I’m always happy when I’ve made this creamy white bean soup with rosemary and garlic. Thanks to canned white beans, it is super simple, quick, and tastes incredible!

I love how easy this white bean soup recipe is to make. You go from cans to a creamy luxurious soup in minutes. It is incredible served with toasted bread for dipping (I especially love it with focaccia bread!).

We love white beans! They are readily available, hearty, creamy, and healthy! This is a blended soup, but for a rustic version, see our white bean soup with kale. I also love white beans in salads, and I especially love this white bean salad with prosciutto!

Key Ingredients

• White Beans: I use canned cannellini beans for this soup, but you can use whatever white beans you have available (Great Northern and Navy beans being good examples). If you want to cook your beans from scratch, I recommend looking at our chickpeas recipe for guidance.
• Onion and Garlic: Since this recipe is intended to be quick and easy, we keep the base veggies simple. I saute onion and garlic in olive oil before adding red pepper flakes (for heat and optional), the beans, and broth.
• Rosemary: I love the combination of olive oil, white beans, and rosemary. I love fresh rosemary, but dried is fine if you don’t have any! I have included tips in the recipe for dried rosemary.
• Broth: You can use your favorite store-bought broth (veggie or chicken) or make your own. I love this homemade veggie broth and this easy chicken broth.
• Cream (optional): The blended beans already make our soup super creamy, but a small splash of cream doesn’t hurt! If you are dairy-free, add your favorite unsweetened nondairy milk.

Rosemary White Bean Soup

• PREP
  10 mins
  
• COOK
  25 mins
  
• TOTAL
  35 mins
  

This is such an easy soup made with white beans, broth, and rosemary that’s full of healthy ingredients and packs in a good amount of protein! I love fresh rosemary in this white bean soup, but I have provided instructions on substituting it for dried in the recipe below.

4 Servings

You Will Need

2 tablespoons olive oil

1 medium onion, chopped, about 2/3 cup

2 garlic cloves, minced

1 pinch crushed red pepper flakes

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

2 (15oz) cans cannellini beans, drained and rinsed, or 3 cups cooked white beans

4 cups (946ml) vegetable broth or chicken broth

Salt and fresh ground black pepper

2 to 4 tablespoons cream or unsweetened nondairy milk

Baguette, sliced and toasted for serving

Directions

1Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until softened, about 8 minutes.

2Stir in the garlic, red pepper flakes, and rosemary, then cook for 1 minute.

3Add the beans, broth, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper.

4Bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.

5Remove the pot from the heat and blend until smooth using an immersion blender (or a regular blender).

6Taste the soup and adjust with more salt and/or pepper. To make it creamier, stir in a little cream or nondairy milk.

Adam and Joanne’s Tips

• Storing: Transfer the soup to an airtight container and store it in the refrigerator for 3 to 4 days, or freeze for up to 3 months. If I plan to freeze, I leave the cream/nondairy milk out and add it when I reheat another day.
• A note about blending: You can use an immersion or regular blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as usual since the soup is so hot. We like to remove the lid’s center insert and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).
• The nutrition facts provided below are estimates. We included 2 tablespoons of cream in the calculations.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
326
/
Total Fat
9.2g
/
Saturated Fat
2.1g
/
Cholesterol
4.2mg
/
Sodium
855.3mg
/
Carbohydrate
56.3g
/
Dietary Fiber
13.4g
/
Total Sugars
4g
/
Protein
19.7g

AUTHOR:

Joanne Gallagher

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This easy white chicken chili recipe is creamy, flavorful, and comforting. Made with tender chicken, white beans, and a silky broth, it’s the perfect cozy dinner.

I’ve always loved a big bowl of classic chili, but this white bean chicken chili is one I return to again and again. It’s cozy and so satisfying, with just the right balance of hearty and fresh.

What makes this version extra special is the addition of canned green chiles. They are one of my favorite ingredients and add so much flavor to this chicken chili. For more, see our white turkey chili made with ground turkey, beans, and cream cheese.

