This cozy leek and white bean soup is hearty, healthy, and full of the best flavor-an easy one-pot meal made with simple pantry ingredients. To elevate, make the herby gremolata for a fresh burst of flavor. Vegan and GF.
The root of your problem vanishes when you cherish others. ~Buddhist teaching
I love making this leek and white bean soup when I want a wholesome meal using mostly pantry ingredients. A few cans of beans, some broth, and everyday vegetables come together to make a cozy, satisfying soup that feels both simple and deeply comforting.
One of my favorite things to do is create a flavorful meal using pantry ingredients. Cannellini beans turn silky and smooth when blended, creating the lovely creamy base of the soup. Savory leeks, celery, and carrots add full flavor and boost the nutrition.
Rosemary is one of the few herbs that will winter over in my yard. Thank goodness! The piney flavor adds so much goodness to this soup. Do you know the phrase “Rosemary for remembrance”? Well, it is true! Many studies have shown that it boosts cognitive function and short-term memory recall.
Serve the leek and white bean soup with this zesty gremolata recipe. It adds the perfect balance. Fresh parsley, garlic, and lemon zest are blended together and infused in olive oil. This topping completely elevates the soup, adding fresh, bright herby flavor!
Leek and White Bean Soup Ingredients
- Leek - Provides a mild, sweet onion flavor that melts beautifully into the soup; an onion can be used as a substitute.
- Garlic - Adds savory depth and aromatic warmth to the broth.
- Olive oil or butter - Creates a rich base for sautéing the vegetables and building flavor.
- Vegetable broth or chicken broth - Forms the flavorful liquid base of the soup; vegetable broth keeps it plant-based, while chicken broth adds extra richness.
- Cannellini beans - The hearty foundation of the soup, offering creamy texture and plant-based protein; other white beans or navy beans work just as well.
- Celery and carrot - Add natural sweetness, color, and classic soup flavor, creating a comforting vegetable base.
- Fresh rosemary - Brings earthy, aromatic notes that pair beautifully with the beans.
- Sea salt and pepper - Enhance and balance the flavors; adjust to taste.
- Gremolata (for garnish) - A bright mixture of fresh herbs, garlic, and lemon zest that adds freshness and a burst of flavor just before serving. Or sub a handful of baby spinach ( or kale) and a little lemon juice- add to the soup pot.
How to make Leek and White Bean Soup
Gather and prepare ingredients. Chop the leeks, garlic, carrots, and celery- the smaller the dice, the quicker the simmer.
Add olive oil or butter to a heavy-bottomed pot. Sauté leeks, garlic, and rosemary over medium heat for 5 minutes.
Add carrots, celery, salt and pepper, stir around just to coat with the leeks.
Add beans and broth, and simmer for 15-20 minutes, or until the carrots are soft.
Remove half the soup, then blend the other half in an immersion blender until smooth and creamy. If you want it super smooth use a blender. Combine with the remaining soup, adjust to taste with salt and pepper. Reheat to serve.
Make the herby gremolata.
Serving Suggestions
Divide the soup among bowls, then spoon the Gremolata over each. Garnish with red pepper flakes if desired. Serve with Leek Bread, sourdough bread, or savory scones.
Storing White Bean Soup
Leftover white bean soup will keep up to 4 days in an airtight container in the refrigerator- perfect for meal prep . Or freeze for up to 3 months. To reheat, either microwave or reheat gently on the stove top, stirring over medium-low heat.
More White Bean Soup recipes you may enjoy
- Ribollita! (Tuscan White Bean Soup)
- Smoky Tomato White Bean Soup
- Pumpkin Soup with Leeks and White beans
- Brothy Tortellini Soup w/ Spinach, White Beans & Basil
- Instant Pot Chicken and White Bean Soup
Hope this Creamy White Bean Soup brings some ease and comfort to your day! Please remember to tate it for us below. xoxo ~Tonia
Print
Leek and White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: 30 minute Dinner, Soup, vegan, vegan dinner, weeknight dinner
- Method: stovetop
- Cuisine: American, Mediteranean
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
This cozy leek and white bean soup is hearty, healthy, and full of flavor—an easy one-pot meal made with simple pantry ingredients.
Ingredients
- 2 tablespoons olive oil or butter
- 1 large leek, light parts only, sliced into half moons, rinsed (1 1/2-2 cups)
- 4 cloves garlic, roughly chopped
- 1 tablespoon fresh rosemary, minced
- 1 medium-sized carrot, 1 cup diced ( cut small for fast simmering time)
- 2 celery stalks, chopped small
- 1/2 -1 teaspoon salt
- 1/4 teaspoon black pepper
- 2x 15-ounce cans cannellini beans, 3 cups, drained (or sub white beans)
- 3 cups vegetable broth or chicken broth
- Optional: one batch Gremolata for swirling over top ( it takes 5-10 minutes)
Instructions
- In a large pot, add oil or butter and sauté leeks, garlic and rosemary over medium heat for 5 minutes.
