Mediterranean White Bean Soup

4.99 from 4259 votes

Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.

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If you’re looking for more vegan soup recipes that are going to fill you up and give you energy, this Mediterranean White Bean Soup is definitely one to try! It’s a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned white beans to make it even faster and easier.

Close up shot of white bean soup topped with parmesan cheese with a spoon inside bowl

It’s a hearty vegan soup with 15 grams of protein per serving, thanks to those powerhouse beans! The white beans are the essence of the soup because they are naturally creamy, making the soup rich without adding any dairy.


What ingredients do you need for white bean soup

Ingredients to make the vegan soup recipe
  • White beans: This is the base of the recipe so you’ll need 3 15-ounce cans of white beans. You can use navy beans, cannellini beans, Great Northern beans or any white beans. You can make this though with other types of beans or even chickpeas if you’d like. For convenience purposes, I use canned beans. However you can start with dried beans and soak them overnight instead.
  • Onions, carrots, & celery: This forms the mirepoix of the soup base, which is essentially the aromatics that flavor this soup and many others.
  • Garlic: Minced garlic or garlic paste, fresh garlic or frozen garlic, it all works in this white bean soup so you can use what you have. I love freezing garlic and using it in soups or other recipes that require cooking.
  • Vegetable Broth: Look for one made with simple minimal ingredients. You can use low sodium or regular. If you use low-sodium, you may need to add more salt.
  • Herbs: Fresh or dried work here. If you’re using fresh, you’ll want about 2 tablespoons total compared to 2 teaspoons total for dried. Since it’s a Mediterranean white bean soup, I think thyme and oregano work really well with the flavors.
  • Spinach (optional): You can use other greens too like kale or collard greens.
  • Grated Parmesan Cheese (optional): This is for topping at the end, but you can leave it out to keep it vegan.

How to make white bean soup

This is a pretty standard recipe starting with the mirepoix: mix of onions, carrots and celery. You’ll want to add the herbs pretty early on so they can help flavor the soup from the get-go. Cook until the vegetables start to soften, about 5-7 minutes.

Next add the vegetable broth and the white beans and let it simmer for about 15-20 minutes. The vegetables will continue to get tender and the soup will thicken.

Finally, add some fresh baby spinach or frozen chopped spinach, and mix it around until it wilts. This adds more nutrients to the white bean soup and also makes it more hearty.

And in about half an hour, this white bean soup is done and ready to be served. When the beans sit longer in the soup, the broth will thicken, so you can always add more water if it gets too thick. And if it’s not thick enough for your preference, you can use an immersion blender to blend the beans into the broth, which will thicken it.

Collage showing steps to make white bean soup - saute onions, then add carrots and celery

You can enjoy the soup right away or let it sit for a while so it gets more creamy and thick.

Completed Mediterranean White Bean Soup after cooking in a large pot

Tips for making white bean soup

  1. Add more vegetables. What makes this such a great easy soup recipe is its flexibility. Aside from onions, carrots and celery, it’s very popular to add fresh tomatoes or canned diced tomatoes to this recipe. I love the color of the vegetable broth and prefer keeping the tomatoes out of the recipe. You can also add zucchini, mushrooms, potatoes or peas.
  2. Allow the beans to simmer with the broth. Since the canned beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
  3. Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
  4. Make it extra creamy by stirring in some cashew milk. This is optional but adds a rich and creamy flavor to the soup while still keeping it vegan.

Frequently asked questions

Can I use dry beans?

Yes, you can use dry beans, but I would recommend making them in advance and then adding to the soup. For 3 cans of beans, I recommend 2 ¼ cups dried beans. You can cook them in an instant pot or on the stove according to package instructions.

Can I freeze the white bean soup?

Yes, this soup freezes very well, so you can certainly make a big batch and freeze them for up to 3 months. I recommend freezing in individual portions for easier thawing.

Mediterranean white bean soup in a large white bowl

This Mediterranean white bean soup is the perfect comfort food for cold winter days. It’s a thick hearty soup that’s vegan, gluten-free and absolutely tasty! I love that it has a rich taste that works as a side soup or a complete dinner option with 15 grams of protein per serving!

For more vegetarian soup recipes:

If you’ve tried this healthy-ish feel good Mediterranean White Bean Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This recipe was originally published January 24, 2019 and has been recently updated with a slightly modified recipe and new photography.

Mediterranean White Bean Soup

Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
5 from 4259 votes
Servings 6 servings
Course Soup
Calories 301
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 3 large carrots chopped
  • 3 celery stalks chopped
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 (15-ounces) canned white beans drained and rinsed
  • 5 ounces baby spinach
  • Grated parmesan cheese for serving


  • In a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
  • Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
  • Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
  • Remove from heat, sprinkle grated parmesan cheese, if desired, and serve immediately.


Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.


Serving: 1bowl, Calories: 301kcal, Carbohydrates: 57g, Protein: 18g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 436mg, Potassium: 1282mg, Fiber: 14g, Sugar: 4g, Vitamin A: 7334IU, Vitamin C: 11mg, Calcium: 212mg, Iron: 8mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Soup

Rate and comment

Recipe Rating


  1. Delicious! I was looking for a vegetarian soup- “white color” and not cream based for my “Flight of Soups”- for Book Club. This is perfect!

  2. Skip adding any salt. It was too salty for me and I only added a 1/2 t. And I used 2 cans of beans, not 3. That was plenty. Otherwise, it was very good

  3. This soup was so delicious! I cooked the carrots and celery a little longer than it called for but still kept it a little crunchy. I also used low sodium organic veggie stock and added salt as needed. The Parmesan made it even more yummy

  4. If you do not absolutely LOVE oregano, do NOT make this soup. It could be doctored up to be okay but I will not be making this one again.

    1. Sorry this didn’t come out as you expected. There is only 1 teaspoon of oregano in this recipe, which is not much considering the amount of liquid it calls for, but you can certainly skip it if you do not like the flavor.

  5. This soup is amazing I’m in the uk, I used one large carrot, a medium onion one courgette tinned butter beans or cannellini beans, spinach everything in the recipe. I used 2 pints of vegetable stock gluten free and I added a tin of chopped tomatoes.

    Thankyou for this wonderful recipe I don’t understand the comments saying it’s not tasty, I think they could have got the amounts wrong, keep trying it is very good.

  6. This soup is now one of my favorite soups! I recently developed an allergy to tomatoes and have missed soup! This made my week! 🙂 I did make some substitutes such as I added ground chicken, used chicken broth, kale instead of spinach and added some Italian season!!

  7. I used white onion, better than bouillon vegetable base, fresh thyme and oregano and then used 1 can each of cannellini, garbanzo and great northern beans and added baby white potatoes (cooked with soup for 20 minutes before adding beans)- came out absolutely fantastic.

  8. I will admit that I made this without the carrot and celery (didn’t have them) or the spinach (forgot to add) but even my kiddos gave it five stars! They probably would have been a solid 3 to 4 with the other veggies. I am impressed!

  9. Perfection! Easy to make. I used fresh herbs and added a spoonful of Better Than Bullion to make the broth more flavorful. So Good!

  10. This soup is amazing! It’s as good as it looked. I’ve been making this steady rotation for 3 years now. It’s a hit every time! I do substitute chicken broth and spinach for kale based on preference and nutritional needs. When I chop the carrots and celery, I chop the whole package then freeze what’s left for other soups. Thank you.

    1. The parmesan cheese is optional so you can either leave it out to keep things vegan, or use a vegan cheese if you prefer.

  11. This soup is absolutely delicious and easy! I added a little bit of lemon juice and swapped out parsley for coriander and it tasted delish. Thank you so much for such an amazing recipe. Parmesan was perfect at the end.

  12. Since I found this recipe I’ve made it at least once a week. I hate cooking but LOVE this. I use garlic and onion powders and McCormick Italian seasoning instead of herbs. I toss in a can of carrots and tons of spinach at the end. No fuss cooking! No Parmesan but if I ever serve it to company I’ll offer that.

    I’m on a weight loss journey and this is satisfying. Although, admittedly, sometimes I eat the whole pot. But it’s the only thing I eat that day.

    Thank you for sharing this!!!!!!

  13. I made this tonite and it is delicious! Adding the parmesan on at the end, perfect! Thank you for the great recipe.

  14. I made this tonight! Exactly as recipe! So delicious and comforting. Served with parsley and cheese as recommended and just added a dash of Tabasco. Omg!!!! Bomb!

  15. This was really good! It cooked up perfectly and had great flavor. I added ground turkey and used 1 can canellini beans and 1 can chickpeas. Thank you

  16. Delicious. I didn’t change one thing about the recipe (rare to see, I know). Parmesean on top was a good touch.

  17. I’ve made this soup several times and its always a hit! I add 16 oz of lean organic ground turkey and decrease the beans to just 1 can for dietary purposes and it is still delicious!

  18. Starting to eat Mediterranean to reduce our cholesterol and came across this recipe 🙂 My husband and I love it! I made it with 4 cups of water and 4 teaspoons of Better than Boullion vegetable broth base, 2 cans of cannellini beans because it is just the two of us. I also used fresh thyme because I had some and frozen spinach. There was enough for lunch the next day – yum!!

