Creamy Italian White Bean Soup

    1 day 6 hours 20 mins

    Hearty and healthy soup that is a favourite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

    223 people made this

    Serves: 4 

    • 1 tablespoon (15ml) vegetable oil
    • 1 yellow onion, chopped
    • 1 stalk celery, chopped
    • 1 clove garlic, minced
    • 2 (450g) cans white kidney beans, rinsed and drained
    • 1 (400g) can chicken broth
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon dried thyme
    • 2 cups (500ml) water
    • 1 bunch fresh spinach, rinsed and thinly sliced
    • 1 tablespoon (15ml) lemon juice

    Prep:20min  ›  Cook:1day6hr  ›  Ready in:1day6hr20min 

    1. In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups (500ml) water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
    2. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
    3. In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
    4. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

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    Reviews in English (247)


    I love Tuscan White Bean soup. This recipe is a good base, however many of the suggested modifications should be considered. Chicken or vegetable broth, extra garlic, and extra thyme & rosemary. I prefer using broccoli over spinach for much more taste. As a final touch, three necessities: 1. Fresh Parsley! About a handful chopped. Really adds a fresh taste. 2. Good Extra Virgin Olive Oil. Stir in about a 1/4 cup at the very end. Can't make a decent italian soup without using a decent olive oil. 3. And finally, some freshly grated quality parmesan cheese on top. None of that store shelf canned stuff. Good cheese goes a long, long way.  -  29 Nov 2007  (Review from Allrecipes US | Canada)


    Only an average, 3-star recipe as written with obvious flaws, but I saw its potential to become something wonderful so I made this knowing I would be putting my spin on it. I can say for certain that Italians wouldn't use vegetable oil, so it wouldn't be used in soup either...change to olive oil. The soup looked like it needed a serious boost of flavor, so I started by using some homemade chicken broth I had in the freezer that also had pieces of chicken in it - and no water. I didn't understand why the submitter chose to dilute her soup with water! I also sauteed some chopped bacon (more flavor!) in a little olive oil, then added the onions, celery and extra garlic and thyme. I think these changes really did the trick because this turned out to be really outstanding! I served it with a mix of freshly grated Parmesan and Romano cheeses, then gave it a finish of a drizzle of white truffle oil, which took this over the top! So with a couple of small but important changes this is definitely a 5-star soup!  -  23 Jan 2010  (Review from Allrecipes US | Canada)


    Wonderful with the following additions: double garlic,l/4 more beans, use chix broth in place of water, add onion salt and chix boullion to taste, add 3 teaspoons fresh Rosemary,double the lemon juice. Cut up your spinich about 3/4" wide by 3/4" or you'll end up with long strings hanging from your spoon. Made such a hit last winter at a church supper months ago and I'm still being asking me for the recipe.  -  22 May 2005  (Review from Allrecipes US | Canada)