- Add carrots, celery, salt and pepper, stir around just to coat with the leeks.
- Add white beans and broth, and simmer, covered, for 15-20 minutes or until the carrots are soft.
- While the soup is simmering, make the gremolata.
- Remove half the soup, then blend the other half until smooth and creamy. Combine with the remaining soup and reheat to serve.
- Spoon the gremolata over each bowl. Start with a teaspoon and add more to taste.
Notes
Soup will keep up to 4 days in the fridge or can be frozen up toe 3 months.
Nutrition
- Serving Size:
- Calories: 154
- Sugar: 1.8 g
- Sodium: 529.7 mg
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Carbohydrates: 25.7 g
- Fiber: 2.2 g
- Protein: 2.3 g
- Cholesterol: 0 mg
A great, easy, and tasty soup. The gremolata adds a lot. I had some extra sage and thyme in the garden so I added a small amount of both, along with the rosemary, to the soup and it added a nice flavor.
Glad you enjoyed Lynn. The extra herbs sound delicious!
I made this soup for my family and they loved it, so I made it for guests and they asked me to share the recipe. Love this for dinner!
Wonderful Lisa!
This soup is simple and healthy and so, so, so good! I loved it. I’m filing this away for regular recipe rotation!
Excellent Sarah, happy you enjoyed!
Made this last night – had to sub the leeks with onion as you suggested as I didn’t have any. The soup was just delicious and the gremolata just finishes it off perfectly. Will definitely be making this again – bought leeks and more butter beans today.
Awesome Charlie!
The soup is absolutely divine! So good!
So happy to hear you enjoyed!
A staple in our house. So easy and affordable, especially if you use great northern beans. The gremolata is a must!
Great to hear!
Perfect easy, cozy soup for a cold, rainy May (!) evening. It was quick to prepare and wonderfully flavorful. I appreciated the heartier texture from blending only half of the soup. The gremolata was perfect on top. Thank you for another winning recipe!
So glad you enjoyed this Sherie!
I hope this isn’t a trade secret but how were you able to get the gremolatta in this pretty swirled pattern?
If you put a few dots of the gremolatta in the soup with a spoon (thinking about the spiral shape) then take a knife or a toothpick and run through the dots connecting them in a swirl pattern. Does that make sense? Have fun!
I thought I’d have tons for leftovers but we devoured this soup! The gremolata was just the perfect touch for it! Thank you!
Awesome!
Finally made this soup tonight and it was as delicious as I thought it’d be! I’m not a vegetarian but your recipes have made me crave veggies more than ever – thanks so much!
So happy you enjoyed this Phyllis!
Easy, quick and oh, so, delicious! Left out the celery, otherwise followed the recipe for the soup and topping exactly. Homegrown rosemary, parsley and Meyer lemon, were key.
Perfect Kari! Love Meyer lemon.
Overall great recipe. My daughter loves carrots so I added an extra. The Gremolata can’t be skipped. Easy and worth it. I also make the sourdough no knead bread as a side. Stunning dish! I did have to add extra salt to the soup and I don’t like too much. Just a hint more.
Thanks Kristen! Yes, salt definitely depends on the amount in the broth and beans.
Another great recipe! Having good homemade stock makes all the difference. My grocery was out of both cannellini and white beans, so I had to use pinto beans. It still turned out great, but I did add a bit of crushed red chili to it. It didn’t turn out as pretty as the pic because of the beans, but oh well.
Hi Christy, It is so true about homemade stock! I’m glad it worked out with the pinto beans.
This is divine. I’ve made it twice now and am amazed how something with such simple ingredients can taste so yummy. I’ve made several recipes from this site, and they’re all good. It’s one of my favorite places to visit. Thank you!
So nice to hear Carolyn. So happy you are enjoying the recipes!
Delicious Sylvia. I made this for myself and my non-vegan husband. We were both pleased with the flavor. The gremolata really put the soup over the top!! I’ll definitely put this in my recipe rotation.
Lovely to hear Julie!
Such a delicious soup, and vegetarian too! The gremolata added a great flavour note and also looked beautiful. I would eat this any night. Thanks for a great recipe!
Nice Vivian, so great to hear you enjoyed!
This soup was nice and creamy on a cold night! The gremolata is definately a must for the topping. We also threw in some small new potatoes that we had cooked from another meal and it was a very nice addition. This is going in our bookmarked recipes!
Glad you enjoyed.🙂
Just made this soup and it is delicious, The Gremolata addition is fabulous . I have made many of your recipes and all are amazing
Thank you
Thanks Dawn. So nice to hear this!
This was a really great recipe! The gremolata added the best flavor. I made grilled cheeses with crusty artisan bread.
Sounds perfect! Glad you enjoyed.
When do you use the garlic?
Sauté with the leeks🙂