How to Make the Perfect Dutch Oven White Bean Soup
Italian · Easy · 50 min · 4 servings
This Tuscan-inspired white bean soup is thick, creamy, and deeply satisfying thanks to slow-cooked beans and fragrant rosemary. It is a simple but elegant one-pot meal that comes together beautifully in a Dutch oven with very little effort.
Why this recipe works
This Dutch Oven White Bean Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cans cannellini beans drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic minced
- 2 sprigs fresh rosemary
- 2 cups baby spinach or kale
- 3 tbsp extra virgin olive oil
Step by step instructions
Step 1: Bloom the Aromatics
Heat the olive oil in the Dutch oven over medium heat. Add the minced garlic and rosemary sprigs and cook gently for 2 to 3 minutes until the garlic is golden and the oil is fragrant. Do not let the garlic burn.
Step 2: Add Beans and Broth
Remove and discard the rosemary sprigs. Add the cannellini beans to the pot and stir to coat them in the infused oil. Pour in the vegetable broth and season with salt and plenty of black pepper.
Step 3: Simmer and Partially Blend
Bring the soup to a boil, then reduce to a steady simmer and cook for 25 minutes. Use a potato masher or immersion blender to partially puree the soup, leaving some whole beans for texture.
Step 4: Wilt the Greens and Finish
Stir in the baby spinach or kale and cook for 3 to 4 minutes until wilted. Taste and adjust seasoning. Serve drizzled with extra olive oil and with crusty bread on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cannellini beans → great northern beans or navy beans
- baby spinach → Swiss chard or escarole
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the step of infusing the oil with garlic and rosemary which is where most of the flavor comes from
- Over-blending the soup until it becomes completely smooth and loses all of its rustic chunky texture
Nutrition facts
Per serving: 310 calories, 16g protein, 44g carbs, 8g fat, 11g fiber.
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