THE BEST WHITE BEAN SOUP

why make this recipe

The Best White Bean Soup is a heartwarming dish that brings comfort and nourishment on cold days or anytime you need a cozy meal. It is packed with protein and fiber from the beans, making it a filling option. Plus, it’s easy to prepare and uses simple ingredients that you may already have in your kitchen. This soup is not only delicious but also versatile, allowing for various additions and substitutions to suit your taste.

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:

Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried) and paprika (if using). Cook, stirring frequently, for about 1 minute.

Add the wine, stir well, and let it simmer until it has evaporated, cooking for another minute. Then add the frozen spinach, the vegetable broth, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil. Cover the pot, reduce the heat, and cook gently for 15 minutes.

When the potatoes are soft and the soup is thick and creamy, remove the pot from the heat and then remove the sprig of rosemary. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning and 1/2 tsp later. You might need more salt depending on your vegetable broth and personal preferences.)

Divide into bowls, drizzle with olive oil or extra virgin olive oil, and add more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

how to serve The Best White Bean Soup

Serve the soup hot in bowls drizzled with a bit of olive oil on top. It’s great with crusty bread for dipping. You can also add some grated parmesan cheese for an extra touch of flavor.

how to store The Best White Bean Soup

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. You can also freeze the soup for later use. Just ensure it is fully cooled before freezing and it can be stored in the freezer for up to 3 months.

tips to make The Best White Bean Soup

• Feel free to add other vegetables like kale or zucchini for more nutrition.
• For a spicier kick, add a pinch of red pepper flakes.
• You can blend some of the soup for a creamier texture, especially if you’d like it less chunky.

variation

Try using different herbs like thyme or oregano if you prefer. You can also swap the cannellini beans for other types of beans such as navy beans or great northern beans for a different flavor.

FAQs

1. Can I make this soup in the slow cooker?
Yes, simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

2. Can I make this soup vegan?
Yes, this soup is inherently vegan if you omit the parmesan cheese and ensure that the vegetable broth is vegan.

3. What if I don’t have white wine?
You can replace the white wine with more vegetable broth or some apple cider vinegar for acidity.

White Bean Soup

A heartwarming and nutritious soup packed with protein and fiber, perfect for cold days and simple to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cans cannellini beans or white beans, drained 28oz - 800 grams each
• 1 medium-size onion, diced
• 1 stalk celery, diced
• 1 large carrot, diced
• 1-2 cloves garlic, diced or pressed
• 1 cup frozen spinach (optional) 7 oz - 200 grams
• 2 medium-size potatoes, peeled and cut into chunks
• 1 Tbsp olive oil, plus more for serving
• 1 Tbsp tomato paste
• 1/3 cup white wine 80 ml
• 1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
• 2 cups vegetable broth or hot water 500 ml
• 1/2 tsp paprika (optional)
• 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, and cook until the onion softens and turns translucent, about 5 minutes.
3. Add garlic, beans, tomato paste, potatoes, rosemary, and paprika, cooking for about 1 minute while stirring frequently.
4. Pour in the white wine, stir well, and let it simmer until evaporated, about 1 minute.
5. Add frozen spinach, vegetable broth, and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat, cooking gently for 15 minutes.

Finishing Touches

1. When the potatoes are soft and the soup is thick and creamy, remove the pot from heat and discard the rosemary sprig.
2. Taste and season with additional salt and pepper as needed.
3. Serve hot, drizzled with olive oil and more black pepper, alongside crusty whole grain bread.

Notes

For additional nutrition, you can add vegetables like kale or zucchini. A pinch of red pepper flakes adds a kick. Blend some soup for a creamier texture.