THE BEST WHITE BEAN SOUP

why make this recipe

White bean soup is a comforting and nutritious dish that warms you from the inside out. It’s easy to make and packed with flavor. This recipe is perfect for chilly days or when you need a quick, healthy meal. Plus, the white beans provide protein and fiber, making it a filling option.

how to make The Best White Bean Soup

Ingredients:

• 2 cans (28oz – 800 grams) cannellini beans or white beans, drained
• 1 medium-size onion, diced
• 1 celery stalk, diced
• 1 large carrot, diced
• 1-2 garlic cloves, diced or pressed
• 1 cup (7 oz – 200 grams) frozen spinach (optional)
• 2 medium-size potatoes, peeled and cut into chunks
• 1 Tbsp olive oil, plus more for serving
• 1 Tbsp tomato paste
• 1/3 cup (80 ml) white wine
• 1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
• 2 cups (500 ml) vegetable broth or hot water
• 1/2 tsp paprika (optional)
• 1/2 tsp fine salt, plus more to taste
• 1/8 tsp black pepper, plus more to taste

Directions:

1. Warm the olive oil in a large pot over medium heat. When the oil is shimmering, add the diced onion, carrot, and celery. Cook and stir often until the onion softens and turns translucent, about 5 minutes.
2. Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried), and paprika (if using). Cook for about 1 minute, stirring frequently.
3. Pour in the wine and stir well. Let it simmer until the wine evaporates, about 1 minute.
4. Add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring to a boil. Then cover the pot, reduce the heat, and cook gently for 15 minutes.
5. Once the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the rosemary sprig. Taste and adjust seasoning with salt and pepper as needed.
6. Divide the soup into bowls, drizzle with olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread or, if you eat cheese, freshly grated parmesan for extra flavor. Enjoy!

how to serve The Best White Bean Soup

Serve the soup hot in bowls. A drizzle of olive oil and a sprinkle of black pepper enhance the flavor. Pair it with crusty whole grain bread for dipping. If desired, you can also add freshly grated parmesan cheese on top for a richer taste.

how to store The Best White Bean Soup

To store leftover soup, let it cool completely and transfer it to an airtight container. Place it in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm up on the stove.

tips to make The Best White Bean Soup

• If you’re short on time, use canned beans for a quick option.
• Feel free to add other vegetables, such as zucchini or bell peppers, for extra nutrition.
• For a spicier version, add a pinch of red pepper flakes.
• Adjust the thickness of the soup by adding more vegetable broth if needed.

variation

You can make this soup with different types of beans like navy or great northern beans. For a smoky flavor, add a bit of smoked paprika. If you want a non-vegetarian option, you can add cooked bacon or sausage for a meaty twist.

FAQs

Can I use dried beans instead of canned?
Yes, you can use dried beans. Soak them overnight and cook them until tender before following the recipe.

Is this soup vegan?
Yes, this recipe is vegan-friendly! Just be sure to skip adding cheese.

How can I make this soup gluten-free?
This soup is naturally gluten-free! Just ensure any broth or other ingredients you use are also gluten-free.

White Bean Soup

A comforting and nutritious white bean soup that's perfect for chilly days, packed with protein and fiber.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian, Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cans (28oz) cannellini beans or white beans, drained
• 1 medium-size onion, diced
• 1 stalk celery, diced
• 1 large carrot, diced
• 1-2 cloves garlic, diced or pressed
• 1 cup (7 oz) frozen spinach (optional) Can be omitted.
• 2 medium-size potatoes, peeled and cut into chunks
• 1 Tbsp olive oil, plus more for serving
• 1 Tbsp tomato paste
• 1/3 cup (80 ml) white wine
• 1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
• 2 cups (500 ml) vegetable broth or hot water
• 1/2 tsp paprika (optional) For added flavor.
• 1/2 tsp fine salt, plus more to taste
• 1/8 tsp black pepper, plus more to taste

Method

 

Preparation

1. Warm the olive oil in a large pot over medium heat.
2. Add the diced onion, carrot, and celery. Cook and stir often until the onion softens and turns translucent, about 5 minutes.
3. Add the garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook for about 1 minute, stirring frequently.
4. Pour in the wine and stir well. Let it simmer until the wine evaporates, about 1 minute.
5. Add the frozen spinach, vegetable broth, and a good pinch of salt and pepper.
6. Raise the heat and bring to a boil. Then cover the pot, reduce the heat, and cook gently for 15 minutes.
7. Once the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Take out the rosemary sprig. Taste and adjust seasoning with salt and pepper as needed.
8. Divide the soup into bowls, drizzle with olive oil, and add more freshly ground black pepper if you like.

Notes

Serve with crusty whole grain bread or freshly grated parmesan for extra flavor. Adjust the thickness of the soup by adding more vegetable broth if needed. If you prefer a spicier version, add a pinch of red pepper flakes. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.