Pizza Butterbean Soup (High Protein) is the ultimate cozy, protein-packed meal that tastes just like your favorite slice of pizza — but in nourishing soup form. It’s made with butter beans, tomatoes, garlic, herbs, and melty cheese for that perfect balance of comfort and flavor. This one-pot recipe comes together in about 40 minutes using simple pantry staples and makes the best leftovers for easy, satisfying meals all week.
Soup season is the best season. For more cozy and delicious soup recipes try my sweet potato feta lentil soup, garlic parmesan white bean stew, or my broccoli cheddar soup.
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Why you'll love this pizza white bean stew
Tastes like pizza in a bowl. A cozy tomato-based soup loaded with Italian herbs, melty mozzarella, and parmesan that give it that classic pizza flavor.
Creamy + hearty. Butter beans add plant-based protein and fiber and a velvety texture that makes each bite satisfying.
Wholesome comfort. Packed with kale, garlic, and onion for a nourishing twist on comfort food.
One pot magic. Comes together in about 40 minutes with simple, pantry-friendly ingredients and minimal cleanup.
Ingredients
- Olive oil – adds richness and helps the onions and garlic cook evenly.
- Onion – builds a flavorful, aromatic base for the soup.
- Garlic – adds depth and warmth to every bite.
- Butter beans – make the soup creamy, hearty, and high in plant-based protein.
- Crushed tomatoes – create a rich, slightly tangy base that balances the beans.
- Oregano – gives classic Italian-inspired flavor and pairs beautifully with tomatoes.
- Chicken bone broth – adds savory depth; use veggie or chicken broth as a substitute.
- Mozzarella cheese – melts into the soup for a creamy, comforting texture.
- Fresh basil – adds freshness and brightness at the end.
- Parmesan cheese – brings salty, umami flavor that enhances the tomato base.
- Black pepper – adds gentle heat and balance.
- Red pepper flakes – optional for a touch of spice.
- Salt – enhances and balances all the flavors.
- Kale – adds greens, fiber, and a hearty texture; spinach or chard also work well.
- Optional sides:
- Toasty sourdough – perfect for dipping and soaking up the flavorful broth.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter beans: Cannellini or great northern beans work perfectly — they have a similar creamy texture.
- Kale: Spinach, chard, or even finely chopped escarole can be used for a milder green.
- Basil - parsley would also be good but it gives off less of a pizza flair.
Step-by-Step Instructions
Cook veggies and spices.
Add all ingredients and simmer.
Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days. I also think it could be frozen.
Recipe Pro-Tips
Use good quality canned tomatoes for the best tasting soup, I love bionature or di napoli. Any san marzano style tomato would be tasty.
This soup tastes even better as time goes on so it is the perfect make ahead meal.
Recipe FAQS
The cheese, tomatoes and oregano give this soup a pizza vibe especially when paired with toasty sourdough.
Butter beans are rich in plant-based protein and fiber, which help keep you full, support digestion, and stabilize blood sugar levels. They’re also packed with heart-healthy nutrients like magnesium, potassium, and folate that promote balanced blood pressure and energy. Additionally, their antioxidants and low-fat profile make them a nourishing, anti-inflammatory food for overall wellness.
If you want to keep this soup vegetarian just use vegetable broth instead of bone broth.
Other soups and stews to try
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Pizza White Bean Soup
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil
- ½ medium onion - finely chopped
- 6 cloves garlic - finely chopped
- ~4 cups butter beans I used 3 boxes of the linked beans
- 28 oz crushed tomatoes (from a can)
- 2 teaspoons oregano
- 2-3 cups chicken bone broth can sub veggie broth or regular chicken broth
- ¾ cup shredded mozzarella
- ½ cup finely chopped basil
- ¼ cup grated parmesan
- pinch black pepper
- pinch red pepper flakes optional for spice
- 1-2 teaspoons salt adjust to your preference, I used 1 ½
- 1 bunch kale - ribbed and finely chopped you can sub spinach/chard or omit entirely
optional sides
- toasty sourdough
Instructions
- Heat oil in a soup pot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for another 3 minutes.
- Add all remaining ingredients (including the cheese) to the pot except for kale. Stir to combine and bring to a simmer, stirring occasionally.
- Turn off heat and stir in kale. Divide out soup and serve. I highly recommend serving with some toasty sourdough or other good quality bread.
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