  19. I have not made this soup yet, but am looking for a vegan and gluten free soup that will sit in a crockpot so that we can serve the judges lunch, during an all day tournament. Would you recommend starting in the morning and then adding the spinach, say, 30 minutes before serving?

    1. I would recommend making the soup ahead on the stove top per the directions in the recipe, and leaving the spinach out. Then, the day you need to serve it, I would reheat it using the high setting of the slow cooker for several hours, then add the spinach about 20 minutes before serving. Hope this helps!

  20. Soup is easy to make and very tasty..but..I think it only needs 1tsp..of thyme rather than 2..

    Only had 4 cups of vegetable added 2 cups of chicken broth with to add to it.

    Really good soup

  21. I love this recipe! I’ve made it a few times. The only issue I keep having though is how long everything cooks for. I usually have to add an additional 30 minutes. I have an electric stove though, so I wonder if that’s the problem 🤔

    1. I would say try cooking the vegetables a bit more before adding the broth. Since you mentioned you have an electric stove, it may be taking the veggies longer to soften while sautéing. Once they have a little bit of give to them, then add the stock and see if that helps with the cook time!

  22. I was searching for a pescatarian bean recipe and this was delicious. I save my vegetable scraps and make my own vegetable broth and homemade broth adds tons more flavor! This recipe is easy, super healthy and filling.

    1. Love that you made your own broth, what a great way to reduce food waste and add tons of flavor! Glad you enjoyed the soup!

  23. Love this simple soup. Added extra garlic and spices. I also used lots of spinach. Topped with Nutritional
    Yeast and it was delicious. Make it to taste. That’s what cooking is all about! Third time making! Easy and inexpensive!

  24. I love this soup. I’ve made some variations. Instead of 6 cups of vegetable stock, I used 4 cups of vegetables stock and 4 cups chicken broth. Instead of 3 cans beans, I use 4. I used Cannellini beans. Then I add 2 cups chard, 2 cups kale, 2 cups collard greens. Sometimes I add a cup or so of chopped up leftover roasted chicken. Makes such a hearty meal! Thank you for this recipe

  25. I was hesitant to make this, but did because of all the great reviews. This came out actually worse than I thought. I’m not a vegetarian, so I cooked thick cut pieces of bacon first and set aside. Used a little of the bacon grease to saute the veggies, and followed the instructions. Super bland!!

    1. I should’ve read the reviews before making the recipe. I followed the instructions to a tee and also found it bland and lacking in flavor. All the 5 star reviewers added their own variations and had altered the original recipe.

      1. I haven’t made this yet but thought I would throw my two cents in. Recipes to me are fluid. I usually read a few for the same dish and take bits and pieces catered to my liking. I seldom follow a recipe to a T. The ingredients you hold may be different than the authors. For example some lemons are very pungent and others aren’t. Garlic, onion, tomatoes etc. all vary in flavor. Go with your gut (no pun intended) and taste the strength of each item before deciding on quantity. Happy cooking to all!

  26. This was a real winner. I made White Northern beans in Instant Pot and used them in the recipe. So delicious I ate it all week. Making another batch this week with a mixture of beans. So darn yummy and I love how healthy it is. Weight Watchers approved for sure!!

  27. I love this soup. I use dry beans and just simmer the whole thing for a couple hours until soft. I also add some tomato paste to give the broth more umami, about 2 tablespoons I think.

        1. Hi Tracey, thank you so much! Yes, the nutrition info is for a bowl, which is around a cup of soup. You’ll have to come back and let me know what you think of it when you make it.

  28. I’m new at using online recipes so please excuse this basic question. How do I serve a serving size without knowing what that size is? I know that this recipe makes 6 servings, but without doling it all out into 6 bowls, how do I know what the serving is? I bet I missed this information somewhere in your recipe! I’m heading out to get the ingredients not — meets my need for a cardiac healthy meal and my husband, who’s a vegetarian. Thank you!

    1. Hi Vicki, thanks so much for your question. The actual serving size does vary but it is around 1 1/2 to 2 cups per serving. I hope you and your husband enjoy it!

  29. I wanted to love this, but it seriously lacked in flavor. I even substituted chicken and beef stock for the veggie stock. No help. I am no gourmet so I don’t know what to suggest. Also, for anyone using dry beans, don’t make the mistake I did and only soak them for 24 hours. You also have to cook them for a solid two hours before using them in this recipe. That should be emphasized in the recipe. On the plus side, this fit perfectly with my goal of eating healthier. I also blended mine in the end and that seemed to enhance the flavor somewhat, but there’s still something missing. Either that or I just haven’t been eating healthy for very long!!

