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The Best Quick White Bean Soup Recipe

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This quick and hearty white bean soup combines creamy cannellini beans with fresh vegetables, aromatic rosemary, and a touch of white wine for depth of flavor. Perfect for a nutritious weeknight meal, it’s easy to prepare in just 25 minutes and pairs wonderfully with crusty whole grain bread. Optional spinach and paprika add color and subtle spice, making this soup both comforting and vibrant.

Ingredients

Main 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
  • 2 medium-size potatoes, peeled and cut into chunks
  • 1 cup (7 oz / 200 grams) frozen spinach (optional)
  • 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 chopped fresh leaves / 1/2 tsp 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. Sauté Vegetables: 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.
  2. Add Base Ingredients: Add the garlic, drained cannellini beans, tomato paste, potato chunks, rosemary (either whole sprig, chopped, or dried), and paprika if using. Cook while stirring frequently for about 1 minute to combine flavors.
  3. Deglaze with Wine: Pour in the white wine and stir well. Let it simmer until the wine has almost completely evaporated, about 1 minute.
  4. Add Liquids and Simmer: Add the frozen spinach (if using), vegetable broth, and season with a good pinch of salt and black pepper. Increase the heat to bring the mixture to a boil, then cover the pot, reduce heat to low, and let it cook gently for 15 minutes until the potatoes are tender and soup thickens.
  5. Final Seasoning: Remove the pot from heat and take out the rosemary sprig. Taste the soup and adjust salt and pepper as needed, keeping in mind the saltiness of your broth and personal preference.
  6. Serve: Ladle the soup into bowls. Drizzle with extra olive oil and sprinkle fresh black pepper to taste. Serve with crusty whole grain bread. For non-vegans, freshly grated Parmesan cheese can be added for additional flavor. Enjoy!

Notes

  • Frozen spinach is optional and can be omitted or substituted with fresh spinach.
  • Using vegetable broth adds more flavor, but hot water can be used as a substitute.
  • Adjust salt levels thoughtfully as broth and canned beans can vary in salt content.
  • Adding Parmesan cheese is optional and not suitable for vegans.
  • For a smoother texture, partially blend the soup after cooking.

Find it online: http://bitezly.com/the-best-quick-white-bean-soup-recipe/