Name: THE BEST WHITE BEAN SOUP Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Cannellini Beans: 2 cans (28oz – 800 grams) cannellini beans or white beans, drained Vegetables: 1 medium-size onion, diced1 celery stalk, diced1 large carrot, diced1-2 garlic cloves, diced or pressed1 cup (7 oz – 200 grams) frozen spinach (optional)2 medium-size potatoes, peeled and cut into chunks Seasonings and Liquids: 1 Tbsp olive oil, plus more for serving1 Tbsp tomato paste1/3 cup (80 ml) white wine1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)2 cups (500 ml) vegetable broth or hot water1/2 tsp paprika (optional)1/2 tsp fine salt, plus more to taste1/8 tsp black pepper, plus more to taste

If you’re in need of a hug in a bowl, get ready for THE BEST WHITE BEAN SOUP you’ll ever scoop up! Creamy cannellini beans, hearty potatoes, and tender greens come together in a Mediterranean-inspired, vegan-friendly pot of comfort that’s ready in just 25 minutes. Whether you’re searching for a nourishing weeknight dinner or a crowd-pleasing main for special friends, this soup is all about cozy flavors, satisfying textures, and vibrant, fresh color. It’s unbelievably easy to make, endlessly adaptable, and guaranteed to become your new best kitchen secret.

THE BEST WHITE BEAN SOUP Recipe - Recipe Image

Ingredients You’ll Need

What makes THE BEST WHITE BEAN SOUP so irresistible? It’s all about a handful of humble, wholesome ingredients that bring heart, color, and tons of flavor to every spoonful. Each one has a special role to play, and together they create something magic.

Cannellini beans: Creamy, protein-packed, and ultra-satisfying, these make the soup both filling and naturally thick.
Onion: Diced onion forms the aromatic base and sweetens as it cooks, giving the soup subtle depth.
Celery: Adds a pop of color and a gentle earthy flavor that rounds out the soup beautifully.
Carrot: Brings a bit of sweetness and a pretty orange hue, plus extra vitamins.
Garlic: Just a clove or two, but it makes everything taste richer and more savory.
Potatoes: Cut into chunks, they’ll break down to make the soup creamy and help it feel hearty.
Frozen spinach: An easy way to add greens; frozen is convenient but fresh spinach, kale, or chard are great swaps.
Olive oil: Essential for that classic Mediterranean flavor and a luscious feel in every bite.
Tomato paste: A spoonful adds color, a hint of tanginess, and brings everything together.
White wine: A splash totally lifts the flavors and makes the soup taste extra special (don’t worry, the alcohol cooks off).
Rosemary: The herb that gives THE BEST WHITE BEAN SOUP its signature aroma; fresh or dried both work perfectly.
Vegetable broth: Helps meld all the flavors and keeps the soup light but layered.
Paprika (optional): Just a pinch for warmth and color, but tasty even without.
Salt and black pepper: For essential seasoning—start light, then adjust to taste at the end.

How to Make THE BEST WHITE BEAN SOUP

Step 1: Build the Flavor Base

Pour the olive oil into a large pot and set it over medium heat. Once the oil starts shimmering, toss in the diced onion, carrot, and celery. Let them sizzle away, stirring often, for about five minutes, until the onion is soft and translucent and your kitchen smells like you’d happily set up camp there.

Step 2: Add the Aromatics and Veggies

Now for the flavor boost: add your garlic, beans, tomato paste, potatoes, rosemary, and a sprinkle of paprika if you like. Give everything a good stir so the veggies and beans get well acquainted with the garlicky tomato paste, soaking up the rosemary fragrance.

Step 3: Deglaze with Wine

Pour in the white wine and give it a stir, scraping up any tasty brown bits stuck to the bottom of the pot. Let the wine simmer away for about a minute, infusing the soup with bright, complex notes and leaving you with a pot full of promise.

Step 4: Simmer with the Greens

Add the frozen spinach right from the bag (or fresh, if you prefer), followed by the vegetable broth, plus a good pinch of salt and black pepper. Crank up the heat to bring it all to a gentle boil, then cover and lower the heat. Let the soup simmer slowly for around 15 minutes, until the potatoes are tender and the soup is gorgeously creamy.

Step 5: Taste and Finish

Once the potatoes can be pierced with a fork and the soup is looking thick and inviting, remove the pot from the heat. Fish out the rosemary sprig (unless you like the leaves left in, as some do!) and taste the soup—add extra salt and pepper as needed. Spoon the fragrant soup into bowls, shower with more pepper, and drizzle with a thread of extra virgin olive oil for pure silky bliss.