    1. Hi Maury,
      I made this for the first time tonight. I thought the same…no taste. I added another teaspoon of salt & now it’s perfect, imho.

          1. Thank you for the feedback, Sarena. Feel free to add some more salt or seasoning for your preferred taste.

  30. I have now made this wonderful soup several times over 2-3 years. I serve it for guests and just family. It is as also my first experience freezing a full premade meal- it was just as wonderful a month later. This is a great warm winter soup or light summer soup. I do use chicken broth and occasionally add chopped asparagus. I can’t say enough good things about this soup.

  31. Outta this world soup. and so filling… can’t stop eating … by any chance do you have a vegetarian recipe for egg drop soup . My daughter will eat the product of an animal just no meat . She loves egg drop soup . Haven’t found the right one yet 🤞

    1. Thank you so much, Shirley! No I do not have a recipe for egg drop soup. I hope you find one she loves!

  32. Most recipes with veggie stock I feel are lacking something flavorwise at the end, I am happy to report this is not true with this soup. This has become a go-to meal for feeding myself and my friends; it’s so easy and customizable, not to mention DELICIOUS! Always a pleasure to dunk a nice crust of bread into this soup. I’ve made it with ditalini, with chicken stock, with zucchini and all sorts of different beans and it’s always good, no matter what.

  33. turned out amazing!!! I added zucchini, a can of diced tomatoes, and 2 bay leaves – I also subbed spinach for kale because it’s what I had on hand. can’t wait to make this again.

  34. I love this soup and have made it a few times. I use chicken broth for a bit more protein and add chopped asparagus. Even my picky eaters love this!

  35. Followed the recipe and it turned out tasty. Decided to add potatoes, cumin, more garlic and oregano. Put in just a tiny bit of pepper seeds as we love some kick. Without the additional ingridients it was great as it was.. Paired it off with avocados as I can’t eat many things. But this recipe is a keeper.

  36. Your soup was so delicious. I just made today. Please forward me more healthy meals.

    Thank you

  37. I have made this several times and it is absolutely delicious. My friends and family love it. I also add zucchini. I only use two cans of beans but add 1/2 cup quinoa once everything else is simmering. Yum!

    1. Hi Aspen, I use canned beans for this recipe, so you do not need to soak them. If you use dry beans you will need to soak and cook the beans before adding them to the soup. Hope you enjoy!

  38. Great recipe! For more flavor I added herb de Provence, dry bay leaves, Parmesan rind and lemon juice.

    1. To add depth to the flavor, I add 1/2 small can of tomato paste and use half veggie and half chicken stock. Chopped seedless tomatoes round it out nicely.

  39. I just started the Mediterranean diet and found this recipe. It was easy to make with ingredients I had on hand and it was delicious. Thank you

  40. Loved making it and eating it!!! Added crspy fried bacon bits as topping after serving. But delicious without it too. My family made positive comments about my cooking last night – in a long while. Thank you for the recipe.

  41. Fun to make and super easy. This soup is delicious and while we are not vegan, we did not even miss meat because it is so tasty and satisfying.

  42. Oh, WOW! This is the Best Soup, I’ve ever tasted! 10 Stars! My Grandson visited, had two bowls, loved it! The next day, he came back for more! Recipe texted to family & friends. Next it goes on my Facebook & Instagram site. Thank You, Marie

    1. Thank you so much, Marie! I am so glad you liked the soup, and I really appreciate you sharing it with family and friends!

  43. Souper easy, souper healthy, souper delicious. Made recipe as it is written I never alter a recipe until I make it once. All I kept thinking is how good this would be with pancetta or ham it would be a different recipe but I think it would be great.

    I made a nice antipasto style sandwich to go with the soup for a delicious dinner.

    Thanks for the great recipe.

    1. I am so glad you like it! Love the “souper”. I might have to add that to my next soup recipe post! Yes, you can certainly add to the soup! I love how versatile this recipe is!

    1. Hi Laurie! This recipe will feed 5-6 people at about 1 1/2 to 2 cups per serving. I hope that helps and hope you like it!

  44. Came out great! The only change I made is to add a pinch of dried chili peppers with the seasonings- for my husband who always adds tobasco sauce to his soup.

    1. Hi Stan, thank you for your question. This recipe is divided into 6 servings which is about 1 1/2 to 2 cups per serving. Hope that helps and hope you like it!

  45. This soup is so delicious! I did not have white beans but had mixed beans and they worked well. Also decided to pop in a Parmesan rind and woah, the soup was a hit! Family has requested it go on our roars room. Thank you for sharing this quick and tasty recipe!

