My favorite recipe during soup season is this super easy white bean soup, that’s made in just 30 minutes. It’s creamy, hearty, nourishing, and packed with flavor from garlic, onion, spinach, and finished with a squeeze of lemon and grated parmesan cheese.
There’s a secret ingredient in my white bean soup, and you may initially think “that’s weird!”. Here’s the backstory. One day I was making my signature white bean soup recipe, and I didn’t have any traditional broth on hand, like chicken or vegetable broth. But I did have clam juice. I wasn’t sure how things would turn out, but I thought, “why not?”.
Sometimes great inventions come from desperate times. The clam juice makes this white bean soup! It adds a touch of brininess and freshness that’s so divine, without fishy flavor. While clam juice is readily available, if you can’t find it, your soup will still be delicious with classic broths. But don’t be scared to try out white bean soup made with clam juice; you won’t regret it!
Don’t forget to serve with Parker House Rolls or Yeast Rolls to soak up every last drop.
Looking for more easy soups? My Black Bean Soup, French Onion Soup, and Chicken and Rice Soup recipes are beyond delicious in a pinch!
Why You’ll Love This White Bean Soup
- Easy 30-minute recipe: yes, I said it. This recipe takes 30 minutes from start to finish.
- Great as leftovers: make it ahead and enjoy it the next day for lunch or dinner. Even freeze it for a quick meal months later!
- Nourishing: filled with beans, spinach, and a healthy dose of olive oil, you can feel good about enjoying this soup all season long.
- Flavor-packed: this white bean soup tastes like it has been simmering for hours, even though it’s super easy to make.
- Can be made vegetarian or vegan: while I make this soup with clam juice and garnish with parmesan cheese, it can easily be catered to your dietary needs (like by using vegetable broth and no parm!).
Ingredients
You only need a handful of ingredients to make the most delicious white bean soup in just a few minutes:
- Cannellini beans – cannellini beans are classic in white bean soups because they are medium-sized and hearty with a creamy texture and mild, nutty flavor. They’re the perfect base to build flavor.
- Clam juice, or chicken or vegetable broth – you might be wondering, why clam juice? I originally used chicken broth for this recipe, but out of necessity, one time I used clam juice instead and it was a gamechanger! It adds depth of flavor and a touch of brininess that is unmatched, without tasting clammy! I love Bar Harbor clam juice.
- Baby spinach – baby spinach adds a pop of green and earthy undertones.
- Extra virgin olive oil – olive oil adds creaminess and helps sauté the onion and garlic.
- Sweet onion – sweet onion adds, you guessed it, a subtle sweetness…and texture!
- Garlic – garlic and beans are like PB&J! This soup is garlicky and fabulous.
- Lemon wedges (optional to serve) – a squeeze of fresh lemon juice before serving brightens everything up.
- Grated Parmigiano-Reggiano cheese (optional to serve) – you can’t beat some grated parmesan cheese on top!
How to Make White Bean Soup
Detailed instructions are in the recipe card below; here’s an outline of the steps.
Sauté: in a large pot, add olive oil, onion, and garlic. Sweat over medium-high heat for 3-5 minutes.
Add: add the beans and clam juice. Stir.
Simmer: bring to a simmer, covered. Once simmering, maintain that simmer over medium heat for 5 minutes, stirring occasionally.
Wilt: add the spinach, and gently stir until the spinach just wilts.
Blend: remove from heat. Use an immersion blender (preferred), potato masher or pulse a food processor to purée about 50% of the beans, leaving 50% intact for texture.
Serve: season with salt and pepper, and serve with lemon wedges and grated parmesan.
My Pro Tip
Tips for Success
Partially blend your white bean soup so about 50% of the beans are left intact for texture and some beans are pureed and creamy.
Add toppings like lemon juice, grated parmesan, Homemade Croutons, fresh herbs like chopped parsley or thyme, or a bit of crispy bacon or pancetta!
Season generously with salt and pepper to enhance the flavors of the soup.
Frequently Asked Questions
Cannellini beans are the perfect size and creamy texture for the best white bean soup. If you can’t find cannellini beans, great northern beans are a good substitute.
Yes, you can soak and cook dried beans, but using canned beans is easy and just as delicious!
Yes! Simply make the soup up to 5 days in advance, storing in the fridge, covered, once cooled completely.
Reheat gently in the microwave or on the stovetop, adding a splash of clam juice or broth to refresh as needed.
Yes, you can! It freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
Outside of toppings like lemon juice, grated parmesan cheese, or Crispy Roasted Chickpeas, serve with crusty bread or a Homemade Baguette, Cornbread Muffins, or a Chicken Caesar Salad on the side!
More Soup Recipes You’ll Love!
If you’ve tried this White Bean Soup Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
White Bean Soup (in 30 Minutes!)
Equipment
- Immersion blender (preferred) or potato masher or food processor
Ingredients
- 3 cans (15 ounce each) cannellini beans, drained and rinsed
- 2 cups clam juice, or chicken or vegetable broth
- 5 ounce package baby spinach
- ⅓ cup extra virgin olive oil
- 1 medium sweet onion, chopped
- 6 large garlic cloves, minced
- Salt and pepper, to taste
- Lemon wedges, optional to serve
- Grated Parmigiano-Reggiano cheese, optional to serve
Instructions
- In a large pot, add olive oil, onion, and garlic. Sweat over medium-high heat for 3-5 minutes until fragrant and the onions are just starting to soften. Season with salt and pepper.
- Add the beans and clam juice. Stir.
- Bring to a simmer, covered, over medium-high heat. Once simmering, maintain that simmer over medium heat for 5 minutes, stirring occasionally.
- Add the spinach, and gently stir until the spinach just wilts.
- Remove from heat. Use an immersion blender (preferred), potato masher, or pulse a food processor to purée about 50% of the beans, leaving 50% intact for texture.
- Season with salt and pepper, and serve with lemon wedges and grated parmesan.
Video
Notes
- Clam juice is readily accessible at most grocery stores (I love Bar Harbor brand) and has a mild, slightly briny flavor. It will add depth to the soup without it tasting like clams…trust me! If you’d prefer to use chicken broth or vegetable broth, those work too.
- It will look like a lot of spinach at first, but once it wilts, it will be the perfect amount!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMGosh, yes it may sound like a weird combo but sooooooo good. I had about 3/4 chicken broth left in the fridge so I added it with the 2 cups (2-8 oz bottles) of clam juice. Also, added the zest and juice of a small lemon. Highly recommend. Cannot wait to have it for dinner tonight. Thanks for sharing.
Nonna C,
Thank you so much for your wonderful comment! I’m so happy you love the recipe! Please let me know if you try any other recipes 🙂
Grace
I am a soup lover, and have high expectations for recipes I try. This soup was amazing! I will be adding this to my go-to list of soup recipes. Thank you!!!!
I’m so glad this soup is your new go-to! It’s on my soup rotation list too 🙂
Grace
The substitution of clam juice for chicken broth in this recipe is genius and a game changer. It adds an Unami element similar to the addition of anchovies in other Italian dishes.
Thank you for a quick recipe that will get me through the winter!!!
Thank you so much for your comment! I totally agree about the clam juice. Game changer!
Enjoy,
Grace
This soup incredibly good. Can’t believe it’s so easy too!
So great to hear!!
Grace