Key Ingredients

• Chicken: Use chicken thighs or breasts for this chili. I usually go with thighs since they turn out soft and tender. If you are short on time, rotisserie chicken or leftover roast chicken works, too (just stir it in near the end).
• White Beans: Canned or cooked white beans are both great. Great Northern, cannellini, or navy beans are all good choices. You can use other beans, such as pinto or black beans, but I prefer the appearance of white beans in this chili.
• Canned Green Chiles: I love Hatch green chiles (they come in small cans). Choose mild or hot depending on your taste. If you can’t find them, try a small can of salsa verde or chopped roasted poblano peppers.
• Onion and Garlic: I’m generous with both in this recipe (and think you should be, too!). Six cloves of garlic add so much flavor.
• Spices: Ground cumin, onion powder, oregano, salt, and a touch of cayenne or chipotle powder bring this chili to life. No need for regular chili powder, the canned green chiles do the job.
• Broth: Chicken, turkey, or veggie broth all work well. Use what you have on hand.
• Corn: I usually make this chili in cooler months, so I use frozen corn. Fresh corn is wonderful when it’s in season, and canned corn works if that’s what you’ve got.
• Masa Harina or Tortillas: Masa harina (the flour for corn tortillas) thickens the chili beautifully and adds a subtle corn flavor. You can also use chopped corn tortillas and stir them in (they’ll break down in the chili).
• Cilantro and Lime: I love fresh chopped cilantro and a squeeze of lime at the end. Optional toppings, such as sour cream, shredded cheese, pickled onions, or crushed tortilla chips, make it even better.

Find the full recipe with measurements below.

My Tips for Making the Best White Chicken Chili

Tip 1: Make the flavorful base. This white chicken chili is incredibly easy to prepare. You’ll start with a simple yet flavorful base of sautéed onions, garlic, spices, broth, and canned green chilies.

Tip 2: Gently cook the chicken. Submerge the chicken in the broth and let it simmer until just cooked through (similar to the method I use for shredded chicken). Cooking it this way keeps the meat tender and juicy.

Tip 3: Remove and shred the chicken. Once the chicken is cooked, remove it from the pot, let it cool slightly, then shred. Hold it aside until the chili is ready, so the chicken stays moist when you stir it back in.

Tip 4: Blend for creaminess. Stir in the beans, then scoop out about a cup of the beans and broth. Blend until smooth, and add the puree back to the pot. This step gives you that silky, creamy texture without adding cream or sour cream.

Tip 5: Finish with masa harina. Just before serving, whisk in a spoonful of masa harina. This is my favorite trick! It thickens the chili slightly and adds a subtle corn flavor that pairs perfectly with the chicken and white beans.

Serving Suggestions

This white chicken chili is incredible when served in a big bowl, topped with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, sliced green onions, fresh lime juice, and cilantro. For more toppings, consider a spoonful of guacamole or handful of homemade tortilla chips. I also love a side of homemade cornbread.

More Chili Recipes

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Amy’s Amazing White Chicken Chili can be made on the stove or in the Instant Pot, and it’s a perfect bowl of cheesy comforting chili! And this tasty white chili has a lot of chicken and not too many beans, so it’s not a huge splurge on carbs.

PIN the White Chicken Chili to make it later!

Amy’s Amazing White Chicken Chili is a recipe I got from my sister-in-law Amy quite a few years ago. And it’s been a huge hit on the blog almost from the day I first posted it! A few years ago I decided to update Amy’s White Chicken Chili recipe with Instant Pot instructions and better photos, and it was just as delicious when we used the Instant Pot to infuse flavor into the beans and the broth.

So now there are two ways to make this delicious White Chicken Chili; take your pick and make it on the stovetop or in the Instant Pot! And Amy’s White Chicken Chili is such a favorite among my family and friends that I’m featuring it as my Friday Favorites pick for this week. 

And it’s definitely starting to feel like chili weather in Utah! I’m encouraging you to try this delicious white chicken chili recipe, no matter which cooking method you prefer. And if you try the recipe I bet your family will love it too!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Will you use the Instant Pot or stovetop for this White Chicken Chili?

It’s really not much quicker to make white chicken chili in the Instant Pot, but we did love the way pressure cooking the beans, spices, broth, and chiles on low pressure infused the broth and beans with flavor. Take your choice; it will be delicious either way you make it!

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. You can use Instant Pot Recipes to see all the Instant Pot recipes on my blog.

Can you make white chicken chili with leftover chicken or turkey?

You can definitely make Amy’s amazing chili with leftover cooked chicken or turkey. Be sure to not cook the chili too long after you add the cooked chicken or turkey so it doesn’t completely shred apart into strings!