  46. What a wonderfully healthy and satisfying soup. I added 2 cans of diced tomatoes and it yielded a good amount more for 4 people. Thanks for a great recipe!

  47. I love this soup. It is easy to prepare and is very filling. I usually follow it exactly but I’ve also tried it with kale and added ham pieces. It keeps me fed for days.
    Thank you feel good foodie!

  48. My husband and I love this soup. Now on the weekend I want something fast I will make this. I add herbs from Provence . Since I didn’t put any salt in it.

      1. Made this for 3 degree weather tonight and it hit the spot! I did feel like it was lacking some flavor after i only put in 1/2 tsp of salt instead of a full tsp, so squeezed an entire lemon at the end and it was delicious! Definitely recommend to sprinkle with Parmesan right before serving.

  49. Such a good hearty and healthy soup. I used kale instead of spinach. This is going to be one of my favorite go-to quick meals.

    1. Thank you so much for your feedback! When you go to any of my recipes, you can click “JUMP TO RECIPE” so it’ll take you straight to the recipe card at the bottom of the page.

  50. This soup was so flavorful and all around amazing. I used white cannelini beans and we had a rustic baguette to dip into the delicious broth. Thanks for such a great recipe! Will definitely make this again.

  51. I follow the recipe as is except I didn’t have parsley. It turn out pretty delicious. Our weather starting to get cold so this was a good idea. Thanks

    1. I’m glad you still enjoyed it without the parsley! Hope you continue to stay warm and cozy with this soup. You’re welcome!!

  52. Hey, I cant wait to try this tomorrow!
    Just reading the reviews makes me… ahhh!
    Where I live, theres no veggie broth. Can I subsitute with water?

  53. This was my first bean soup and it was fantastic! After reading reviews, I added some rosemary, red pepper flakes, and lemon juice. I also added more carrots because I had more on hand. Topped it with freshly shredded parmesan. Absolutely delicious and reheated well as a meal prep.

  54. This soup was amazing! However, my husband wasn’t having it without meat so I browned some andouille sausage in the pot while sautéing the onion.

    1. Thank you so much! That sounds like it would be a delicious option for someone looking to add meat to this meal.

  55. This soup was very bland. Thankfully it was fixed after I added Vegeta seasoning! I also diced & boiled some potatoes on the side and added them. I reserved some and threw them in the blender. Then spooned about 2 cups of the beans and veggies and blended them. I added them back and stirred. I squeezed lemon juice over my bowl and added pepper flakes! Thank goodness for a basic soup base!

    1. Thank you for your feedback. I’ve never found this recipe to be bland, but it can vary by individual. And, yes! I love using an immersion blender to blend the beans into the broth, which will thicken it.

    2. Ok I didn’t deviate from the recipe other than I don’t use can products, I did use a combination of chicken and veggie bouillons, I just had them on hand and I watch any salt in products. I did saute the onions as the recipe states then added the celery and carrots, note to myself I need to cut up the carrots and celery smaller. I also about a TBSP of tomato paste and blended that in with the veggies let that cook for a few minutes then added my broth. As for the seasonings I hate Thyme so I used dried parsley, and I have Oregano from Lebanon dried so it is again pretty strong so I did just as the recipe stated. The salt was fine but I did also use my pepper mill just before serving an added fresh ground pepper at the end.

      I cook my beans followed your instructions 2 and 1/4 cup dried covered them in water and let them soak for almost 24 hours drained them then added parsley and garlic cloves and cooked it I would say about 30 to 40 minutes. My first time cooking beans so they were tender and soft but I think less time and maybe not so tender just about done then add to the broth along with the fresh spinach.

      Also did give it a squeeze of fresh lemon juice probably like a full Tbsp. It just added a bit of freshness. I think it was good. I am still adjusting to eating this way as my husband has a no fat, dairy, or meat diet because of health issues. He didn’t like it and my thought tomorrow after it has been in the fridge and the flavors marry each other I think it will be better. A few little changes for my household and I think it will be great. I had some beans just out of the pot to try, and I already would just make the beans with garlic and some fresh herbs and a bay leaf and I would be very happy. Thank you for turning me on to dry white beans, I am now a convert.

    1. For 3 cans of beans, I recommend 2 ¼ cups dried beans. You can cook them in an instant pot or on the stove according to package instructions.

    2. I measured out 2 and 1/4 cup white dry beans, and cover them in water and soaked them for nearly 24 hours in my fridge. Then I drained them, cover them with just enough water and then added some garlic cloves, and a bit of baking soda which I stirred in and some fresh parsley. Get to a boil and then reduce heat to low and cover and watch them they will get a foam on top so just skim that off, and cover and check them around the 20 to 25 minutes. Once they were tender I just let them sit on the stove no heat. I added them at almost the end with the baby spinach. Next time I will cook them a little less and then add in for the last 20 minutes of simmering the veggies and broth. I did also add fresh squeeze lemon juice and up the salt and pepper. It was tasty.

