This Hearty White Bean Soup is a 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’s sick.
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
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.
Add the cannellini beans. Add the tomatoes by pulverizing them in your hand before you drop them in. Careful with splatter!
Add the stock and bring to a 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.
You can make this in advance, 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.
More Cozy Soup Recipes
Soup recipes are versatile and filling dishes. Experiment with these diverse options.
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Hearty White Bean Soup
Print Recipe SaveIngredients
- 2 tbsp olive oil
- 1 small onion sliced into very thin half-moons
- 2 cloves garlic minced (optional)
- 1 tsp 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.
One question please? The recipe says vegetable stock the instructions say chicken stock What is your preference?
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.
white bean soup is my favorite soup .. Here in Europe it is one of the most famous and delicious soups !! or at least for me ..I like it with green parsley and green onions! into the ..I am very very very happy that you wrote this recipe ..as you know I don’t cook ..but I ask this soup twice a week at the restaurant
You are so kind, Helmuth. Maybe one day you can ask someone to make this one for you 🙂
That makes me so happy to hear… enjoy! And thanks for sharing!
This soup tasted amazing and I really needed it this week! Tomatoes and white beans make the perfect combo. SO comforting!
I’m so glad to hear it, Cindy… thanks for sharing!
Both me and my husband work at a ski resort and a comforting bowl soup for dinner is the best thing after a day at work. This white bean soup is perfect!
I’m so glad you found something new to keep you warm… and such a cool job!! Enjoy!
I’ve been looking for a soup like this! We loved it so much – filling but healthy and delicious. Thank you!
That makes me so happy to hear, Tracy… enjoy!
Delicious! I love white beans, and pasta too! I’ve never thought of putting it together as a soup! I tried this out for some lunch and it was amazing! Definitely gonna be on my lunch list real soon! Thanks for sharing!
Thank you so much for your kind words, Farrukh… You just made my day!
I could eat soup every day this time of the year and this one is so good. Simple to make, yet so delicious!
I’m so glad to hear you liked it, Lauren… thank you for sharing!