• Kim Campbell

Creamy White Bean Soup

Updated: Jun 22, 2018

This is a delicious cream based soup that will remind you of the comforting traditional white bean soup without the ham. It’s quick, easy, and full of flavor.

Yields: 4-6 servings

Prep Time: 20 minutes Cook Time: 30 minutes


1 onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

4 garlic cloves, minced

3 (15 ounce) cans cannellini beans, rinsed and drained, or 4 ½ cups cooked cannellini beans, divided

1 cup low-sodium vegetable broth

1 cup water

1 teaspoon smoked paprika

½ teaspoon rosemary

¼ teaspoon thyme

½ teaspoon sea salt

¼ teaspoon black pepper

¼ cup chopped fresh parsley


1. In a large stockpot over medium-high heat, sauté the onions, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.

2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.

Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20-30 minutes to allow the flavors to bloom. Serve warm.

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