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Close up view of a bowl of white bean soup.

White Bean Soup

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  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


A rich and creamy white bean soup recipe made with cannellini beans and aromatic veggies simmered in a lemony broth with rosemary, baby spinach, and ditalini pasta.


  • 3 (15-ounce) cans of cannellini beans, divided
  • 4 cups vegetable broth, divided
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup ditalini pasta
  • 2 cups chopped baby spinach
  • Juice of one lemon (about 2 tablespoons)
  • 1/4 cup Parmesan cheese


  1. Rinse and drain 1 can of the beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. Rinse and drain the remaining beans and set these aside as well.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes. Add the minced garlic and cook for an additional minute.
  3. Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, turmeric, salt, pepper, and crushed red pepper. Bring to a boil and simmer for 10 minutes, then add in the ditalini pasta, stir, and reduce the heat to medium-low. Allow the soup to simmer for 15 minutes, or until the pasta is cooked.
  4. Add in the spinach and cook for 5 more minutes. Stir in the fresh lemon juice and Parmesan cheese, and additional salt and pepper if desired.
  5. Serve immediately.


Store airtight in the refrigerator for up to 4 days.

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