Creamy White Bean Soup

"Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!"
photo by DuChick photo by DuChick
photo by DuChick
Ready In:




  • Heat olive oil in a 4 quart saucepan on medium high heat.
  • Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
  • Add beans, water, and seasonings.
  • Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
  • Take half of soup and blend in blender until smooth.
  • Return soup to bean mixture in pan and stir.
  • Ladle into bowls and drizzle with olive oil before serving.
  • Top with freshly grated Parmesan cheese, if desired.
  • Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

Questions & Replies

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  1. When I made this soup, I did make changes to the recipe after I read the reviews. I only added 3 cups of water, I only used 1/2 teaspoon of the Italian seasoning (which still added plenty of seasoning to the soup), I didn't add any salt, but I did end up adding 3-1/2 teaspoons of chicken bouillon granules (which gave the soup more flavor), plus I only added a 1/4 teaspoon of the black pepper. I did add another diced carrot to the soup, and I also added another can of cannellini beans (which I drained and mashed them with a potato masher), and then added them just before I simmered the soup. Because I mashed the additional can of beans, I didn't purée any of the soup in a blender. And because I did decrease the amount of water, and added 4 large cloves of minced garlic, you could definitely taste and smell the garlic, but since we're garlic lovers, we enjoyed it's added flavor to the soup. I skipped drizzling olive oil onto the soup, as well as the parmesan cheese and spinach. This was a delicious soup, and I served it along with egg salad sandwiches during Lent.
  2. A little salty but totally delicious. I used my stick blender and gave it a few whizzes. Next time (and that will be verrrry soon) I will use half the salt and add a little bit of white pepper. Thanks for the keeper!
  3. This was OK, but not really what I expected. Perhaps less water or more beans would give the creamy texture I was hoping for. The spices were a great compliment. MERP'd for My 3 Chefs.


  1. I just made white bean soup it turned out was so creamy that all my family finished it in know time .


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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