Dinner

High Protein White Bean Soup for Quick Healthy Comfort Recipe

Byanna orden November 20, 2025November 20, 2025

Introduction

This satisfying high protein white bean soup is a quick and healthy comfort meal perfect for busy days. Packed with hearty vegetables and creamy beans, it warms you up while keeping things light and nutritious.

A white bowl filled with creamy white bean soup, showing about three layers: the thick soup base with a light beige color, soft white beans scattered throughout, and bright green leafy spinach along with small orange carrot pieces mixed in. The bowl sits on a rustic wooden surface with a piece of bread partly visible in the top left corner and a spoon on the right side. The soup looks smooth with a few visible textures from beans and vegetables, giving a fresh and warm feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, chopped
2 medium carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 teaspoons dried Italian herbs (basil, oregano, thyme)
1/4 teaspoon crushed red pepper flakes (optional)
4 cups vegetable broth (low-sodium preferred)
2 cans (15 oz each) white beans, drained and rinsed
1 cup unsweetened soy milk (or almond/oat milk)
Salt and black pepper, to taste
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: In a large pot over medium heat, add a splash of water or broth. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Step 2: Stir in the minced garlic, dried Italian herbs, and crushed red pepper flakes, if using. Cook for about 30 seconds until fragrant.
Step 3: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes.
Step 4: Stir in the unsweetened soy milk and allow the soup to heat through. Remove the pot from the heat, then stir in the lemon juice.
Step 5: For a creamier texture, blend a portion of the soup using an immersion blender or transfer some to a regular blender and puree it before returning it to the pot.
Step 6: Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

Use any non-dairy milk you prefer, such as almond or oat, to keep the soup vegan and creamy.
For extra protein, add cooked shredded chicken or turkey if not vegetarian.
If you prefer a spicier soup, increase the crushed red pepper flakes or add a dash of hot sauce.
To save time, use pre-chopped vegetables or frozen mixed vegetable medley.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much during storage, add a splash of broth or water when reheating to reach desired consistency.