The Best Creamy White Bean Soup with Parmesan Cheese

Creamy White Bean Soup is the ultimate comfort dish—perfect for a cozy weeknight dinner or to impress guests at a dinner party. This wholesome, creamy soup comes together with minimal ingredients and packs a punch of flavor with fragrant thyme, garlic, and a hint of heat from red pepper flakes. Not only is it easy to make, but it’s also adaptable, with options to make it vegan or gluten-free. With this simple recipe, you’ll create a rich, creamy texture by blending white kidney beans while still retaining the heartiness of whole beans, making each bite satisfyingly thick and smooth.

Table of Contents

• Why You’ll Love This Hearty White Bean Soup
• Ingredients
• Additions, Variations, and Substitutions
• How to Make Creamy White Bean Soup
• Tips for Making Ahead, Leftovers, and Storage
• Serving Suggestions
• Other Soup Recipes You’ll Love
• Connect with Me!

Why You’ll Love This Hearty White Bean Soup

Sometimes, you crave a meal that’s warm, creamy, and full of flavor without spending hours in the kitchen. This Creamy White Bean Soup is just that dish. I love to make this soup on a chilly evening when I’m in the mood for something filling but not overly complicated. It’s packed with protein, thanks to the cannellini beans, and gets a rich, velvety texture by blending half the beans. Plus, it’s incredibly versatile—swap out chicken broth for vegetable broth to make it vegan, or add a pinch of red pepper flakes for some heat. Whether you’re hosting a dinner party or just treating yourself to a comforting meal, this soup delivers every time.

Ingredients

Vegetable Broth: The key to a flavorful base, use vegetable broth for a vegan-friendly version, or chicken broth for a more savory option.

Olive Oil (Extra Virgin): For a rich, silky base. Its flavor shines when sautéed with garlic and onions. You can use any high-quality extra virgin olive oil for this recipe.

Cannellini Beans: These beans are soft, creamy, and perfect for pureeing into a smooth soup. Use two cans of cannellini beans, rinsed and drained, for both texture and creaminess.

Fresh Thyme & Bay Leaves: These herbs add a fragrant, earthy depth to the soup. Thyme, in particular, complements the creaminess of the beans beautifully.

Grated Parmesan Cheese: Adds an extra layer of flavor. Parmesan makes the soup even more indulgent, but it can be omitted for a vegan option.

Red Pepper Flakes: This adds a subtle kick. Adjust the amount based on your spice preference.

Additions, Variations, and Substitutions

• Make it Vegan: Omit the Parmesan and use vegetable broth. You can also sprinkle nutritional yeast for a cheesy flavor.
• Add Greens: Toss in a handful of kale or spinach towards the end for an extra boost of nutrients.
• Herb Swap: If you’re out of thyme, Italian seasoning or fresh rosemary works well.
• Boost with Protein: Add shredded chicken or turkey for an extra layer of heartiness.
• Sweet Potato: Swap out some of the beans for sweet potato to make a creamy, sweet twist on this classic white bean soup.

How to Make Creamy White Bean Soup

Sauté Aromatics: Heat 1 tbsp of olive oil over medium heat in a large pot. Add the diced onion and minced garlic and sauté for about 5 minutes until softened and fragrant.

Add Broth and Beans: Puree one can of the rinsed cannellini beans in a blender. Add the pureed beans, the remaining can of whole beans, and vegetable or chicken broth to the pot. Stir to combine.

Season and Simmer: Add the thyme sprigs, bay leaves, and red pepper flakes to the pot. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld.

Finish and Serve: Remove the bay leaves and thyme sprigs. Stir in the grated Parmesan and season with black pepper and more red pepper flakes, if desired. Garnish with extra Parmesan and fresh thyme.

Tips for Making Ahead, Leftovers, and Storage

• Making Ahead: This soup is perfect for meal prep and gets better the next day as the flavors meld. Make it a day in advance and store it in the fridge.
• Storage: Store in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat.
• Freezing: Freeze for up to 3 months. Defrost in the fridge overnight before reheating.

Serving Suggestions

This creamy white bean soup is a meal on its own, but it pairs wonderfully with:

• Crusty bread: for dipping into the rich, creamy broth.
• A side salad: to add a fresh, crunchy contrast to the velvety soup.
• Roasted vegetables: such as carrots, sweet potatoes, or Brussels sprouts.

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