What kinds of beans can you use for White Chicken Chili?

I’d love this chicken chili made with canned pinto beans. But any kind of white bean such as navy beans will be fine, and you could even use Cannellini beans if you’re a fan of those larger beans.

How many carbs are in this white chicken chili?

This chili recipe has a lot of chicken and not so many beans, so there are about 15 net carbs per serving with 26 grams of protein.

How to make a version of White Chicken Chili that’s lower in carbs:

This recipe is relatively low in net carbs for a chili with beans, but use even fewer beans and more chicken or turkey if you want a version with lower carbs.

How to make Amy’s Amazing White Chicken Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes.
2. Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
5. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
6. While bean/broth mixture cooks, trim fat and undesirable parts from chicken breasts and cut into 2 or 3 lengthwise strips.
7. Heat oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
8. Remove from pan and let cool, then shred chicken apart into chunks.
9. After pressure has released, add shredded chicken and cook using SAUTE, LOW for 10-15 minutes more.
10. Chop cilantro (if using) while the chili simmers.
11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
13. And as you can tell, I love the White Chicken Chili with a generous amount of melted cheese on top.

Want Chili Recipes without Beans?

If you’d prefer chili made without beans, check out my collection of Amazing Low-Carb and Keto Chili Recipes.

Weekend Food Prep:

This White Chicken Chili recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Amy’s White Chicken Chili is a great main dish for any low-glycemic eating plan, including any phase of the original South Beach Diet. I’m not tagging the recipe low-carb, but this chili is relatively low in net carbs for a chili recipe with beans. For for stricter low-carb diets you can use even fewer beans and more chicken or turkey for a version that’s even lower in carbs.

Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
My sister-in-law Amy Denny first gave me this recipe in 2010! The white chicken chili recipe was updated with better photos and an option to make it in the Instant Pot in 2017 and it was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This seafood stew recipe is inspired by French bouillabaisse and has the a delicious light white wine and fennel broth.

If you are a seafood lover, there’s something special about a bowl of seafood stew with perfectly cooked seafood. Our version has no tomatoes and calls on white wine, garlic, and fennel. The broth is similar to our steamed mussels but calls on homemade seafood stock (it’s easy).

When serving this stew, you’ll want a few slices of crusty bread to go alongside so you can soak up all the delicious broth. Homemade focaccia bread would be amazing, too!

Key Ingredients

• Fish: For this stew, I always choose flaky white fish like cod or halibut. They cook beautifully in the broth and add a delicate flavor.
• Shellfish: I love a combination of shrimp, mussels, and clams. I leave the tails on the shrimp and scrub the mussels and clams before cooking them. If they have not already been removed, you will also need to remove the beards from the mussels (see more about that in our steamed mussels recipe).
• Aromatics: My go-to aromatics are shallot, fennel, celery, and garlic. This classic combination creates a really delicious base. These are almost identical to my aromatics for poached salmon!
• Seafood Stock: While you can certainly buy seafood stock, I prefer making my own. It’s surprisingly easy, and the flavor is unbeatable! You’ll find the instructions below in our recipe. The base is fish bones and the shells from our shrimp. Fish bones are inexpensive and readily available at most seafood counters.
• White Wine: I use white wine when making my homemade seafood stock. If you use store-bought stock, check the tips section to see when to add a splash of white wine to the stew. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay.
• Spinach or Kale: Just before serving, I like to stir in some baby spinach or kale. They wilt quickly in the hot broth and add some nice color.
• Cream: Though optional, a splash of cream at the end adds richness and mellows out the flavors of the broth. I love it!

Find the full recipe with measurements below.

How to Make Seafood Stew

Tip 1: Make homemade fish stock (it’s easy). Store-bought stock works, but if you want extra flavor, making fish stock is simple and takes about 45 minutes. Ask your seafood counter for fish bones (they usually have them).

I cook a little bacon in my pot first, then use the rendered fat to sauté shallot, carrots, and celery until soft. Add the fish bones, any shrimp shells from prepping your shrimp, and a few herbs. Cover with water, simmer for about 30 minutes, then strain. Use this stock as the base of your stew. (Snack on the bacon while you cook.)

