Warm up your family this winter with a hearty bowl of White Bean and Root Veggie Soup. This comforting dish combines creamy cannellini beans with the earthy sweetness of root vegetables, creating a cozy, nourishing meal that’s perfect for chilly evenings. With its rustic flavor and velvety texture, this soup will quickly become a family favorite simple, wholesome, and full of natural goodness.
Why You’ll Love White Bean and Root Veggie Soup
When it comes to healthy comfort food, White Bean and Root Veggie Soup checks every box. It’s rich in fiber, packed with vitamins, and naturally creamy without any dairy. The combination of white beans, parsnips, celeriac, and carrots delivers both nutrition and flavor and fresh herbs like rosemary and thyme make your kitchen smell heavenly.
Why Root Vegetables?
Root veggies such as parsnips, celery root, and carrots add a natural sweetness and depth that perfectly complements the mild creaminess of the white beans. They’re affordable, available year-round, and packed with antioxidants making this soup a great choice for families who want healthy, filling meals.
Ingredients
To prepare this nourishing soup, gather the following ingredients:
- 1 cup small diced onion
- 1 cup small diced leek (well-cleaned)
- 1 tbsp fresh rosemary (or 1½ tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- ¼ tsp ground black pepper (plus more to taste)
- 1¼ tsp kosher salt
- 2 tbsp minced garlic
- 2 bay leaves
- 4 cups cooked cannellini beans (or 2 cans, rinsed and drained)
- 1 cup chopped celery
- 1½ cups peeled and chopped celeriac (substitute parsnips or potatoes if needed)
- 1 cup peeled and chopped parsnips
- 6 cups water (or vegetable broth)
- ½ tsp smoked paprika
- 3–4 cups fresh greens (spinach or kale)
- 1–2 tbsp fresh lemon juice (to taste)
- Fresh parsley, for garnish
💡 Optional Tip: Use a mix of vegetable stock and reserved bean-cooking liquid for a richer flavor.
Step-by-Step Instructions
- Sauté the Aromatics
In a large soup pot, combine leeks, onions, garlic, rosemary, thyme, salt, and pepper with a splash of water. Cook over medium heat until the onions soften, stirring occasionally to prevent sticking. - Add the Root Veggies
Stir in celery, celeriac, parsnips, bay leaves, and smoked paprika. Pour in the water (or broth) and bring to a gentle simmer. Cook for 20–30 minutes, stirring occasionally, until the vegetables are tender. - Blend Until Smooth
Remove the bay leaves, then use an immersion blender to puree the soup to your desired consistency. For a silkier texture, blend in batches in a standard blender. - Finish the Flavor
Stir in lemon juice and adjust the seasoning with salt and pepper. Fold in fresh greens (like spinach) just before serving to let them wilt gently. - Serve and Enjoy
Ladle the soup into bowls, garnish with chopped parsley, and serve with warm crusty bread or a light salad.
Variations & Serving Ideas
- Add Sweetness: Include a diced sweet potato or carrot for more color and depth.
- Creamier Texture: Blend in a splash of coconut milk or cashew cream.
- Extra Protein: Top with crispy chickpeas or toasted seeds.
- Spice It Up: Add a pinch of chili flakes or smoked paprika for warmth.
Pair your White Bean and Root Veggie Soup with a fresh kale salad, or serve it alongside sourdough bread for the perfect cozy dinner.
Frequently Asked Questions
1. How long can I store this soup?
Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Thaw overnight before reheating.
2. Can I use other beans?
Yes! Navy beans, great northern beans, or chickpeas all work beautifully just note that texture may vary slightly.
3. Can I add other vegetables?
Definitely! Try turnips, sweet potatoes, or butternut squash for a fun twist.
4. Is this soup vegan?
Yes this recipe is completely vegan and naturally gluten-free.
Conclusion
This White Bean and Root Veggie Soup is more than just a meal — it’s comfort in a bowl. Full of nourishing ingredients and rich, hearty flavor, it’s a wonderful way to warm your home on cool days. Whether you’re cooking for your family or prepping healthy lunches for the week, this soup is sure to become a beloved staple.