Creamy, hearty, and bursting with vibrant flavor, this Green Onion and White Bean Soup brings comfort to the table any day of the week. One bowl, and you’ll find yourself coming back for more—it’s just that good.
I really love a good soup. They have this way of bringing warmth and comfort on a chilly winter evening. Not only that, but they also offer a much-needed break from the holiday indulgence. After days of heavy eating, endless desserts, and party platters, something light like a soup does wonders for your body.
That’s exactly what this Green Onion and White Bean Soup does for me. It has become a staple in my soup rotation and hits the heavy rotation during the holiday season.
It’s funny how this soup even came about. We’d come off a busy weekend, the fridge was packed with leftovers, and we put in an online grocery delivery order. Somehow I loaded up on green onions. I stood there staring at all of those green tops and wondered what I could do with all of them so they didn’t go to waste.
I started to think about how food often reflects who we are. Beans have been in high rotation so the pantry was filled with a variety of options. So I thought, what if instead of a traditional potato soup, why not make those green onions the star? Instead of thickening it up with loads of cream, why not lean into the beans for a healthier, heartier option?
Before I knew it, I had something completely unexpected. My kids aren’t exactly the most adventurous eaters, but when I served this soup, even Little Hank scraped his bowl clean. It goes to show you that soups like this one are proof that you don’t need a long ingredient list or hours of prep to create something satisfying.
It also showed me that a good soup is perfect for those days when you need a little warmth and simplicity to get back on track. If you’ve ever found yourself in a similar spot, I think you’ll love this recipe as much as we do.
How Do You Make the Green Onion and White Bean Soup Recipe?
1. Heat olive oil in a Dutch Oven or large heavy-bottomed pot over medium heat. Toss in the onions and green onions, and let them saute for 8–10 minutes, stirring occasionally, until they’ve softened. Add the garlic, and let it sauté for just a minute—it’s all about layering that flavor!
2. Add the white beans and pour in the vegetable broth. Bring it up to a gentle boil, then cover the pot and let it simmer on low for about 20 minutes, giving those beans time to soften and soak up the flavors.
3. Take the pot off the heat and carefully transfer the soup to a blender that’s safe for hot liquids (or break out the immersion blender—it comes in handy here). Blend until the soup is silky smooth. Once it’s nice and creamy, return it to the pot, bring it back to a gentle boil, and reduce the heat to a simmer.
4. Stir in the half-and-half cream, then season it up with salt, white pepper, and fresh lemon juice. Let it simmer for another 5 minutes—just enough time to tie all the flavors together beautifully.
5. Ladle the soup into bowls, top it off with a generous sprinkle of shredded mozzarella, and garnish with extra chopped green onions for that final pop of flavor and color. Serve it up hot and watch those smiles roll in!
How Do You Store the Green Onion and White Bean Soup?
Storing leftovers of this Green Onion and White Bean Soup is simple, and they taste just as good (if not better!) the next day. Here’s how to keep it fresh:
In the Fridge:
Let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious.
In the Freezer:
Store the soup in a freezer-safe container or individual portions for easy reheating later. Just be sure to leave some room at the top of the container for the liquid to expand. The soup will stay good in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge.
What’s the best way to reheat soup?
- On the Stovetop: Pour the soup into a pot and warm it over medium heat, stirring occasionally until heated through. If it seems a little thick, add a splash of broth, milk, or water to reach your desired consistency.
- In the Microwave: Heat the soup in a microwave-safe bowl, covered loosely, for 1-2 minutes. Stir, then continue heating in 30-second increments until hot.
Tips and Tricks for Success
- Choose the Right Beans: Use canned white beans like Great Northern or Cannellini for convenience, but rinse and drain them well to remove excess sodium and ensure a clean flavor. If you’re using dried beans, soak them overnight and cook them thoroughly before starting the recipe.
- Layer Your Flavors: Take your time sautéing the onions and garlic. A slow, steady sauté helps bring out their natural sweetness and builds a flavorful base for the soup. Don’t rush this step—it’s where the magic begins!
- Adjust the Creaminess: If you prefer a lighter soup, swap the half-and-half with milk or a non-dairy alternative like unsweetened almond or oat milk. Want it richer? Add a touch of heavy cream.
- Garnish Like a Pro: That sprinkle of mozzarella and fresh green onions is more than decorative. It adds texture, flavor, and color. For extra flair, add a pinch of smoked paprika.
Are You Looking for More Soup Recipes?
If you’ve had a chance to make this, please let me know in the comments and rating below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Green Onion and White Bean Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup white onion diced
- 1-½ cups green onions chopped, plus more for garnish
- 3 cloves garlic minced
- ¼ tsp crushed red pepper flakes
- 2 cans white beans like Cannellini Beans or Great Northern Beans, rinse and drained
- 3 cups vegetable broth
- 1-½ cups half and half cream
- 2 tbsp lemon juice
- ½ tsp sea salt plus more to taste
- ½ black pepper
- Toppings: shredded mozzarella cheese
Instructions
- Heat olive oil over MEDIUM heat in a cast iron pot or large pot. Add the onions and green onions and saute for 8-10 minutes, or until the onions have softened. Add garlic and continue to saute for 1 minute. Add the crushed red pepper flakes and stir for about 30 seconds.
- Add beans and vegetable broth and bring to a boil. Cover and let the pot simmer for 20 minutes for the beans to become tender.
- Remove the pot from the burner and carefully add the soup to a blender that can handle the hot liquids and blend until smooth. You can also use an immersion blender and blend until smooth. Once the soup is smooth, return the soup to the pot and bring it back to a boil. Reduce heat to a simmer.
- Pour the half and half cream into the pot, season with salt and black pepper, and add the lemon juice. Let the pot simmer for an additional 5 minutes before serving.
- To serve, ladle the Green Onion and White Bean Soup into a bowl, top with shredded mozzarella cheese, and garnish with additional chopped green onions.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Mark
Hi. The soup looks delicious. Please clarify the amount of half and half.
David
Oh yes. Made this in my Dutch oven on my charcoal grill and it was amazing.
Juyali
I love a good soup. I could eat this one every day. So yummy.
Red Beans and Eric
Thank you very much!