How to Serve THE BEST WHITE BEAN SOUP

Garnishes

The fun part is dressing up your soup just the way you like it! A swirl of golden olive oil, a crack of black pepper, or a shower of chopped fresh herbs (think parsley, dill, or even a sprinkle of chives) all add freshness and color. If you’re not vegan, a dusting of freshly grated Parmesan or Pecorino cheese is absolute heaven. Add a slice of lemon on the side for a spritz of brightness if you wish!

Side Dishes

For the most satisfying meal, serve THE BEST WHITE BEAN SOUP with crusty whole grain bread or a rustic baguette—perfect for soaking up every last drop. You could include a simple green salad, some blistered broccoli, or roasted veggies for extra color and crunch. For heartier appetites, a platter of olives, hummus, or tapenade is a beautiful Mediterranean touch.

Creative Ways to Present

Serving a crowd? Ladle the soup into small mugs or espresso cups for a playful appetizer. For a cozy dinner, top each bowl with a little extra potato or bean, and finish with a drizzle of flavored oil (think basil or chili oil). Leftovers make a fantastic filling for a bread bowl or as a topping for toasted garlic bread—think of it as a new twist on bruschetta!

Make Ahead and Storage

Storing Leftovers

The beauty of THE BEST WHITE BEAN SOUP is that its flavor only improves overnight. Let leftovers cool fully, then refrigerate them in a tightly sealed container for up to three days. The potato and beans hold up beautifully, and the flavors meld into something even more delicious the next day.

Freezing

This soup freezes like a dream! Just divide portions into airtight containers, leaving a little space at the top for expansion, and freeze for up to two months. Thaw it overnight in the fridge or gently reheat it straight from frozen over low heat if you’re in a hurry.

Reheating

To reheat, pour the soup into a pot and warm it gently over medium-low heat, stirring often. If it’s a little too thick, loosen it up with a splash of vegetable broth or water until it reaches your desired consistency. A quick stir and you’ll have THE BEST WHITE BEAN SOUP steaming and ready to eat in minutes.

FAQs

Can I use a different type of bean?

Absolutely! While cannellini beans are my go-to for their creamy texture, you can easily swap in great northern beans, navy beans, or even butter beans. Just keep in mind that each variety brings its own flavor and softness, but the soup will still be delicious.

How can I make THE BEST WHITE BEAN SOUP without wine?

No worries! If you prefer not to use wine, simply skip it or substitute with an extra splash of vegetable broth plus a teaspoon of lemon juice for a similar brightness. The soup will still have plenty of flavor.

What other greens work in this recipe?

Feel free to swap the spinach for fresh baby spinach, chopped kale, or chard. If you use kale or chard, add them earlier in the cooking process since they take a bit longer to soften. Fresh herbs like parsley or even a little basil can be tossed in at the end for extra freshness, too.

How can I make this soup even creamier?

A great trick is to blend a ladle-full of the soup and stir it back in, or simply mash a few potatoes and beans right in the pot before serving. This thickens the soup while keeping some lovely chunky texture intact.

Is THE BEST WHITE BEAN SOUP gluten free?

Yes, it’s naturally gluten free as written! Just double-check that any broth or store-bought ingredients are certified gluten free, and pair your soup with gluten free bread or crackers if needed.

Final Thoughts

I hope you’ll treat yourself and your loved ones to a big steaming bowl of THE BEST WHITE BEAN SOUP soon. It’s easy, nourishing, and always crowd-pleasing—truly a recipe that makes you feel right at home. Give it a try, and don’t be surprised if it quickly becomes a go-to favorite that you look forward to all week long!

THE BEST WHITE BEAN SOUP Recipe

Print Recipe

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4.9 from 15 reviews

This creamy and flavorful white bean soup is a simple, vegan, and budget-friendly recipe that will impress even the biggest bean skeptics. With aromatic herbs and hearty vegetables, this soup will be a hit at any dinner table.

Author: Paula
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course, Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

Ingredients

Cannellini Beans:

2 cans (28oz – 800 grams) cannellini beans or white beans, drained

Vegetables:

Seasonings and Liquids:

Instructions

Sauté Aromatics: Warm olive oil in a large pot over medium heat. Cook diced onion, carrot, and celery until softened, about 5 minutes.
Add Ingredients: Add garlic, beans, tomato paste, potatoes, rosemary, and paprika. Cook for 1 minute.
Deglaze: Pour in white wine, let it simmer until evaporated.
Simmer: Add spinach, broth, salt, and pepper. Bring to a boil, then simmer covered for 15 minutes.
Finish and Serve: Remove rosemary, adjust seasoning, and serve hot with olive oil and bread.