This creamy veggie-packed white bean soup is satisfying, comforting, and comes together in about 30 minutes. Enjoy with some crusty bread or a grilled cheese. What more can you ask for?
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Ways to customize this white bean soup:
Use whatever variety of white beans you prefer: white, cannellini, Great Northern, or navy. You can even substitute one can with chickpeas, why not!
Use your favorite herbs and greens. I used lacinato kale, but curly kale, spinach, mustard greens, etc. would also work great! If you don’t have kale or don’t like it you can swap it for spinach.
Add more protein: I found this soup to be very filling with the potato and beans alone, however, you can easily add meat. Partially cook ground meat before adding your onion/carrot/celery, or cook chicken or sausage on the side.
Can’t have or don’t like coconut milk? Swap for heavy cream, half and half, or your favorite creamy milk alternative.
Get wild with toppings! Cheese, nutritional yeast, a swirl of pesto, or a drizzle of hot chili oil would all be delicious in this soup.
Pair it with your favorite crusty bread, naan, croutons, or a classic grilled cheese.
Related: 5 Essential Freezer Meal Prep Tips
What is the thickener in a white bean soup?
In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren’t using cornstarch or a thickening agent in this recipe, it really doesn’t need it!
Other delicious soups to try out:
- Broccoli Cheddar Soup
- Tomato Soup With Lentils
- Classic Chicken Noodle
- Vegan Butternut Squash Soup
- Thai Coconut Curry Soup
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.
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!
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Creamy White Bean Soup
- 2 15 oz canned white beans
- 2 TBSP olive oil
- 2 carrots chopped small
- 1/2 yellow onion chopped 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 sub heavy cream or half and half
- 1/2 lemon for juice
- parsley, chopped optional, for garnish
- 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. Cook for 5-8 minutes until the veggies are fragrant and 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 it is wilted. Turn off the heat and stir in the canned coconut milk and lemon juice, then taste and add more salt as needed (this will depend on how salty your broth is!).
- Assemble. Separate the soup into three meal prep containers and top with parsley (optional). Let the soup cool completely before storing. That’s it!