White Bean Soup Recipe

Two bowls and a cup filled with white bean soup

5 from 3 reviews

A hearty white-bean soup bursting with the flavors of fall, and subtly seasoned with smoked paprika.


  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • ½1 teaspoon kosher salt (to taste)
  • ¼ teaspoon ground black pepper
  • 5 cups low sodium vegetable broth
  • ½ cup white rice
  • 1 ½ cups marinara sauce
  • 2 15-oz cans cannellini beans, drained and rinsed


Cook onion, garlic and seasonings. In a large pot heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook for 1 minute. Add the spices, ½ teaspoon of the salt and pepper. Cook for about 30 seconds until fragrant.

Add the rest of the ingredients and simmer. Add the vegetable broth, rice, marinara sauce and beans. Bring to a boil, stirring frequently. Reduce to a simmer, cover, and cook over medium-low heat for about 20 minutes, stirring often to prevent rice from sticking to the bottom of the pot.

Taste and adjust seasonings. Depending on the pasta sauce you used, you may need to add more salt to taste. Cook uncovered about 5 minutes longer, then remove from heat and serve.


Keywords: bean soup, white bean soup, tuscan bean soup