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The Best White Bean Soup

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Warm, hearty, and comforting, this white bean soup is packed with nutritious ingredients and a rich, creamy texture, perfect for a chilly day.

Ingredients

Scale
  • 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

  1. 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.
  2. Add the garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook for about 1 minute, stirring frequently.
  3. Add the white wine, stir, and let it simmer until evaporated, about 1 minute.
  4. Add the frozen spinach, vegetable broth, salt, and pepper. Bring to a boil, cover, reduce heat, and cook for 15 minutes.
  5. 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.
  6. 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

Keywords: soup, white bean, vegan, healthy, comfort food

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