  56. I made this soup for the first time today. It was for my daughter who is undergoing chemotherapy for breast cancer. After chemo, she doesn’t feel like eating much, especially anything that is too cheesy or too spicy. She loved this soup. The great thing is that you can make it as spicy or mild as you wish. I made it as is. The only thing I added was some cashew milk (for added calories) and rosemary. It reminded me and my daughter of stuffing, on account of the herbs. I am now calling it Thanksgiving Soup. Anyway, it was a hit. We will both be making it again. Thanks for having a recipe that is so adaptable. The other thing is that she is a vegetarian who eats very little dairy. This recipe is good comfort food.

    1. I’m so glad your daughter enjoyed this soup! Thanksgiving Soup is such a fun name. You’re so welcome! Your daughter is in my thoughts and prayers.

  57. Wow! I made this tonight for dinner and it was delicious! My husband is vegan so I didn’t use the cheese. I cooked it in my Dutch oven pot. I felt good after eating it and ate it with some toast and vegan butter. We’ll definitely be having this again!

  58. I am going to try this hopefully tonight. Honestly I just had to comment because I couldnt leave the amount of comments at 666…

  59. I love this soup so much. We make it often because it’s so simple and so delicious! It’s also really versatile and easy to add extra vegetables you have that you need to use up. We have tried it with zucchini and cauliflower florets, both excellent. Also, the leftovers are great. What’s not to love?? A comfort food staple in our house!

    1. Unfortunately I have yet to try this recipe in an Instant Pot. However, you can cook the dried beans in an instant pot and then add it to the soup.

  60. Yumna. This soup is just too good and delicious! It’s been in my family for as long as I remember. My favorite! For all those helpless and hopeless people who complained about this soup being so blend…well,I have one thing to say. Get a life and learn how to follow recipes instead of trying to be “creative” with your own versions of this classic soup. It’s so basic. How could anybody screw this up!

  61. Just made this soup, followed the recipe as written. I did add 1/2 cup of peas for some extra green and the juice of 1 lemon. It’s delicious. After blending it feels hearty with all the beans, I may serve it with some orzo too!

  62. Just made this and it turned out amazing 😍 Added a little extra salt (used low sodium veggie broth), plus some red pepper flakes and rosemary based on the recommendations here in the comments. I strongly encourage a long simmer to really mix the flavors in. Thanks!

  63. This soup suuuuuuuuucks ! it’s gross, basically just three tins of white beans in warm water with a dried thyme floating at the top. Can’t brlieve I msde so much of this – such a waste 🙁 do better feel good foodie !

    1. Thank you for your feedback! Did you use an immersion blender to blend the beans into the broth? It adds a lot to the recipe!

  64. AMAZING!!!!! I doubled the spices and garlic and added 3 large sprigs of rosemary. Immediately sent this off to all my sisters. This will become a staple in our home. Thank you for such a wonderful recipe!!!❤️

    1. Thank you for your feedback! What would you suggest to not make this bland? I have tried this recipe many times and have had many people try this recipe, and they’ve said it’s very flavorful.

      1. Add ground Italian sausage! I made this soup last year. I know it’s not vegan, but I added (browned) ground Italian sausage as I need to make it meatier/hardier for the guys (one with dairy allergy). Might be helpful to those who thought it was bland.

      1. It was very bland for me too. I think I would use chicken stock next time I made it and add a can of tomatoes. I think the veggie broth is very watery tasting.

          1. I don’t find it bland! I didn’t have spinach so I substituted fresh basil leaves and it was great. Nice to have a recipe that doesn’t have tomatoes.

  65. SIMPLY DELICIOUS!!! I make this All the Time now but especially when we have guests over!! It’s SO EASY yet everyone will want the recipe!! I serve it with a nice simple Salad, plenty of Crusty Bread with Olive Oil and Grated Cheese – DONE!!! It’s easily “tweakable” depending on what you have available at your fingertips. I will sometimes play around with the spices… but that doesn’t typically make it better. LOL One thing I tend to add, more often than not, is a can of diced tomatoes or super fresh ones if it’s summer. They aren’t absolutely needed, but we enjoy them. I also like to let the soup simmer for around an hour so all the flavors marry together. (I add the spinach at the very end) Allowing it to simmer longer will also give you a nice thick soup, just don’t cook your beans to death!! ENJOY!!!

