Ciao! I’m Sam, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living.
I wasn’t always gluten-free. I trained under classic Italian chefs, making pasta and pane the old-school way. But years of unexplained fatigue led me to discover I was gluten-intolerant. That moment reshaped my life and my cooking. I had to give up wheat, but not the flavor, the comfort, or the joy of a warm bowl of soup on a crisp fall afternoon.
And that brings me to one of my most requested recipes: White Bean Soup Gluten Free. Simple, comforting, and nourishing, this soup has become a staple in my kitchen and a favorite for readers who crave hearty meals without gluten. Whether you’re easing into a chilly evening or prepping ahead for a busy week, this soup delivers warmth and satisfaction.
In this post, you’ll find everything you need to recreate this cozy bowl at home: a full ingredients list, step-by-step instructions, variations, storage tips, and practical advice to make it your own.
White Bean Soup Gluten Free
Equipment
- large soup pot
- wooden spoon
- cutting board and knife
- Immersion blender or countertop blender
- ladle
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- 1 bay leaf
- 2 cans (15 oz) white beans (cannellini or Great Northern), rinsed and drained
- 4 cups low-sodium gluten-free broth (vegetable or chicken)
- to taste salt and black pepper
- 1 handful chopped kale or spinach (optional)
- squeeze fresh lemon juice (optional)
- to serve grated Parmesan (optional)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, carrots, and celery and cook for another 5 minutes until lightly browned.
- Add thyme, rosemary, smoked paprika, and bay leaf. Stir in the chopped zucchini and mix well to coat with spices.
- Pour in the white beans and gluten-free broth. Stir to combine. Bring to a simmer and cover. Cook gently for 20–25 minutes.
- For a creamier soup, blend a portion using an immersion blender or regular blender and return to the pot. This step is optional.
- Stir in chopped kale or spinach. Simmer for 5 more minutes until greens are wilted. Season to taste with salt, pepper, and a squeeze of lemon juice.
- Ladle into bowls. Top with cracked pepper, olive oil drizzle, and Parmesan if desired.
Notes
Nutrition
Ingredients for White Bean Soup Gluten Free
This soup comes together with wholesome pantry staples and seasonal vegetables. It’s naturally gluten-free and can easily be made dairy-free or vegan.
You’ll need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 2 (15-ounce) cans white beans (cannellini or Great Northern), rinsed and drained
- 4 cups low-sodium vegetable broth or chicken broth (gluten-free certified)
- Salt and black pepper to taste
- 1 handful chopped kale or spinach (optional)
- Fresh lemon juice (optional, for brightness)
- Grated Parmesan (optional, if not dairy-free)
How to Make White Bean Soup Gluten Free – Step-by-Step Instructions
Let’s walk through the process. This is a one-pot wonder, ideal for beginners or seasoned home cooks alike.
1. Sauté the aromatics
In a large soup pot, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic, carrots, and celery, cooking another 5 minutes until everything starts to brown slightly.
2. Add the herbs and zucchini
Sprinkle in the thyme, rosemary, smoked paprika, and bay leaf. Add the zucchini and stir to coat everything in the seasoning.
3. Add beans and broth
Pour in the white beans and the broth. Stir well. Bring to a simmer and cover the pot. Let it cook gently for 20–25 minutes so the flavors meld.
4. Blend partially (optional)
For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, just a few pulses. Or transfer 1–2 cups of soup to a blender, purée, then return it to the pot.
5. Add greens and finish
Stir in chopped kale or spinach and simmer for 5 more minutes. Season to taste with salt, pepper, and a squeeze of lemon juice.
6. Serve
Ladle into bowls and top with a drizzle of olive oil, cracked pepper, and Parmesan if using.
RELATED RECIPE: Pair this soup with gluten-free casseroles or simply gluten-free full plate dinners for a satisfying seasonal spread.
Tips for Success with White Bean Soup Gluten Free
This recipe is incredibly forgiving, but a few simple tips will help you make it shine.
Use good-quality broth
Since there are few ingredients, broth matters. Use a gluten-free, low-sodium broth, chicken or vegetable, for the cleanest flavor.
Don’t skip the sauté
The caramelization of onions, garlic, and veggies builds depth and rounds out the bean flavor.
Go slow with the seasoning
Add salt gradually, especially if your broth is already salted. The smoked paprika gives subtle heat without overwhelming the soup.
Add acidity at the end
A little lemon juice brightens the whole dish. You could also try a splash of apple cider vinegar.
Batch cook and freeze
This soup doubles beautifully. Make extra for freezing, you’ll thank yourself later. More on that below.
TRY WITH: Gluten-free meals that fill you up like roasted salmon or gluten-free lasagna soup for hearty dinner nights.
Variations on White Bean Soup Gluten Free
This soup is a blank canvas for creativity. Here are easy ways to change it up:
Make it vegan
Use vegetable broth and skip Parmesan. Add a splash of coconut milk for richness or a sprinkle of nutritional yeast for depth.
Make it spicy
Add red pepper flakes with the garlic or stir in a spoonful of harissa for a warming twist.
Add protein
Stir in shredded rotisserie chicken (gluten-free) or Italian turkey sausage for a meatier bowl. Lentils also work great.
Herbs & garnishes
Top with chopped parsley, a swirl of basil pesto (gluten-free), or gluten-free croutons for crunch.
Change up the beans
Swap white beans for chickpeas or even black-eyed peas for variety.
RELATED OPTIONS: If you’re a soup lover, try this gluten-free chicken noodle soup or the butternut squash soup shooters for seasonal flair.
How to Store, Freeze & Reheat
Make once, enjoy all week! Here’s how to store your white bean soup safely.
Fridge storage:
Cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days.
Freezer storage:
Portion into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months.
To reheat:
Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth as needed.
Meal prep tip:
Divide into individual containers for quick grab-and-go lunches. It pairs perfectly with meal prep turkey chili or large portion comfort food when prepping for the week.
FAQ – White Bean Soup Gluten Free
Is white bean soup naturally gluten-free?
Yes, as long as all your ingredients are gluten-free (especially broth and canned beans), this soup is naturally gluten-free.
Can I use dried beans instead of canned?
Absolutely! Soak 1 cup dried white beans overnight, drain, then simmer in fresh water until soft (about 60–90 minutes). Add to the soup as directed.
Can I make it in a slow cooker?
Yes. Sauté aromatics first for best flavor, then add everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
How can I make this soup creamier?
Blend part of the soup or stir in coconut milk or a spoonful of dairy-free yogurt for creaminess without dairy.
Conclusion
Whether you’re craving something cozy on a rainy fall evening or need a nourishing batch-cook meal, this White Bean Soup Gluten Free delivers. It’s earthy, simple, and satisfying, just like the rustic soups I remember from my childhood in Tuscany.
You don’t need fancy ingredients or long hours in the kitchen. Just a few fresh vegetables, pantry staples, and a love for good food. This is the kind of recipe that makes your house smell like home.
Let me know how you make it your own. And if you’re looking for more warming gluten-free dishes, try my gluten-free large portion meals or easy dinner recipes.
Buon appetito,