Recipe: Chunky and Hearty White Bean Soup

Dinner Recipes, Soups + Stew Recipes, Vegetarian Recipes

By: Chris Freytag, CPT

PHOTO CREDIT: The Picky Eater

This chunky and hearty white bean soup is rich, super flavorful and filling. A great dinner option for a cold night, this soup is rich in complex carbs, full of vitamins, minerals and antioxidants, and is also high in protein thanks to nutritional powerhouses known as navy beans. The soup is vegetarian, can easily be made ahead or frozen and is great for the whole family!


  • 3 (15-ounce) cans navy beans
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium red onion, finely chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 5 garlic cloves, sliced
  • 1/4 cup parsley, chopped
  • 1 15 ounce can diced tomatoes
  • 3 cups low sodium vegetable broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dried small pasta shells
  • Freshly grated parmesan cheese (2 tablespoons per serving, about 1 cup total)

From the kitchen of:

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on Reply

Ingredients are perfect but where are the cooking instructions?

    on Reply

    Where the ingredients are listed (in the green box) in the top right corner you will see "Want to Make this Recipe, CLICK HERE for the recipe." You will want to click on this button and it will bring you to the full cooking instructions!

on Reply

how many dried navy beans would I need to replace the canned ones

    on Reply

    One cup of dried beans will yield about 3 cups of cooked beans.

on Reply

Do you think you could replace the small pasta shells with orzo?

    on Reply

    We haven't tried that, but it seems like it would work! Let us know if you try it!

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