Warm, hearty, and comforting, white bean soup is a delightful dish that can brighten up any chilly day. Packed with nutritious ingredients, this recipe provides a rich and creamy texture that is simply irresistible. Whether you’re looking for a quick weeknight dinner or a meal prep option, this white bean soup is sure to become a favorite in your kitchen.
Why make this recipe
There are many reasons to make this white bean soup. Firstly, it is quick and easy to prepare, taking only about 30 minutes from start to finish. Secondly, it’s loaded with healthy ingredients like beans, vegetables, and spinach, making it a perfect option for anyone looking to eat a bit healthier. Moreover, this recipe is flexible, allowing for different variations based on your preferences. Lastly, it’s perfect for meal prep. You can make a large batch and enjoy it throughout the week!
How to prepare THE BEST WHITE BEAN SOUP
Here is how you can make this delicious soup step-by-step.
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
Steps:
- 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 (you can use the whole sprig, or chop it if that’s easier), and paprika (if using). Cook, stirring frequently, for about 1 minute.
- Add the white wine, stir well, and let it simmer until it has evaporated, cooking for about another minute.
- Then, add the frozen spinach, vegetable broth, and a good pinch of salt and pepper. Raise the heat to bring the mixture to a boil, then cover the pot, reduce the heat, and gently cook for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then take the sprig of rosemary out. Taste and season with salt and pepper to your liking. I usually start with a pinch of salt at the beginning and add another 1/2 tsp later. You might need more salt, depending on your vegetable broth.
- Divide the soup into bowls, drizzle with olive oil or extra virgin olive oil, and sprinkle more freshly ground black pepper if you like. Serve with crusty whole grain bread, and if you eat cheese, add freshly grated parmesan for an extra flavor boost. Enjoy!
How to serve THE BEST WHITE BEAN SOUP
Serving white bean soup is simple. Ladle the soup into bowls, drizzle with a little olive oil, and add freshly ground black pepper. Pair it with crusty whole grain bread, a side salad, or some cheese for a complete meal. Feel free to sprinkle fresh herbs on top for added color and flavor!
How to store THE BEST WHITE BEAN SOUP
If you have leftovers (which is likely, as this recipe makes a generous batch), let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.
Tips to make THE BEST WHITE BEAN SOUP perfectly
- Use fresh ingredients: Fresh vegetables will elevate the soup’s flavor.
- Adjust seasonings: Start with less salt and pepper, and adjust to your taste later.
- Blend for creaminess: If you love a creamy texture, feel free to blend a portion of the soup with an immersion blender before serving.
- Add lemon juice: A squeeze of fresh lemon juice can brighten the flavors.
Variations
- Add protein: For a heartier version, add shredded chicken or sausage.
- Change the beans: Swap cannellini beans for navy beans or any white beans you prefer.
- Spice it up: Add a pinch of red pepper flakes for some heat.
FAQ
- Can I make this soup in advance?
Yes, this soup tastes even better the next day! You can make it in advance and refrigerate or freeze it. - Can I use dried beans instead of canned beans?
Absolutely! If using dried beans, soak them overnight and cook them until tender before adding to the soup. - Is this soup vegan?
Yes, as written, this soup is vegan! Just make sure to use vegetable broth and skip the cheese.
Now, grab your ingredients and get ready to enjoy a bowl of comforting, homemade white bean soup!
The Best White Bean Soup
Warm, hearty, and comforting, this white bean soup is packed with nutritious ingredients and a rich, creamy texture, perfect for a chilly day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
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
Instructions
- Warm the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrot, and celery. Cook for about 5 minutes until the onion softens and becomes translucent.
- Add the garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook for about 1 minute, stirring frequently.
- Add the white wine, stir, and let it simmer until evaporated, about 1 minute.
- Add the frozen spinach, vegetable broth, salt, and pepper. Bring to a boil, cover, reduce heat, and cook for 15 minutes.
- Check if the potatoes are soft and the soup is thick and creamy. Remove from heat and take out the sprig of rosemary. Taste and adjust seasoning with salt and pepper as needed.
- Serve in bowls, drizzled with olive oil and topped with freshly ground black pepper. Pair with crusty whole grain bread and enjoy!
Notes
For a creamier texture, blend a portion of the soup with an immersion blender. A squeeze of lemon juice can brighten the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, white bean, vegan, healthy, comfort food