This creamy, veggie-packed white bean soup is hearty, comforting, and comes together in just about 30 minutes. Pair it with crusty bread, naan, or even a gooey grilled cheese for the ultimate cozy meal. It’s simple, filling, and perfect for meal prep.
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Why You’ll Love This White Bean Soup
- Meal prep–friendly: It lasts up to 4 days in the fridge or 6 months in the freezer.
- Quick and easy: Ready in about half an hour.
- Creamy without dairy: Thickened naturally with mashed beans and potatoes.
- Customizable: Use different beans, greens, or proteins to make it your own.
Ingredients
- 2 (15 oz) cans white beans (cannellini, navy, or Great Northern)
- 2 tbsp olive oil
- 2 carrots, diced small
- 1/2 yellow onion, diced small
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes, optional
- Salt and pepper, to taste
- 2 cups chicken broth, or vegetable broth
- 1 russet potato, peeled and diced small
- 3 cups chopped kale, or spinach
- 1 cup canned coconut milk, or heavy cream, half and half
- 1/2 lemon, for juice
- Italian parsley, chopped, optional, for garnish
Instructions
- Prep the beans: Drain and rinse one can of beans. Mash or blend the second can (with its liquid) until smooth. Set aside.
- Cook the aromatics: Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 5–8 minutes until softened a bit, and fragrant.
- Season: Stir in garlic, oregano, thyme, sage, paprika, red pepper flakes, salt, and pepper. Cook 1 minute until garlic is fragrant.
- Build the soup: Add broth, beans, and potato. Stir well, bring to a simmer, then cover and reduce heat. Cook 12–15 minutes, until potatoes are fork-tender.
- Finish: Stir in kale and cook 3–5 minutes until wilted. Remove from heat. Stir in coconut milk and lemon juice. Taste and adjust salt as needed.
- Serve: Divide into three meal prep containers, garnish with parsley, and let cool before storing.
How to Customize This White Bean Soup
- Beans: Swap in chickpeas for one or both cans, or use any white bean variety (cannellini, navy, Great Northern).
- Greens: Kale is classic, but spinach, mustard greens, or Swiss chard all work.
- Protein: Add cooked chicken, sausage, or ground turkey for a meaty version. For plant-based protein, try crispy chickpeas or tofu.
- Creaminess: Not into coconut milk? Use heavy cream, half and half, or your favorite milk alternative.
- Toppings: Try shredded cheese, nutritional yeast, pesto, or a drizzle of chili oil.
👉 Want to see more plant-based options? Check out our meal prep salad recipes and tofu recipes for more inspiration.
Related: 5 Essential Freezer Meal Prep Tips
What Makes This Soup Creamy?
Instead of cornstarch, flour, or cream, this soup gets its creamy texture from blended beans and potato starch. By mashing one can of beans with its liquid, you create a thick base that simmers beautifully with broth and potatoes for a velvety finish. Of course, if you add heavy cream or milk, this recipe loses its nondairy status, but you really don’t need dairy to make this white bean soup creamy.
Storage & Reheating Notes
- Fridge: Lasts up to 4 days in airtight containers.
- Freezer: Store in Souper Cubes or containers for up to 6 months.
- Reheating: Microwave or stovetop both work perfectly.
🥄 Meal Prep Pro Tip: Freeze in single-serving portions so you can thaw just what you need for a quick lunch or dinner.
FAQs About White Bean Soup
Can I freeze this soup with coconut milk?
Yes! Coconut milk freezes well and blends back in once reheated.
Can I make this vegetarian or vegan?
Absolutely. Just swap chicken broth for veggie broth and stick with coconut milk.
How do I thicken my soup if it’s too thin?
Mash more beans or simmer uncovered for 5–10 minutes to reduce the liquid.
What should I serve with white bean soup?
Crusty bread, naan, or grilled cheese are all great pairings. For a lighter option, serve it with a simple side salad.
Related: Weekly Meal Prep: 12 One-Pot Dinners Under 30 Minutes
Other delicious soups to try
- Broccoli Cheddar Soup
- Tomato Soup With Lentils
- Classic Chicken Noodle
- Vegan Butternut Squash Soup
- Thai Coconut Curry Soup
- Butternut Squash Soup with Roasted Chickpeas
How to reheat this white bean soup
This soup will last in the refrigerator for up to four days and it will reheat beautifully in the microwave or on the stove over medium-low heat. You might need to add a little bit of liquid, however.
If you want to freeze this soup, it will last for six months. We love using SouperCubes.
Looking for other one-pot meals? We’ve got you covered!
- One-Pot Creamy Cajun Pasta
- Lemon Garlic Orzo & Broccoli Skillet With Sausage
- Easy Shakshuka With Feta
- The Best Slow-Cooked Beef Chili Recipe
Creamy White Bean Soup
Ingredients
- 2 15 oz canned white beans
- 2 TBSP olive oil
- 2 carrots diced small
- 1/2 yellow onion diced small
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes optional
- salt and pepper to taste
- 2 cups chicken broth
- 1 russet potato peeled and diced small
- 3 cups chopped kale
- 1 cup canned coconut milk or heavy cream or half and half
- 1/2 lemon juiced
- parsley, chopped optional, for garnish
Instructions
- Drain and rinse one can of white beans, and blend/mash the other can (including its juices) until smooth. Set aside.
- In a large pot, heat the olive oil over medium heat. Once hot, add the carrot, onion, and celery with a pinch of salt and cook for 5-8 minutes until the veggies are fragrant and slightly softened.
- Add the garlic, oregano, thyme, sage, paprika, red pepper flakes (if using), salt and pepper. Stir well, cooking for about a minute until the garlic is fragrant.
- Add the chicken broth, white beans, and potato and stir well. Bring to a simmer then cover and reduce the heat. Cook for 12-15 minutes, until the potato is fork tender.
- Once the diced potatoes are tender, add the kale and cook for 3-5 minutes until gently wilted. Turn off the heat and stir in the canned coconut milk and lemon juice, then taste and add more salt as needed.
- Separate the soup into three meal prep containers and top with parsley (optional). Let the soup cool completely before storing.
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