White Bean Soup Recipe

white bean soup recipe

White Bean Soup recipe dishes up everything you could possibly want out of a bean recipe. A daily serving a beans is great for your health.


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 fennel bulb, chopped
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon oregano
  • 1 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 315 oz. cans of white cannellini beans, drained and rinsed
  • Fresh parsley for serving
  • OPTIONAL: fresh parsley and vegan parmesan cheese for serving


  • In a 5.5 quart stockpot, such as the one shown from Xtrema, heat olive oil over medium heat. Add onions and cook about 3-5 minutes. Add the garlic, carrots, celery, fennel, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes. 
  • To the stockpot, add the broth and beans. Bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors and the vegetables soften.
  • Remove from heat and serve immediately. To garnish, sprinkle fresh parsley and vegan parmesan cheese.