Tip 2: Build the stew in layers. Start by softening the aromatics: shallot, fennel, celery, and garlic. Stir in the wine and your seafood stock, and bring to a simmer. Add the clams first since they take the longest to open. Then add the shrimp and mussels, and finally the fish, which cooks quickly. Finish by adding greens and swirling in a bit of cream to make the broth luxurious and silky.

More Easy Seafood Recipes

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This tasty White Bean Soup with Ham is a classic soup to make on the stove and make your house smell amazing! And this ham and bean soup uses a generous amount of ham and celery, so it’s probably a lot lower in net carbs than you think!

PIN White Bean Soup with Ham to try it later!

White Bean Soup with Ham is the kind of comforting soup I love to make when Utah gets one of those cold snowy days when winter is almost ending. And when it’s cold outside I love to make soup on the stove, simmering it all day and letting the smells fill my house.

Last weekend when I woke up to snow on the ground I decided it was a good day to update this favorite soup recipe with better photos! I bumped up the flavor with fresh parsley and some rosemary, and my version of soup with white beans and ham has a lot of ham and celery to make it a bit lower in carbs than other ham and bean soups!

Of course I don’t even dare hope this is the last snow for this year, but the soup did taste great on a cold spring day. I hope you try it if you’re a fan of these ingredients!

What ingredients do you need? 

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

How to add flavor to ham and bean soup:

When I make bean soup I like to use either homemade ham stock or homemade chicken stock if I have some in the freezer. If not I would add a tablespoon or two of Goya Ham Flavor Concentrate (affiliate link) or Better than Bouillon Roasted Chicken Base (affiliate link) to the water. When I’m using ham with a rind, I simmer the rind in the soup for part of the cooking time and then remove it. If you’re sensitive to salt you might want to use low-sodium broth if you use the ham flavor concentrate.

Can you make White Bean Soup with Ham without fresh rosemary?

I’m not such a fan of dried rosemary in soup, because it floats to the top and makes dark flecks on the surface of the soup. But I love a pinch of ground rosemary (affiliate link) when I want some rosemary flavor but don’t have any fresh rosemary.

Is the White Bean Soup with Ham low in carbs?

Of course white beans have some carbs, but this soup has a lot of ham and celery and fewer high-carb ingredients, so the soup has only 16 net carbs per serving and 17 grams of protein.

How to Make White Bean Soup with Ham:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Soak beans 8 hours or overnight, then drain and rinse.
2. Put soaked beans, homemade ham stock, homemade chicken stock, or water, and dried thyme into soup pot and start to simmer.
3. While soup is simmering, dice the ham.  (I like small pieces for meat and vegetables in soup, but you can make them bigger if you prefer.)
4. If your ham has a rind, add it to the simmering soup.
5. Also finely dice carrots, celery, and onion.
6. Add diced ham, carrots, celery, and onions to the soup and simmer at least 30 minutes more.  (Those dark pieces in the photo are the ham rind.)
7. After soup has cooked for one hour taste for seasoning, adding some ham flavor concentrate (affiliate link) or Better than Bouillon Roasted Chicken Base (affiliate link) if you want more flavor.
8. Add finely chopped fresh parsley and fresh rosemary (or ground rosemary) to the soup, along with more water if needed.
9. Continue simmering until the soup is flavorful and beans are well-softened. (This can take more than an hour if you’re using old beans that have been sitting in the pantry. If that happens, you may need to add more water a few times.)
10. When beans are soft, remove ham rinds (if using), season soup with fresh ground black pepper, and serve hot.
11. White Bean Soup with Ham freezes well and it’s great to pull out of the freezer and enjoy on a cold winter night without having to cook!

Make it a complete meal:

You could eat this ham and bean soup for a one dish meal, but if you’d like to add something more here are some things that would taste great with the soup:

Wamt more recipes with White Beans?

You can check out the index for Beans and Legumes if you want to see all my recipes using white beans!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This White Bean Soup with Ham has a lot of ham and celery for only 16 net carbs per serving, which might work for some people who are limiting carbs. The soup would be a great choice for the original South Beach Diet if you use lean ham or turkey ham. If you want to make it for phase one of South Beach, leave out the carrots and remember that dried beans should be eaten in small amounts for phase one. 

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This white bean soup recipe with ham, vegetables, and fresh herbs was first posted in 2011. It was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This easy white bean soup recipe bursts with bright lemon flavor and is packed with protein and fiber. It’s the perfect quick and easy soup for a busy weeknight!

