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White Bean Soup

White bean soup made with a golden garlic-herb broth, creamy cannellini beans, and wilted kale. Simmered until flavorful, then partially mashed for a thick, satisfying texture.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cannellini beans
  • 3 can (15 oz) cannellini beans drained
  • 0.5 salt to taste
  • 0.5 black pepper to taste
Soup base
  • 1 onion diced
  • 6 garlic minced
  • 6 cup vegetable or chicken broth
  • 1 tbsp olive oil total 3 tbsp; used for sautéing and serving
  • 1 tsp dried rosemary
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 parmesan rind
Greens and finishing
  • 4 cup kale or spinach chopped
  • 1 tbsp lemon juice for serving
  • 1 tbsp parmesan shavings for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat 3 tablespoons olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until softened and translucent.
  2. Add the garlic, dried rosemary, Italian seasoning, and red pepper flakes, and cook for 2 minutes while fragrant.
Simmer the broth
  1. Add the cannellini beans, broth, and parmesan rind, then bring the mixture to a boil.
  2. Simmer for 15 minutes, then remove the parmesan rind.
Thicken and wilt greens
  1. Mash or blend about half of the beans until the soup turns creamy and slightly thickened.
  2. Add the kale and cook for 5 minutes until wilted.
Season and serve
  1. Season with salt and pepper to taste.
  2. Finish with lemon juice, olive oil, and parmesan, then serve hot.

Notes

For the creamiest texture, mash the beans right in the pot and keep the rest whole for bite. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of broth if needed. Freezing is OK for up to 2 months, though kale may soften further. For a dairy-light option, use a smaller amount of parmesan rind or omit parmesan shavings at the end while still adding lemon and olive oil for brightness.