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    Home » Recipes » Soup

    Hearty White Bean Soup

    Published: Dec 15, 2020 Modified: Dec 15, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Three bowls of Bowl of red soup with noodles and greens.
    Bowl of red soup with noodles.
    Bowl of red soup with noodles.

    This is a hearty, delicious, feel-good soup perfect for any cold evening. You will want to make this over and over again! It’s family-tested and approved as my sister craves it all year round, but especially as a pick me up when she is sick.

    Three bowls of Bowl of red soup with noodles and greens.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 White Bean Soup FAQs
    5 More Cozy Soup
    6 Hearty White Bean Soup

    Why this Recipe Works

    Pasta and beans provide the bulk and the heartiness of this soup, with the tomatoes and stock as the main soup base. It has such a great warm and savory flavor profile, seasoned with sauteed garlic, onion and red pepper flakes.

    Adding the garlic, onion, and red pepper flakes before liquid is added to the recipe allows them to fully develop and shine throughout the soup.

    The fresh and light flavor of the chard is a great addition, balancing the more dense components of the beans and pasta. It is added at the end to keep it light and fresh without letting it get bitter.

    The noodles cook in the soup base, absorbing all the flavors developed in the soup.

    This recipe is vegan, making it a great option for everyone.

    Ingredients & Substitutions

    Ingredients for soup with beans.

    cannellini beans - I used canned beans for this recipe, but you can also cook them from dried beans. I've also made this recipe with chickpeas and pinto beans.

    pasta - use a small pasta like shells, rotini, or or orecchiette that fits in a soup spoon.

    chard - I use rainbow or red chard because I love the color and it is more delicate than collard greens. You can substitute with kale.

    stock - this recipe calls for vegetable stock to keep it vegan, but you can also use chicken stock.

    How to Make this Recipe

    Heat the olive oil over medium to medium-high heat. Use a stock pot or large enameled cast-iron dutch oven. Add the onion, garlic, and red pepper flakes. Sautée until the onion is translucent.

    Onions cooking in a pot.

    Add the cannellini beans. Add the tomatoes by pulverizing them in your hand before you drop them in. Careful with splatter!

    A hearty, delicious white bean soup with pasta, cannellini beans and fresh rainbow chard. It's my sister's favorite soup, and she LOVES soup! #whitebeansoup #vegan

    Add the stock and bring to boil.

    Drop in the pasta. It will take longer to cook than if you were cooking them in boiling water. Usually, 15-20 minutes if using dried noodles.

    Turn down to a simmer or off if cooking in enameled cast iron. Add in the greens 5 minutes before serving.

    Pot filled with noodle soup.

    White Bean Soup FAQs

    Are cannellini beans and Great Northern beans the same?

    No, but they are a great substitute for each other.

    Are cannellini beans the same as navy beans?

    No, but they are a great substitute for each other.

    Can I make this in advance?

    Yes, but it is best to add the chard right before serving. Also, if you leave the soup for too long, you will need to add more water or stock to reheat because the noodles will absorb all the liquid.

    Bowl of red soup with noodles.

    More Cozy Soup

    When I moved to the Northwest, I found myself craving soup more and more. Here are some of my favorites, and the first two are also vegan:

    • Iranian Adasi - Lentil Soup
    • Vegan Pho-Inspired Soup
    • Vegetarian Egg Drop Soup with Veggies
    • Delicious Bone Broth Udon Soup

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Three bowls of Bowl of red soup with noodles and greens.
    Print Recipe
    5 from 15 votes

    Hearty White Bean Soup

    A hearty, delicious white bean soup with pasta, cannellini beans and fresh rainbow chard. It's my sister's favorite soup, and she LOVES soup!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main, Soup
    Cuisine: American
    Diet: Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 462kcal
    Author: Candice

    Ingredients

    • 2 tablespoon olive oil
    • 1 small onion sliced into very thin half-moons​
    • 2 cloves garlic minced (optional)
    • 1 teaspoon Red pepper flakes I use about 1 tsp, sometimes more if I am in a spicy mood, but use less if you don't like spice
    • 15 oz. canned white cannellini beans washed and drained
    • 28 oz. can San Marzano tomatoes
    • 2 cups vegetable stock
    • ½ lb. pasta shells or orchiette
    • 1 bunch rainbow chard stemmed and ripped up. I prefer it with chard.

    Instructions

    • Heat the olive oil over medium to medium-high heat.
    • Add the onion, garlic, and red pepper flakes. Sautée until the onion is translucent.
    • Add the canellini beans. Add the tomatoes by pulverizing them in your hand before you drop them in. Carful with splatter!
    • Add the chicken stock and bring to boil.
    • Drop in the pasta. It will take longer to cook than if you were cooking them in boiling water. Usually ~20 minutes.
    • Turn down to a simmer or off if cooking in enameled cast iron. Add in the greens 5 minutes before serving.

    Notes

    You can substitute the cannellini beans with white kidney beans, Great Northern beans, pinto beans, or even chickpeas.
    If you let the soup sit after cooking, you will need to add a little water or stock because the noodles will absorb the liquid.
    Add the chard right before serving.
    Recipe adapted from the Williams-Sonoma cookbook, Soups & Stews.

    Nutrition

    Calories: 462kcal | Carbohydrates: 80g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 1316mg | Fiber: 11g | Sugar: 10g | Vitamin A: 5218IU | Vitamin C: 43mg | Calcium: 198mg | Iron: 7mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in November of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.

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    1. Marlene

      January 24, 2023 at 5:18 pm

      One question please? The recipe says vegetable stock the instructions say chicken stock What is your preference?

      Reply
      • Candice

        January 24, 2023 at 5:39 pm

        Nice catch! I've used both with great success. I do prefer it with chicken stock, but it is likely because I use homemade chicken stock and usually store bought vegetable stock and homemade is always better. You should be fine with either one.

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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