I created this white bean soup on a chilly evening when I craved something comforting and nutritious but I was in a time crunch. Now it’s become one of our favorites!

We also love this creamy white bean soup with rosemary and garlic, our white bean chicken chili, and this easy black bean soup. Another must try is our lentil soup, although lentils are not technically beans (still delicious, though!).

Key Ingredients

• White Beans: This recipe is one of my favorite white bean recipes. I usually use canned beans, but home-cooked beans would be great! Any variety of white bean will work nicely. I love navy beans, cannellini beans, and great northern beans. You can see how to cook black beans or how to cook chickpeas if you would like to cook the beans from scratch.
• Veggies: To make this bean soup nice and hearty, I add onion, carrot, celery, garlic, and lots of greens (like spinach or kale).
• Tomato Paste and Broth: I love the light tomato broth in this soup, which I make by cooking tomato paste in a bit of oil and then adding chicken broth or veggie broth.
• Pasta: I love pasta in my soups, so I add a small amount of dried pasta about 10 minutes before serving. Use something small like orzo, Ancini di Pepe, or pearl couscous. Dried quinoa or another quick-cooking grain would work, too.
• Spices: So the soup is well seasoned and spiced, I add salt, pepper, red pepper flakes, fresh thyme, and bay leaves.
• Lemon: Right before serving, I slide a few lemon slices into the soup, which brightens the flavors and looks really pretty. You don’t eat the lemon slices. They are there to steep like tea. I do the same in my lentil soup recipe.

Find the full recipe with measurements below.

How to Make the Best White Bean Soup

Tip 1: Use one pot. Making this soup all happens in one pot! You’ll start with the onions, carrots, and celery. Cook them in olive oil and tomato paste until they begin to soften. Then add more flavor with garlic, red pepper flakes, and salt. Pour in your broth, add the beans, and toss in fresh thyme and bay leaves. Simmer everything until the veggies are tender (about 20 minutes), then stir in the pasta and cook until done.

Tip 2: Serve with lemon slices and fresh herbs. Before serving, slide in a few lemon slices and stir in fresh herbs to perfume the soup. This adds extra flavor and doubles as a beautiful way to serve your soup. By the way, if you have some white beans leftover, try our lemony white bean salad!

Easy White Bean Soup

• PREP
  10 mins
  
• COOK
  40 mins
  
• TOTAL
  50 mins
  

This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when you use a vegan-friendly broth! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked and canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding them to the soup.

4 to 6 Servings

Watch Us Make the Recipe

You Will Need

3 tablespoons olive oil

1 medium onion, chopped

4 medium carrots, chopped

2 celery ribs, chopped

2 tablespoons tomato paste

4 cloves garlic, minced, 4 teaspoons

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 teaspoon crushed red pepper flakes, optional for heat

2 (15oze) cans white beans, drained and rinsed, or substitute 3 cups cooked beans

6 cups (1.4L) chicken stock or vegetable broth

3 stalks fresh thyme or use 1/2 teaspoon dried thyme

2 bay leaves

1/3 cup (127g) small dried pasta like Ancini di Pepe, orzo, or pearl couscous

4 heaped cups baby spinach or torn kale leaves without stalks

4 lemon slices

Directions

1Heat the oil in a stockpot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

2Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

3Stir in the beans, broth, thyme, and bay leaves. Increase the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

4Simmer for 20 minutes or until the vegetables are tender.

5Add the pasta and cook for 5 minutes more. Then add the spinach or kale and cook until bright green and tender and the pasta is cooked, about 5 minutes more.

6Take the pot off the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten but add a lovely lemon flavor to the soup.

