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Hearty Creamy Vegetable Soup

Featured in Cozy soups to warm your heart.

This creamy soup blends white beans with veggies and parmesan for a luscious texture. The trick? Some beans are pureed right at the start.
Maria from tastyhush
Last updated Mon, 10 Mar 2025 14:13:55 GMT
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A bowl filled with white bean soup, spinach, and carrots, topped with shredded cheese and served with crusty bread. Save Recipe
A bowl filled with white bean soup, spinach, and carrots, topped with shredded cheese and served with crusty bread. | Tastyhush.com

This hearty white bean soup brings comfort on chilly days. The creamy texture of blended cannellini beans paired with melted parmesan creates a truly satisfying bowl that always earns high praise at the dinner table.

A Warming Winter Classic

This recipe evolved from traditional family cooking. The velvety smoothness comes from pureed white beans while sharp parmesan adds the perfect savory note. Fresh lemon brightens the flavors and tender spinach leaves provide color and nutrients. The result is a nourishing bowl perfect for sharing.

Essential Ingredients

  • 3 cans white beans Premium quality cannellini recommended
  • 90 cl vegetable stock Homemade stock preferred
  • 1 medium yellow onion Fresh and firm
  • 3 carrots Choose bright orange ones
  • 2 celery stalks Fresh and crisp
  • 3 garlic cloves Fresh local garlic
  • 1 teaspoon red pepper flakes For gentle heat
  • 12 cl dry white wine Good cooking quality
  • 6 sprigs fresh thyme Garden-fresh ideal
  • 2 bay leaves For subtle aroma
  • 50 g grated parmesan Authentic Parmigiano-Reggiano
  • 3 handfuls fresh spinach Market-fresh leaves
  • 1 lemon Organic preferred
  • Salt and black pepper Freshly ground
  • Olive oil Good quality extra virgin

Cooking Method

Creating the Base
Blend beans with stock until smooth for the signature creamy texture.
Vegetable Foundation
Sauté vegetables in a Dutch oven until softened and fragrant. Garlic and chili flakes add depth.
Building Flavors
Deglaze with wine, add stock and herbs. Simmer to develop rich flavors.
Final Elements
Finish with fresh lemon, wilted spinach and melting parmesan.
Serving
Ladle into bowls, top with extra parmesan and herbs. Serve with crusty bread.
Un bol de soupe aux haricots blancs, épinards et légumes, garni de poivre et servi avec un citron et du pain. Save Recipe
Un bol de soupe aux haricots blancs, épinards et légumes, garni de poivre et servi avec un citron et du pain. | Tastyhush.com

Professional Tips

This soup shines in vegetarian form with homemade garlic croutons adding delightful crunch. For special occasions, finish with aged pecorino romano - its sharp flavor provides an elevated finish.

Recipe Tips

→ Why blend some of the beans at the start?
Blending part of the beans makes the soup naturally creamy. It works like a thickener, giving the soup its smooth texture.
→ Can frozen spinach replace fresh spinach?
Absolutely! Just toss in the frozen spinach at the end, similar to how fresh spinach is added.
→ Do I really need the white wine?
Not at all. Swap it with the same amount of vegetable broth. The wine gives extra flavor, but it’s totally optional.
→ How should I store this soup?
This soup lasts up to 3 days in the fridge. You can also freeze it, but add the spinach and parmesan only when reheating to keep it fresh.
→ Can I swap parmesan for another cheese?
Sure! Pecorino Romano or Grana Padano are great substitutes. These aged cheeses bring a comparable savory taste to the soup.

White Bean Parmesan Soup

A smooth and filling soup made with white beans, vibrant vegetables, and parmesan, flavored with thyme and brightened with a hint of lemon.

Prep Time
15 Minutes
Cooking Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Soups & Stews

Skill Level: Medium

Style: Italian

Makes: 6 Serves (6 bowls)

Diet Type: Veggie, No Gluten

Ingredients

01 3 handfuls of fresh spinach leaves.
02 6 sprigs of fresh thyme.
03 600 grams of white beans (from 3 cans, well drained).
04 90 cl of vegetable stock.
05 1 medium-sized onion.
06 1 lemon.
07 3 garlic cloves.
08 3 carrots.
09 Parmesan cheese, grated (50 g).
10 2 celery stalks.
11 2 bay leaves.
12 A teaspoon of crushed red chili flakes.
13 12 cl of dry white wine.
14 Salt to taste.
15 Black pepper to taste.
16 Olive oil.

Let's Cook

Step 01

Blend a third of the white beans with a quarter of the vegetable broth until smooth and creamy.

Step 02

Heat up olive oil in a large pot over medium heat. Toss in the onions, carrots, and celery, letting them cook for 5 minutes. Stir in the garlic and chili flakes, cooking for just 1 more minute.

Step 03

Pour in the white wine to deglaze and let it simmer down for 3 minutes. Throw in the beans, broth, blended mixture, thyme, and bay leaves. Sprinkle in some salt and pepper, then let it all cook for 15-20 minutes over medium heat.

Step 04

Squeeze in the lemon juice, then stir in the spinach and parmesan. Cook everything together for another 2 minutes.

Step 05

Ladle into bowls, top with fresh herbs and more parmesan. It's great with some toasted bread on the side.

Tips

  1. This soup is packed with protein from white beans and parmesan.

What You'll Need

  • Large pot.
  • Blender.

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Dairy (parmesan).

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 495
  • Total Fat: 4 g
  • Total Carbs: 82 g
  • Protein: 30 g