  66. I made this so many times for my lunch at work. I transferred them on an individual containers and put them in a freezer. So I take one out for my next day lunch. It’s very filling. Sometimes if I ran out of vegetable broth I used chicken broth instead and tasted good too. I even shared this recipe to my friends and coworkers. They loved it!

  67. Just starting this now for dinner tonight. Planning to add a bit of ham. Also zucchini cornbread on the side. Looking forward to it.

  68. I followed your recipe exactly except I made a slightly larger batch (recipe and 1/2) I like to use better than bouillon vegetable broth. I highly recommend using that if you can find it!! This is SO easy and SO good!! LOVE it!!! I will definitely be making this again. Thanks so much for such a wonderful and simple recipe!

  69. Hi Yumna,

    I have 2 cans of kidney beans sitting in my pantry for a long time that i’d like to use. Will this recipe work as printed with that? I want to try it with the same spices and see how it turns out..

    Thanks for your help!

  70. It is 40 degrees and wet outside so decided to make this soup. I had some left over kale so I used it instead of spinach. I also had 2 parsnips and a hand full mushrooms. It turned out awesome. Toasted some garlic Tuscan bread to go with it. Its a keeper!

  71. This was very bland without some modifications – more herbs, lemon juice, etc. A good base, but needs adjustments.

  72. Looks Beautiful!! And like my Grandmothers Pasta Fagioli got to have the Parmesan sprinkle, as in the picture. I’m going to make this today looks Wonderful,TY!!!

  73. This soup is delicious. I only modified by adding a can of diced tomatoes. So much flavor and is excellent.

  74. I was looking for a white bean soup that was easy and delicious and OMG this is sooo good!!!!! It will be a staple in my home from now on. I did 1/3 of the recipe and changed the spinach for collard greens. It was delicious

  75. This was delicious! I had to tweak it a tiny bit with what I had on hand (two cans of beans, frozen spinach, chicken stock instead of veggie stock) – and it was so good. The beans break down a little with cooking, adding a little creaminess to the broth, and the Parm cheese was the best finishing addition! I’ll be making this again! Next time I look forward to having another can of beans and fresh spinach on hand.

  76. Great recipe! Every week I make a new veggie soup for my 2 yr old son to make sure he’s getting that veggie nutrition because he won’t eat them normally, lol.(I did add a little of bit cooked chicken breast). oh man it was so great! I blended the soup all together to disguise the veggies and my son loved it!

  77. I’m gluten free all the time (celiac). Always looking delicious recipes. Thanks so much. This is one I will be trying soon.💖💖

  78. This is delicious. A few suggestions for those going toothless: (1) Ignore the carrots. (2) Cook the celery before adding the onions. (3) Double the thyme, garlic and oregano. Thanks for posting the recipe.

  79. Hi! Can I use chicken broth instead of vegetable? Don’t have any veggie broth and no time to run to the store!

  80. Absolutely amazing & nutritious Soup! I cannot cook ….Your soup was so easy & FUN! I used dry beans because I had bought too much for some other recipe…no memory ?
    So healthy & I added a few small red potatoes so my hubby would like it….he went for seconds! Thanx for Your energy Yumna! I will be making this soup again! 🥰

  81. GREAT recipe! I make this his every two to three weeks. It’s healthy and fills you up. I use the immersion blender before I add the spinach. Thank you!

  82. Excellent and Easy!!

    I used 2 cups of dry Navy Beans and let them simmer first in 6 cups of water, 6 Bay leaves and 4 large cloves of garlic. Beans were very soft after 3 hours.

    Preparing the balance of the ingredients was followed as per recipe other than I added additional salt and pepper ( 1 tsp of black pepper and 3 teaspoons of salt in total) .

    The soup was a bit thick and had huge flavour so I added another 2 cups of water.

    This is a keeper!

  83. I like this recipe, I prefer not too spicy myself but my hubby does so I’ll just add some for him. I’ll use it again, so quick and you aways have the ingredients in the cupboard. So thumbs-up for me!

  84. Made this for my family. It was wonderful. We loved the clear broth.
    Served with lemon wedges and cilantro. A real keeper. Thank you

  85. Made it today for my dinner and turned out perfect. Although I don’t have the spinach and I only use 4 cups of broth because it’s just me. So much flavor and I can freeze it for my lunch at work on some days. Thank you for sharing it.

  86. This soup is so easy to make and unbelievably good. One bowl and your full. Wanted more but was too full. Definitely will be making this over and over again
    Thanks for the great recipe

  87. This has to be one of my favorite soups I’ve tried! I was hesitant the flavor would be lacking, but it turned out so flavorful and hearty (I used 4 cups chicken stock, 2 cups chicken broth).
    One note: I took the suggestion from other reviewers and used a can of chickpeas in place of 1 can of beans but really preferred the cannellini beans. Will stick to using all cannellini beans the next time! The chickpeas just didn’t get soft enough for my preference.

