nothing browns too much.
Build the soup
  1. Add the drained cannellini beans, 6 cups vegetable or chicken broth, and the parmesan rind, then bring the mixture to a boil.
  2. Reduce to a simmer and cook for 15 minutes, keeping the soup gently bubbling.
  3. Remove the parmesan rind, then mash or blend about half the beans to create a creamy texture while keeping some beans intact.
Wilt greens and finish
  1. Add the chopped kale or spinach and cook for 5 minutes, stirring until wilted.
  2. Season with salt and pepper to taste, then finish with lemon juice, olive oil, and parmesan before serving.

Notes

Pro tip: mashing/blending about half the beans thickens the broth without making it fully pureed, so you get creamy spoonfuls plus whole-structured beans. Store leftovers in the fridge up to 4 days; freeze up to 3 months (best reheated gently). For a dietary swap, use vegetable broth and omit any cheese rind if needed for strict vegetarian preferences (the parmesan rind is optional but boosts flavor).