15-Minute White Bean Soup Recipe (With Video)

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Servings:

2

For dinner or lunch in a hurry, look no further than this easy white bean soup recipe. Ready in just 15 minutes, it calls for a handful of basic ingredients like canned beans, broth, lemon juice, and dried oregano. The prep is minimal: Simply chop some scallions and a garlic clove, then sauté them in a little olive oil. Add the beans and broth and simmer briefly. We like mashing some of the beans against the side of the pot to thicken the soup. Finished with a squeeze of lemon and a shower of Parmesan cheese, it makes a delicious, satisfying meal with minimal effort.

This recipe serves two but can easily be doubled or tripled to serve a larger crowd.

A bowl of bean soup topped with grated cheese and herbs placed on a napkin next to a cheese grater and block of cheese — Jake Sternquist

Key Ingredients (and Helpful Swaps)

Beans: Use any variety of canned white beans for this recipe, from creamy cannellini to the more petite navy. Our recipe calls for a 19-ounce can of beans, which is typically available in most supermarkets. If you can only find 15-ounce cans, use just one for a brothier soup, or add an extra half of a can for a heartier version.

Broth: Using vegetable broth keeps this recipe meat-free, but you can certainly use chicken broth for a richer flavor. As always, opt for a reduced-sodium option—it'll give you better control over the saltiness of the soup.

Flavor boosters: We use a mix of fresh and dried aromatics, including scallions, garlic, and dried oregano, which gives this soup delicious depth despite its quick cooking time. In place of scallions, you can use a quarter of a white or yellow onion, or a small shallot. Running low on oregano? Sub in an equal amount of dried thyme or rosemary instead.

Acid: A squeeze of lemon juice adds welcome brightness to this soup. A splash of balsamic or red-wine vinegar would also work nicely in its place.

Cheese: Nutty, salty Parmesan cheese lends a boost of umami to the finished soup. Swap in Pecorino Romano or even a sprinkle of crumbled feta instead if you prefer.

When (and When Not) to Rinse Canned Beans

We nearly always call for rinsing canned beans before using them. While it adds an extra step, it's worth it to rinse off the starchy, salty liquid that clings to the beans after draining. There are a few exceptions to this, however: In some of our hummus recipes—like this tahini-free version—we lean on that starchy liquid to thin the mixture without making it watery. And for our smoky black-bean and sausage soup, the liquid from the can helps form a rich, thick broth without the need for stock.

Directions

Ingredients for a white bean soup including a bowl of beans lemon green onions grated cheese olive oil broth and spices — Jake Sternquist

Cook scallions, garlic, and oregano:

In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.

Jake Sternquist
Add broth and beans and heat:

Stir in broth and beans; cook until heated through, about 4 minutes.

Jake Sternquist
Mash some beans, stir in lemon, season, and serve:

Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle each portion with Parmesan.

Jake Sternquist

Storing White Bean Soup

This soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

What to Serve With This Soup

Our quick bean soup makes a light yet substantial meal on its own, but you can certainly add a side to bulk it up further. Crusty bread like ciabatta or baguette would make a welcome accompaniment, as would some fresh greens for a salad tossed with Martha's no-fail vinaigrette. Feeling like a sandwich? Try our founder's go-to egg salad sandwich or this exceptionally crisp and golden grilled cheese.