Adam and Joanne’s Tips

• Storing: Leftover white bean soup can be stored in the refrigerator for up to 3 days and in the freezer for up to a month.
• Creamy bean soup: Add a splash of cream, coconut milk, or dairy-free milk just before serving. Or, remove 1 cup of the soup (with some veggies and beans) and blend it until smooth. Stir the blended cup of soup back into the pot to thicken it and add some creaminess.
• Lentils: When using lentils in this recipe, there is no need to cook them before adding them to the soup. Add them to the broth and cook until tender before adding the pasta, adding 10 minutes to the cooking time.
• The nutrition facts provided below are estimates. Calculations included vegetable broth.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
196
/
Total Fat
6.4g
/
Saturated Fat
0.8g
/
Cholesterol
0mg
/
Sodium
744.1mg
/
Carbohydrate
30g
/
Dietary Fiber
6.8g
/
Total Sugars
8.1g
/
Protein
6.9g

AUTHOR:

Joanne Gallagher

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This Sausage and White Beans with Sage is flavored with tomatoes and ground fennel and it can be made in the Slow Cooker or the Instant Pot. This tasty combination of sausage and beans is surprisingly not that high in carbs, but for even lower carbs just double the sausage and use fewer beans.

PIN the Sausage and White Beans to try it later!

Sausage and White Beans with Sage is one of my favorite slow cooker recipes that I’ve discovered can be made more quickly in the Instant Pot! And it’s fun to have recipes that can work for people who prefer different cooking options. And sausage and white beans are a classic combination that worked out perfectly in both methods.

This recipe was inspired by a lovely woman named Ilva, who lives in Tuscany. I met her online in the early days of blogging and we chatted frequently for a while. Then Ilva stopped focusing on recipes and started to focus on her beautiful food photography, and for the last few years I haven’t talked to her so much.

But I appreciate Ilva introducing me to rustic Italian dishes like this one, where the emphasis is entirely on the flavors and not on the looks of the dish. And there are a lot of ways to adapt this recipe and still get good results, but no matter how you cook it or what kind of beans you use, please do not skip the dried fennel that makes this dish so amazingly flavorful!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• dried white beans
• celery
• whole cloves garlic
• fresh sage leaves, divided
• salt
• dried Italian Herb Seasoning (affiliate link), divided
• Olive Oil (affiliate link), divided
• uncooked turkey, chicken, or pork Italian sausage
• ground fennel (affiliate link)
• canned petite dice tomatoes with juice

What sausage did I use for Sausage and White Beans with Sage?

I used uncooked Italian Sausage for this tasty combination of sausage and beans! You can use turkey, chicken, or pork Italian Sausage and choose mild or spicy Italian Sausage, whichever you prefer.

What gives this sausage and white beans recipe the Italian flavors?

Of course the Italian Sausage used here is partly what makes this a recipe with Italian flavors! But the other ingredients that add Italian flavor notes include garlic, sage, Italian Herb Seasoning, and ground fennel. And I think fennel is one of the best flavors in Italian cooking. If you haven’t cooked with fennel much, I hope this recipe will help you see why I love it.

Can you use canned beans for this sausage and white beans recipe?

Whether you use the Instant Pot or the slow cooker for this recipe featuring sausage and beans, you’ll definitely get the best flavor if you start with dried beans and cook them yourself. But if that just isn’t happening at your house, I’ll also give tips for making this with canned beans.

How high in carbs is this sausage and white beans?

If you check the nutritional information you may be surprised this has only 14 net carbs per serving, with 18 grams of protein.

How can you make this recipe lower in carbs?

If you’re strictly watching carbs,  you can double the amount of sausage and use half as many beans in this recipe for a lower-carb dish with sausage and beans.

How to make Italian Sausage and White Beans with Sage:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you’re cooking your own beans, start with 2 cups of fresh dried white beans. If you want to cook the beans on the stovetop, I would soak them in cold water overnight; for cooking dried beans in the slow cooker or the Instant Pot, you can skip the soaking.
2. Put dried beans, celery, garlic, sage, salt, Italian Herb Seasoning (affiliate link), and a little olive oil in the slow cooker or Instant Pot with enough water to just cover the beans.
3. Cook beans 5-6 hours in the slow cooker. (more here about How to Cook Dried Beans in a Slow Cooker.)
4. In the Instant Pot, lock the lid and cook 30 minutes at HIGH PRESSURE; then let beans NATURAL RELEASE for 15 minutes followed by quick release as needed.
5. For either cooking method, drain the beans, saving the large cloves of garlic and 1/2 cup cooking liquid.
6. While beans cook (or when they’re nearly cooked for slow cooker method) heat 1 tablespoon olive oil in a large frying pan and brown the sausage. Then slice into diagonal pieces and brown the sides of those pieces. (This adds flavor; please don’t skip the browning!)
7. Put the drained beans, sausage pieces, garlic, sage leaves, canned tomatoes, and ground fennel into the slow cooker or Instant Pot with 1/2 cup reserved liquid.
8. For Instant Pot cook 10 minutes at HIGH PRESSURE, then NATURAL RELEASE for five minutes, and then quick release.
9. For slow cooker, put same ingredients into the slow cooker and cook on high for 2-3 hours.
10. Serve Sausage and White Bean with Sage hot, with a little freshly-grated Parmesan if desired, although the cheese is definitely optional.

