You know those nights when you’re scrambling to get dinner on the table, but you still want something warm, comforting, and actually good for you? That’s exactly why I created this Weeknight White Bean Soup Recipe! After testing it half a dozen times (my family practically demanded seconds every single batch), I can confidently say this soup is a lifesaver. Packed with protein and fiber from the white beans, plus all those cozy veggie flavors, it comes together in just 30 minutes, no kidding. The best part? One pot, minimal cleanup, and leftovers that taste even better the next day. Trust me, this is the kind of recipe you’ll turn to again and again when you need dinner done fast without skimping on flavor or nutrition.
Why You’ll Love This Weeknight White Bean Soup Recipe
This isn’t just any soup, it’s your new weeknight hero! Here’s why it’s become my go-to:
- 30 minutes flat from chopping to serving (I timed it!)
- Packed with 12g of protein per bowl to keep you full
- The white beans create this naturally creamy texture that feels indulgent
- That turkey bacon? Optional, but adds the perfect smoky punch
- Kids actually eat the spinach because it blends right in (my secret victory)
Seriously, when a recipe gives you this much flavor with so little effort, it’s magic. The thyme and bay leaf make your kitchen smell like you’ve been cooking all day, no one needs to know your secret! If you are looking for more quick dinner ideas, check out what other home cooks are making over at familytastes.com.
Print30-Minute Weeknight White Bean Soup Recipe Your Family Will Crave
A quick and hearty white bean soup perfect for weeknight dinners. Packed with protein and flavor, this soup is both nutritious and satisfying.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 strips turkey bacon, chopped (optional)
- 1 cup spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add turkey bacon if using, and cook for another 2 minutes.
- Stir in white beans, vegetable broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove bay leaf and stir in spinach. Cook for 2 more minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a creamier texture, blend half the soup before adding spinach.
- Store leftovers in an airtight container for up to 3 days.
- Substitute kale for spinach if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Ingredients for Weeknight White Bean Soup Recipe
Here’s everything you’ll need to make this cozy soup happen, most of it’s probably in your pantry right now! The key is prepping the ingredients before you start (trust me, it makes the 30-minute timeline possible).
- 2 cans (15 oz each) white beans, drained and rinsed (this removes that tinny taste!)
- 1 tablespoon olive oil, or whatever oil you’ve got
- 1 medium onion, diced small so it melts into the broth
- 2 cloves garlic, minced fine (more if you’re a garlic lover like me)
- 2 carrots, diced into little coins (no peeling needed if they’re organic)
- 2 celery stalks, diced small for even cooking
- 4 cups vegetable broth, low-sodium lets you control the salt
- 1 teaspoon dried thyme, rub it between your fingers to wake up the flavor
- 1 bay leaf, the soup’s secret flavor booster
- Salt and pepper, to taste at the end
- 2 strips turkey bacon, chopped (optional but SO good)
- 1 cup spinach, roughly chopped (it wilts down to nothing)
See? Nothing fancy, just good, honest ingredients that work together beautifully. Now let’s get cooking!
How to Make Weeknight White Bean Soup Recipe
Okay, here’s the fun part! This soup comes together so easily you’ll wonder why you don’t make it every week. Follow these simple steps, and you’ll have a steaming pot of comfort in no time.
Step 1: Sauté the Aromatics
First, grab your biggest pot, this soup likes to spread out! Heat the olive oil over medium heat, then toss in the onion, garlic, carrots, and celery. Stir them around until they start to soften and smell amazing, about 5 minutes. This is where the magic starts, those veggies release all their sweet flavors into the oil. If you’re using turkey bacon, add it now and let it crisp up slightly (about 2 minutes). Your kitchen should smell incredible by this point!
Step 2: Build the Soup Base
Now pour in your vegetable broth, I love the way it sizzles when it hits the hot pot. Add the drained white beans (don’t skip rinsing them!), thyme, and that precious bay leaf. Bring everything to a gentle boil, then immediately lower the heat to a simmer. Here’s the important part: let it bubble away for a full 15 minutes. This gives time for the beans to soften just right and for all those flavors to become best friends. Don’t forget to fish out the bay leaf before moving on, nobody wants a surprise leaf in their soup! If you’re looking for more inspiration on quick meals, check out our guide to dinner recipes.
