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White Bean Soup

A comforting and nutritious white bean soup that's perfect for chilly days, packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.