Pureed Italian White Bean Soup Recipe

Pureed white bean soup

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Prep: 10 mins
Cook: 90 mins
Soak Time: 8 hrs
Total: 9 hrs 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
320 Calories
14g Fat
37g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 320
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 831mg 36%
Total Carbohydrate 37g 13%
Dietary Fiber 8g 30%
Total Sugars 4g
Protein 13g
Vitamin C 5mg 26%
Calcium 146mg 11%
Iron 6mg 32%
Potassium 1047mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple vegetarian and vegan white bean soup recipe is made with all fresh ingredients, but it's necessary to make the vegetable broth from scratch in order for it to be truly all fresh. Using a homemade vegetable broth will also make this recipe gluten-free as well as vegetarian and vegan. Plan accordingly as the beans need to be soaked overnight before making this recipe. You can also get a head start and chop up the onions and celery the night before and put them in a zip-top plastic bag or airtight container in the refrigerator.

If you can't find the dried cannellini beans in the store, you can also use canned ones in their place, although it's not quite the same as the fresh version.

Serve this soup on its own, or a fresh tossed green salad, and have some crackers on the side.


  • 1 cup dried cannellini beans

  • 4 tablespoons olive oil, divided

  • 1 large onion

  • 2 cloves garlic, minced

  • 1 large stalk celery, chopped

  • 1 sprig fresh parsley

  • 1 sprig fresh thyme

  • 1 sprig fresh rosemary

  • 1 bay leaf

  • 4 cups vegetable broth

  • Sea salt, or kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon lemon juice, from about 1/2 a lemon

Steps to Make It

  1. Gather the ingredients.

  2. Put the beans in a bowl and cover with water. Let them soak overnight.

  3. Drain the beans, and set aside.

  4. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat.

  5. Add the onion, and cook for 5 minutes.

  6. Add the garlic, and cook for another minute.

  7. Add the beans, celery, parsley, thyme, rosemary, bay leaf, and pepper.

  8. Stir in the stock, and bring to a boil.

  9. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally. 

  10. Add the salt, and allow to cool slightly.

  11. Purée the soup in a food processor, return to the pot, reheat without boiling, then add the lemon juice and the remaining olive oil just before serving.


Don't mince the garlic until ready to use it, that way it will stay at the best quality and flavor.

Recipe Variations

  • Use two (15-ounce) cans of cannellini beans if you don't have any dried ones.
  • Instead of vegetable stock, you can use a vegetarian chicken-flavored broth.

How to Store and Freeze

Before storing this white bean soup make sure that it is completely cooled down. 

  • Soup can be stored in the refrigerator in an airtight container for three to four days.
  • Freeze the soup for up to three months. Use freezer-safe containers or freezer bags pressing the out before freezing.