Step 3: Finish and Serve
Here’s the home stretch! Stir in your chopped spinach, it’ll wilt down in about 2 minutes flat. Now taste and season with salt and pepper until it’s just right for you. I usually add more pepper because I love that little kick. Ladle it into bowls while it’s piping hot, maybe with a crusty piece of bread on the side for dipping. Pro tip: Let it sit for 5 minutes before serving, the flavors mellow and blend beautifully. Now dig in and enjoy your 30-minute masterpiece!
Tips for the Best Weeknight White Bean Soup Recipe
After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to can’t-stop-eating-it amazing:
- Blend half the soup for instant creaminess, just pulse with an immersion blender right in the pot before adding spinach.
- Leftovers taste better! The flavors deepen overnight, store in airtight containers for up to 3 days.
- Freeze like a pro: Portion cooled soup into freezer bags (lay flat to save space) for quick thaw-and-heat meals later.
- No turkey bacon? A splash of smoked paprika adds that same cozy depth in a pinch.
Oh, and don’t skip wiping the pot rim before serving, it’s the little things that make dinner feel special!
Variations for Weeknight White Bean Soup Recipe
One of my favorite things about this soup? How easily it adapts to whatever you’ve got on hand! Here are my go-to twists:
- Kale instead of spinach, just chop it finer and add 1 minute earlier
- Diced potatoes, toss them in with the carrots for extra heartiness
- Cannellini beans, if you can’t find white beans, these work beautifully
- Fresh herbs, swap dried thyme for a handful of fresh rosemary or oregano
The beauty is in the flexibility, make it your own! My neighbor adds a Parmesan rind while simmering (genius move). If you enjoy simple, hearty meals, you might also like our dense bean salad.
Serving Suggestions
This white bean soup truly shines when you pair it with the right sides! My absolute favorite? A thick slice of crusty bread, perfect for sopping up every last drop of that flavorful broth. For a lighter meal, toss together a simple side salad with lemon vinaigrette, the bright acidity cuts through the soup’s richness beautifully. On extra hungry nights, I’ll even grill a quick cheese sandwich to dunk right in. Trust me, your bowl will be empty before you know it!
Storage and Reheating
Here’s the best part about this soup, it actually gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water if it’s thickened too much. I just pop mine in the microwave for 1-2 minutes, stirring halfway through, until piping hot. For freezer storage, portion cooled soup into freezer-safe bags (leave some room for expansion) and it’ll keep beautifully for 2 months, perfect for those “I forgot to plan dinner” emergencies!
Nutritional Information
Just between us? I’m not a nutritionist, these numbers are estimates based on my favorite online calculator. But here’s what you’re getting in each hearty bowl of this Weeknight White Bean Soup:
- 250 calories, perfect for a light yet satisfying meal
- 12g protein, thanks to those powerhouse white beans
- 10g fiber, nearly half your daily needs in one bowl!
- Only 6g fat, mostly the good kind from olive oil
Remember, values change slightly based on your exact ingredients (especially that optional turkey bacon!). But one thing’s certain, this soup packs way more nutrition than most 30-minute meals!
Frequently Asked Questions
I’ve gotten so many questions about this Weeknight White Bean Soup Recipe over the years, here are the ones that pop up most often!
Can I use dried beans instead of canned?
Absolutely! Soak 1 cup dried white beans overnight, then simmer until tender (about 1 hour) before adding to the soup. You’ll need about 3 cups cooked beans total.
Is this soup freezer-friendly?
You bet! It freezes beautifully for up to 2 months. Just thaw overnight in the fridge and reheat gently, you might need to add a splash of broth.
What if I don’t have vegetable broth?
Chicken broth works great in a pinch, or even water with an extra pinch of salt and herbs. The beans add plenty of flavor either way!
Can I make it creamy without blending?
Try stirring in 2 tablespoons of cream cheese at the end, it melts right in and gives that luxurious texture without any extra equipment.