  88. Really delicious – I used fresh thyme and oregano and a touch of hot pepper flakes. Very hearty with great depth of flavor. My husband loved it – thank you for sharing ❤️

  89. This is so delicious! Mine didn’t get creamy though which was super disappointing I just have done something wrong. 😢

    1. Thank you! Try stirring in some cashew milk. This is optional but adds a rich and creamy flavor to the soup while still keeping it vegan!

    1. It is! If you scroll down to the recipe card, on top of the image in the recipe card there is a printer button, which will allow you to print the recipe.

  90. Myself and my spouse are trying to be more Mediterranean in our diet so tried this recipe no change except a 1/4 teaspoon of chili flakes. Initially when I tasted it I thought it was bland (in fairness I am of Indian descent so used to spicy curry’s) and I was wrong. After the first few bites the flavour profiles showed thru and it was delicious and would not want to change the recipe at all – wonderful recipe – thank you!

  91. I used 2 cups of chicken bouillon, 1 can of great northern beans, I didn’t drain them. I didn’t have celery, so added celery salt for the flavor.
    It was so delicious, we ate it all!

  92. I’ve made what you call white bean soup before I saw your recipe
    I made what you call energy snacks for years.
    Comment: I throw 2 cans white beans in bowl and heat 1 minute. I dump all vegetables I want into.pot. Olive oil is heathy but wasted here. I take pot off heat in 5 minutes & then add spinach and herbs. Spinach should be tasty & not wilted this way. Herbs disappear when hot so always best to throw in last before you take off heat
    As for my oats & peanut butter bites – Add three fistfuls oats and 4 Tbl nutty peanut butter. Stomp it together with spoon and hand. Add any spice you want. I like cinn & cloves. Never use fruit, or honey or syrup- loaded w sugar.

  93. Delicious tasting but it never thickened up. Immersion blender didn’t help. Any suggestions would be appreciated. Serving it for dinner tomorrow. Thank you.

    1. Glad you enjoyed the taste! I would recommend simmering it for longer because when the beans sit longer in the soup, the broth will thicken. When you used the immersion blender, were you blending the beans into the broth? Because that will help thicken it too!

  94. I wanted to make meatless soup that was perfect for a cold evening with no noodles. I found this recipe and made it for dinner tonight. My husband and I absolutely loved it! It was hearty, flavorful, and packed with veggies. Very easy to make!

  95. This soup has become a staple in our home, a favorite of mine, my husband, and our 3-year-old. It is filling yet light and healthy, not to mention super easy, and honestly, even with chopping the vegetables, it takes no time at all. Very few dishes used, so even cleanup is a breeze. I sauté the onions, carrots, and celery together because it allows the veggies to get more tender. I switch up the spinach depending on what I have- Swiss chard, rainbow chard, kale, all delicious. Thank you for this recipe.

  96. The soup was great! We are not vegan and I only wanted to make soup for the two of us.
    I used 2 cups of chicken bouillon, 1 can of great northern beans, I didn’t drain them. I didn’t have celery, so added celery salt for the flavor.
    It was so delicious, we ate it all!

  97. Super simple and delicious!! I had to use up some chicken broth, so I used 4 cups of chicken and 2 cups of veggie broth. I used my herbs I dried this summer and added an extra 1/2 teaspoon of thyme. It was all absolutely perfect! Thanks so much for all your hard work. In case no one has told you today – you are absolutely amazing at your job!

      1. I did mine in the instant pot yesterday, pressure cooked on high for 35 minutes. I used 2 cups dry white beans and it turned out great!

  98. This soup is absolutely delicious! The spices in this soup are superb! I use navy beans. I always follow the recipe exactly as it says, and I have had many comments on how good it is. I have given the recipe away to friends. This reminds me of my dad‘s navy bean and ham soup that he used to make when I was young. But, this is a very healthy alternative without the meat.

  99. I used a crock pot and slow cooked in time for dinner. I tossed all ingredients except for celery and garlic and there was no need to soften the vegetables in olive oil. The aroma that met me from work was indescribable and the soup one of the best I ever had, including restaurants. I’m making again today.

  100. Thank you! Great and simple recipe. I added two squirts from a tube of tomato paste and just a half cup of ditalini. What can I say, we’re Italian.

  101. Was wondering what to substitute parmesan cheese if you are vegan or vegetarian? Would appreciate advice on this. I’ve got feta in fridge if that works. Many thanks