Pureed Italian White Bean Soup Recipe

Pureed white bean soup
Pureed white bean soup photo by Foodcollection / Getty Images
Ratings (11)
  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
389 Calories
15g Fat
50g Carbs
17g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 389
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 834mg 36%
Total Carbohydrate 50g 18%
Dietary Fiber 13g 45%
Protein 17g
Calcium 224mg 17%
*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 you'll have to make your own vegetable broth if you want it to be truly all fresh. Using a homemade vegetable broth will also make this recipe gluten-free as well as vegetarian and vegan


  • 1 cup dried cannellini beans (or you can use two 15-ounce cans)
  • Water for soaking beans
  • 4 tablespoon olive oil (divided)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 large stalk celery (chopped)
  • 1 sprig parsley (fresh)
  • 1 sprig thyme (fresh)
  • 1 sprig rosemary (fresh)
  • 1 bay leaf 
  • 4 cups vegetable broth (or vegetarian chicken-flavored broth)
  • Sea salt or kosher salt and fresh ground black pepper to taste
  • 1 tablespoon lemon juice (or juice from 1/2 a lemon)

Steps to Make It

  1. Put the beans and water in a bowl and soak overnight.

  2. Drain the beans and set aside.

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

  4. Add the onion and cook for 5 minutes.

  5. Add the garlic and cook for another minute.

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

  7. Stir in the stock and bring to a boil.

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

  9. Add the salt and allow to cool slightly.

  10. Purée the soup in a food processor, return to the pot, reheat but do not boil, then add the lemon juice and the remaining olive oil just before serving.