My best white bean soup recipe is everything you crave in homemade soup — homey, creamy comfort food that’s easy to make. Full of flavor, the soup is ready to serve in 30 minutes. It’s made with Italian-style pantry ingredients including cannellini beans, canned tomatoes, dried pasta and aromatic herbs. This hearty soup makes a simple lunch or dinner and it smells so good while it simmers on the stovetop!





white beans


olive oil

canned tomatoes


Puree one can or 1 1/2 cups cooked cannellini beans in a food processor or immersion blender.

They don’t need to be completely smooth. You can also mash them by hand with a potato masher.

Sauté the onions, garlic and red pepper in olive oil in a large pot or Dutch oven over medium heat, just until the onions are softened.

Add the remaining beans, tomatoes, bay leaf and salt.

Pour in the broth and stir. Bring to a simmer and cook about 20 minutes, without bringing to a full boil.

Add the pureed beans, cheese and fresh herbs and stir to blend.

Ladle the warm soup right out of the pot into bowls. Sprinkle with additional cheese.