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Weekend Food Prep:

This recipe for sausage and white beans has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Try this Mediterranean fish baked with cherry tomatoes, garlic, olives and lemon, served with white bean purée and arugula salad for a bright, feel-good dinner that is packed with protein, fiber and healthy fats.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Fish Recipes

If you’re looking for healthy dinner recipes with a Mediterranean vibe, this tray-baked white fish with juicy cherry tomatoes, briny olives, garlic, lemon, and herbs is easy, vibrant and fresh. It’s paired with creamy, rustic white bean puree and a quick balsamic-dressed arugula salad that brings a little peppery crunch to balance everything out.

And while it’s essentially a Mediterranean fish recipe, the white bean purée is the unsung hero here — it’s got garlic, lemon, olive oil, and a dollop of Greek yogurt for creaminess, plus it’s loaded with fiber. This whole plate is naturally gluten-free and packed with protein and healthy fats.

Macros per serving (approx): 540 calories, 45 g protein, 10 g fiber, 46 g carbs, 21 g fat

 This recipe is part of my high-fiber and protein meals. You might also like these recipes: chicken shawarma with baked rice, chicken taco soup, Asian cucumber tofu salad, viral carrot salad with chicken and edamame, and spicy tuna seaweed bites.

What You’ll Need

Here is what you’ll need for this Mediterranean fish with white bean purée. Find the full measurements in the recipe card below.

For the fish:

• White fish fillets – choose firm, flaky varieties like cod, barramundi, snapper or mahi mahi.
• Olive oil & lemon juice – adds richness and brightness.
• Cherry tomatoes & olives – sweet, juicy, salty, and full of flavor.
• For extra flavor: garlic, dried oregano or thyme for herby vibes, smoked paprika for a hint of smoky depth, salt and pepper – balance and seasoning.
• Lemon slices & parsley – garnish with freshness.

For the white bean purée:

• Canned white beans – high in fiber and protein; rinse and drain well.
• Garlic, lemon juice, olive oil – for zing and richness.
• Greek yogurt – makes it super creamy, go for low-fat, high-protein Greek yogurt.
• Salt & optional splash of water or stock – for seasoning and texture adjustment; you can also use the can liquid from the beans.

For the balsamic arugula salad:

• Fresh arugula/rocket – peppery and crisp.
• Red onion – a little sharpness.
• Balsamic vinegar & olive oil – classic dressing.
• Shaved Parmesan – optional, for salty umami (omit if dairy-free).

How To Make Mediterranean Fish with White Bean Purée

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make baked fish with with white bean purée and balsamic arugula salad.

• Preheat oven to 200°C / 400°F.
• Layer fish in a baking dish, drizzle with olive oil + lemon juice, season.
• Add garlic, tomatoes, olives around the fish. Sprinkle herbs, paprika, salt, and pepper. Top with lemon slices and bake 15–20 minutes until fish flakes.

• Blend white bean purée ingredients until mostly smooth but a bit rustic. Thin with water/stock/liquid from the can, if needed.
• Toss salad ingredients together with balsamic and olive oil.
• To serve: Spoon purée onto plates, top with fish, tomatoes/olives, drizzle pan juices, add salad.

Watch The Video

Recipe Tips

• Fish swaps: Snapper, barramundi, cod, tilapia — all work beautifully.
• Don’t over-blend the purée; we want texture.
• Make ahead: The purée and salad can be prepped earlier (don’t dress the salad!). Just bake fish fresh.
• Storage: Fish keeps 2–3 days in fridge. Purée up to 4 days or freeze.

Serving Suggestions

Serve this as a complete meal — you’ve got protein, fiber, healthy fats, and veggies all on the plate. If you’re extra hungry, crusty sourdough or roasted potatoes on the side wouldn’t be out of place.

If you’ve tried this Mediterranean fish with white bean purée or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Fish Recipes

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